ACEROLA CHERRY POWDER FOR FOOD COLOUR PRESERVATION
Green tea and rosemary extract for additional protection.
Acerola extract is effective at delaying oxidation of the iron present in the myoglobin, the red pigment in meat. Although acerola extract is an effective colour protector on its own, it becomes even more active when used in combination with plant extracts from rosemary and green tea. The unique benefits of the combined extracts maximise colour and flavour protection during long-term storage. Blends come in both liquid and dry forms and are recommended based on packaging and process conditions.
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