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Photostability of Natural Orange−Red and Yellow Fungal Pigments in Liquid Food Model Systems

✍ Scribed by Mapari, Sameer A. S.; Meyer, Anne S.; Thrane, Ulf

Book ID
120352662
Publisher
American Chemical Society
Year
2009
Tongue
English
Weight
1012 KB
Volume
57
Category
Article
ISSN
0021-8561

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## Abstract Effect of various preservatives, sugar, ascorbic acid and light on the stability of sunset yellow and tartrazine was studied. While sulphur dioxide enhanced the rate of degradation of sunset yellow, it stabilized tartrazine in aqueous model systems. At 30 and 45% sugar levels, the rate