title: Research of pigments of blue-green algae spirulina platensis for practical use in confectionery technology
abstract: The article presents a study of the process of isolation of natural blue pigment – phycocyanin from the biomass of blue-green algae Spirulina platensis by water extraction, followed using its water solution as a natural food colorant in the production of milk chocolate. Recently, modern food enterprises are pursuing their policy towards expanding the range of products, which is closely related to the increasing needs of the population in food of a new kind. One of the solutions to this problem i
journal: Proceedings of the Voronezh State University of Engineering Technologies