25466
The effects of different pectins on the stabilisation of black currant anthocyanins in viscous model solutions at pH 3 . 0 were investigated .
 Chemical: anthocyanins
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: anthocyanins