*Color adjunct
*Color fixative
*Color retention agent
*Color stabilizer
Food additives such as color fixatives are substances used in food intentionally for technical effect, such as decolorizing or intensifying the color of food. Color fixatives are purposely added as food additives, and they are largely consumed in processed foods.
Color fixative is capable of coloring substances in meat and meat products in action, so that in the food processing, preservation and other processes the meat will not be broken down or destroyed, showing a good color.
Example color fixative:
Potassium Nitrite
- Used in cooked meats, sausages and in cured meats
- Potassium nitrite appears as a yellowish white crystalline solid. FSIS regulations allow the safe use of sodium or potassium nitrite to not exceed 1/4 oz. (156 ppm) per 100 pounds of meat in sausage products.
Sodium Nitrite
- Added to cooked and cured meats, bacon and pork sausages
- Sodium Nitrite is a water-soluble, hygroscopic white or slightly yellowish solid. The chemical formula of sodium nitrite is NaNO2 with molecular weight 68.9953 g/mol.
Sodium Nitrate
- a white to slight yellowish crystalline powder. It is very soluble in water and is hygroscopic
- In cooked meats, bacon, ham and cheese.
Color fixative
