Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/1582
Title: | Use of yellow food dye from safflower petales in producing of caramel | Authors: | BANTEA-ZAGAREANU, Valentina SAVCENCO, Alexandra BAERLE, Alexei TATAROV, Pavel |
Keywords: | caramel;food natural dye YFDS;HPLC;safflower | Issue Date: | 2022 | Source: | BANTEA-ZAGAREANU V., SAVCENCO A., BAERLE A., TATAROV P. Use of yellow food dye from safflower petales in producing of caramel. International Conference MODERN TECHNOLOGIES IN THE FOOD INDUSTRY-2022 20-22 October, 2022 Chisinau Republic of Moldova, 2022, 105. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdf | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Conference: | International Conference MODERN TECHNOLOGIES IN THE FOOD INDUSTRY | Abstract: | The obtained HPLC chromatograms demonstrated that the YFDS dye is suitable for its use as a natural dye in the production of caramel. The peaks obtained in the caramel samples demonstrated that the three chalcones (hydroxysafflor yellow A, anhydrosafflor yellow B and precarthamin), which are contained in the YFDS dye in powder form, remain stable during the heat treatment of the caramel mass at high temperatures and in acid medium. It has been demonstrated that to obtain a caramel, harmless to consumers, yellow synthetic dyes can be replaced by the natural yellow dye YFDS, which does not undergo chemical degradation during the producing of caramel. |
URI: | http://repository.utm.md/handle/5014/21708 http://cris.utm.md/handle/5014/1582 |
Appears in Collections: | Conference Abstracts |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Conf-MTFI-2022-p105.pdf | 251.43 kB | Adobe PDF | View/Open |
Google ScholarTM
Check
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.