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:
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