Visual Appeal of Beverage Products
Challenge: Retaining natural colors from browning and/or fading over time
Solution: FORTRA™ 101 Dry
Typical applications: Fruit punch
You are viewing South Asia
Choose Your Location:
- United States
- Canada
- Mexico
- South America
- EMENA
- Sub-Saharan Africa
- Russia
- South Asia
- Asia Pacific
- China
- Global
Choose Your Location:
- United States
- Canada
- Mexico
South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
Popular Searches
Natural colors have been growing in popularity for various food applications, namely in the beverage segment. However, they tend to experience more problems with stability than synthetic dyes. For instance, anthocyanin, a group of natural colorants that exist in large quantities in plants and fruits, tends to experience browning or fading over time, especially under light exposure.
?$responsive$)
Kemin's water-soluble spearmint extract contains Rosmarinic acid, a free radical scavenger that protects anthocyanin from oxidation. Based on our study, FORTRA™ 101 Dry has been shown to slow the color degradation of sweet potato anthocyanin in an acidic fruit punch beverage. Higher doses of FORTRA™ 101 Dry had a more significant effect on color preservation.
Want to retain freshness and color of your beverage products?
Food Technologies Blog
You are viewing South Asia
Choose Your Location:
- United States
- Canada
- Mexico
- South America
- EMENA
- Sub-Saharan Africa
- Russia
- South Asia
- Asia Pacific
- China
- Global
Choose Your Location:
- United States
- Canada
- Mexico
South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
Let's Work Together! Contact Us:
Contact Us
Email