High strength carbo substances

A black colouring substance, comprising carbo vegetabilis as a black pigment. The colouring substance may be used as a colouring agent in the manufacture of e.g. food and pharmaceutical products.

Acrylamide mitigation and color management in a formed potato aggregate

A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.

Green coloring of table olives with chlorophyll compounds

A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6.

Composition Comprising SOD, Lutein and Zeaxanthin

The invention relates to a composition comprising an enzyme selected from the group comprising superoxide dismutase (SOD) and SOD mimics and the like, in association with lutein and at least one stereoisomer of zeaxanthin; the invention also includes a kit of parts comprising such composition, wherein the kit comprises a first part comprising the enzyme, and a second part comprising lutein and at least one zeaxanthin isomer; according to the invention, the composition or the kit of part may be included in a functional food, a nutraceutical composition or a food or dietary supplement, a medicament or a pharmaceutical composition, or a veterinarian product; the invention also relates to a composition for use in treating, preventing or stabilizing a disease, condition or disorder of the eye associated to oxidative stress, comprising administering to a subject in need thereof a medicament or a pharmaceutical composition according to the invention.

Peach-colored seasoning

An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color. The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass %. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass %.

Preparation method and application of astaxanthin H1-, or H2- or J-aggregate water dispersion system

Preparation method and application of astaxanthin H1-, or H2- or J-aggregate water dispersion system are provided. The three kind of color-different astaxanthin multimer nano-dispersion systems utilize a special molecular structure of natural biomacromolecule chitosan and fish sperm DNA as well as physical interaction between macromolecules to induce formation and stability of astaxanthin multimers under solvent and salt ion-effects. Low-toxicity ethanol is selected as a good solvent for astaxanthin. The organic solvent can be completely removed in the later stage of the preparation process, and can be further enriched and recycled, which is beneficial to clean production and low cost. By adjusting process parameters, the H1-, or H2- or J-type astaxanthin aggregate water dispersion system can be obtained, so as to control a coloration range of astaxanthin water-based products to be yellow, orange and pink. Furthermore, during concentration, dehydration and reconstitution, astaxanthin aggregation patterns and coloring effects are maintained. 1. A preparation method of an H1-type astaxanthin aggregate water dispersion system , comprising steps of:1) dissolving astaxanthin in any volume of ethanol at 4-25° C. in dark, so as to obtain an astaxanthin ethanol solution, wherein the ethanol has a volume fraction greater than 95%; if there is undissolved astaxanthin, removing undissolved astaxanthin particles by centrifugation or filtration;2) dissolving solid DNA in water at a room temperature, and autoclaving at 120° C. for 30 min to obtain a DNA solution of 0.01-0.5 mg/ml;3) dissolving chitosan in a hydrochloric acid solution or an acetic acid solution of pH 1-4 at the room temperature, then adjusting the pH to 5-6 with a sodium hydroxide solution or a potassium hydroxide solution to obtain a chitosan solution with a chitosan content of 0.01-0.5 mg/ml;4) rapidly adding the astaxanthin ethanol solution prepared in the step 1) to the chitosan solution prepared in the step 3 ...

Method of isolating blue anthocyanin fractions

The present invention is directed to a method of isolating fractions of anthocyanin molecules from anthocyanin-containing vegetable and fruit juices and extracts, or combinations thereof, at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts.

METHODS OF BINDING TEXTURED SUBSTRATES USING MYCELIUM-PRODUCING FUNGI AND FOOD PRODUCTS FORMED THEREFROM

Described herein are various embodiments of methods for binding together textured substrates using mycelium-producing fungi. The method can generally include providing a textured substrate, such as a textured protein substrate, that may or may not be subjected to various pre-processing steps used to help promote mycelium growth inside, outside or inside and outside of the textured substrate, inoculating the textured substrate with mycelium-producing fungi, and growing mycelium inside, outside, or inside and outside of the textured substrate to bind the textured substrate. The bound textured substrate can be used as a high protein food, such as meat substitutes, meat analogues, or seafood analogues. In some embodiments, the mycelium-producing fungi is used to bind together multiple textured substrates to form larger composite food products. 1. A method of forming a bound textured substrate comprising:inoculating a textured substrate with at least one mycelium-producing fungi; andgrowing the mycelium-forming fungi to form a matrix of mycelium inside, outside, or inside and outside of the textured substrate.2. The method of claim 1 , wherein the textured substrate is a textured protein substrate.3. The method of claim 1 , wherein the textured substrate is a fungal biomass substrate.4. The method of claim 1 , wherein the textured substrate is a processed fungal fermented composition.5RhizopusAspergillus. The method of claim 1 , wherein the at least one mycelium-producing fungi comprises a fungi selected from the genus or the genus.6. The method of claim 1 , wherein growing the mycelium-forming fungi to form a matrix of mycelium comprises a two-stage fermentation process claim 1 , the first stage comprising a liquid state fermentation process and the second stage comprising a solid state fermentation process.7. The method of claim 6 , wherein the liquid state fermentation process claim 6 , the solid state fermentation process or both are carried out in an oxygen-enriched ...

Honey substitute and methods of manufacture

A method for manufacturing a honey substitute by dehydrating an acidic, aqueous mixture of sugars and gluconic acid to generate a supersaturated solution with selected viscosity at room temperature.

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices. 1. A composition comprising:a crystalline pigment derived from algae;wherein the composition has a color intensity that is higher than the algae, andwherein the composition has micropores within its crystal structure.2. The composition of claim 1 , containing less than about 5% sugar on a dry weight basis.3. The composition of claim 1 , having a color intensity greater than about 40 claim 1 ,000 color units.4. The composition of claim 1 , further comprising a total sugar content of less than about 20% of dry weight.5. The composition of claim 1 , wherein the pigment is selected from the group consisting of chlorophyll and chlorophyll derivatives.6. A colorant composition comprising:a crystalline pigment or mixture of pigments derived from plants, wherein the composition has a color intensity that is higher than raw juice, wherein the composition has decreased sugar on a dry weight basis than raw juice, and wherein the composition has micropores within its crystal structure.7. The composition of claim 6 , containing less than about 5-20% sugar on a dry weight basis.8. The composition of claim 6 , having a color intensity greater than about 40 claim 6 ,000 color units.9. The composition of claim 6 , wherein the pigment is a red grape anthocyanin and the composition has a color intensity of about 40 claim 6 ,000-55 claim 6 ,000 color units.10. The composition of claim 6 , wherein the pigment is a purple carrot anthocyanin and the composition has a color intensity of about 90 claim 6 ,000-125 claim 6 ,000 color units.11. The composition of claim 6 , further comprising a total sugar content of less than 20% of dry weight.12. The composition of claim 6 , wherein the pigment is selected from the group consisting of anthocyanins claim 6 , carotenoids claim 6 , ...

ALGAE OR PLANT BASED EDIBLE COMPOSITIONS

Provided herein are edible compositions that mimic the organoleptic properties of seafood, as well as methods of making and using the same. 1. An edible composition , comprising:a hydrocolloid material;a protein material; andan algal extract.2. The edible composition of claim 1 , wherein the hydrocolloid material is present in an amount from about 0.5 wt. % to about 10 wt. %.3. The edible composition of claim 2 , wherein the hydrocolloid material comprises sodium alginate.4. The edible composition of claim 1 , wherein the protein material is present in an amount from about 0.1 wt. % to about 30 wt. %.5. The edible composition of claim 4 , wherein the protein material is selected from a soy protein isolate claim 4 , a soy protein concentrate claim 4 , a pea protein isolate claim 4 , a pea protein concentrate claim 4 , a rice protein isolate claim 4 , a rice protein concentrate claim 4 , a potato protein isolate claim 4 , a potato protein concentrate claim 4 , a chick-pea protein isolate claim 4 , a chick-pea protein concentrate claim 4 , an algal isolate claim 4 , an algal concentrate claim 4 , and combinations thereof.6. The edible composition of claim 4 , wherein the protein concentrate comprises soy concentrate.7. The edible composition of claim 1 , wherein the algal extract is present in an amount from about 0.0001 wt. % to about 1 wt. %.8Haematococcus pluvialis.. The edible composition of claim 7 , wherein the algal extract comprises an extract from9. The edible composition claim 7 , wherein the algal extract comprises astaxanthin.10. The edible composition of claim 1 , further comprising one or more additional ingredients selected from:a salt in an amount from about 0.001 wt. % to about 3 wt. %;an oil present in an amount from about 0.1 wt. % to about 10 wt. %;a sugar present in an amount from about 0.1 wt. % to about 6 wt. %;a dietary fiber present in amount from about 0.1 wt. % to about 2 wt. %; andwater present in an amount from about 50 wt. % to about 95 wt ...

