| 摘要 |
The stability of anthocyanin pigment extracts and food products containing anthocyanin extracts is enhanced by removal from the anthocyanin pigment extracts of nutrients which support yeast growth, constituents which react to produce off-flavor, and constituents which catalyze oxidation. These undesirable materials contained in anthocyanin extracts are removed by subjecting the extracts to ultrafiltration or dialysis to remove low molecular weight components from the extracts. The extracts are also subjected to ion exchange to remove additional of these undesirable constituents. Sufficient of these undesirable constituents can be removed from anthocyanin extracts so that, e.g., carbonated beverages containing the extracts may not support sufficient growth of yeasts to cause the beverages to become hazy and/or have an off-flavor, and so that when the extracts are used to prepare dry beverage powder mixtures after prolonged shelf storage, the mixtures may not obtain an off-flavor. Moreover, the oxidative stability and photostability of the anthocyanin pigment extracts may be enhanced by the process of this invention. Such processed anthocyanin extracts may have higher tinctoral powers, e.g., more brilliant red colors, and are less hygroscopic, and thus they may be suitable for coloring various solid food products including liquid and powder concentrates.
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