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Found 3 from your keywords: subject="natural colorant"
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Effects of Encapsulated Red Fruit Oil (Pandanus conoideus Lam.) Addition as N…
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Brenda Vania Santoso

The increasing popularity of pasta is correlated with both modern and busy consumer lifestyles where versatility and convenience become a major key factor in consumer perception and buying decisions. In order to fulfill the market demand, a modern approach to optimize the nutritional value as well as the physical properties of pasta by fortifications has been promoted. One example of the for…

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FT 24-027
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The Influence Of Xylitol-induced Co-crystallization Of Red Fruit Oil (Pandanu…
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Christopher

Natural colorant is currently preferred over synthetic colorant due to health reasons. Red fruit oil (RFO) extract becomes a potential orange-red natural source. However, limitation in solubility and susceptibility to external conditions is present. Encapsulation by co-crystallization can be utilized to solve the limitations. During the co-crystallization process, xylitol is utilized to repl…

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FT 24-007
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Red Fruit Oil Co-Crystal Development as a Natural Food Colorant by Utilizing …
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Matthew Kawira

Red fruit oil (RFO) extract serves as a natural red colorant but exhibits limitations related to solubility and susceptibility to environmental factors such as oxygen, heat, and light-induced degradation. Encapsulation through co-crystallization represents a promising approach to mitigate these challenges. In this context, erythritol is employed instead of sucrose during co-crystallization t…

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FT 24-037