Flavor, odor, and/or colorant compositions with oleaginous microorganisms and related methods

The present invention relates to methods for producing a dried flavor, fragrance (e.g., odor), and/or color composition and products produced using the composition. The present invention also provides methods for producing a dried flavoring composition and products that include the composition. In general, the methods include the steps of: a) combining a flavorant, odorant and/or colorant with oleaginous cells to provide a mixture; and, b) drying the mixture to produce a dried composition.

SHELF-STABLE, PRESERVATIVE-FREE LIQUID BEVERAGE ENHANCER PRODUCTS

A liquid beverage enhancer product for milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein the liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage, and enhancing the flavor and color of the beverage. 1. A liquid beverage enhancer product for milk or coffee , consisting essentially of a shelf-stable and physically stable , highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol , ethanol , isopropyl alcohol , propanediol , and combinations thereof , 5-90% flavors and colors , 0-70% water , 0-30% high intensity sweeteners , 0-40% sugars , and 0-40% acid , wherein said liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate.2. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said non-water solvents with humectant properties further includes a non-water solvent chosen from the group consisting of glycerol claim 1 , ethanol claim 1 , isopropyl alcohol claim 1 , propanediol claim 1 , and combinations thereof.3. The liquid beverage enhancer product of claim 1 , ...

Pelletized Colorants Comprising A Pigment-Protein Complex And Food Products Including The Same

According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about −10 to about −16, and a b* value of from about −11 to about −20.5. 120-. (canceled)21. A pelletized colorant for a food product comprising a homogeneous mixture of:from about 0.1 wt. % to about 40 wt. % of a pigment-protein complex; andfrom about 60 wt. % to about 99.9 wt. % water-soluble liquid binding agent, wherein the amounts of the pigment-protein complex and water-soluble liquid binding agent are based on the combined weight of the pigment-protein complex and water-soluble liquid binding agent,the water-soluble liquid binding agent comprising one or more of simple sugar in liquid form, corn syrup, honey, mizuame, molasses, maple syrup, agave, fructo oligo saccharides, brown rice syrup, and invert syrup, the pelletized colorant having a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C.22. The pelletized colorant of claim 21 , wherein the pigment-protein complex is in particulate form having particle sizes from about 2 micrometers to about 0.5 millimeters.23. The pelletized colorant of claim 21 , wherein the water-soluble liquid binding agent comprises corn syrup.24. The pelletized colorant of claim 21 , further comprising up to about 85 wt. % dry diluent by weight of the ...

AN IMPROVED COOKED PRODUCT, DOUGH OR BATTER AND DOUGH OR BATTER MAKING PROCESS

The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled. 1. A method of making a dough or batter-based product with colored grains , said method including the steps of:soaking puffed wholegrains in one or more dyes to provide coloured puffed wholegrains; andadding the coloured puffed wholegrains to dough or batter.2. The method as claimed in claim 1 , wherein the puffed wholegrains are dried before being added to the dough or batter.3. The method as claimed in claim 1 , wherein the puffed wholegrains are agitated while drying to prevent the puffed wholegrains from clumping claim 1 , before being added to the dough or batter.4. The method as claimed in claim 1 , wherein puffed wholegrains of more than one colour are provided claim 1 , and these are mixed together according to a predetermined mixture proportion claim 1 , before being added to the dough or batter.5. (canceled)6. The method as claimed in claim 1 , wherein the dough or batter is made from a flour which when cooked provides a desired contrast or background for the colour or colours of the puffed wholegrains added to the dough or batter.7. The method as claimed in claim 1 , wherein said puffed wholegrains are added to dough and are added thereto by a kneading process.8. The method as claimed in claim 1 , wherein said puffed wholegrains are added to dough which is allowed to proof or prove before cooking.9. The method as claimed in claim 1 , wherein said puffed wholegrains are added to dough that is punched prior to cooking.10. The method as claimed in claim 1 , wherein said product is cooked ...

PEACH-COLORED SEASONING

A peach-colored seasoning contains white soy sauce, a clouding agent and a red coloring. A mixing ratio of the red coloring to the clouding agent is may be 1/0.125 to 1/0.135. A content of the red coloring is may be 0.55 to 0.70 mass %. The content of the clouding agent is may be 4.0 to 5.1 mass %. 1. A peach -colored seasoning comprisingwhite soy sauce,a thickening agent,a clouding agent anda red coloring;wherein the clouding agent contains powdered cellulose and crystalline cellulose.2. The peach-colored seasoning according to claim 1 , wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135.3. The peach-colored seasoning according to claim 1 , wherein the content claim 1 , of the red coloring is 0.55 to 0.70 mass %.4. The peach-colored seasoning according to claim 1 , wherein the content of the clouding agent is 4.0 to 5.1 mass %.5. The peach-colored seasoning according to claim 1 , wherein the content of white soy sauce is 14.0 to 15.5 mass %.6. The peach-colored seasoning according to claim 1 , wherein the red coloring contains a red beet-derived color and/or a carthamus red color.7. The peach-colored seasoning according to claim 1 , further containing a sugar group.8. The peach-colored seasoning according to claim 1 , further containing an umami component.9. A food using the peach-colored seasoning according to .10. The peach-colored seasoning according to claim 1 , wherein the thickening agent is one selected from the group consisting of processed starch claim 1 , xanthan gum claim 1 , pectin claim 1 , guar gum claim 1 , tamarind gum claim 1 , carrageenan claim 1 , propylene glycol claim 1 , and carboxymethyl cellulose.11. The peach-colored seasoning according to claim 1 , wherein the thickening agent contains processed starch and/or xanthan gum.12. The peach-colored seasoning according to claim 1 , wherein the thickening agent contains carboxymethyl cellulose.13. The peach-colored seasoning according to claim 8 , wherein the ...

Compounds, Compositions and Methods for Coloring Edible Materials

The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange or yellow. 3. The compound of claim 1 , wherein Ris (C(RR))OR.4. The compound of claim 3 , wherein Ris a monosaccharide.8. The compound of claim 1 , wherein the compound is a hue selected from the group consisting of yellow claim 1 , orange and red.10. The edible material of claim 9 , wherein the edible material has a hue selected from the group consisting of orange claim 9 , red and yellow.11. A method of coloring an edible material claim 1 , the method comprising adding to the edible material a compound of .12. A compound prepared by a process comprising the steps of:{'i': 'Persea americana;', 'obtaining a seed of'}grounding the seed to a slurry;incubating the powder;extracting the compound by incubating the powder with an alcohol to form a first mixture;isolating a first liquid from the first mixture;removing the starch from the first liquid;precipitating an impurity in the liquid to form a second mixture;isolating a second liquid from the second mixture;precipitating an insoluble material from the second mixture to form a third mixture;isolating a third liquid from the third mixture;adsorbing the third liquid to a resin; andisolating the compound by eluting the compound from the resin with an alcohol.13. The compound of claim 12 , wherein the alcohol is methanol claim 12 , ethanol claim 12 , acetone claim 12 , citric acid claim 12 , acetic acid claim 12 , or any combination thereof.14. The compound of claim 12 , wherein the resin is a XAD-7 resin.15. A method of imparting a color to a substrate claim 1 , comprising applying a compound of to the substrate.16. The method of claim 15 , where in the color is selected from the group ...

Food product and its process of preparation

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

COLORED HYDROGEL MATERIALS AND METHOD MAKING SAME

Described herein is a method for making colored hydrogel-based materials, and products relating thereto. The method includes applying an aqueous colorant composition comprising water and a colorant material to an external surface of a plurality of hydrogel-based materials. The aqueous colorant composition comprises less than 25% (v/v) of an aqueous miscible co-solvent. The hydrogel-based materials comprise a hydrogel matrix encapsulating an active ingredient composition, such as a flavor or fragrance composition. The aqueous colorant composition and the hydrogel-based materials are mixed for a sufficient duration of time to allow substantially all of the aqueous colorant composition to be absorbed into the hydrogel matrix. Optionally, the colored hydrogel-based materials may be dried to remove at least a portion of the water absorbed into the hydrogel matrix thereby leaving the colorant material therein. The resulting colored hydrogel based materials are suitable for use in foodstuffs, such as confectionaries. 2. The method according to claim 1 , wherein the aqueous colorant composition comprises less than 10% (v/v) of the aqueous miscible co-solvent.3. The method according to claim 1 , wherein the aqueous colorant composition is substantially void of any aqueous miscible co-solvent.4. The method according to claim 1 , wherein the hydrogel matrix further comprises a filler.5. The method according to claim 1 , wherein the hydrogel matrix further comprises a filler affecting plasticizing properties to the hydrogel matrix.6. The method according to claim 1 , wherein the plurality of hydrogel-based materials comprise seamless hydrogel capsules comprising a hydrogel shell surrounding an oil-based inner core.7. The method according to claim 1 , wherein the plurality of hydrogel-based materials comprise seamless hydrogel capsules comprising a hydrogel shell surrounding an oil-based inner core comprising one or more flavor or fragrance ingredients.8. The method according to ...

