摘要：

1. In making a carotenoid composition of improved color retention, the process which comprises admixing 0.005-10 parts by weight of a carotenoid and 40-300 parts of an edible lipid solvent into an aqueous dispersion, at a temperature of at least about 160 F., of parts of a protein that is selected from the group consisting of milk, soy and peanut proteins and that is soluble in water only at a pH of 5-9, homogenizing the resulting mixture, maintaining the mixture at all times at a pH within the range 5-9 and below the temperature of heat denaturing of the said protein until a complex of the carotenoid and the protein results and a substantial part of the carotenoid becomes unextractable from the protein by petroleum ether.

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