| 摘要 |
PURPOSE:To obtain color fading inhibitor of food having excellent safety and more excellent effect in comparison with reducing agent conventionally used as color fading inhibitor by using kojic acid as active ingredient. CONSTITUTION:Kojic acid is used as essential ingredient and enhancing agent such as phosphoric acid, polyphosphoric, acid, citric acid or malic acid and/or reducing agent such as L-ascorbic acid is mixed, as necessary, to obtain a color fading inhibitor of food, then said inhibitor is subjected to contact with food, thus color fading of food is inhibited. |
