Color fixative

A food additive, which stabilizes, retains or intensifies the colour of a food. In contrast to colorings, color retention agents are used to preserve a food's existing color. Types of color retention agents
*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

Color retention agents

According to Codex Alimentarius, color retention agents are food additive added to food and beverage which stabilize, retain or intensify the color of a product.

Color is a powerful tool that can be used to get attention, enhance clarity, establish a code, label things in nature and differentiate items. Color retention agents offset color loss, correct natural variations in color, improve colors that occur naturally, and add color to colorless foods.

Example of color retention agents -
*Sodium bisulfite: applied to meat, hominy, bananas

*Ferrous gluconate: in vitamins and minerals supplement, also in infant formula

*Ascorbic acid: applied to fruit and vegetable-based drinks, juices and baby foods, fat-containing cereal-based foods including biscuits and rusks. Ascorbic acid is often added to brightly colored fruits such as peaches during canning.
Color retention agents