AERATED SWEET EDIBLE PRODUCT AND A METHOD OF MANUFACTURING THE SAME

The subject matter discloses a sweet aerated edible product comprising a fiber composition comprising at least 40 percent by weight of fibers made of a Polysaccharide molecule, said aerated sweet edible product is manufactured using a process comprising heating the fiber composition to a melting state, rotating the melted fiber composition at high speed, generating strands from the melted fiber composition and outputting the strands. The subject matter also discloses a sweet aerated edible product comprising a fiber composition comprising non-sweet fibers with a sweetening agent. 2. (canceled)3. The aerated edible product of claim 1 , wherein the aerated edible product is made of a combination of a sweet fiber and a non-sweet fiber.4. The aerated edible product of claim 3 , wherein the sweet fiber is selected from a group consisting of tapioca fiber claim 3 , polydextrose fiber claim 3 , chicory root fibers claim 3 , inulin fibers claim 3 , beet fibers and any combination thereof.5. The aerated edible product of claim 3 , wherein the non-sweet fiber is selected from a group consisting of dextrin-based fibers claim 3 , fibers made of platango ovata (Psyllium) claim 3 , Pectin claim 3 , oatmeal fiber mahodextrin fiber claim 3 , and any combination thereof.6. The aerated edible product of claim 1 , wherein the product is made essentially of Fructooligosaccharides fibers.7. The aerated edible product of claim 1 , further comprising at least one edible vitamin composition.8. The aerated edible product of claim 1 , further comprising at least one edible flavor enhancer composition.9. The aerated edible product of claim 1 , further comprising at least one edible food coloring composition.10. The aerated edible product of claim 1 , further comprising at least one edible mineral composition.11. A method for preparing a sweet aerated edible product claim 1 , comprising: heating the composition to a melting state;', 'rotating the melted composition at high speed;', 'generating ...

PROCESS-STABLE OPACIFYING COMPOSITIONS FOR FOOD PRODUCTS AND METHODS

Embodiments herein include opacifying compositions, food products made with the same, and related methods. In an embodiment, a processed food product is included. The processed food product can include a modified food starch with at least 70 wt. % fiber and a milk mineral concentrate with at least 24 wt. % calcium. The brightness (L*) value of the processed food product is greater than 70. Other embodiments are also included herein. 1. A processed food product comprising:a modified food starch with at least 70 wt. % fiber, anda milk mineral concentrate with at least 24 wt. % calcium;wherein the brightness (L*) value of the processed food product is greater than 70.2. The processed food product of claim 1 , comprising at least about 50 wt. % moisture content.3. The processed food product of claim 1 , comprising from 1 wt. % to 6 wt. % of the modified food starch and milk the mineral concentrate combined.4. The processed food product of claim 1 , comprising a retorted food product.5. The processed food product of claim 1 , selected from the group consisting of reduced-fat/low-fat refrigerated and shelf-stable soups claim 1 , shelf-stable cheese dips claim 1 , shelf-stable white sauces claim 1 , salad dressings claim 1 , bakery products claim 1 , and baked snacks.6. The processed food product of claim 1 , wherein the processed food product is titanium-dioxide free.7. An opacifying composition comprising:a modified food starch with at least 70 wt. % fiber, anda milk mineral concentrate with at least 24 wt. % calcium;wherein the brightness (L*) value of the composition is greater than 70.8. The opacifying composition of claim 7 , including 10 to 99 wt. % of the modified food starch.9. The opacifying composition of claim 7 , including 10 to 99 wt. % of milk mineral concentrate.10. The opacifying composition of claim 7 , the overall composition having a modified food starch:milk mineral concentrate ratio of about 2:1 to 6:1 by weight.11. The opacifying composition of claim ...

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices. 1. A composition , comprising:a crystalline pigment or mixture of pigments derived from a plant source, wherein the crystalline pigment or mixture of pigments comprises a color intensity greater than that of a raw juice extracted from the plant source, and wherein the crystalline pigment or mixture of pigments comprises glassy and angular crystals with micropores.2. The composition of claim 1 , wherein the color intensity is at least about 5% to 200% higher than that of the raw juice.3. The composition of claim 1 , wherein the crystalline pigment or mixture of pigments comprises a lower sugar content on a dry weight basis than the raw juice.4. The composition of claim 1 , wherein the plant source comprises plants or algae.5. The composition of claim 1 , wherein the glassy and angular crystals are produced by refractive window drying or freeze drying.6. The composition of claim 1 , wherein the glassy and angular crystals are larger than crystals produced by spray drying.7. The composition of claim 1 , wherein the glassy and angular crystals are approximately 7 times larger than crystals produced by spray drying.8. The composition of claim 1 , wherein the glassy and angular crystals have a size that is different from that of crystals produced by spray drying.9. The composition of claim 1 , wherein the crystalline pigment or mixture of pigments comprises a particle density that is greater than a particle density produced by spray drying.10. The composition of claim 1 , wherein the crystalline pigment or mixture of pigments comprises a particle density that is 50% greater than a particle density produced by spray drying.11. A composition claim 1 , comprising:a crystalline pigment or mixture of pigments derived from plants or algae, wherein the crystalline ...

Bottled drink containing indigestible dextrin and method for producing the same

To provide a bottled carbonated drink containing indigestible dextrin, capable of reducing exuding of a dissolved carbon dioxide. The bottled carbonated drink containing indigestible dextrin, including a caramel pigment and a high-intensity sweetener is provided.

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices. 1. A process , comprising:purifying algae containing pigments by removing at least a portion of non-pigment compounds from the algae to recover a purified pigment; anddrying the purified pigment by refractive window drying to produce a crystalline product, wherein the crystalline product has a bulk density of at least 0.62 g/cm3.2. The process as recited in claim 1 , wherein the purified pigment is selected from the group consisting of anthocyanins claim 1 , carotenoids claim 1 , betalains claim 1 , curcumin claim 1 , carminic acid claim 1 , carminic acid derivatives claim 1 , chlorophyll claim 1 , and chlorophyll derivatives.3. The process as recited in claim 1 , wherein purifying comprises ultrafiltration and diafiltration across a polymeric membrane system.4. The process as recited in claim 3 , wherein the polymeric membrane system comprising polyethersulfone (PES) spiral ultrafiltration membranes.5. The process as recited in claim 4 , wherein the PES spiral ultrafiltration membranes have a nominal molecular weight cutoff of about 5000 daltons.6. The process as recited in claim 1 , wherein purifying comprises circulating a feed liquid through a membrane system.7. The process as recited in claim 1 , further comprising:filtering a feed liquid through a membrane system;recovering a retentate; andreconstituting the retentate.8. The process as recited in claim 1 , whereas purifying comprises adsorption/desorption chromatography.9. The process as recited in claim 1 , whereas purifying comprises a fermentation process.10. The process as recited in claim 1 , whereas purifying comprises a subcritical or a supercritical fluid extraction process.11. The process as recited in claim 1 , further comprising milling the crystalline product.12. The process as recited ...

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices. 1. A system , comprising:a conveyor belt having a top surface, wherein the conveyor belt is configured to receive a liquid feed on the top surface;an applicator tray at a first end of the conveyor belt that receives the liquid feed and provides the liquid feed to the top surface;one or more heating trays underneath the conveyor belt that heats the liquid feed to facilitate production of a crystalline product from the liquid feed, wherein hot water circulates through the one or more heating trays.2. The system , further comprisingan air pump;a suction hose connected to the air pump; anda feed barrel connected to the suction hose.3. The system of claim 2 , wherein the air pump pumps a raw liquid feed from the feed barrel through a filter into a feed balance tank.4. The system of claim 3 , wherein the air pump is controlled by a level of the liquid feed in the feed balance tank.5. The system of claim 1 , further comprising valves on one or more feed spouts that drain the liquid feed onto the applicator tray claim 1 , forming a thin layer on the moving surface of the belt.6. The system of claim 1 , where the hot water is at a temperature of up to about 210° F.7. The system of claim 1 , further comprising a tunnel through which the conveyor belt passes.8. The system of claim 1 , wherein a temperature of the liquid feed is lower than a hot water temperature.9. The system of claim 1 , further comprising air blowers that move water vapor away from the conveyor belt.10. The system of claim 1 , further comprising a plastic edge to facilitate removing the crystalline product from the conveyor belt.11. The system of claim 1 , wherein the liquid feed includes a pigment selected from the group consisting of anthocyanins claim 1 , carotenoids claim 1 , betalains claim ...

