摘要
为提高辣椒红色素的水溶性，采用混合乳化剂Ｔｗｅｅｎ６０和单甘酯之比为１，对其进行物理改性，在色素粗品干重与混合乳化剂之比为１时，可以获得良好的乳化效果。经过物理改性后的色素水溶液可以用琼脂、阿拉伯胶等赋型剂进行赋型，获得粉末辣椒红色素，该品具有良好的水溶性。用金属钙、镁、锌的乙酸盐为络合剂分别对粗辣椒红色素进行化学改性，改性后的辣椒红色素的镁络盐和锌络盐易于干燥获得粉末产品。大大方便了辣椒红色素的干燥、包装、运输、储藏和使用，并可以提高辣椒红色素的应用范围和使用价值。
The physical modification of capsanthin was carried out by using the mixed emulsifier:Tween 60 and glycerol monosterorate (1:1), and a good result can be obtained by one to one ratio (wt/wt). The chemical modification was performed by the complexes such as calcium acetate, magnesium acetate or zinc acetate which reacted with crude capsanthin. This will improve the use performance of capsanthin greatly. Agar and Arabic gum are good forming agents of the aqueous capsanthin after physical modification, and this avail to drying, packing and transporting of the aqueous capsanthin.
出处
《中国食品添加剂》
CAS
2000年第1期9-11,共3页
China Food Additives
