E450 – Diphosphates [Emulsifier]
help
prevent oil and water mixtures from separating.
E451 – Triphosphates [Emulsifier]
help
prevent oil and water mixtures from separating.
E452 – Polyphosphates [Emulsifier]
help
prevent oil and water mixtures from separating.
E250 – Sodium
nitrite [Preservative]
Stabilizes the
red color in cured meat, gives a characteristic flavor and also play a role in
preservation by reducing water activity.
E252 – Potassium
nitrate (Saltpetre) [Preservative]
Inhibit the
growth of the Clostridium botulinum, as a colour retention agent that fixes the
colour of meats and fish, making them look fresh and more appealing to buy.
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