INFLUENCE OF EXTERNAL ADDITIVES ON THE PRESERVATION OF CARTHAMIN RED COLOR - AN INTRODUCTORY TEST FOR UTILIZING CARTHAMIN AS A HERBAL COLORANT OF PROCESSED FOODS

A number of carbohydrates and related compounds was admixed with carthamin in an acidic buffer solution and the effect of the test chemicals on carthamin stability examined at low temperature. Monosaccharides were scarcely effective, although slightly accentuated values were obvious in the D-forms (D-Form:L-form = 1.3:1.0). Disaccharides were less effective for carthamin red preservation (dimer:monomer = 1.0:1.8). However, a high level of colour conservation was observed with sugar alcohols. Both polyethylene glycol and glycerine very effectively protected carthamin from bleaching in solution: the colour preservation rates calculated were 91.3% and 83.8%, respectively, after 24 h incubation at 5-degrees-C in the dark. Gelatine was also effective for maintaining carthamin colour (preservation rate: 81.3%). The results are assessed in connection with utilizing carthamin as a herbal colorant of processed foods.