title: Processing characteristics and stability of chemically synthesized carotenoids in food systems.
abstract: Product development is driven by consumer demand for variety in food. Increasing health awareness and a corresponding lifestyle are the main factors that influence the development of new food products. The pure nutritional aspect of food is becoming less and less important, leaving enjoyment and health as the major motivators of consumer preference. Research & Development and Technical Service departments for carotenoid formulations have been taking up these challenges for a long time. They have developed carotenoid formulations with processing characteristics and stability to meet the customer's requirements. Carotenoids that are approved under food laws are used as colorants. beta-carotene is also important as provitamin A and as a physiologically active substance. Carotenoid formulations are available as dispersions, powders and emulsions. They must meet the requirements of the different food production processes. Ease of handling, and stability to light, air and heat are important technical features of our carotenoid formulations. Some of the main processing parameters and the stability of carotenoid formulations are discussed with reference to the beverage industry, margarine production and the dairy industry.
authors.forename: C
authors.initials: C
authors.lastname: Sambale
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D001628:Beverages; D003611:Dairy Products; D005505:Food Coloring Agents; D005511:Food Handling; D005524:Food Technology; D008383:Margarine; D019207:beta Carotene / Q000032:analysis* / Q000737:chemistry
chemical_list: D000975:Antioxidants; D005505:Food Coloring Agents; D019207:beta Carotene; D008383:Margarine