The first impression consumers have of any food is its color and thus color is of utmost importance. For examples, fresh and cured meat color both depend on myoglobin, fresh fruit and vegetable and their concentrate color depend on anthocyanins. Unfortunately, the color of these products is unstable and easily susceptible to degradation, leading to discolouration (e.g. Blackening, Browning, Greening, Pigments, Red spot). Our color stabilizer is natural alternatives to artificial color stabilizer such as citric acid and nitrate.
Fixolor™ Color retention agent, launched by Handary, is to combine all-natural ranges of known ingredients to increase the color stability.
NEWS & EVENTS