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An antioxidant and colour-retention agent used specifically to prevent blackening in fresh shrimp, prawns, crabs, and other shellfish. This browning — called melanosis — is a natural enzymatic reaction that makes shellfish look unappetising even when perfectly safe to eat. It does not affect taste or safety, only appearance. Approved by EFSA for use on unprocessed shellfish at controlled levels. Generally considered safe at permitted doses, though it has very limited presence in the food supply.
This additive is authorised to be used in the following 1 food category:
Want to know if a product you eat contains E 586? Open FoodScan.ai, photograph any food product label and get your analysis.
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DISCLAIMER
The information provided by this app is for general informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. While we strive to ensure the accuracy and reliability of the nutritional data and product analysis, it may not address your specific dietary or health needs. Always consult with a qualified healthcare professional or your doctor before making any significant changes to your diet, especially if you have underlying health conditions, allergies, or are on any medication. Reliance on any information provided by this app is solely at your own risk. For personalized health advice or concerns, please seek guidance from a medical professional.