提高天然食用色素稳定性技术研究进展  

TECHNOLOGIES TO IMPROVING THE STABILITY OF THE NATURAL FOOD COLORANTS

作　　者：许友姣[1] 陆利霞[1] 熊晓辉[1] 

机构地区：[1]南京工业大学制药与生命科学学院,江苏南京210009

出　　处：《食品研究与开发》2008年第2期188-192,共5页Food Research and Development

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。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.

关 键 词：天然食用色素 稳定性 色素分子的改造 

分 类 号：TS264.4[轻工技术与工程—发酵工程]