It is understood that Mayo (sauce) manufacturers will no longer use BHT and EDTA as preservatives, and purple corn husk extract may become a more effective alternative.
According to food chemistry reports, a research team from South Korea conducted in-depth research on adding purple corn husk extract (PCHE) to mayo. Through the measurement of hydroperoxide (oxidation product), the extract can exert its antiseptic effect superior to BHT and EDTA at a dose of 0.4 g/kg, and these oxidation products can exist in Mayo for more than 10 weeks.
The study shows that PCHE is used as a natural antioxidant in high-fat foods and as a natural alternative to chemical antioxidants, due to its different purple markings from ordinary mayonnaise.
If the manufacturer can sell purple mayo, PCHE can be used as an effective and clean label preservative. Purple Mayo does not have a pure white color, just like green tomato sauce. This is a great market challenge for manufacturers. However, researchers say that it is precisely because of its distinctive color that it can convey products to consumers. Contains information on natural antioxidants.
The special compound contained in purple corn-anthocyanin, not only gives purple corn its unique purple color, but also can be used for food preservation. This study confirmed the efficacy of these compounds as food preservatives. Other commercial sources of anthocyanins sold worldwide include sweet potatoes, blackberry juice, and bilberries.
As far as the current market is concerned, PCHE is still a very niche ingredient, perhaps because suppliers tend to sell corncob extracts. The anthocyanin content of purple corn husks is 10 times that of corncobs, but now if you search the Internet for this special corn ingredient, there is little information about it.