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
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