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Stabilized forms of natural colourants
The mimicking of the native environment in which a natural colour exists is just one way of producing a stabilized form. In this case, the method of stabilization can be considered 'natural' whereas some of the modifications can be synthetic. The major emphasis has been on the stabilization of flavonoids and porphyrins. The present use of flavonoids as food colourants is limited to anthocyanin extracts from grape processing. These preparations are largely unsuitable for food use by themselves.
A 15 mM solution of potassium chloride is needed for and experiment. The only liquid stock that is a available is a 1 M solution. Calculate how much of the stock solution is needed
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