22
2024
-
03
Natural food pigment manufacturers: Gardenia yellow pigment characteristics
Natural pigment manufacturers: Gardenia yellow pigment characteristics
Gardenia yellow is a natural yellow pigment produced by the fruit of Gardenia jasminoides, the flowers of Toona sinensis, the flowers of Mullein and the flowers of saffron. Gardenia yellow in the crocin acid components, pigment solubility in alkaline solution is larger, used in food coloring power, good light resistance and heat resistance.
Crocetin and crocetin are naturally occurring carotenoids, which are the main coloring substances in gardenia fruit. Crocin is a kind of water-soluble carotenoid in nature. Its molecule is composed of crocetin and two disaccharides, which has the characteristics of carotenoid antioxidant, quenching free radicals and so on. Crocetin acid has a good role in antioxidant and so on.
What are the physicochemical properties of gardenia yellow? Orange-yellow crystalline powder, slightly smelly. Easily soluble in water, in water immediately dissolved into a transparent yellow liquid. Soluble in ethanol and propylene glycol, insoluble in oil, pH value has almost no effect on color. The color tone is more stable than that of β-carotene in acidic and alkaline, and in particular, the yellow color is more vivid in alkaline, and the absorbance is near the wavelength of 440nm. Salt resistance, resistance to reduction, microbial resistance are good, in neutral or alkaline conditions, gardenia yellow light resistance, heat resistance are better, and in low pH heat resistance, light resistance is poor, easy to browning.
Gardenia yellow can be used in a variety of foods, the use of a wide range. Although gardenia yellow is a natural pigment, it does not mean that it can be used at will. The National Food Safety Standard for the Use of Food Additives (GB 2760-2014) stipulates the scope and limit of use of gardenia yellow in food. According to the type of product, 0.3 g/kg can be added, such as candied fruit, candy, puffed food, etc. The height is 1.5 g/kg, such as margarine, pickled vegetables, biscuits and so on.
Previous
Previous Page
