Technical / White Paper
Stable natural colours for meat applications
Addition of colour makes food more attractive and enhances its overall appeal. However, the addition of colours in meat and meat products poses several challenges such as heat stability, light stability and change in colour in various pH and interaction with Oxygen. Kancor and Mane uncovers a variety of solutions to naturally colour meat and poultry products through C-CAPTURE. Kancor's colour stabilisation process is a synergistic play of carefully controlling the processing technology and uses advanced controlled size technology that creates formulations without the addition of extra ingredients, thereby minimising the instability caused by these ingredients interacting with each other and with the food matrix thus making each product as label-friendly as possible.
To further understand the effect of C-CAPTURE in meat, we conducted a colour stability study in Tandoori Chicken.
