| Popis: |
Confectionery and fruit-based preparations are two major categories of low-moisture and gelatinized food products. These are characterized by high dry matter and low water activity. Most natural pigments can be used to color products of this kind; however, depending on the final application, some pigment characteristics need to be taken into consideration. Pigments having very good heat stability need to be chosen for hard-boiled candy for instance, as high temperatures will occur during their production. Pigments with good storage and light stability are needed for jellies that have a long shelf-life at ambient temperature and are often packed in transparent packaging, and colors with low tendency to oxidize are required for aerated products. This chapter gives an overview of a large range of natural colors and how they can be used in these food categories. |
