| 摘要 |
It is an object of this invention to provide a dry form of curcumin-containing colorant which remains stable for extended periods of time, even when packaged with a normally alkaline dry powder. …<??>The colorant curcumin is sensitive to pH and changes or loses color upon contact with alkaline media, including dry powders. The present invention stabilizes the curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed in contact therewith. Preferably, the pH of the curcumin is maintained at a value within the range of from about 3.5 to about 4.5, and comprises a spray-dried intimate mixture of curcumin, an organic acid, a buffer, a dispersant for the curcumin and a film-forming encapsulant. A preferred use of the colorant is in dry mixes for instant puddings which are alkaline due to the salts employed to cause setting. |
