학술저널
Study on extraction and color characteristics of mulberry fruit pigment(C3G; cyanidin-3-glucoside) was performed to increase utilization as new source of natural food colorant. C3G was extracted with 0.1％ citric acid-70％EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials,we made pigment powder with freezing dryer.
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