| 摘要 |
Superior color-stabilized paprika compositions, which embody certain surface-active agents, especially such compositions having increased resistance to color fading in foods exposed to oxidative stress, wherein an edible solid substrate for the paprika pigment or color may also be present, are disclosed, as well as: a method of stabilizing a paprika pigment against oxidative discoloration; foodstuffs which may encounter oxidative stress and which are colored with a color-stabilized paprika composition of the invention; a method for coloring a foodstuff which may be subjected to oxidative stress by the employment of a color-stabilized paprika composition of the invention; the enhancement of color stabilization characteristics in the compositions and color-stabilizing effectiveness of the methods of the invention by the employment therein of a natural antioxidant; and the still further enhancement of the color-stabilizing characteristics of the compositions and color-stabilizing effectiveness of the methods of the present invention by the further employment therein of an edible oil-soluble ascorbic acid ester. |
