Heat and light color stability of beverages colored with a natural carotene emulsion : a comparison of synthetic versus natural water soluble antioxidants

06/26/2014

Heat and light color stability of beverages colored with a natural carotene emulsion : a comparison of synthetic versus natural water soluble antioxidants

Xavier Mesnier and the color R&D team published an original study comparing synthetic and natural water soluble antioxidants in the peer reviewed journal "Food Research International". The research focuses on the stability of natural carotene in drinks.

Learn more :

http://www.sciencedirect.com/science/article/pii/S0963996914004207

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