STABILIZING METHOD OF NATURAL EXTRACT COMPRISING ANTHOCYANIN USING CALAMANSI

摘要

The present invention relates to a method for stabilizing a natural extract containing anthocyanin whereby the natural extract is prevented from being discolored and browning and thus is stabilized by adding a calmansi (Citrofortunella microcarpa) extract in the natural extract containing anthocyanin, and to a food composition and a beverage composition produced by the same. A biological activation function of anthocyanin can be maintained in the natural extract by preventing decomposition of anthocyanin included in the natural extract. In addition, browning and discoloration caused by decomposition of anthocyanin are prevented. Therefore, a product which maintains quality can be provided.