What are the color protection effects of commonly used color protection additives for food coloring?

Carmine red, amaranth red, temptation red, lemon yellow, sunset yellow, bright blue and β-carotene are commonly used in food processing pigments, most of these pigments have the disadvantages of poor color stability, easy to fade, and it is difficult to meet the production requirements. Tests have shown that color protectors have a certain protective effect on the stability of pigments.
This paper cites the practical experience of several scholars to study the role of common color protection additives on the color protection of these pigments, with a view to improving the stability of these pigments.
Sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium citrate, phytic acid, sodium isoascorbate, calcium lactate and other color protectors have obvious color protection effects on most commonly used pigments, such as carmine, amaranth red, seduction red, lemon yellow, sunset yellow, bright blue, β-carotene and other pigments.
Calcium lactate has insignificant color protection effect; sodium isoascorbate has negative effect on all pigments except β- carotene; EDTA-2Na has negative effect on sunset yellow [1].
However, EDTA-2Na has the most significant color protection effect on sweet potato violet pigment compared with other color protectors, and the synergistic effect of EDTA-2Na and Fe3+ at a mass concentration ratio of 0.5:1 can increase its color development and stability [2].
In addition, F-type color protection and preservation agent for red currant red, beet red, β-carotene, gardenia yellow and other four kinds of natural pigments color protection effect is better, and its optimal additive amount is 0.08% [3].
For a single color protection agent on pigment light stability, VC on red and cochineal red color protection effect is the strongest, iso VC sodium on cochineal orange color protection effect is the strongest.
For the thermal stability of pigments by a single colorant, β-carotene has the strongest color protection effect on crimson and carmine orange, and VC has the strongest color protection effect on cochineal red [4]. Zhang Jianqi et al. showed that high quality concentration of sodium chloride had better color protection effect on black fruit wolfberry pigment.
Lin Wenting [1] showed that the compound color protection additives can significantly improve the stability of cochineal red, amaranth red, seductive red, sunset yellow and β-carotene and other pigments.
Better compound color protection composition: carmine for phytic acid 2/ million, sodium tripolyphosphate 2/ million, EDTA-2Na 1/ million, sodium hexametaphosphate 1/ million; amaranth red for EDTA-2Na 2/ million, sodium pyrophosphate 1/ million, sodium tripolyphosphate 2/ million and phytic acid 2/ million; temptation red for sodium tripolyphosphate 2/ million, hexametaphosphate 2/ million, EDTA-2Na 2/ million and sodium pyrophosphate 2/ million; sunset yellow for phytic acid 2/ million, hexametaphosphate 2/ million, EDTA-2Na 2/ million and sodium pyrophosphate 2/ million; sunset yellow for the stability of pigments such as β-carotene and so on. Sunset yellow is phytic acid 2/10000, sodium pyrophosphate 2/10000, sodium citrate 2/10000 and hexametaphosphate 1/10000; β-carotene is sodium isoascorbate 1/10000, EDTA-2Na 2/10000, phytic acid 1/10000 and sodium pyrophosphate 1/10000. References:[1] Lin, W. T.. Study on the Selection of Color Protecting Agents for Commonly Used Colors[J] . Beverage Industry, 2006 (10): 6-9.[2] Zheng Cheng, Zhang Xinqiang, Yang Lianfeng, et al. Effects of pH and Fe3+ on the stability of purple pigment in sweet potato[J] . Applied Chemical Engineering, 2008 (5): 526-529.[3] WANG Jiao-lan. Study on the color protection of four natural pigments[J] . China Food Additives, 2001 (5): 37-38, 66.[4] Sun Hong-Nan, Lu Yi-Bo, Zhao Li-Qing, et al. Study on the stability of three natural pigments and their color protection effects[J] . Food Industry Science and Technology, 2010 (7): 308-312.