Natural colorants improving functionality

In beverages, carrot pomace, or citrus waste will stabilize the natural color, improve the vitamin and fiber content, enhance the viscosity (mouthfeel) (Laufenberg et al., 1996), and enrich or adjust the cloudy appearance (Sreenath et al., 1995). The organoleptic and chemical properties offer a widespread use in healthy and functional drinks and selected fruit juices. 

Textile — The chemical treatment of natural and synthetic fibers is concerned with functionalization reactions having the purpose of obtaining improvements in both the manufacturing process and in the final product. Improvements in dyeing are obtained through pre- - or post-treatments - aimed at stabilizing the color, as described in Sec. A.2. 

Edible films and coatings can be carriers of antioxidants (phenolic compounds such as butylated lydroxyanisole, propyl gallate, butylated hydroxytolene, tocopherol, citric acid, ascorbic acid, or natural compounds from heib extract) and antimicrobials (oiganic acids and their salts such as benzoic acid, soibic acid, propionic acid, chitosan, plant essential oil extracts, and so on.) to enhance their functional properties as active packagings (Janjarasskul and Krochta, 2010). Moreover, they can be carriers of nutrients, flavors, and colors to improve food nutritional and sensoiy quality. 

Uses Surfactant, foaming agent, and lubricant for shower gels, shampoos, mild cleansing lotions and liq. soaps, syndets, semisyndet bars Features Mild improves foam structure good resist, to hard water Properties APHA color 10 (5% sol n.) wh. flakes, gran., or powd. = 87% act. Hostapon SI [Clariant/Functional Chems.j Chem. Descrip. Sodium isethionate ionic Nature Anionic... 

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