| 摘要 |
PURPOSE:To stabilize hue, lightness and saturation of a carotenoid dye with excellent handleability without affecting flavor of a food by using a readily water-soluble flavonol glucoside and water-soluble antioxidant. CONSTITUTION:(A) A water-soluble flavonol glucoside (e.g., prepared by reacting glucosidase having glucose residue transfer action with a mixture of flavonoid O-monoglucoside with a starchy substance) in an amount of 1 pt.wt. is blended with (B) a water-soluble antioxidant (e.g., disodium etylenediaminetetraacetate) in an amount of 0.01-10 pts.wt. to provide a fading inhibitor for carotenoid-based dyes. The resultant fading inhibitor is blended with the carotenoid-based dyes for use. |
