Color fixative

Color fixative, also known as coloring agent, 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. This is mainly due to the nitric oxide which is produced from nitrite combine with myoglobin and hemoglobin in meat to produce nitroso nitroso-myoglobin and hemoglobin, showing out a kind of bright red. Nitrates are required to be generated by bacteria in food processing, and then get to work.

Nitrate will get reduced in the role of nitrite bacteria into nitrite in meat curing process, nitrite will be certain to transform into nitrous acid under acidic conditions. Because the mature meat after slaughtered contains lactic acid, whose pH is in the range of about 5.6 to 5.8, there is no need to add nitrous acid to make it turn into nitrous acid. Nitrous acid is very unstable, it can produce a nitroso even at room temperature. Once the nitroso is generated, it will quickly react with myoglobin from muscle tissue into bright red nitroso-myoglobin, when myoglobin nitroso is heated it will release mercapto (thiol), so that it presents nitroso original bright red color. This is the final color in the finished meat process required to be. Some products can be added starch or other ingredients in the production process to render pink, canned luncheon meat is just one example.

Nitrite has a certain toxicity, it can react with amines to generate nitrosamines a strong carcinogenic especially, so that people have been trying to select appropriate material instead. Besides its color protection, it can still corrosion, especially inhibit Clostridium botulinum to prevent botulism, also it can enhance the flavor of meat products. Until now, there is no substitutes have been found. On balance, all countries control the use strictly, in condition of ensuring the safety and quality of products. Since ascorbic acid, erythorbic acid, nicotinamide can promote protecting color (color protection additives), well ascorbic acid and α- tocopherol repress the generation of nitrosamine, so it is often combined with color fixative.

The production of canned meat in our country has been without nitrate and only nitrite. It can reduce the amount of residual products of nitrite significantly, at the same time, ensure the finished products’ color, smell, taste and texture.

The approved color according to fixative licensed in our country including sodium nitrate, sodium nitrite, potassium nitrate and potassium nitrite.

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Structure Chemical Name CAS MF
POTASSIUM NITRITE POTASSIUM NITRITE 7758-09-0 KNO2
Xanthophyll Xanthophyll 127-40-2 C40H56O2
CHLOROPHYLL CHLOROPHYLL 1406-65-1 C54H69MgN4O5R+2
Quinoline Yellow Quinoline Yellow 8004-92-0 C18H9NNa2O8S2
CROCIN CROCIN 42553-65-1 C44H64O24
Lycopene Lycopene 502-65-8 C40H56
Chlorophyll A Chlorophyll A 479-61-8 C55H72MgN4O5
LACCAIC ACID LACCAIC ACID 60687-93-6 C91H62N2O44
Enocyanin Enocyanin 11029-12-2 C15H11O+
PATENT BLUE V PATENT BLUE V 3536-49-0 C27H34CaN2O7S2
Canthaxanthin Canthaxanthin 514-78-3 C40H52O2
1-[(2,5-dimethoxyphenyl)azo]-2-naphthol 1-[(2,5-dimethoxyphenyl)azo]-2-naphthol 6358-53-8 C18H16N2O3
Catechu (resin) Catechu (resin) 8001-76-1 W99
MONASCUS RED MONASCUS RED 874807-57-5
TRANS-BETA-APO-8′-CAROTENAL TRANS-BETA-APO-8′-CAROTENAL 1107-26-2 C30H40O
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