Sustitución de colorantes en alimentos
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Fecha
2007
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Editor
Corporación Universitaria Lasallista
Resumen
Functional foods are the newest tendency in production
and market development. Among them,
those with antioxidant properties have a very important
position. This, along with the fact that we need
to find substitutes for some potentially toxic or allergenic
ingredients, compels us to keep looking for
natural products. In the case of colorants,
betacarothene gathers two important characteristics:
It is a powerful antioxidant and also has a coloring
power from red to yellow. It is proposed to replace
the synthetic colorant tartrazine with another
synthetic but that imitates the natural, the bcarothene,
evaluating its stability and coloring capability,
and also its potential functional properties.
Descripción
Palabras clave
Betacaroteno, Corporación Universitaria Lasallista, Alimentos funcionales, Colorantes en los alimentos, Tartrazina, Alimentos