Natural pigment stability factor

 More and more popular. However, Monascus red light stability is poor , the use of red yeast red colored meat products, especially low-temperature meat products, in storage or sales process, easy to light and oxidation due to fade . Lactic acid low temperature meat in freezer for about a week selling color faded to gray, is the reason.
Factors affecting the stability of natural pigments are mainly acid, alkali , temperature , oxidizing agents, reducing agents , lactic acid powder  lighting and so on. General monomers having color care when used alone . In the low usage conditions, protect the color of meat is not obvious ; dosage is too high, will increase costs and may affect product flavor. Therefore, to achieve good color protection , you should have several functions or help protect color color protection monomer compound used to achieve functional complementation . Synergies purposes.