Research reveals value of purified lactic acid in natural colour stabilisation
24 September 2012. Back
to overview
Research just completed by Purac, the 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 PURAC 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.
The use of natural colours in the food industry is booming,
underpinned by health concerns and a return to "natural" products.
The global natural food colours market grew by 35% to $525 million
between 2005 and 2009. Already accounting for 36% of the total food
colours market, natural products are expected to increase their
share further. Red, pink, purple and blue are popular colours in
many confectionery, jams, jellies and beverage products. These
colours can be found in anthocyanins, which are present in numerous
vegetables and fruits, including blackcurrants, grapes and purple
carrot.
Natural colours are inherently unstable and factors including
pH, temperature, oxidation, light and the presence of sugar or salt
can all affect stability in the end product. Acidulants have been
used for many years for anthocyanin stabilisation and various other
purposes. This latest research opens up new opportunities for
formulators to stabilise colours more efficiently in acidified
applications such as beverages.
Inge Evers, senior application technologist at Purac, comments,
"There are various motives for acidifying foods and drinks, and
the choice of acidulant can dramatically affect anthocyanin
stability. Our research found that, compared to citric acid, PURAC
FIT Plus offers significant improvements in anthocyanin stability,
especially when the products are exposed to light, as they are in
the retail environment and at home."
"These results are very exciting, especially for beverage
and fruit preparation manufacturers," adds Hans Schinck,
category manager, taste and nutrition. "We foresee continued
growth in the natural colours market. Being able to retain a
product's aesthetic qualities while optimising its taste profile
with PURAC FIT Plus will not only improve stand out on the shelf
and but will also boost consumer perceptions and enhance their
eating and drinking experience."
PURAC FIT Plus is a natural, ultra-pure, high quality lactic
acid which was launched in 2010. Since its introduction, it has
been adopted by formulators all over the world for acidification
and masking off-tastes from high intensity sweeteners like
stevia.
More info & downloadable content: www.purac.com/Colorstability