The Science of Sugar Confectionery (RSC Paperbacks Book 23) by Edwards William P

The Science of Sugar Confectionery (RSC Paperbacks Book 23) by Edwards William P

Author:Edwards, William P [Edwards, William P]
Language: eng
Format: azw3
ISBN: 9781782626091
Publisher: Royal Society of Chemistry
Published: 2015-11-08T16:00:00+00:00


β-Carotene, E160(a)

The EU classifies β-carotene as E160(a), and natural sources that are exploited commercially are carrots and algae. β-Carotene is an oil soluble pigment although forms which can be dispersed in water are available. It is stable to heat, SO2 and pH changes; it is, however, sensitive to oxidation, particularly when exposed to light. Depending upon the concentration the colour obtained varies between yellow and orange and it is used successfully to colour boiled sweets and other confectionery products.



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