Stabilizing anthocyanin colours

AJIREX™NH 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 AJIREX™NH did not get brown during pasteurization. Studies by the University in Japan showed that the larger molecules in AJIREX™NH protect the anthocyanin molecules from heat, light and ascorbic acid. AJIREX™NH has no effect on the stability of carotenoids or lycopene.
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