Stabilising anthocyanin colours

AJIREX™NH exhibits an exceptional ability to stabilise anthocyanin colours —compounds responsible for the vibrant red, orange, pink, yellow, and blue hues of numerous fruits and vegetables such as strawberries, grapes, blueberries, red cabbage, red onions, and eggplants.

The discovery of this property occurred when a fruit mixture treated with AJIREX™NH maintained its colour during pasteurization. Research from a Japanese university has revealed that AJIREX™NH’s larger molecules shield anthocyanins against degradation caused by heat, light, and ascorbic acid. It’s noteworthy that AJIREX™NH does not influence the stability of carotenoids or lycopene.

For a more comprehensive understanding of stabilising anthocyanin colours or other specialised advice, please get in touch with us.

Our ingredients suitable for stabilising anthocyanin colours