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STABILITY OF PHYTOLACCANIN, BETANIN AND FD&C RED #2 IN DESSERT GELS
Author(s) -
DRIVER M. G.,
FRANCIS F. J.
Publication year - 1979
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.1365-2621.1979.tb03825.x
Subject(s) - betanin , gelatin , pectin , citric acid , chemistry , pigment , ascorbic acid , chromatography , solvent , nuclear chemistry , food science , biochemistry , organic chemistry
Color stability of phytolaccanin (from Phytolucca americana ), betanin (from Beta vulgaris ) and FD&C 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 38°C.