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 Post subject: Fading food color
PostPosted: Sun Apr 18, 2010 3:47 pm 
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Joined: Sat Dec 09, 2006 9:05 am
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Any food technologists around? I am having a problem with fading food color. I cook dried corn until it is fully hydrated and soft, add flavoring, a good dose of preservatives and orange food color (Sunset Yellow, Yellow #6). Bottle it in clear plastic bottles. Within in a week or so, most of the bottles have faded to a dirty yellow.

Any ideas on why this is happening and how it can be prevented?

No, it is not for human consumption. Although it does look and smell pretty darn good (at first).

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 Post subject: Re: Fading food color
PostPosted: Wed Apr 21, 2010 8:42 am 
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Hi,

Once you have the corn in the bottles, what happens next?

Regards,

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 Post subject: Re: Fading food color
PostPosted: Wed Apr 21, 2010 9:05 am 
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Then I cross my fingers and hope the color holds and I sell the stuff. You can see it here: http://www.wackerbaits.com/sftest/contents/en-us/d75.html

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 Post subject: Re: Fading food color
PostPosted: Wed Apr 21, 2010 11:05 am 
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Are you using ascorbic acid as a preservative?


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 Post subject: Re: Fading food color
PostPosted: Wed Apr 21, 2010 11:15 am 
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No ascorbic. Citric acid plus Na benzoate and K sorbate.

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 Post subject: Re: Fading food color
PostPosted: Wed Apr 21, 2010 1:20 pm 
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Location: Old Irving Park/Portage Park
Yellow #6 is a pretty stable artificial color. Could it be that the corn itself is browning? If so, then you may need to add ascorbic acid to slow down the browning.

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 Post subject: Re: Fading food color
PostPosted: Wed Apr 21, 2010 3:19 pm 
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That's a thought. Did a quick google on ascorbic acid + yellow #6 and up popped "...Ascorbic Acid, (to Protect Color) Calcium Chloride, Yellow 6..." in a fruit cup ingredient list.

Do you have an idea of dosage do I have to do the work myself?

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 Post subject: Re: Fading food color
PostPosted: Wed Apr 21, 2010 3:36 pm 
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Got it, 0.03% max.

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