| 摘要 |
The invention relates to an emulsion with an aqueous phase and an oil phase comprising a fat-soluble dye, and with an emulsifier composition for emulsification of the fat-soluble dye in a food. In order to further develop the emulsion such that it possesses very high transparency and stable colouring, and in order to provide an emulsifier composition for a dye emulsion which has a high acid stability even in very acidic beverages in the range of pH < 3.5, the invention proposes that an emulsifier in the aqueous phase is a quillaya extract and the aqueous phase comprises at least one polyol and/or at least one sugar alcohol, and preferably lecithin, in the oil phase. |
