[Method of stabilizing juices from vegetable raw material]
2003
A method of stabilizing the pigments of juices from vegetable raw materials includes preparing the raw material, isolating the juice, mixing thereof with stabilizers. As the stabilizers, natural combinations of polyphenolic compounds and organic acids comprising quercetin, myricetin or other phenolic compounds of the highest oxidation level in an amount of 2-5 % are used. In doing so the stability is determined according to lowering in oxidation-reduction potential of the pigment-oxidant system bã 2-10 times in comparison with the normal oxidation-reduction potential of the pigment
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