2 Matching result for "Color Retention "
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Sodium Ascorbate and Erythorbic Acid Synergy: Beverage Preservation and Color Retention
250-400 ppm duo eliminates 95% headspace oxygen, inhibits PPO browning in juices, stabilizes anthocyanins (85% retention), survives UHT 140°C—extends shelf life 12 months in RTDS, purees, colas.
19 December 2025
News
Dried-Fruit Producers Embrace Low-Residue Potassium Metabisulfite for Brighter Color and Longer Shelf Life
Producers of dried fruits such as apricots, grapes, and apples are adopting low-residue potassium metabisulfite to preserve bright color, prevent browning, and extend shelf life while meeting global safety and sulfite-residue standards.
09 December 2025