Colloidal approach to prepare colour blends from colourants with different solubility profiles

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1466-1471

  Patel, A R ^a,c   Heussen, P C M ^a   Dorst, E ^a   Hazekamp, J ^a   Velikov, K P ^a,b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

Acid stable green colour; Colloidal colours; Curcumin; Photodegradation; Protein dye interactions; Zein colloidal particles

Indexed keywords

COLOR; FLUORESCENCE SPECTROSCOPY; FOOD ADDITIVES; FOOD PRODUCTS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PARTICLE SIZE; PHOTODEGRADATION; PROTEINS; SOLUBILITY; TRANSMISSION ELECTRON MICROSCOPY;

AQUEOUS SOLUBILITY; COLLOIDAL DISPERSION; COLLOIDAL PARTICLE; COMPOSITE PARTICLES; CURCUMIN; DYE INTERACTIONS; NATURAL COLOURANTS; ZEIN COLLOIDAL PARTICLES;

COLLOIDS;

CURCUMIN; FOOD ADDITIVE; INDIGO CARMINE; NUTRACEUTICAL;

ARTICLE; COLLOID; DISPERSION; ENCAPSULATION; FOOD COLOR; FOOD PROCESSING; SOLUBILITY; TRANSMISSION ELECTRON MICROSCOPY;

EID: 84878381360     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.082     Document Type: Article

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