PapriNat combines paprika with an optimised blend of natural antioxidants to help slow colour degradation and preserve its characteristic red appearance.
Paprika pigments are sensitive to light, oxygen, temperature and metal ions. Developed through research and industrial scale-up, PapriNat helps manufacturers address colour stability challenges in their formulations.
Applications include chorizo and other paprika-seasoned meat products, sauces, snacks, ready meals and seasoning blends.
Stabilisation can be tailored to sweet, hot or smoked paprika profiles and different colour strengths, according to your product specifications.
Contact us to discuss your application and request samples.
