利索-全球专利检索

  1. 登录
  2. 注册
发明公开
CN103146225A 提高稳定性的葡萄皮红色素及其应用 无效 - 驳回

提高稳定性的葡萄皮红色素及其应用
摘要：
本发明涉及一种提高稳定性的葡萄皮红色素，特征是：包括葡萄皮红，每克葡萄皮红中添加0.1～0.4克乙二胺四乙酸二钠。本发明所述提高稳定性的葡萄皮红色素的应用，用于果脯、酱菜、糖果、饮料或罐头食品中，每千克果脯、酱菜、糖果、饮料或罐头食品中添加0.1～0.5g葡萄皮红色素。本发明所述提高稳定性的葡萄皮红在市售的葡萄皮红色素中添加一定量的乙二胺四乙酸二钠，能起到防止葡萄皮红遇到体系中三价铁离子后的褪色或褐变；并且符合我国《食品添加剂使用卫生标准》（GB2920-1996）规定。
摘要（英）：

The invention relates to a red grape skin pigment with improved stability. The red grape skin pigment with improved stability is characterized by comprising grape-skin red, wherein 0.1-0.4g of disodium ethylene diamine tetraacetate is added to every 1 gram of grape-skin red. The red grape skin pigment with improved stability is applied to preserved fruit, pickled vegetables, candies, beverages or canned food, and 0.1-0.5g of red grape skin pigment is added to per kilogram of the preserved fruit, pickled vegetables, candies, beverages or canned food. A certain mount of disodium ethylene diamine tetraacetate is added to commercially available red grape skin pigment to obtain the red grape skin pigment with improved stability, so that the grape-skin red is prevented from fading or browning after running into ferric ions in systems. The red grape skin pigment is in line with the specifications of National GB2920-1996 Sanitary Standard of Food Additives.

0/0