RED RADISH AND ROSEMARY COMPOSITIONS WITH ENHANCED COLOR STABILITY AND USE OF SAME IN FOODS, BEVERAGES, COSMETICS AND PHARMACEUTICALS

摘要

The present invention encompasses stabilized anthocyanin pigments as colorants in foods, beverages, cosmetics and pharmaceutical applications, as well as methods for stabilizing anthocyanin pigments, including Raphanus sativus (red radish) anthocyanin pigments, using rosmarinic acid. The instant invention further relates to a compositional combination of red radish anthocyanins and rosmarinic acid, which can be mixed with other anthocyanin pigments and colors to stabilize the resultant anthocyanin composition.