Effect of Food Additives on The Stability of Gardenia Yellow Pigment
[1]CHEN Weihang,LIU Ruiying,ZHANG Jie,et al.Effect of Food Additives on The Stability of Gardenia Yellow Pigment[J].Journal of Zhengzhou University (Engineering Science),2009,30(02):6-9.
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Journal of Zhengzhou University (Engineering Science)[ISSN
1671-6833/CN
41-1339/T] Volume:
30卷
Number of periods:
2009年02期
Page number:
6-9
Column:
Public date:
1900-01-01
- Title:
- Effect of Food Additives on The Stability of Gardenia Yellow Pigment
- Keywords:
- gardenia yellow pigment; food additives; Compounding; Stability
- CLC:
- -
- DOI:
- -
- Abstract:
- In view of the problem of unstable gardenia in use, the method of adding compound food additives was adopted. Improve its stability. Using the medicinal gardenia fruit as raw material, the effects of 12 food additives such as sodium alginate and 7 different compound additives on their stability were investigated, and the best food additives and compound food additives were determined. It was found that sodium alginate and sodium formate alone could stabilize the molecular structure of gardenia yellow pigment more than EDTA-Na2 reported in literature. The combination of sodium alginate + sodium formate of the compound food additive has a better stabilization effect on the pigment. The pigment solution with the addition of the complex food additive sodium alginate + sodium tartrate + sodium formate was the most stable among all samples.
- References:
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- Similar References:
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Last Update:
1900-01-01