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PEWARNA
KULIAH KIMIA PANGAN
2010
Warna
Penggugah Selera
warna menarik laku di pasaran
Pewarna
Alami (pigmen) : terbatas, kurang
homogen,kurang stabil, flavor asing, aman,
pengawet, berserat)
Sintetik (BTP: stabil, kurang aman)
NATURAL COLOR
A. CHLOROPHYLLS
STRUCTURE
Contoh aplikasi
Hemeglobin
transport O2 in blood
mioglobin hemoglobin
CHEMICAL PROPERTIES
Reaction with oxygen to form complex
oxymyoglobin and oxidation of myoglabin will
form that known as metmyoglobin.
forming the covalent complexes of myoglobin with
molecular oxygen, nitric oxide, and carbon
monoxide (oxymyoglobin, nitrosomyoglobin,
carboxymyoglobin)
C. KAROTENOID
Carotenoids
group mainly lipid soluble
compounds responsible of the yellow and red
colors.
Color yellow red are formed by double bond
conjugated. Double bond >>>>>> red color
Carotenids consist of 8 isoprenoids unit in the
center of the mlecule.
Sifat karotenoid :
B. Berdasarkan 3 golongan:
Monosiklik: karoten
Bisiklik: karoten
dan karoten
STRUCTURE
CHEMICAL REACTION
-Carotene is a precursor of vitamin A, a well
known nutrient in the human diet.
-Carotene yields two molecules of vitamin A by
cleavage at the center of the molecule.
Carotenoids may autooxidatin by reaction with
atmospheric oxygen at rate depend on light, heat,
and presence of pro and antioxidant
Carotenoids can act as antioxidant or prooxidant
depent on system
ANTHOCYANINS DERIVATION
BETALAIN
Sumber : bit, kaktus,jamur
Terdiri dari : Betasianin (merah-ungu) : betanin dan
Betasantin
Isobetanin,prebetanin dan isoprebetanin : merah,
vulgaxanthin I dan II : kuning
Stabil pada pH 4-6
Terdegradasi dengan adanya oksigen, cahaya dan ion
logam
Penganti warna merah FD&C no 2, flavor bit
MELANOIDIN, KARAMEL
Karamel kering
PEWARNA SINTETIS
PEWARNA SINTETIS
Used to :
Improve a foods keeping properties
Maintain or improve nutritional value
Maintain and improve a products sensory
properties, such as texture, consistency,
taste, aroma and colour.
Maintain palatability and wholesomeness
Offset color loss due to exposure to light,
air, temperature extremes, moisture and
storage conditions
Correct natural variations in color;
Enhance colors that occur naturally;
Provide color to colorless and fun foods
Natural colours :
Obtained from natural
Obtained by chemical
processed by physical means
reactions
high stability to light, oxygen less stable
and pH
less bright
colour uniformity
not uniform
low microbiological
Expensive
contamination
low production cost
Benefits to health
Health concerns allergens
Consumer acceptability
Cancer risks??
good
Consumer acceptability
questionable?
Usage
Allura Red AC
Food coloring in
snacks, sauces,
preserves, soups,
wine, cider, etc.
Amaranth
Food coloring in
wine, spirits, fish roe.
Brilliant Black BN
In drinks, sauces,
snacks, wines,
cheese, etc.
Erythrosine
Confectionary
Name
Usage
Ponceau 4R,
Conchineal Red A
Food colouring
Food Colouring
Tartrazine