Abstract Galactomannan gum (locust bean gum; LBG) was used to distribute and stabilize vibrantly orange colored oil-solubilized β-carotene (βC) into dry food powders. Powders were prepared by homogenization of oil solubilized βC into hydrated LBG, followed by addition of stabilizers (lecithin, soy protein hydrolysate, and α-tocopherol), freeze drying, and course grinding. This produced dry and light powders that display mild adherance to the skin and show no color or phase separation. ATR-IR spectra indicate the mannan powders create a highly dispersed lipophilic phase. Color stability testing showed LBG-only powders had short-term thermal stability (1 h at 80 °C) but little effect against UV exposure and storage. Incorporation of lecithin and soy protein hydrolysate both enhanced the orange color stability against UV-a exposure and inclusion of α-tocopherol resulted in full protection through the thermal, UV-a, UV-c, and storage. Formulation of similar powders inclusive of food flavorings may be of interest to industries targeting synthetic colorant replacement.

中文翻译：

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油溶性β-胡萝卜素在稳定刺槐豆胶粉中的分布，用于将橙色着色剂输送到食品中

摘要 半乳甘露聚糖胶（刺槐豆胶；LBG）用于将充满活力的橙色油溶β-胡萝卜素（βC）分配和稳定到干粉中。通过将油溶性 βC 均质化为水合 LBG，然后添加稳定剂（卵磷脂、大豆蛋白水解物和 α-生育酚）、冷冻干燥和粗磨来制备粉末。这产生了干燥和轻质的粉末，对皮肤表现出温和的粘附性，并且没有颜色或相分离。ATR-IR 光谱表明甘露聚糖粉末产生高度分散的亲脂相。颜色稳定性测试表明，仅使用 LBG 的粉末具有短期热稳定性（80°C 下 1 小时），但对紫外线照射和储存的影响很小。卵磷脂和大豆蛋白水解物的掺入都增强了橙色对 UV-a 暴露的稳定性，并且包含 α-生育酚导致通过热、UV-a、UV-c 和储存提供全面保护。以合成着色剂替代为目标的行业可能会对包含食品调味剂的类似粉末的配方感兴趣。