The Effects of pH and Heat Treatment Processing on the Stability of Natural Food Colours used in Dairy Products

  • S. D. Mendi Institute of Agricultural Research for Development, I.R.A.D. Bambui, P. O. Box 51 Bamenda, Cameroon.
  • Bob Peters Milk Marketing Board, Research and Development, Shinfield, Reading, England.
  • Pamela Tiku Kamga Institute of Agricultural Research for Development, I.R.A.D. Bambui, P. O. Box 51 Bamenda, Cameroon.
Keywords: pH, Heat, Stability, Food Colours

Abstract



This study was carried out to investigate the effects of pH and heat treatment processing on stability and natural food colours used in dairy products. A repeated laboratory experiment was conducted in which loss of colour intensity or change in shade of natural food colours used in acid and nearly neutral dairy products at low and at boiling temperatures was investigated. Five (5) natural food colours out of the fourteen (14) in the study were applied to small-scale industrial processing of UHT milk drinks and laboratory-scale yoghurt making. All the fourteen natural food colours studied were stable to pH changes. Only one natural food colour (Beet root) was destroyed at boiling temperatures while two of the colours (Beet root and Cochineal) were destroyed at UHT (136ºC/4Seconds) processing. It was then concluded that pH changes and Heat Treatment processing do not contribute very much to the destruction of natural food colours used in dairy products.

The Journal of Food Technology in Africa Volume 5 Number 2 (April - June 2000), pp. 59-61

KEY WORDS:

pH, Heat, Stability, Food Colours
Published
2004-06-22
Section
Articles

Journal Identifiers


eISSN: 1028-6098