NATUREX

	NAT'Arom Homepage
	Natural Chemicals
	Extracts, Oleoresins and
	Essential Oils
	StabilEnhance®WSR,
	ColorEnhance® and
	Flavor'Plus™

"Rosemary for freshness"

Definition
StabilEnhance®WSR, ColorEnhance® and Flavor’Plus™ are pure fully water soluble rosemary extracts.
StabilEnhance®WSR and Flavor’Plus™ have a different aromatic profile. They allow to enhance the freshness and to increase the shelf life of many different products.
ColorEnhance® increases stability and enhances the color of products containing anthocyanins. Moreover, ColorEnhance® deepens the hue of the natural color. Copigmentation is a loose molecular association of colored anthocyanin pigments with nearly colorless molecules to produce an intensified and enhanced color. ColorEnhance® develops a tea like note allowing its use in many applications.

Status
Rosemary extract labelled as Natural Flavor according to the E.C. directive 88/388 and to U.S. 21CFR101.22 on food flavors.

Standardization
StabilEnhance®WSR, ColorEnhance® and Flavor’Plus™ contain the most polar part of rosemary leaves in which many different phenolic compounds are found.
The main one is rosmarinic acid which is known to exhibit antioxidant activity in polar systems such as emulsions or flavors. ColorEnhance® is also standardized to Luteolin-3’-Glucuronide.

Applications
NATUREX has studied a number of applications where StabilEnhance®WSR, ColorEnhance® and Flavor’Plus™ have been found to improve the overall quality of the product.

Applications

Recommended products

Soft drinks

StabilEnhance®WSR (or Flavor’Plus™)

Dosage:
20 ppm to 200 ppm.
Effect:
Enhances freshness of the flavor and improves color stability of the drink during storage.
Application studies available:
Effect on soft drink.
Effect on alcoholic beverages.

Beer

StabilEnhance®WSR (or Flavor’Plus™)

Dosage:
30 ppm to 100 ppm.
Effect:
Enhances freshness and maintains original flavor.
Application study available:
Effect on a lager beer.

Fruit preparations

ColorEnhance®

Dosage:
100 ppm to 200 ppm.
Effect:
Maintains freshness of the flavor and prevents color loss.

Flavors

Flavor’Plus™

Dosage:
200 ppm to 2000 ppm.
Effect:
Maintains freshness and delays degradation of the flavor.

Carotenoids

Flavor’Plus™ (or StabilEnhance®WSR)

Dosage:
50 to 100 ppm based on final product's weight.
Effect:
Prevents color loss and foreign flavors.
Application study available:
Effect on carotenoids.

Salad dressings

Flavor’Plus™

Dosage:
200 ppm to 500 ppm.
Effect:
Keeps freshness and delays off flavors development.

Meat

Flavor’Plus™

Dosage:
200 to 400 ppm on fresh minced meat or boiled Ham.
Effect:
Brings a fresh typical flavor of herb to the meat and helps to maintain this freshness.