Nicotinic acid (Nicotinic Acid, Niacin, Nicotinamide, vitamin B3, vitamin PP, E375) – color stabilizer.
Nicotinic acid is used as a color stabilizer for canned meat due to the fact that it forms a complex with iron in the heme of myoglobin and hemoglobin, the pigments that give meat a red color. It is used as an alternative to nitrites.
Also, E375 is simply often added as a fortifying supplement to flour products such as bread, pasta, and various cereals to compensate for their low nicotinic acid content.
It was approved for use in accordance with Annex No. 7 to SanPiN 2.3.2.1078-01.
The additive was excluded from the list of “Food additives for food production” to the Sanitary and Epidemiological Rules and Regulations (SanPiN 2.3.2.2364-08) in 2008.