Evaluation of food natural dyes, 1: Anthocyanins of Sambucus nigra on powder carrying agents
1995
Sinkova, T. | Kovac, M. | Oravkinova, A. | Silhar, S. | Suhaj, M. | Belajova, E. (Vyskumny Ustav Potravinarsky, Bratislava (Slovakia))
The physical properties of new food dyes developed in the Biocentre of Food Research Institute (Bratislava, Slovakia) were evaluated. The dyes were tested in a model solution under conditions of expected applications, while the main attention was paid to change dynamism of anthocyane dyes. Results show that the colour effect of solutions can be influenced by proper choice of a carrying agent in powder form. The best such agent was proved to be an inert material, syloid
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