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Fixolor™ Color stabilizers
The first impression consumers have of any food is its color and thus color is of utmost importance. Fresh and cured meat color both depend on myoglobin, while 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 discoloration (e.g. blackening, browning, greening, pigments, red spot). Our color stabilizers are natural alternatives to artificial color stabilizers such as citric acid and nitrate.
Fixolor™ color retention agent is intended to combine all-natural ranges of known ingredients to increase the color stability in beverages and meat products.
PRODUCT RANGE
ANTIMICROBIALS
Natap® | Natalac® | Natanacl™ Natamycin
Epolyly® ε-Polylysine
NisinA® | NisinZ® Vegetal Nisin
Lysoch® Lysozyme
Befresh™ Protective cultures
Proteria® Fermented sugar
Mushria™ Mushroom extracts
Plantéria® Citrus extracts
Chitoly® Mushroom Chitosan
PhageX™ Bacteriophage
ANTIOXIDANTS
FRESH-KEEPERS
White Fiber™ Citrus fibers
Fixolor™ Color stabilizers
Antibraun™ Antibrowning agents
Koatilm™ Fresh-keeping coating
Trehalox™ Trehalose
SHELF-LIFE EXTENDERS
Antimix™ Antimicrobial blends
ShelfeX™ Shelf-life extenders
Antiozyme™ Anti-biofilm enzymes
Antipack™ Antimicrobial packaging
ANTIMICROBIALS FOR HEALTHCARE
NisinA® P | NisinZ® P Ultrapure Nisin
Epolyly® + Ultrapure ε-Polylysine
Lysoch® + | Lysof™ Ultrapure Lysozyme
Natap® + Ultrapure Natamycin
Chitoly® + Ultrapure Mushroom Chitosan
Plantéria® + Pure citrus extracts
SELECT YOUR PRODUCTS
Key benefits
• Color stabilization;
• Microbial stabilization;
• Natural, clean label.
