Use of yellow food dye from safflower petales in producing of caramel

Abstract

The obtained HPLC chromatograms demonstrated that the YFDS dye is suitable for its use as a natural dye in the production of caramel. The peaks obtained in the caramel samples demonstrated that the three chalcones (hydroxysafflor yellow A, anhydrosafflor yellow B and precarthamin), which are contained in the YFDS dye in powder form, remain stable during the heat treatment of the caramel mass at high temperatures and in acid medium. It has been demonstrated that to obtain a caramel, harmless to consumers, yellow synthetic dyes can be replaced by the natural yellow dye YFDS, which does not undergo chemical degradation during the producing of caramel.