摘要
姜黄素是一种天然着色剂 ,旧工艺生产的姜黄素为醇溶色素 ,在饮料中的应用不方便。新工艺生产的姜黄素分为水溶、醇溶两种 。
As a natural colourant, curcumin prepared by the new technology (alcohol and water soluble) enjoys evident advantages over other natural colourants in the respect of use in fruit and vegetable drinks.
出处
《饮料工业》
2002年第6期38-40,共3页
Beverage Industry