Stability of some synthetic colours in orange squash during storage.

FADING of colour during swrage in citrus beverages, particularly in orange
squash, artificially coloured with synthetic edible colouring matters, is one of the
practical problems facing the food industry. The degree of fading is found to vary
widely from brand w brand of commercial orange squash. A preliminary study
was, therefore, made to determine whether this variation in the extent of fading
is due largely to the different, colouring chemicals used or the conditions under
which the beverages are stored. Since Manueol (an I.e.I. product) is now being
used by some squash manufacturers for keeping the pulp in fruit beverages in uniform
sl1spension, the investigation was extended fo a study ofthe effect, if any, of '}fanucol'
on the stability of colour and also ascorbic acid in orange squash during storage.
The results of this invest.igation are briefly presented in this article.