| 摘要 |
PURPOSE:To provide a colorant resistant to the migration of pigment and suitable as a sauce for a multi-layered pasty food, etc., by dispersing a W/O type emulsion containing water soluble pigment in a specific aqueous solution and forming a W/O/W type composite emulsion. CONSTITUTION:An oil or fat (e.g., soya oil, safflower oil, etc.) a surface active agent having again HLB of about <=5 (e.g. glycerol fatty acid ester) is mixed and emulsified with an aqueous solution containing a water-soluble pigment (e.g. Food Dye Red 2, Food Dye Red 3 , etc.) e.g. by a homomixer, etc. to obtain a W/O type emulsion. The objective food colorant can be prepared by dispersing the above emulsion in an aqueous solution (W') containing at least one kind of component selected from a surface active agent having an HLB of about >=8 (e.g. sucrose fatty acid ester), a water-soluble protein (e.g. casein) and a water- soluble polysaccharide (e.g. gum arabic) thereby forming W/O/W'-type composite emulsion. |