SURFACE-REACTED CALCIUM CARBONATE IN FOOD

The present invention refers to an edible composition comprising water and/or at least one edible oil and a surface-reacted calcium carbonate having a volume median particle size dfrom 0.1 to 90 μm, an edible coating and/or filling comprising the surface-reacted calcium carbonate, a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition, a method for producing a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition and the uses of the surface-reacted calcium carbonate as whitening agent or opacifier and/or sweetness reduction agent and/or calorie reduction agent in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product, as a replacement agent for titanium dioxide in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product as well as for reducing the dry time of an edible composition being at least partially applied on the surface of and/or filled into a food product or pharmaceutical product or neutraceutical product. 1. An edible composition comprising:water and/or at least one edible oil; and{'sub': 50', '3', '3, 'sup': +', '+, 'a surface-reacted calcium carbonate having a volume median particle size dfrom 0.1 to 90 μm, wherein the surface-reacted calcium carbonate is a reaction product of natural ground calcium carbonate or precipitated calcium carbonate with carbon dioxide and one or more HO ion donors, wherein the carbon dioxide is formed in situ by the HO ion donors treatment and/or is supplied from an external source.'}2. The edible composition according to claim 1 , wherein the surface-reacted calcium carbonate has a volume median particle size dfrom 0.1 to 75 μm.3. The edible composition according to claim 1 , wherein the surface-reacted calcium carbonate has a specific surface area of from 15 m/g to 200 m/g.4. ...

COLOURING COMPOSITION COMPRISING STARCH DERIVATIVES AS A HYDROCOLLOID

The present invention relates to a colouring composition to be used in the manufacture of food and pharmaceutical products. 1. A water-dispersible composition comprising at least one hydrophilic , water-insoluble solid pigment and at least 5 wt % of at least one starch octenyl succinate derivative as a hydrocolloid.2. The water-dispersible composition according to claim 1 , wherein the hydrophilic claim 1 , water-insoluble solid pigment is insoluble in aqueous media at below neutral pH but soluble in aqueous media at a pH in the alkaline range.3. The water-dispersible composition according to claim 1 , wherein the hydrophilic claim 1 , water-insoluble solid pigment is selected from the group consisting of hydrophilic carotenoids claim 1 , metal chelates of carminic acid claim 1 , curcumin claim 1 , and chlorophyllin.4. The water-dispersible composition according to claim 1 , wherein the solid pigment has an average particle diameter of less than 10 μm.56-. (canceled)7. The water-dispersible composition according to claim 1 , wherein the at least one hydrocolloid is present in an amount of at least 10 wt % based on the total composition.8. The water-dispersible composition according to claim 1 , wherein the at least one hydrocolloid is present in an amount of at least 20 wt % based on the total composition.9. The water-dispersible composition according to claim 1 , having a water content of more than 5 wt % based on the total composition.10. The water-dispersible composition according to claim 1 , having a water content of less than 5 wt % based on the total composition.11. A method for preparing the water-dispersible composition according to claim 1 , comprising preparing a suspension of a hydrophilic claim 1 , water-insoluble solid pigment by comminuting the solid pigment in an aqueous media in the presence of at least 5 wt % of at least one starch octenyl succinate derivative as a hydrocolloid.1213-. (canceled)14. A water-dispersible composition obtained by a ...

A DOSAGE IN FILM PACKAGE FORM, A FILM COMPOSITION AND A PROCESS FOR PREPARATION THEREOF

The present disclosure envisages an edible film composition for delivering predetermined amount of at least one edible composition to the oral cavity, a packaged dosage form packed in an edible film and a process for preparing the edible film composition and the dosage form, where the edible film composition disintegrates quickly upon placement in the oral cavity. Additionally, the edible composition can be at least one selected from the group consisting of mouth fresheners, mukhwas, mint, chocolate, arica nut, coconut, aftermeal snack or digestive aid, confectionery food product, and fennel seeds. 2. The packaged dosage form of claim 1 , wherein said edible composition is contained preferably within a core or core portion of said packaged dosage form.3. The packaged dosage form of claim 1 , wherein said edible composition is wrapped claim 1 , packed within said edible film.4. The packaged dosage form of claim 1 , wherein said film composition claim 1 , and edible composition comprises at least one flavouring agent and at least one food colouring agent.5. The packaged dosage form of claim 1 , wherein said flavouring agent is selected from the group consisting of natural extract/flavors or natural identical extract/flavor or artificial flavours6. The packaged dosage form of claim 1 , wherein said edible composition is at least one selected from the group consisting of mouth fresheners claim 1 , mukhwas claim 1 , mint claim 1 , chocolate claim 1 , arica nut claim 1 , coconut claim 1 , after-meal snack or digestive aid claim 1 , confectionery food product claim 1 , and fennel seeds.8. An edible film of wherein said edible film disintegrates claim 7 , or dissolves without leaving substantial residue which needs to be swallowed or ejected from the mouth.9. The edible film of claim 7 , wherein said film composition comprises at least one flavouring agent and at least one food colouring agent.10. The edible film of claim 7 , wherein said edible film has a thickness ranging ...

Method for coloring gel-like food

The present invention is possible to beautifully color a surface of a gel-like food by providing divalent metal ions or metal ions having a greater valence on the surface of the gel-like food and by applying thereto an aqueous solution containing a pigment, as well as a gelling agent that reacts with the divalent metal ions or the metal ions having a greater valence and causes gelation. To provide the divalent metal ions or the metal ions having a greater valence on the surface of the gel-like food, there are a method in which components that form the divalent metal ions or the metal ions having a greater valence are kneaded into the gel-like food itself and a method in which an aqueous solution containing the divalent metal ions or the metal ions having a greater valence is applied to the surface of the gel-like food.

Decorated pasta product and method of making the same

A pasta product that includes a central body, the central body having a central region and at least one planar face, the planar face having an outwardly oriented face and a surface region oriented between the central region and the outwardly oriented face, the central body having a first color, the planar face defining a display field and at least one first indicia contained in the outwardly oriented face and extending into the surface region of the central body, the indicia having at least one second color that differs from the first color, wherein the first indicia composes between 2% and 98% of the display field defined in the outwardly oriented face.

SHELF-STABLE LIQUID BEVERAGE ENHANCER PRODUCTS

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling. 1. A liquid beverage enhancer product for a food product , consisting essentially of a shelf-stable and physically stable , highly concentrated liquid flavor , sweetener , and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol , ethanol , isopropyl alcohol , propanediol , and combinations thereof , 5-90% flavors and colors , 0-70% water , 0-30% high intensity sweeteners , 0-40% sugars , and 0-40% acid , and including 0-0.10% w/w of a chemical preservative , wherein said liquid beverage enhancer product has a pH greater than 4.6.2. The liquid beverage enhancer product of claim 1 , wherein said chemical preservative is chosen from the group consisting of sodium benzoate claim 1 , benzoic acid claim 1 , potassium sorbate claim 1 , sodium nitrite claim 1 , sodium sulfite claim 1 , sulfur dioxide claim 1 , propyl paraben claim 1 , sodium sorbate claim 1 , BHA (butylated hydroxyanisole) claim 1 , BHT (butylated hydroxytoluene) claim 1 , disodium ethylendiaminetetracetic acid (EDTA) claim 1 , and combinations thereof.3. A method ...

CARAMEL DERIVED COLOR WITH INCREASED BRIGHTNESS

Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes for coloring an edible product. 115-. (canceled)16. A method of coloring an edible product , comprising adding to the edible product an edible , water-soluble caramel colorant composition comprising solid particles of one or more caramel color products of a Class selected from one or more of Class I (E150a) , Class II (E150b) , Class III (E150c) , and Class IV (E150d) , wherein at least 98 wt % of the solid particles have a molecular weight (MW) below 12500 Daltons.17. The method of claim 16 , wherein the water-soluble caramel colorant composition is obtained by a process comprising:(a) subjecting a solution of the caramel color product(s) to ultrafiltration through a semi-permeable membrane having a MW cut-off of at the most 12500 Daltons (Da); and(b) collecting the permeate, wherein the permeate comprises the solid particles having a molecular weight (MW) below 12500 Da.18. The method of claim 17 , wherein the semi-permeable membrane has a MW cut-off of from 10500 Da to 950 Da.19. The method of claim 17 , wherein the semi-permeable membrane has a MW cut-off of from 10500 Da to 4500 Da.20. The method of claim 17 , wherein the ultrafiltration is performed with a transmembrane pressure of from 0.5 to 2.5 bar at a temperature of from 10 to 40° C.21. The method of claim 17 , further comprising concentrating the permeate to a ° Brix of at least 50.22. The method of claim 17 , further comprising drying the permeate.23. The method of claim 16 , wherein the caramel colorant composition has a ° Brix of at least 50.24. The method of claim 16 , wherein the caramel color product(s) are of a Class selected from one or more of Class I (E150a) and Class II (E150b).25. The method of claim 16 , wherein the caramel colorant composition in the L*C*h* ...

