IN256348: A process for the preparation of water-soluble chili colorant formulation having increased fading resistance to UV light
Abstract
Chili color consists of carotenoids of which Capsorubin and Capsanthin are the major pigments. These pigments are fat-soluble and have poor stability to oxygen and light. Earlier, preparation of water-soluble colorant using emulsifiers has been reported. But this preparation has poor light stability. Chili color is a natural color in good demand in food processing industries. There is a need for a photostable water-soluble chili colorant. A process for the preparation of a pungency-free water-soluble natural colorant using the pungent and water-insoluble chili oleoresin is hereby described. Pungency is removed from chili oleoresin with selected solvent mixtures get a colour enriched fraction free from pungency. This is made water-soluble by the use of appropriate emulsifiers. The stabilization of this preparation is achieved by incorporating Tertiary Butyl HydroQuinone (TBHQ) a permitted synthetic antioxidant and piperine from black pepper.
Filing Date:
31-03-2005
Issue Date:
05-06-2013
Applicant:
CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru
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