Is 307b vegan?

In this brief guide, we will answer the query, “Is 307b vegan?” and will discuss what are food preservatives and their types?

Is 307b vegan?

Yes, 307b is vegan. 307b is vegan because it is an extract from vegetable oils high in tocopherols (vitamin E), such as sunflower oil, also called antioxidant (INS 307b). With a faint scent, it comes in the shape of dark brown to dark-red, sticky oil that is easy to spread. It’s classified as a food additive because of it.

How to use 307b?

·         Fats may be protected against rancidity by using INS 307b Antioxidant as an antioxidant.

·         Cheeses, soups, and vegetable oils and fats may all benefit from the use of this ingredient.


Antioxidants and antimicrobials are the two primary categories of food preservatives. Antioxidants are substances that slow or prevent the oxidation of food. Food deterioration and harmful bacteria may be prevented by the use of antimicrobial agents.


An oxygen atom may be added to or removed from food items during the process of oxidation. Autoxidation of unsaturated fatty acids (those with one or more double bonds between the carbon atoms of a hydrocarbon chain) and enzyme-catalyzed oxidation are the two main kinds of oxidation that contribute to food degradation.

Unsaturated fatty acids undergo autoxidation via a process involving carbon-carbon double bonds and atomic oxygen (O2). These chemicals, known as free radicals, are extremely reactive and create the off-flavors and odors that are associated with oxidative rancidity in foods.

To reduce the rate of autoxidation, antioxidants that react with free radicals (also known as free radical scavengers) might be used. In addition to tocopherols (vitamin E derived), these antioxidants include the synthetic substances butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ).

Many dietary components may also be oxidized by certain enzymes. Oxidation processes may result in changes in the food’s quality. When fruits and vegetables like apples, bananas, and potatoes are chopped or bruised, enzymes called hydrolases accelerate the oxidation of specific molecules (e.g., the amino acid tyrosine). Melanin, the dark pigment formed as a result of these oxidation events known as “enzymatic browning,” is the end product. Ascorbic acid (vitamin C) is an antioxidant that inhibits enzyme-catalyzed oxidation by binding free oxygen, whereas citric acid and sulfites inactivate the enzymes.


Antimicrobials are often employed in conjunction with other preservation methods, such as refrigeration, to prevent the development of spoilage and pathogens. The earliest known antibacterial agent is probably sodium chloride (NaCl), most commonly known as table salt. To combat bacteria in low-pH goods, organic acids are utilized.

These include acetic, benzoic, propionic, and sorbic acids. Clostridium botulinum is prevented in cured beef products by the use of nitrates and nitrites (e.g., ham and bacon). To prevent spoilage germs from growing in dried fruits, fruit juices, and wines, sulfur dioxide, and sulfites are utilized. Microorganisms create nisin and natamycin as preservatives. Antibacterial natamycin and mold-killing antifungal nisin are also available.

Avoiding food additives

Many people believe that food additives are harmful and should be avoided. On the other hand, the food industry and authorities argue that additives are necessary for a variety of reasons, including the prevention of food illness and the extension of the shelf life of food.

You’ll consume more additives if you eat a lot of highly processed meals. If you want to prevent them, eat mostly fresh and less processed foods like canned tomatoes or frozen veggies.

But it’s impossible to eliminate all additives since even pre-packaged bread is likely to contain at least one. Adding a few dietary additives to your diet isn’t likely to do any damage to most individuals, either. There are several reasons for this, including the fact that the fast-food sector has begun to reduce its use of food chemicals that may be dangerous.

Controversial additives

Key types of additives in concern include:

·         Colors (code values in the 100 range) can improve the appearance of food by introducing or removing color.

·         Protects food against microorganisms that cause degradation (200 range).

·         Oxidative degradation, such as when fats and oils become rancid, may be slowed or prevented by antioxidants (300 range).

·         Some of the most popular artificial sweeteners are sorbitol (420), which is one of the most concentrated sweeteners available, as well as high-intensity sweeteners such as xylitol (900).

·         Flavor enhancers (mostly in the 600 range), substances used to enhance the flavor and/or scent of food.

Additional additives

·         Emulsifiers, which assist keep oil and water mixes from segregating (primarily in the 400 range), are widely used (in mayonnaise, for example).

·         Securing an equal dispersion of ingredients in ice cream is made possible by stabilizers (usually in the 400 range).  


In this brief guide, we answered the query, “Is 307b vegan?” and discussed what are food preservatives and their types?


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.