Acerola cherry powder from Kemin, an extract which is high in natural ascorbic acid, helps to preserve colour of a wide variety of food products. Acerola extract is also well known in the meat and poultry industry for its ability to accelerate the curing process in conjunction with nitrite.
Acerola extract protects the organoleptic and nutritional qualities of products over the long term, as a single ingredient solution. It is an excellent consumer friendly option for meat manufacturers for keeping a fresh meat colour.
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 flavour and colour retention during long-term storage. Blends come in both liquid and dry forms and are recommended based on packaging and process conditions.
NaturFORT™ AR (Acerola and rosemary extract combination)
NaturFORT ARGT (Acerola, rosemary and green tea extract combination)
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