Distribution of oil solubilized β-carotene in stabilized locust bean gum powders for the delivery of orange colorant to food products

Food Hydrocolloids

Volumn 84, Issue , 2018, Pages 34-37

  Selig, Michael J ^a   Mehrad, Bahar ^a   Zamani, Hediyeh ^a   Kierulf, Arkaye ^a   Licker, Jonathan ^b   Abbaspourrad, Alireza ^a  

^a Department of Obstetrics Gynecology   (United States)

^b PEPSICO INC   (United States)

Author keywords

dry powder; Locust bean gum; Orange colorant; Stability; carotene

Indexed keywords

CITRUS FRUITS; COLOR; FOOD STORAGE; HYDROLYSIS; LECITHIN; OILS AND FATS; PHASE SEPARATION; PROTEINS; STABILITY;

COLOR STABILITY; DRY FOODS; DRY POWDERS; FOOD POWDERS; GALACTOMANNANS; LOCUST BEAN GUM; ORANGE COLORANT; SOY PROTEIN HYDROLYSATE; Α-TOCOPHEROL; Β-CAROTENE;

POWDERS;

EID: 85049341440     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.05.027     Document Type: Article

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