Milk Components and Trace Components in Margarine (IV) Stability of Coloring Matters

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 7; no. 5; pp. 417 - 423_1
• Main Authors: IMAMURA, Masao, NIIYA, Isao, KANEMATSU, Hiromu, IIZIMA, Hiroshi
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Hygiene and Safety 1966
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.7.417

Examinations were made on the stability of coloring matters used in margarine; Yellow AB, Yellow OB, β-carotene, annatto, riboflavin tetrabutyrate, and their mixtures. Various kinds of margarine were prepared from whale oil and beef tallow, mixed with 30% of coconut oil and cotton seed oil. Margarine containing one of these coloring matters or more was kept at 30°C for 28 weeks, and changes in color and amounts of β-carotene, riboflavin tetrabutyrate, P. V. O. (peroxide value), and A. V. (acid value) were measured every four weeks. Effect of milk components and ultraviolet rays was also examined. (1) Stability of the coloring matters descreased in the order of riboflavin tetrabutyrate, Yellow AB, Yellow OB, β-carotene and annatto, and high stability was found in the margarine blended with coconut oil or added milk components. (2) Color tone obtained from a mixture of β-carotene with annatto and riboflavin tetrabutyrate was better than that from one of these alone but no effect of mixing was fouud in their stability. Remaining color intensity was better with increasing amount of β-carotene. (3) Remaining color intensity of β-carotene was higher than the residual amount of β-carotene. This fact seems to suggest the formation of some kind of colored intermediate (oxidized?). (4) Residual amount of riboflavin tetrabutyrate was very high, and considering its nutritional significance, it may be used in combination with other coloring matters. (5) All the matters tested were sensitive to light and their color faded rapidly under ultraviolet irradiation. Riboflavin tetrabutyrate was the most sensitive, followed annatto, β-carotene, and Yellow AB, Yellow OB in that order.