In this time of a growing demand (although from a small part of the world's population) for natural food ingredients, could this develop into a market for West Africa's experience in producing hibiscus
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Link to Full Article in Food Navigator.com
Hibiscus extracts show extra potential as colourant powders
By Stephen Daniells
14/12/2007 - Freeze-dried extracts from hibiscus stabilised by trehalose or maltodextrin can provide colourants for a range of food applications with superior stability, report researchers from Taiwan.
When formulated into a model beverage, lead author Kiattisak Duangmal from Chulalongkorn University, Bangkok reports that the hibiscus extracts performed well in comparison to commercially used colorants: San Red RC and synthetic carmoesin.
Hibiscus extracts are already used by the food industry to give colour and flavour to beverages. The new research, published in the journal LWT - Food Science and Technology, indicates that when the extracts are freeze-dried as powders, they could offer a stable colourant for industry.





