Worldwide, consumers are increasingly choosing food and beverage products that contain natural colors. This trend is driven by health concerns; strengthened by research and information issued by food and health authorities. The food and beverage a is responding to this consumer need with rising use of natural colors and coloring foodstu as alternatives to artifi cial colors.

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Anthocyanins are common plant pigments, found in many fruits and vegetables (see table 1). They are frequently used to naturally color food and beverages red, pink or purple/blue. Anthocyanins are unstable; when used in (acidifi ed) applications such as beverages or fruit preparations, color fading will occur.

Improved fl avor profi le

PURAC FIT Plus is a unique, source of natural lactic acid, optimized for taste-sensitive applications, such as beverages, fruit preparations and confectionery. It is used for acidifi cation in these applications as well as for masking the o -fl avors of high-intensity sweeteners. In addition it has been found to improve anthocyanin color stability in acidifi ed applications, compared to commonly used citric acid.

Color stabilityNaturally stabilizing natural colors

Increased stability of natural color (anthocyanins)

pH pH Control

Improved fl avor profi le

With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and beverage ingredients, Corbion Purac has a wealth of

expertise in the world of biobased food ingredients. Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional

blends containing enzymes, emulsifi ers, minerals and vitamins. Corbion operates 10 production plants, in the USA, the Netherlands, Spain, Brazil and Thailand, and markets its

products through a worldwide network of sales o ces and distributors.

All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences su ered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in confl ict with existing patents covering any material or its use.

Sources Anthocyanin source examples Product form Typical applications Infl uences on anthocyanin stability

Fruit Aronia, Blackcurrant, Blackberry, Blueberry, Cranberry, Elderberry, Grape, Raspberry, Strawberry

PureeIQF fruitSingle strength juice Juice concentrate

BeveragesConfectioneryFruit preparationsJamJelliesNatural colors

pHLightTemperatureOxygenSugar/saltAnthocyanin concentrationMetalsAnthocyanin side groupsType of acidulant used

Vegetable Purple / black carrot, Red cabbage Juice concentrate

Table 1: anthocyanin sources, applications and stability infl uences

Increased stability of natural color

Figure 1 demonstrates the impact of PURAC FIT Plus and citric acid on anthocyanin (color) stability. In this example, a beverage application (colored using elderberry juice concentrate, pH 3.5, pasteurized and exposed to light) has been acidifi ed with PURAC FIT Plus or with citric acid. The sample acidifi ed with PURAC FIT Plus displays a signifi cantly lower rate of color changing over time, when compared with the sample acidifi ed with citric acid.

This has been tested for various fruit and vegetable anthocyanin sources, all of which showed similar e ects. When light is excluded, this e ect is smaller, yet remains present and increases over time.

pH control

pH has a stabilizing e ect on anthocyanins. At lower pH, anthocyanins are increasingly stable. This explains why acidifi cation of an application using PURAC FIT Plus shows less benefi cial e ect on color stability at a low pH level. At higher pH levels, this benefi cial e ect increases signifi cantly. (see fi gure 2).

The research outlined above shows that the stability of anthocyanins improves when the application is acidifi ed with PURAC FIT Plus compared to citric acid.

PURAC FIT Plus is available in two di erent grades (see table 2). More information or samples of PURAC FIT Plus can be requested through your Corbion Purac contact or viawww.purac.com/beverages

Product Description Grade

PURAC Fit Plus Purifi ed lactic acid 80% Lactic acid

PURAC Fit Plus 90 Purifi ed lactic acid 90% Lactic acid

Table 2: PURAC FIT Plus grades

Interested in our solutions? Go to corbion.com/beverages @CorbionFood

Copyright 2013 Corbion.

Color stabilityNaturally stabilizing natural colors

0

3

6

9

12

15

Days

Citric acidPURAC Fit Plus

E*abvalue10 min 80C - light

0 2010 30

Color changing (E*ab)

Figure 1: Impact of the type of acidulant on color stability

Citric acid pH 3.5 PURAC Fit Plus pH 3.5

Citric acid pH 3.9 PURAC FIT Plus pH 3.9

Days14 2821 4235

30

25

20

15

10

5

7

Color changing (E*ab)

Figure 2: Impact of the pH and type of acidulant on color stability