学术
国际标准刊号：ISSN 1005-6521
国内统一刊号：CN 12-1231
摘 要:
天然食用色素是食用色素的发展趋势。分析天然食用色素存在的问题，并从添加色素稳定剂、制备微胶囊、消除金属离子、改造色素分子、调整加工工艺和改善包装等方面阐述提高天然食用色素稳定性的新技术。[著者文摘]
文章出处:
《食品研究与开发》-2008年2期 -188-192页
Food Research and Developent
栏目信息:
TECHNOLOGIES TO IMPROVING THE STABILITY OF THE NATURAL FOOD COLORANTS
XU You-jiao, LU Li-xia, XIONG Xiao-hui （College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing 210009, Jiangsu, China）
Abstract:
The development trend of food colorants is the natural ones. The problems of natural food colorant was analyzed. And the new technologies to improving the stability of the natural food colorants were reviewed including adding colorant stabilizers, preparing microcapsule, removing metal ions, modifying color molecular, and adjusting the process and packages.[著者文摘]
Key words:
natural food colorant; stabilization; molecule modification of colorants
收稿日期: 2007-05-30
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