A dry powdered pigment extract was prepared from a Roselle liquid concentrate obtained from Trinidad. The pigment base was added to two dry pack foods, a beverage mix and a gelatin dessert, and evaluated under various temperature and humidity conditions. During a 16-week storage period, color, flavor, and pigment stability were evaluated versus those of Red No. 2. All samples were less stable than those with Red No. 2 but showed good stability up to 4 weeks of storage, after which, the rate of pigment degradation accelerated. Reconstituted products showed good light and refrigeration stability but the roselle powder imparted an unacceptable flavor to the products.
1General Foods Corporation, Technical Center, Tarrytown, NY.