METHOD FOR REMOVING GENIPOSIDE OR GENIPIN OR BOTH

An object of the present invention is to provide a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both. The present invention is a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both, the method comprising treating the material containing geniposide or genipin or both using an activated carbon having (a) a methylene blue adsorption ability of 50 ml/g or more; and (b) an iodine adsorption ability of 750 mg/g or more, thereby removing geniposide or genipin or both. 17-. (canceled)8gardenia. A colorant preparation comprising a -derived colorant produced by a method comprisingtreating a material comprising geniposide or genipin or both with an activated carbon having:(a) a methylene blue adsorption ability in a range of 50 ml/g or more, and(b) an iodine adsorption ability in a range of 750 mg/g or more.9. A colored composition comprising the colorant preparation of .10. The colored composition according to claim 9 , wherein the composition is selected from the group consisting of a food claim 9 , a perfumery claim 9 , a cosmetic claim 9 , a pharmaceutical claim 9 , a quasi-drug claim 9 , and a feedstuff.11gardeniagardenia. A blue having a total content of geniposide and genipin in a range of 300 ppm or less claim 9 , which is a total content of geniposide and genipin when the blue has a color value of 100. The present invention relates to a method for removing geniposide or genipin or both.-derived edible dyes: blue, red, and yellow have hitherto been used.“blue” is generally obtained by subjecting an iridoid glucoside (whose major component is geniposide), obtained by extraction from fruits (Merrill var. Hort., Ellis) of the family Rubiaceae, to a β-glucosidase treatment in the presence of a proteolytic product or the like. Geniposide is converted into genipin (aglycone) by a β-glucosidase treatment, and genipin is reacted with a proteolytic product or the like ...

Method and device for removing a plastic coating from a block of food

A method for removing a plastics coating from a block of food, in particular a whole cheese, operates with the following steps: the block of food, in particular the whole cheese with its plastics coating is fed to the method. A laser beam is then directed onto the plastics coating of the block of food. Herein the output of the laser which emits the laser beam is adjusted so that a removal of the plastics coating takes place by separation of a region of the plastics coating and/or by erosion or vaporisation of the plastics coating. A device for removing a plastics coating from a block of food, in particular a whole cheese, comprises a transport apparatus for the block of food and a laser apparatus for applying a laser beam to the block of food.

INFUSED SALT AND MANUFACTURING METHODS

A method of infusing salt can include heating salt to a temperature above the boiling point of water. The method can also apply a liquid additive solution to the heated salt to create an infused salt. The temperature of the heated salt can be sufficiently high that the salt remains above the boiling point of water for a first period of time after the liquid additive solution is applied thereto. 1. A method of infusing salt , comprising:heating salt to a temperature above the boiling point of water;applying a liquid additive solution to the heated salt to create an infused salt;wherein the temperature of the heated salt is sufficiently high that the salt remains above the boiling point of water for a first period of time after the liquid additive solution is applied thereto.2. The method of claim 1 , wherein the salt is heated to the temperature above the boiling point of water within a second period of time.3. The method of claim 1 , wherein the second period of time is between about 1 minute to about 2 minutes.4. The method of claim 1 , wherein the first period of time is less than about 1 minute.5. The method of claim 1 , wherein the salt is natural rock salt.6. The method of claim 1 , wherein the liquid additive solution includes any of dyes claim 1 , corrosion inhibitors claim 1 , and chemical deicers.7. The method of claim 1 , wherein the liquid additive solution includes edible additives.8. The method of claim 1 , wherein the temperature above the boiling point of water is at least about 110° C.9. The method of claim 8 , wherein the temperature above the boiling point of water is at least about 148° C.10. The method of claim 9 , wherein the temperature above the boiling point of water is below about 250° C.11. The method of claim 1 , further comprising bagging the infused salt while it is at a temperature between about 54° C. and about 88° C.12. The method of claim 1 , wherein the liquid additive solution is applied immediately after the salt is heated to the ...

Formulation of sparingly soluble compounds by hot-melt extrusion

The present invention relates to formulation of sparingly- (water)-soluble compounds and its use as (or in a) food or feed product or dietary supplement.

METHODS AND MATERIALS FOR COLORING EGGS INCLUDING THE SELECTIVE PREVENTION OF THE PENETRATION OF A DYE TO AN EGGSHELL

The method is for making a coating for use in reducing penetration of food dyes on an egg shell surface. The method includes admixing an edible salt compound with water in combination with a hydroxide, optionally adding an acid to lower the pH of the mixture; optionally adding a sugar alcohol; optionally adding, and mixing in, one or more of water and a food grade acid, bacterial alpha amylase, a plasticizer, a sugar, starch, cellulose/cellulose esters, gelatin, agar, gluten, casein, and protein, adding a food grade emulsifier and a fatty acid to the mixture, optionally adding a food grade clay to the mixture, heating the mixture to a temperature between 135-200° F. and adding a food grade wax, and optionally adding a silicone, cooling the mixture to produce the coating for application onto the egg shell surface. 1. A method of making a coating for use in reducing penetration of food dyes on an egg shell surface , the method comprising:a) admixing an edible salt compound with water in combination with a hydroxide where the molar weight of hydroxide to water is in a range of 1:1 to 1:30 to form a mixture;b) optionally adding an acid to lower the pH of the mixture;c) optionally adding a diol, triol, polyol or combination thereof to the mixture whether separately or together and heating, if necessary, to fully incorporate into the mixture;d) optionally adding, and mixing in, one or more of: water and a food grade acid, bacterial alpha amylase, a plasticizer, a sugar, starch, cellulose/cellulose esters, gelatin, agar, gluten, casein, protein and then heating until fully incorporated or until water is evaporated or nearly evaporated and caramelization occurs;e) adding a food grade emulsifier and a fatty acid to the mixture separately or together as a combination;f) optionally adding a food grade clay to the mixture;g) heating the solution to a temperature between 135-200° F. and adding a food grade wax; andh) optionally adding a silicone; andi) cooling the mixture to ...

Compositions comprising a combination of at least one colorant and at least one polysaccharide

Dispersible colorants that include a combination of a colorant and a polysaccharide are provided, wherein the weight ratio of total colorant to total polysaccharide is in the range of 5000:1 to 1:5000. In one aspect, the colorant is a synthetic or natural colorant. In one aspect, polysaccharide is interpreted very broadly and provides a colored precipitate upon the combination of the colorant with the polysaccharide.

YOLKLESS HARD BOILDED EGG PRODUCT

The present disclosure provides a pre-cooked egg product; a yolkless egg-white food product. The pre-cooked egg product is a natural egg-white food product cooked in a geometric shape, which does not contain an egg yolk, including an artificial or simulated egg yolk. The pre-cooked natural egg-white food product optionally contains a food additive, such as coloring or flavoring, or optionally contains an artificial inner core that is a sweet, savory, meat, plant or dairy product. 1. A pre-cooked egg product , comprising natural egg-whites cooked in a geometric shape , wherein the egg product does not comprise a yolk of an egg or , a simulated or artificial egg yolk.2. The egg product of claim 1 , wherein the egg-whites are from chicken claim 1 , quail claim 1 , or duck eggs.3. The egg product of claim 1 , wherein the geometric shape is selected from an egg claim 1 , sphere claim 1 , cube claim 1 , rectangle claim 1 , pyramid claim 1 , star claim 1 , animal or animal part claim 1 , a plant or plant part or a fictional character.4. The egg product of claim 1 , further comprising a flavoring claim 1 , a sweetener or a colorant.5. The egg product of claim 4 , wherein the flavoring is coffee claim 4 , bacon claim 4 , pepper claim 4 , salt claim 4 , cooking seasoning claim 4 , curry powder claim 4 , chili claim 4 , or paprika.6. The egg product of claim 4 , wherein the colorant is a natural colorant.7. The egg product of claim 4 , wherein the colorant is selected from FD&C Blue No. 1—Brilliant Blue FCF claim 4 , E133 (blue shade); FD&C Blue No. 2—Indigotine claim 4 , E132 (indigo shade); FD&C Green No. 3—Fast Green FCF claim 4 , E143 (turquoise shade); FD&C Red No. 3—Erythrosine claim 4 , E127 (pink shade); FD&C Red No. 40—Allura Red AC claim 4 , E129 (red shade); FD&C Yellow No. 5—Tartrazine claim 4 , E102 (yellow shade) or FD&C Yellow No. 6—Sunset Yellow FCF claim 4 , E110 (orange shade).8. The egg product of claim 1 , further comprising an artificial inner core claim 1 ...

