A synthetic antioxidant used mainly in cured meats, sausages, and processed fish to prevent colour loss and slow oxidation. It is chemically similar to vitamin C but has no vitamin activity. Helps meat keep its pink colour and extends shelf life. Generally recognised as safe by FDA and EFSA. It works by stabilising nitrites in cured meats, which is actually considered beneficial — it reduces formation of harmful nitrosamines. No significant health concerns at typical food use levels.
This additive is authorised to be used in the following 5 food categories:
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