Stabilizing anthocyanin colours

AJIREXNH has the remarkable capability to stabilise anthocyanins, the molecules which give the red, orange, pink, yellow or blue colour to many fruits and vegetables, like strawberries, grapes, blueberries, red cabbage, red onion, aubergines etc.The discovery of this capability was by accident when a fruit preparation with AJIREXNH did not get brown during pasteurization. Studies by the University in Japan showed that the larger molecules in AJIREXNH protect the anthocyanin molecules from heat, light and ascorbic acid. AJIREXNH has no effect on the stability of carotenoids or lycopene.
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Our ingredients suitable for stabilizing anthocyanin colours