Use of carotenoids as color stabilizers, food color mixtures and color stabilized foods

摘要

The use of carotinoids (I) as colour stabilisers for riboflavin (derivatives) (II) is claimed. Also claimed are (i) mixtures of food colours containing (I) and (II) in 1:(25-1000) ratio; and (ii) foods containing (a) micro-organisms or other substances that decolorise riboflavin, (b) (I) and (c) (II) with a (I):(II) ratio of 1:(25-1000). Preferably (I) is used in a concentration of 0.05-30 wt.% with respect to (II). The (I) content is especially high enough to act as colour stabiliser for (II) but not high enough to act as colourant. The foods preferably are milk products and have a (II) content of 5-200 ppm.