摘要
在食品市场上,消费者往往会将某些食品与某种颜色相互联系起来,并要求加工食品具有天然产品的色泽。然而,在当今的食品加工中,食品本身的天然色素却每每受到一系列物理或化学因素的影响而被破坏,大大影响了产品的吸引力。另一方面,某些产品本身是没有颜色的,如软饮料、糖果和一些新型的蛋白食品等,无论其风味和包装是如何的诱人,都会予人乏味的感觉。为此,食品工业界多年以来不断地开发许多天然和合成色素,为加工食品着色,让其能够恢复原有的色泽。
Natural and synthetic colours have for many years been recognised as the most reliable and economical method of restoring the original colour to processed foodstuffs. However, the choice of the right colour for food can be a difficult assessment as there are several variables that have to be considered. They include legislative restrictions, processing restrictions which will be discussed in detail here.
出处
《中国食品工业》
1997年第11期38-39,共2页
China Food Industry
