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SPRAY DRYING ANTHOCYANIN CONCENTRATES FOR USE AS FOOD COLORANTS
Author(s) -
MAIN J. H.,
CLYDESDALE F. M.,
FRANCIS F. J.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07390.x
Subject(s) - anthocyanin , citric acid , food science , chemistry , spray drying , food processing , chromatography
Spray‐dried powders from three anthocyanin sources were prepared as food colorants. The sources were cranberry press cake, Concord grape juice filter trim and Roselle calyces. The first two were extracted with 95% ethanol, 0.01% citric acid mixture and the third was a water extract prepared in Trinidad. All three were concentrated (10:1) in a vacuum pan and chilled prior to filtering. A carbohydrate carrier (Morrex 1918) was added to obtain a 30% total solids mixture and the product was spray dried. Air outlet temperatures of 90°C were suitable for production of anthocyanin concentrates of suitable bulk density with a minimum of anthocyanin degradation.