Color preservation

Nitrates are found in fairly high concentrations in beets, spinach, kale, coUards, eggplant, celery, and lettuce. AdditionaHy, nitrates and nitrites are commonly used in the curing solutions of bacon, ham, and other cured meats. In cured meats, nitrates and nitrites control the growth of microorganisms, particularly Clostridium botulinum, and also serve as color preservatives. 

A copper complex of chlorophyll in amounts not higher than 1 pg per g of product is used for coloring preserved vegetables, however the complex cannot contain more copper than 200 pg per g (Dz. U., 2003). Non-organic copper compounds were used in the past for food coloration in the 19th Century in England, copper salts were used to color food products and condiments. 

Preservatives. Sulfur compounds, such as sulfur dioxide and sodium bisulfite, are used commercially to preserve the color of various food products, such as orange juice, dehydiated fruits and vegetables, such as apricots, carrots, peaches, pears, potatoes, and many odiers. Concentrated sulfur dioxide is used in wine-making to destroy certain bacteria. The color preservation of canned green beans and peas is enhanced by dipping the produce in a sulfite solution prior to canning. In 1986, some of these compounds and uses were put under closer regulation in the United States. 

Figure F3.3.3 Comparison of subjective sensory assessment (A percent discoloration) and objective colorimetric evaluation (B hue angle). Beef was obtained from cattle supplemented with 0 (E-0), 500 (E-500) or 2000 (E-2000) IU a-tocopherol acetate per head per day. The a-tocopherol demonstrated a color preservation effect. Hue angle was calculated as [tan-1(b7a )] (36072rc). Standard error bars are indicated. Adapted from Chan et al. (1995), with permission from the Institute of Food Technologists.

CF, colors preservatives, sweeteners HPLC method. Column Altex Ultrasphere-TM-ODS. Mobile phase ammonium acetate -MeOH. 

Apart from the strictly regulated types of ingredients, colors, preservatives, and UV-filters, the main part can be used under the manufacturer responsibility. From the past we can get important toxicological aspects that ought to be noticed. In some cases toxicological problems have been discovered among constituents such as emulsifiers and emollients. 

Manufacturing-Specialty Chemicals Fuel Lubricant Additives Water-Soluble Polymers Performance Coatings, Resins Additives Plastic Plumbing, Automobile Molded Parts Film Rubber, Plastic Lubricants Additives Colorants, Preservatives, Flavors Fragrances Explosives... 

Many chemicals currently used as food additives are genotoxic. One study reports 39 different chemicals, including those that are colorants, preservatives, antioxidants, fungicides, and sweeteners, are genotoxic to stomach, colon, liver, kidney, bladder, lung, brain, and bone marrow tissues in test animals. ... 

Strawberries for which excellent color preservation is of special importance... 

Drugs or medicines are composed of pharmaceutically active substances together with other constituents such as colors, preservatives, fillers, etc. Of these, it is the active substance and on some occasions the preservatives, e.g. mercury, that might be of environmental concern. 

In this chapter, the chemistry of chlorophyll and its derivatives formed during thermal processing and the technology of color preservation In green vegetables will be reviewed. 

Technology of Color Preservation in Thermally Processed Vegetables... 

Shampoo I 14% PEG-20 sorbitan laurate, 5% sodium trideceth-3 sulfate, 5% lauroampho-glycinate, 0.75% glycerine, colors, preservative, fragrance. 

Shampoo 11 21% ammonium lauryl sulfate,4% cocamide DEA,2% 20-40 alcohols,2% dime-thicone, colors, preservative, and fragrance. 

E261 Potassium acetate Synthetic Natural colors preservative... 

Aspirin is known to cause serious reactions in certain patients with asthma (Cooke 1919). The patients can also have rhinorrhea and nasal polyps that may precede the bronchoconstrictor type of intolerance to aspirin for months or years. This triad of symptoms is common in middle-aged women. The aspirin-sensitive patients often show intolerance to other analgesics (Smith 1971). Speer (1958) reported that color additives can precipitate asthma. Aspirin-sensitive patients with asthma also cross-react to tartrazine in 8%-15% of the cases (Chafee and Setti-PANE 1967 Samter and Beers 1967 Hosen 1972 Settipane and Pudupakkam 1975 Delaney 1976) and to various benzoates (Juhlin et al. 1972 Rosenhall and Zetterstrom 1973). Hypersensitivity to food colorants, preservatives, and analgesics was studied in 504 patients with asthma and rhinitis by Rosenhall (1977). Hypersensitivity to at least one of the substances was found in 106 patients. In 33 patients sensitive to tartrazine 42% were intolerant to aspirin and 39% to sodium benzoate. Rosenhall also tested his patients with other azo dyes such as Sunset Yellow and New Coccine as well as the non-azo dyes carmine and patent blue. The method of examination and reproducibility of the results were studied in detail. Dietary treatment was found to be effective in some patients in preventing exacerbations of the disease but on the whole had no influence on the course of the disease or the need for medication. 

Colorants, preservatives, and MEKC Carbonate, sodium dodecyl Direct UV-vis... 

High-performance LC (HPLC) is the technique used most frequently in food analysis for measuring carbohydrates, vitamins, additives (sweeteners, antioxidants, colorants, preservatives, etc.), mycotoxins, amino acids, proteins, tryglicerides in fats and oils, lipids, chiral compounds and pigments, among others (Table 1). Some of these applications will be discussed in this article. 

Phosphorus concentration in milk affects almost aU aspects of cheese manufacturing, and in soft drinks production, where it acts as acidifier and flavor. Polyphosphates are widely used as additives in meat-based products for reducing water loss, to increase the uptake of water for economic purposes, in fruit juices as flavor and color preservatives, in diary industry as additive for cheese, etc. 

Cooling water temperature and flow to the reactor (to ensure color preservation without sultone crystallization)... 

Uses sunscreen agent used to protect against sunburn (UV radiation) used to prevent skin cancer, premature aging of the skin and various forms of photosensitivity diseases color preserver in paints, cosmetics, varnishes, hair dyes and soaps common UV adsorber in dental composite materials and other plastic materials, topical sunscreens, moisturizers, shampoos, hair-care products, lipsticks, lip balms, nail polish, etc. 

Many products of industrial fermentation are added into food as flavors, vitamins, colors, preservatives, and antioxidants. These products are more desirable than food additives produced chemically. Many of the vitamins are made by microbial fermentations including thiamine (vitamin Bj), riboflavin (vitamin B ), cobalamin (vitamin Bj ), and vitamin G (ascorbic acid). Vitamin G is not only a vitamin but is also an important antioxidant that helps to prevent heart diseases. Garotenoids are another effective antioxidant. They are also used as a natural food color for butter and ice cream. Garotenoids are red, orange, and yellow pigments produced by bacteria, algae, and plants. 

Potassium lactate, sodium lactate, and calcium lactate are the neutralized salts of LA. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation, and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavor enhancement in meat products. Sodium lactate is being produced in solution as well as dry. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters. Ready-to-eat meat and poultry products commonly contain sodium or potassium lactate to control Listeria monocytogenes. LA is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus. 

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