STABILITY OF PHYTOLACCANIN, BETANIN AND FD AND C RED =2 IN DESSERT GELS

被引：8

作者：

DRIVER, MG ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03825.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Color stability of phytolaccanin (from Phytolucca americana), betanin (from Beta vulgaris) and FD&C Red #2 was studied in pectin and gelatin gels at ‐28, 4.4, 21 and 38°C. Phytolaccanin and beta‐nin, which are identical chemically, were purified by a solvent extraction process. Both are feasible as colorants for soft (pectin) gels and firm (gelatin) gels but are not as stable as Red #2. Both are slightly more stable in gelatin gels containing pectin, or added citric acid, or ascorbic/citric acid mixtures, at temperatures of 21°C or lower. All three pigments in gelatin gels with added ascorbic/citric acid were unstable at 38°C. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：518 / 520

页数：3