Method for removing geniposide or genipin or both

An object of the present invention is to provide a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both. The present invention is a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both, the method comprising treating the material containing geniposide or genipin or both using an activated carbon having (a) a methylene blue adsorption ability of 50 ml/g or more; and (b) an iodine adsorption ability of 750 mg/g or more, thereby removing geniposide or genipin or both.

Apparatus and method of applying edible pearlescent coating to a food product

The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.

Apparatus for applying edible pearlescent coating to a food product

The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.

Processo

Novel process

Method for selecting fractions of blue anthocyanines

FIELD: chemistry. SUBSTANCE: juice or extract of anthocyanin-containing vegetables or fruits or a combination thereof is loaded into the ion-exchange column. A selective isolation of anthocyanins in said column is carried out using a solvent of a selected pH, starting from the difference in charge and polarity of the anthocyanin molecules. One fraction or combination of fractions containing isolated anthocyanins is selected which, when in the form of an aqueous solution at pH 8.0, have a maximum absorption of 615 to 635 nm. EFFECT: method makes it possible to obtain fractions containing mixtures of anthocyanins that provide colour characteristics similar to those provided by a synthetic blue dye. 17 cl, 10 dwg, 6 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 629 257 C2 (51) МПК C09B 61/00 (2006.01) A23L 5/43 (2016.01) C07H 17/065 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015144064, 14.03.2014 (24) Дата начала отсчета срока действия патента: 14.03.2014 Дата регистрации: (73) Патентообладатель(и): МАРС, ИНКОРПОРЕЙТЕД (US), ДЗЕ ОГАЙО СТЕЙТ ЮНИВЕРСИТИ (US) Приоритет(ы): (30) Конвенционный приоритет: 15.03.2013 US 61/790,842 (45) Опубликовано: 28.08.2017 Бюл. № 25 (56) Список документов, цитированных в отчете о поиске: WO 2010/114568 A1, 07.10.2010. WO 2009/100165 A2, 13.08.2009. WO 2005/007088 A2, 27.01.2005. RU 2302423 C2, 10.07.2007. БОЛОТОВ В.М., НЕЧАЕВ А.П., САРАФАНОВА Л.А. "Пищевые красители: классификация, свойства, анализ, применение", Санкт-Петербург, ГИОРД, 2008, с. 35-39.. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.10.2015 (86) Заявка PCT: US 2014/027319 (14.03.2014) (87) Публикация заявки PCT: 2 6 2 9 2 5 7 (43) Дата публикации заявки: 27.04.2017 Бюл. № 12 R U 28.08.2017 (72) Автор(ы): РОББИНС Ребекка Дж. (US), ДЖОНСОН Дж. Кристофер (US), КОЛЛИНЗ Томас М. (US), АХМАДИАНИ Неда (US), ДЖУСТИ, М. Моника (US) 2 6 2 9 2 5 7 R U Адрес для переписки: 129090, Москва, ...

Manufacturing method of ginseng products with ginseng dyed coloring agent

A method for manufacturing ginseng products comprises coating the surface of ginseng dyed with pigments using a gelling agent. Accordingly, separation of pigments from ginseng can be prevented to express various colors; the shape of ginseng is maintained to increase aesthetic senses; and application as decoration can be maximized. Also, a natural dietary fiber such as agar and Amorphophallus konjac is used as a main ingredient of the gelling agent to prevent separation of pigments. Medicinal components peculiar to ginseng can be effectively extracted as fluids such as alcohols so aesthetic senses as decoration and medicinal effects as a drink including ginseng components can be achieved at the same time.

Addition agent of batter-fried food powder and manufacturing method thereof

본 발명은 튀김가루 첨가제 및 이의 제조방법에 관한 것으로 보다 상세하게는 좁쌀과 수수를 향신료에 침지한 후 식용색소로 착색하여 튀김가루에 사용할 수 있는 첨가제 및 이의 제조방법에 관한 것이다. The present invention relates to a frying powder additive and a method for producing the same, and more particularly, to an additive which can be used for frying powder by immersing millet and sorghum in spices and coloring with food coloring. 본 발명은 공지의 밀가루를 주재료로 하는 튀김가루의 첨가제에 있어서, 좁쌀과 수수를 향신료 및 식용색소로 가공처리 하고 이들을 유효성분으로 함유하는 튀김가루 첨가제 및 이의 제조방법 제공을 목적으로 한다. The present invention aims to provide a frying powder additive comprising a millet and sorghum with spices and food colorings and containing them as an active ingredient in a frying powder additive based on a known flour. 상기에서 언급한 목적을 달성하기 위해 본 발명의 튀김가루 첨가제의 제조방법은 향신료가 첨가된 물 100중량부에 좁쌀과 수수가 침지될 정도로 첨가하여 침지하고 가열하는 단계, In order to achieve the above-mentioned object, the manufacturing method of the frying powder additive of the present invention comprises the steps of immersing and heating by adding soaked millet and sorghum to 100 parts by weight of spice-added water, 가열이 끝난 후 색소를 넣어 좁쌀과 수수를 착색하는 단계, Coloring the millet and sorghum after coloring by adding a pigment, 좁쌀과 수수의 착색이 끝난 후 저속건조를 시키는 단계를 포함한다. After the coloring of millet and sorghum is completed, the step of slow drying.

Process for the preparation of coated dosage forms and dietary supplements with concentration gradients in the coating

Die Erfindung betrifft ein Verfahren zur Herstellung von Arzneiformen oder Teilen von Arzneimformen oder Nahrungsergänzungsmitteln oder Teilen davon durch Überziehen von Substraten für pharmazeutische Anwendungen oder von Substraten für Anwendungen als Nahrungsergänzungsmittel für Mensch oder Tier mit einem filmbildenden Überzugsmittel, das in Mischung mit mindestens einer weiteren, für die genannten Zwecke geeigneten Substanz vorliegt, wobei das filmbildende Überzugsmittel und die weitere Substanz zunächst voneinander getrennt als flüssige, versprühbare Einzelportionen vorliegen und mittels einer oder mehrerer Sprühvorrichtungen, die einzeln oder zusammen über mindestens zwei getrennte Düsen für Flüssigkeiten verfügen und deren Sprühstrahlen überlappen, so versprüht werden, daß sich die aus den getrennten Düsen versprühten Einzelportionen während des Sprühvorgangs vermischen, das Gemisch auf das Substrat einen durchgehenden Filmüberzug ausbildet, wodurch das Nahrungsergänzungsmittel, die Arzneimform oder der Teil davon erhalten wird, dadurch gekennzeichnet, daß das Überzugsmittel und die weitere Substanz von innen nach außen in einem Konzentrationsgradienten vorliegen. The invention relates to a process for the preparation of dosage forms or parts of medicaments or dietary supplements or parts thereof by coating substrates for pharmaceutical applications or substrates for applications as food supplements for humans or animals with a film-forming coating composition, in admixture with at least one other, for the substance has a suitable substance, wherein the film-forming coating composition and the further substance initially present as liquid, sprayable individual portions and so sprayed by means of one or more spray devices, which individually or together have at least two separate nozzles for liquids and whose spray jets overlap be mixed during the spraying process, the single portions sprayed from the separate nozzles, the mixture forms a continuous film ...

Process for the preparation of pharmaceutical forms or food supplements with pigmented polymer coatings

Die Erfindung betrifft ein Verfahren zur Herstellung einer Arzneiform oder Teilen von Arzneiformen oder Nahrungsergänzungsmitteln oder Teilen davon durch Überziehen von Substraten mit einem filmbildenden Überzugsmittel, enthaltend ein mit dem Überzugsmittel unverträgliches Pigment. Die Erfindung betrifft weiterhin Gerätschaften zur Ausführung der Erfindung, insbesondere Trommelcoater, Dragierkessel, Wirbelschichtgerät oder Sprühsichter mit Mehrfachsprühvorrichtungen. The invention relates to a method for producing a dosage form or parts of dosage forms or dietary supplements or parts thereof by coating substrates with a film-forming coating composition containing a pigment incompatible with the coating composition. The invention further relates to equipment for carrying out the invention, in particular Trommelcoater, coating pan, fluidized bed apparatus or Sprühsichter with Mehrfachsprühvorrichtungen.

Method for producing coated pharmaceuticals and food supplements with concentration gradients in the coating thereof

The invention relates to a method for producing pharmaceuticals or parts thereof or food supplements or parts thereof, by coating substrates for pharmaceutical uses or for using as food supplements for humans or animals, with a film-forming coating agent mixed with at least one other substance suitable for the cited purposes. The film-forming coating agent and the other substance first constitute separate liquid, sprayable individual portions, and are sprayed by means of at least one spray device - which are provided, individually or together, with at least two separate nozzles for liquids, and have overlapping spray jets - in such a way that the individual portions sprayed out of the separate nozzles mix during the spraying process and the mixture forms a continuous film coating on the substrate, forming the food supplement, the pharmaceutical or the part thereof. The invention is characterised in that the coating agent and the other substance are in a concentration gradient from the inside to the outside.

