Comparative study concerning the adsorption of some red food colorants on polysaccharide substrates

  • Elena-Corina Popescu Valahia University of Târgovişte
  • Maria Iordan Valahia University of Târgovişte
  • Alexandru Stoica Valahia University of Târgovişte
Keywords: colorant, carrageenan, maize starch, adsorption speed, retention level, coefficient of adsorption

Abstract

This paper presents the results obtained from experiments on the adsorption of red food colorants on different polysaccharides substrates, carrageenan and maize starch in the form of suspension. Food colorings evaluated, were carminic acid E-120, azorubine-E122 and Ponceau 4R-E124, used in order to redden polysaccharide substrates used in food systems, to improve the structure-consistency properties and stability at high temperatures or as a replacement for fat, in the production of dietetic products.
The amount of colorants absorbed by the analyzed substrates was determined indirectly, by the spectrophotometry method, based on measuring the intensity of color unadsorbed by supernatants obtained after centrifugation of samples

Published
2009-06-15
How to Cite
Popescu, Elena-Corina, Maria Iordan, and Alexandru Stoica. 2009. “Comparative Study Concerning the Adsorption of Some Red Food Colorants on Polysaccharide Substrates”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 33 (1), 31–36. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3638.
Issue
Vol 33 No 1 (2009)
Section
Articles

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