USE OF CAROTENOID AS COLOR STABILIZER, FOOD PIGMENT MIXTURE AND COLOR STABILIZED FOOD

摘要

PROBLEM TO BE SOLVED: To stabilize color of a lactobacillus-containing food to prevent the decoloration of the food by compounding a specific substance. SOLUTION: In order to stabilize the coloring performance of riboflavin and/or a riboflavin derivative, for example, a carotenoid such as -carotene, astaxanthin or lycopene is compounded as a color stabilizer. Herein, the carotenoid is used in a concentration of 0.05-30 wt.% based on riboflavin and/or a riboflavin derivative.