Powdered quality preservatives and quality preservatives

摘要

PROBLEM TO BE SOLVED: To maintain a quality having excellent stability with less influence on the taste and flavor of food, having a bacteriostatic effect and a discoloration suppressing effect, and suppressing coloring of a quality preserving agent and generation of an offensive odor. To provide the agent. SOLUTION: This is a powdery quality preserving agent containing ascorbic acid, acetate and purulan, and is dried when the quality preserving agent is dried in an environment of a temperature of 45 ° C. and a relative humidity of 20% RH for 12 hours. The weight loss (Xa) is −0.1 to 0.1%, the drying weight loss (Xb) when dried in an environment of 120 ° C. for 4 hours is 0.05 to 0.5%, and The quality preservative sealed in a 50 mL glass bottle with a lid is yellowed (YIa) after storage in an environment of 45 ° C. for 2 weeks and yellowness (YIb) after storage in an environment of 0 ° C. for 2 weeks. Provided is a powdery quality preserving agent having a color difference (ΔYI) of less than 14. [Selection diagram] None