Abstract
ABSTRACTThe red anthocyanin pigments of Miracle fruit, Synsepalum dulcificum, Schum were extracted, purified by ion exchange, and concentrated for use as a food colorant. The pigment preparation, when added to carbonated water and carbonated sugar solutions, provided an orange red solution with stability comparable to that of anthocyanins from other sources. At pH 1.0, in water, the ratio of the extinction coefficient of the pigment preparation compared to that of FD&C Red No. 2 was 2.03. At pH 2.8 and 3.0 the ratios were 1.2 and 0.85, respectively. When the pigment preparation was added to model systems containing acetic, tartaric, citric and malic acids, pigment degradation was most rapid with malic acid.
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