Use of Sodium Caseinate and Egg-albumin for the Retention of the Added Artificial Color to Agar Jelly

Abstract

Effect of sodium caseinate or egg-albumin was examined to improve the retention of artificial color to agar jelly. By increasing the concentration of sodium caseinate to 0.4% or eggalbumin to 0.2%, and by lowering pH of jelly to 4.0, the color retention was improved remarkably, although such treatments resulted in, weakening of jelly strength. The color retention of dyes examined was in the following order; rose bengal>erythrosine>phloxine>eosine>sulfonate dyes such as amaranth, acid red, and new coccine.