The carotenoids, particularly their nature-identical synthetic counter parts, beta-app-8’-carotenal,beta-carotene ash canthaxanthin, are popular food colorants.
The carotenoids add yellow, red and orange pigmentation to foods. Beta-carotene and beta-apo-8’-carotenal have vitamin activity but canthaxanthin does not.
Federal regulations permit addition of beta-carotene to foods at any concentration but specify maximum limits for beta-app-8’ carotenal (1.5 mg/lb or pinto food).
Beta-carotene is used to colour margarine, shortening, butter, cheese, baked goods, confections, ice cream, egg nog, macaroni products, soups, juices, and beverages.
Beta-apo-8’-carotenal may be used to colour juices, fruit drink, soups, jams, jellies, gelatine, processed cheese, margarine, sale dressing and fats and oils.
Carotenoid as food colorant
The Importance of Cereal Proteins in Daily Nutrition
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Cereals stand as a vital source of energy, packing approximately 350 kcal
per 100 grams. In many regions, including India, they contribute
significantly to...