出版社：Japanese Society of Nutrition and Food Science
摘要：It was previously reported that β-carotene was dissolved in orange oil by heating at 100°C for 30 minutes and the resulted β-carotene-orange oil solution was emulsified for coloring of soft drinks. But the emulsion was used to a restricted field owing to its specific odor. The authors studied various solvents of β-carotene for wider applications. 1. β-carotene was dissolved by heating in esters of abietic acids to about 3%. 2. β-carotene in the abietate was stable in the absence of antioxidants. 3. Taste panel evaluations did not reveal any adverse flavor of the solvent.
