STABILITY OF PHYTOLACCANIN, BETANIN AND FDC RED #2 IN DESSERT GELS

摘要

ABSTRACTColor stability of phytolaccanin (fromPhytolucca americana), betanin (fromBeta vulgaris) and FDC 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