Research reveals value of purified lactic acid in natural colour stabilisation

摘要

Research just completed by Purac, a leader in natural food preservation, has demonstrated the effectiveness of PURAC FIT Plus for natural colour stabilisation in acidified foods and drinks. The study showed that PURAC8 FIT Plus, a purified lactic acid can reduce the fading of anthocyanins (natural red-purple colours) in acidified finished products by up to 50%, compared to commonly used citric acid. As colour fading is perceived as a quality defect by consumers, the ability to retain fresh and vibrant colours throughout a product's shelf life is a valuable benefit for formulators and brand owners.