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Food colors capsicum

Matsufuji H, Ishikawa K, Nunomura, O, Chino M and Takeda M. 2007. Anti-oxidant content of different colored sweet peppers, white, green, yellow, orange and red (Capsicum cmnuum L.). Int J Food Sci Technol 42(12) 1482-1488. [Pg.300]

Food Products Color Flavors anthocyanms, betacyanins, saffron apricot, banana, apple, cherry, grape, peach, pineapple, rasberry, strawberry, asparagus, capsicum, celery, tomato, vanilla, cocoa... [Pg.113]

The most important of the spices known for pungency are the chillies, the larger and less pungent variety, Capsicum annum L., the smaller, pungent variety Capsicum frutescens L. and the bird chilli a Capsicum frutescens variety. Apart from color, which is important in the case of paprika, a large variety, pungency is the most important quality attribute of the capsicums used in foods. [Pg.61]

Govindarajan, V.S. and Sathyanarayana, M.N. (1 986) Capsicum production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli. Critical Reviews in Food Science and Nutrition 24(3), 245-355. [Pg.283]

Reeves, M.J. (1987) Re-evaluation of Capsicum color data. Journal of Food Science 52, 1 047-1 049. [Pg.285]

Hong, C.M., Wendorf, W.L., and Bradley, R.L. 1995. Effects of packaging and lighting on pink discoloration and lipid oxidation of annatto-colored cheeses. J. Dairy Sci. 78, 1896-1902. Homero-Mendez, D. and Minguez-Mosquera, M.I. 1998. Isolation and identification of the carotenoid capsolutein for Capsicum armuum as cucurbitaxanthin A. J. Agric. Food Chem. 46,4087 1090. Humphrey, A.M. 1980. Chlorophyll. Food Chem. 5, 57-67. [Pg.85]

Sweet chill mlscella (solution of extracted material) was also obtained from Kalsec, Inc. This material is also hexane-extracted, but from sweet chills (C. annuum [14]). It is much less "hot" than is the oleoresin Capsicum, and is mostly used for flavoring and coloring foods. Normally the extracting solvent is stripped from the extract by the supplier before shipment. In order to minimize volatiles loss during this step, the hexane content of the extract was only reduced to ca 20% of the total volume before shipment. [Pg.138]

C40H56O3, Mr 584.88, deep carmine red crystals (petroleum ether), mp. 175-176°C, uv ax 483 nm, [ajp -70° (CHCI3), well soluble in organic solvents except petroleum ether. A carotinoid belonging to the group of xanthophylls which occurs as red pigment in peppers [Capsicum annuum, Solanaceae). C. is authorized in the EU for use in coloring foods as well as in cosmetics. [Pg.109]

C40H56O4, Mr 600.88, violet-red needles, mp. 201 C, uVmax 468, 503, 541 nm, well soluble in ethanol and acetone. A carotinoid belonging to the group of xanthophylls that occurs together with cap anthin in the red fruit skin of pepper (Capsicum annuum, Solanaceae) as well as in lilies. C. is authorized for use in the EU for coloring foods and cosmetics. [Pg.109]

Paprika color is obtained by extraction from the fruit of red peppers Capsicum annuum) and contains capsanthin and its esters, formed from acids, such as lauric acid, myristic acid, and palmitic acid, in large amounts as its color components. Commercially available paprika colors are known to have different compositions of these color components, depending on the material from which the paprika color is extracted this makes the identification of paprika color, based on the analysis of the color components, impossible, causing difficulty in developing a simple, rapid, and reliable identification method for the paprika color in foods. Therefore, we investigated a TLC/scanning densitometric method for the identification of paprika color using capsanthin, which is a main product of saponification, as an indicator. ... [Pg.915]

Moster, J. B., and ITater, A. N. 1952. Color of capsicum spices. I. Measurement of extractable color. Food Technol. 6, 459. [Pg.350]

Regulatory Status. Regulated in the United States as a dietary supplement. Capsicum (red pepper, cayenne pepper) and paprika are GRAS as natural seasonings and flavorings ( 182.10). Their essential oils, solvent-free oleoresins and natural extractives are also GRAS ( 182.20) paprika and paprika oleo-resin are also approved as color additives for food use exempt from certification ( 73.340 and 73.345). Capsaicin-containing topical products are approved in over-the-counter... [Pg.135]


See other pages where Food colors capsicum is mentioned: [Pg.1575]    [Pg.712]    [Pg.283]    [Pg.27]    [Pg.226]    [Pg.232]    [Pg.113]    [Pg.293]    [Pg.3035]    [Pg.88]    [Pg.213]    [Pg.95]   
See also in sourсe #XX -- [ Pg.134 ]




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