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The use of coloring ingredients in fatty food products. Their physiology, chemistry, and stability
Author(s) -
Geminder John J.,
Macdonough E. Everett
Publication year - 1957
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02638833
Subject(s) - food science , chemistry , food chemistry , carotene , organic chemistry , green chemistry , catalysis , ionic liquid
Summary Vegetable oil suspensions of ethyl bixin and beta ‐carotene, to which vitamin A may be added, have excellent stability and are readily adaptable for use in coloring margarine and other fatty food products. Based on normal finished product turnover these colorants maintain adequate stability. In frying fats and popcorn oils only FD&C Yellows 3 and 4 are completely stable.