NATURAL BLUE ANTHOCIANINE CONTAINING DYES

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 144 300 A (51) МПК C09B 61/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015144300, 14.03.2014 (71) Заявитель(и): МАРС, ИНКОРПОРЕЙТЕД (US), ДЗЕ ОГАЙО СТЕЙТ ЮНИВЕРСИТИ (US) Приоритет(ы): (30) Конвенционный приоритет: 15.03.2013 US 61/790,746 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.10.2015 (86) Заявка PCT: (87) Публикация заявки PCT: WO 2014/152478 (25.09.2014) R U (54) НАТУРАЛЬНЫЕ СИНИЕ АНТОЦИАНИН-СОДЕРЖАЩИЕ КРАСИТЕЛИ (57) Формула изобретения 1. Натуральный синий антоцианинсодержащий краситель, полученный из овощей, плодов или их комбинаций, содержащий селективно выделенную смесь антоцианинов, где краситель в форме водного раствора при pH 8,0 имеет максимальное поглощение от 615 до 635 нм. 2. Краситель по п. 1, который в форме водного раствора при pH 8,0 в концентрации от 1 м.д. до 1000 м.д. имеет показатель hº от 209 до 290. 3. Краситель по п. 1, в котором по меньшей мере одна концентрация красителя в форме водного раствора при pH 8,0 обеспечивает характеристики цвета с показателем ΔΕ 12 или менее по сравнению с характеристиками цвета, определенными очерчивающей сегмент линией, определенной показателями L*a*b* 5 и 10 м.д. FD&C Blue No. 1 в водном растворе. 4. Краситель по п. 3, в котором показатель hº по меньшей мере одной концентрации красителя в водном растворе составляет от 209 до 250. 5. Краситель по пп. 1-4, в котором источник антоцианинов выбирают из группы, состоящей из краснокочанной капусты, фиолетового сладкого картофеля, синего картофеля, черной моркови, фиолетовой моркови и их комбинаций. 6. Краситель по пп. 1-4, в котором источником антоцианинов является краснокочанная капуста. 7. Натуральный синий антоцианинсодержащий краситель, полученный из овощей, Стр.: 1 A 2 0 1 5 1 4 4 3 0 0 A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" 2 0 1 5 1 4 4 3 0 0 US ...

NOVEL COMPOSITIONS

본 발명은, 20-30% w/w 분산액으로서 0.1 내지 2.0% w/w 오일-가용성 성분 또는 순수 결정화합물로서 0.1 내지 5.0% w/v의 오일-가용성 성분, 10 내지 18의 HLB(친수/친유기 평형)값, 또는 에멀션화제의 블렌드가 사용되는 경우, 10 내지 18의 보정된 HLB값을 갖는 2 내지 20%의 에멀션화제, 및 0.1 내지 1.0%의 산화방지제 또는 산화방지제 혼합물로 이루어진, 사람 또는 동물 건상 보호용의 광학적으로 맑은 생성물의 제조를 위한 수성 조성물에 관한 것이다. 조성물의 제조방법 및 음료의 제조에서의 조성물의 용도가 제공된다.

HUE-CONTROLLED β-CAROTENE COMPOSITIONS

FIELD: food industry.SUBSTANCE: present invention relates to a water-dispersible colorant composition and a process for its preparation. Composition comprises a mixture of a solid-in-liquid dispersion of one or more carotenoids with a liquid-in-liquid dispersion of one or more carotenoids. Average particle size in said solid-in-liquid dispersion is less than about 600 nm, and the average droplet size of the liquid-in-liquid dispersion is less than about 200 nm. Carotenoids are selected from the group consisting of β-carotene and lutein. Solid particles of one or more carotenoids in the solid-in-liquid dispersion are not encapsulated in hydrocolloids. Method for producing a colorant composition in which the hue of said composition can be controlled, involves preparing a carotenoid solid-in-liquid dispersion in a liquid medium with an average particle size of less than 600 nm, preparing a carotenoid liquid-in-liquid dispersion in a liquid medium with an average droplet size of less than 200 nm and mixing said dispersions. Hue of said composition is controlled by means of altering the ratio of the solid-in-liquid dispersion to the liquid-in-liquid dispersion in the mixture obtained at the mixing step in order to obtain the desired hue, and wherein said carotenoid is β-carotene, lutein or a mixture thereof. Invention relates to a kit for use in the preparation of a water-dispersible composition of β-carotene of the desired hue, comprising a container with a β-carotene liquid-in-liquid dispersion, a container with a β-carotene solid-in-liquid dispersion, where β-carotene is not encapsulated in hydrocolloid. Said kit comes with instructions for mixing the contents of the two containers to obtain a composition of the desired hue. Invention relates to a method for colouring food or beverage in which the hue of said product can be controlled, the method comprising: preparing a β-carotene solid-in-liquid dispersion in a liquid medium, preparing a β-carotene liquid-in-liquid ...

Canned orange and preparation method thereof

本发明涉及橘子罐头技术领域，且公开了一种橘子罐头，包括以下重量份数配比的原料：新鲜橘子3～5份、清水10～50份，白糖2～5份、食用色素6～10份、柠檬酸3～10份、薄荷水2～8份，新鲜橘子3～5份为剥皮时间不超过20～30分钟的橘子瓣，且橘子瓣表面的橘络已清除干净，薄荷水为采摘时间不超过10～30分钟的新鲜薄荷叶，进行紫外线杀菌5～10分钟的薄荷叶榨汁形成。该橘子罐头及其制备方法，通过杀菌室、混合罐、加热管和灌装机的加入，可以加大的减少人工操作，同时可以保证在橘子罐头在加工过程中，可以始终处在无菌无尘的环境下，通过添加的白糖、食用色素、柠檬酸和薄荷水，能够在保证橘子罐头良好的外观品质情况。

CARAMEL ADSORPTION CLEANING

1. Способ очистки раствора карамельного красителя, включающий:объединение раствора карамельного красителя с адсорбентом, причем адсорбент удаляет 4-MeI с получением очищенного раствора карамельного красителя;отделение очищенного раствора карамельного красителя от адсорбента.2. Способ по п.1, в котором адсорбент выбирают из группы, состоящей из активированного угля, цеолитов, диатомитовой земли и синтетических полимерных смол.3. Способ по п.1 или 2, дополнительно включающий перед объединением раствора карамельного красителя с адсорбентом повышение рН раствора карамельного красителя для улучшения захвата 4-MeI адсорбентом.4. Способ по п.3, в котором рН повышают смешиванием раствора карамельного красителя со щелочью.5. Способ по п.4, в котором щелочь представляет собой NaOH, КОН или их смесь.6. Способ по п.4 или 5, в котором количество щелочи является эффективным для повышения рН раствора карамельного красителя по меньшей мере до 6,5.7. Способ по п.6, в котором количество щелочи является эффективным для повышения рН раствора карамельного красителя до уровня от 6,5 до 9.8. Способ по любому из пп.1, 2, 4, 5, 7, дополнительно включающий добавление кислоты в очищенный раствор карамельного красителя для снижения рН до уровня ниже 5.9. Способ по п.8, в котором кислота представляет собой HCl, HPO, лимонную кислоту или их смесь.10. Способ по п.8, в котором количество кислоты является эффективным для снижения рН раствора карамельного красителя до уровня от 2 до 4.11. Способ по п.8, дополнительно включающий после добавления кислоты подвергание подкисленного раствора карамельного красителя фильтрации для дополнительного удаления солей.12. Способ по п.11, в ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2012 147 475 A (51) МПК A23L 1/015 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2012147475/13, 24.03.2011 (71) Заявитель(и): ПЕПСИКО, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 08.04.2010 US 61/321,919 (85) Дата ...

Food Grade Colored Fluid, Process of Applying an Edible Dye to a Surface of an Edible Substrate and Edible Substrate

Flavored and Edible Colored Fluids for Printing on Edible Substrates and Precision Deposition Thereof

A method of imparting flavor to an edible substrate by precision depositing a first food grade flavored fluid onto a surface of an edible substrate. A method of providing a flavored image on an edible substrate by ink jet printing a food grade colored fluid, where the food grade colored fluid includes a food grade dye, a food grade glycol, and a surface tension modifier to create an image and spraying a food grade flavored fluid onto the edible substrate. In addition, a method of providing a flavored image on an edible substrate by ink jet printing a food grade colored fluid to create an image and spraying a food grade flavored fluid comprising a food grade flavor and a food grade glycol onto the edible substrate.

