| 摘要 |
PURPOSE:To color a food in crimson without being influence by the color tone of paprika oleoresin itself. CONSTITUTION:Emulsion particles containing a vegetable resin and paprika oleoresin are dispersed into an aqueous system containing an emulsifying agent to give a preparation of paprika coloring matter. The paprika oleoresin is blended with 0.01-2 pts.wt. vegetable resin. The preparation contains 5-50% emulsion particles containing the vegetable resin and the paprika oleoresin and the average particle diameter of the emulsion particles is 3-40 micron. |
