出版社：Japanese Society of Nutrition and Food Science
摘要：The coloring of soft drinks with emulsified β-carotene was studied with the following results. 1. The stability of emulsified β-carotene was practically excellent. 2. The presence of oxygen was the most important factor to affect the stability of β-carotene in the emulsion, and the light accelerated the destruction of β-carotene in the presence of oxygen. 3. Copper ion greatly affects the stability. 4. The orange soft drinks colored with the emulsion did not show any adverse effect. 5. Little color change was observed when orange soft drinks fortified with ascorbic acid was colored by the emulsion and stored at least for a year.
