NATURAL COLOR STABILIZER
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 is to combine all-natural ranges of known ingredients to increase the color stability.
Natap® | Natalac® | Natasan™ Natamycin
NisinA® | NisinZ® | White NisinA® Nisin
Lysoch® Microbial Lysozyme
Chitoly™ Fungal Chitosan
Proteria® Fermented sugar, vinegar
Befresh™ Protective culture
Planteria™ Fruit extracts