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Coloranti alimentari
- colorani naturali izolai din surse naturale ;
- colorani identic naturali obinui prin sintez chimic sau biochimic;
- colorani sintetici compui care nu au corespondeni naturali i care
sunt obinui exclusiv prin sintez chimic
Coloranti naturali
Izoprenoide:
Carotinoide, Apocarotinoide
Derivai de tetrapirol :
Derivai de benzopiran:
Antociani,Flavone,Flavonoide,Taninuri
Artefacte:
Alte structuri:
Colorant
Coloranti
sistem cromofor legaturi duble conjugate, grupa nitrozo (NO)
grupa diazo (N=N-), carbonil (>C=O),
tiocarbonil (>C=S)
- grupe auxocrome
IZOPRENOIDE
Carotinoide
E160a
-carotina
E 160d
licopina
OH
HO
luteina
HO
zeaxantina
OH
OH
O
O
HO
violaxantina
E160g
cantaxantina
O
HO
O
OH
astaxantina
OH
O
CO
HO
capsantina
Paprika
E160c
Apocarotinoide
CHO
E160e
-apo-8'-carotenalul
COOH
HOOC
ofranul
crocetina
COOH
norbixina
Annatto
E160b
COOH
COOH
bixina
COOCH3
+ ClCH2COOEt
-ionona
1) H2SO4 dil.
2) - CO2, izomerizare
CHO
Aldehida C14
CHCOOEt
CHO
Aldehida C14
CHO
BF3
CH
OH
OH
Diol C40
-Carotina
CH , C19
baze tari
Aldehida C19
CH
O
BF3
CHO
1) H2 /Pd(Pb)
2) transp. alilica
- H2O, izom.
CH
Derivai de tetrapirol
NH
N
M
CH=CH 2
HN
CH3
CH2CH3
N
Mg
H3C
H
N
CH3
CH2 CH
C20H39OOC-CH 2
CO
H3C
H
N
CH3
CH2 CH
C20H39OOC-CH 2
COOCH 3
Clorofila a
CO
COOCH 3
Clorofila b
E140
CH=CH 2
H3C
Mg
CH3
CH=CH 2
CHO
H3C
CH=CH 2
CH2CH3
H3C
Porfina
Fe ClN
CH3
H3C
CH2
CH2
HOOC-CH 2
CH2-COOH
Hemina
Material vegetal
uscat
Extractie cu solvent, evaporare
Feofitina
bruta
Hidroliza, acidifiere
Extractie cu solvent
Feoforbida
Neutralizare
Purificare de solvent
Solutie alcalina
feoforbida
Extractie cu solvent
Solutie organica
feofitina
Sare de cupru
Clorofilina de cupru
liposolubila
E141
Sare de cupru
Clorofilina de cupru
si sodiu, hidrosolubila
E141
Surse naturale:
frunze verzi uscate lucern, iarb, spanac, alge
Derivai de benzopiran
Antociani
OH
+
O
HO
ClPelargonidina
OH
OH
+
O
HO
Cl
OH
OH
+
O
OH
Cl
Malvidina
OCH3
OH
+
O
HO
ClPeonidina
OH
HO
OH
OH
OCH3
OH
Cl
Cianidina
OH
OH
OH
+
O
HO
OH
OH
Delfinidina
HO
OH
OH
OH
+
O
Cl
Petunidina
OCH3
OH
OH
OH
OCH3
Structura antocianilor
Surs
Pielia strugurilor i
tescovina
enocianin - E 163
Cianidin,
delfinidin,
malvidin,
petunidin
i
peonidin
ca
monoglucozide libere sau acilate cu
acid acetic, p-cumaric i cafeic
Varza roie
Afinele
Caliciile de Rosella
(Hibiscus sabdariffa)
Coacze negre
Fructe de soc
R
OH
OH
-H
R'
O+
HO
R'
OGlu
OGlu
OH
OH
Cation flaviniu, AH+
rosu
Baza chinoida, A
albastru
- H+
H2O
R
OH
OH O
HO
R'
HO
Chalcona, C
incolor
OH
OH
R'
OGlu
OGlu
OH
OH
Pseudobaza carbinolica, B
incolor
Betalaine
Sursa naturala - sfecla rosie
CH2OH
O
OH
H
COO
+
N
HO
HO
OH
Betanina
H
OOC
N
H
E 162
COO
Turmeric (Curcumina)
Sursa naturala curcuma longa
HO
CH CH CO CH2 CO CH CH
R1
OH
R2
Carminul (coenila )
Riboflavina (vitamina B2 )
Sursa- sinteza chimica
OH OH OH
CH2OH
O
OH
CH3
CH2 CH CH CH CH2OH
COOH
OH
HO
OH
HO
OH
OH
CH3
CH3
O
NH
E101
O
Riboflavina
Acid carminic
(a)
OH OH OH
CH2 CH CH CH CH2 O P
E120
CH3
CH3
O
NH
Flavin mononucleotida
OH
O-Na+ .2 H2O
Caramelul
Caracteristici
produs
Clasa de caramel
Clasa I
Clasa II
Clasa III
Clasa IV
Codificare
E 150a
E150b
E150c
E150d
Promotor de
caramelizare
Na2CO3
Na2SO3
NH3
(NH4)2SO3
Sarcina
electric
Puin
marcat
Negativ
Pozitiv
Negativ
Culoarea
Brun
Galben-oranj
Brun
Brun-gri
Utilizri
principale
Extracte de
cafea
Lichior, rom,
coniac,
vermut
Bere, oet,
sosuri
Buturi rcoritoare
(Cola) produse de
patiserie