Heat-triggered colorants and methods of making and using the same

Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.

Coloring with nacreous pigments in the food and pharmaceutical fields

LIQUID CHLAMENTS AND METHODS FOR PREPARING THEM

1. Жидкий забеливатель, содержащий:- краситель;- масло;- гидроколлоидную стабилизирующую систему, содержащую целлюлозный компонент и камедь в количестве, достаточном для суспендирования красителя, где камедь содержит каппа-каррагинан и йота-каррагинан в массовом соотношении каппа-каррагинана к йота-каррагинану примерно от 3:1 до 1:10; и- эмульгирующую стабилизирующую систему, содержащую эмульгатор и белок в количестве, достаточном для сохранения стабильности эмульсии в жидком забеливателе, где массовое соотношение целлюлозного компонента, камеди, эмульгатора и белка составляет примерно 1:(0,005-8):(0,05-20):(0,025-50) соответственно.2. Жидкий забеливатель по п.1, являющийся жидким забеливателем с низким содержанием жира.3. Жидкий забеливатель по п.1, в котором жидкий забеливатель поддерживают в однородном состоянии в течение по меньшей мере 9 месяцев при 4°C и 20°C, 3 месяцев при 30°C и 1 месяца при 38°C.4. Жидкий забеливатель по п.1, в котором краситель содержит диоксид титана в количестве примерно от 0,05% до 1% от массы жидкого забеливателя.5. Жидкий забеливатель по п.1, в котором целлюлозный компонент содержит целлюлозную смесь из двух различных целлюлозных соединений.6. Жидкий забеливатель по п.1, в котором целлюлозный компонент составляет примерно от 0,1% до 2,0% от массы жидкого забеливателя.7. Жидкий забеливатель по п.1, в котором целлюлозный компонент содержит целлюлозную смесь из микрокристаллической целлюлозы и карбоксиметилцеллюлозы.8. Жидкий забеливатель по п.1, в котором целлюлозная смесь содержит карбоксиметилцеллюлозу в диапазоне примерно от 25% до 90% от массы целлюлозной смеси.9. Жидкий забеливатель по п.1, в котором камедь присутст РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23C 11/00 (13) 2013 129 921 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2013129921/10, 23.11.2011 (71) Заявитель(и): НЕСТЕК С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: 30.11.2010 US 61/418,239 (85) Дата ...

Use of pigments based on lamellar substrate for coloring food and pharmaceutical products

Titanium dioxide and/or iron oxide pigments based on a lamellar substrate are used for coloring food and pharmaceutical products. Titanium dioxide and/or iron oxide pigments based on a lamellar substrate are used for coloring food and pharmaceutical products. Independent claims are also included for: (1) the production of food and pharmaceutical products colored with titanium dioxide and/or iron oxide pigments by adding the pigments, alone or in combination with other pigments or dyes, to the products during or after their manufacture; and (2) food and pharmaceutical products containing titanium dioxide and/or iron oxide pigments based on a lamellar substrate.

Use of multi-layer pigments in the food and pharmaceutical industry

The invention relates to the use of multi-layer pigments based on plate-like substrates, for coloring food and pharmaceutical products.

Pigment mixture, and use thereof in cosmetics, food, and pharmaceuticals

The invention relates to pigment mixtures comprising at least two components A and B. The inventive pigment mixtures are characterized in that component A is embodied as effect pigments while component B is embodied as coloring agents and fillers. Also disclosed is the use of said pigment mixtures in cosmetic formulations and for coloring food products and pharmaceutical products.

Effect pigments and their use in cosmetics and in the food and pharmaceutical industries

Die vorliegende Erfindung betrifft ein Pigmentgemisch, bestehend aus mindestens zwei Komponenten A und B, dadurch gekennzeichnet, dass Komponente A Effektpigmente, vorzugsweise Goldpigmente, und Komponente B anorganische Pigmente, organische Pigmente, Farbstoffe und/oder Füllstoffe sind, die aus plättchenförmigen, nadelförmigen, sphärischen oder unregelmäßig geformten Partikeln bestehen, sowie deren Verwendung in kosmetischen Formulierungen und zur Einfärbung von Lebensmitteln und von Pharmaprodukten.

Plate-like titanium dioxide pigment

A plate-like, substrateless titanium dioxide pigment obtainable by solidifying an aqueous solution of a thermally hydrolysable titanium compound on an endless belt, separation of the layer obtained, coating the titanium dioxide platelets with additional titanium dioxide, after or without intermediate drying in the wet process, separation, drying and calcination of the material obtained.

Method for producing coated pharmaceuticals and food supplements with concentration gradients in the coating thereof

The invention relates to a method for producing pharmaceuticals or parts thereof or food supplements or parts thereof, by coating substrates for pharmaceutical uses or for using as food supplements for humans or animals, with a film-forming coating agent mixed with at least one other substance suitable for the cited purposes. The film-forming coating agent and the other substance first constitute separate liquid, sprayable individual portions, and are sprayed by means of at least one spray device which are provided, individually or together, with at least two separate nozzles for liquids, and have overlapping spray jets—in such a way that the individual portions sprayed out of the separate nozzles mix during the spraying process and the mixture forms a continuous film coating on the substrate, forming the food supplement, the pharmaceutical or the part thereof. The invention is characterized in that the coating agent and the other substance are in a concentration gradient from the inside to the outside.

Method for producing pharmaceuticals or food supplements comprising pigmented polymer coatings

The invention relates to a method for producing pharmaceuticals or parts thereof or food supplements or parts thereof, by coating substrates with a film-forming coating agent containing a pigment which is incompatible with the coating agent. The invention also relates to appliances for carrying out said method, especially a drum coater, a mushroom mixer, a fluidised bed appliance or a spray sifter comprising multiple spray devices.

Method of producing pharmaceuticals or food supplements comprising pigmented polymer coatings

The invention relates to a method for producing pharmaceuticals or parts thereof or food supplements or parts thereof, by coating substrates with a film-forming coating agent containing a pigment which is incompatible with the coating agent. The invention also relates to appliances for carrying out said method, especially a drum coater, a mushroom mixer, a fluidised bed appliance or a spray sifter comprising multiple spray devices.

Method for producing pharmaceuticals or food supplements comprising pigmented polymer coatings

The invention relates to a method for producing pharmaceuticals or parts thereof or food supplements or parts thereof, by coating substrates with a film-forming coating agent containing a pigment which is incompatible with the coating agent. The invention also relates to appliances for carrying out said method, especially a drum coater, a mushroom mixer, a fluidised bed appliance or a spray sifter comprising multiple spray devices.

Fruit coating syrup and the manufacturing method of the same

본 발명에 따른 과일코팅액 및 제조방법을 요약하면, 설탕, 정제수, 이온물엿 및 쌀조청과 올리고당의 혼합물을 포함하는 요리당 원료를 가열교반탱크(100)에 주입하고, 투입된 원료를 90 내지 110 ℃로 가열한 후 가열이 없는 상태에서 1 내지 10시간 동안 교반하여 요리당을 제조하는 요리당 제조단계(S100); 및 상기 가열교반탱크(100)에 이소말트 및 트레할로스를 투입하고, 요리당을 40 내지 60 ℃에서 가열하고 혼합함으로써 제1 과일코팅액을 제조하는 제1 과일코팅액 제조단계(S200);를 포함하는 것을 특징으로 하는 탕후루용 또는 애플캔디용 과일코팅액 제조방법을 포함한다. To summarize the fruit coating liquid and manufacturing method according to the present invention, sugar, purified water, ion starch syrup, cooking sugar raw materials including a mixture of rice grain syrup and oligosaccharides are injected into the heating and stirring tank 100, and the input raw materials are heated to 90 to 110 ° C. Cooking sugar manufacturing step (S100) of preparing cooking sugar by stirring for 1 to 10 hours in the absence of heating after heating; and a first fruit coating liquid preparation step (S200) of preparing a first fruit coating liquid by adding isomalt and trehalose to the heating and stirring tank 100, heating and mixing cooking sugar at 40 to 60 ° C. It includes a method for producing a fruit coating liquid for Tanghulu or apple candy.

Use of multi-layer pigments in the food and pharmaceutical industry

本发明涉及基于小板形基底的多层颜料用于食品和药物制品着色的用途。

Green colouring of table olives with chlorophyll compounds

FIELD: food industry. SUBSTANCE: group of inventions relates to food industry, in particular, to colouring treated and untreated green olives. Described is a product, a method of colouring and preserving treated and untreated green whole olives, olives without kernels and pieces of olives using an alkaline solution of natural chlorophyll, chlorophyllin or salts of copper complex of chlorophyllin in order to obtain a product of uniform bright-green colour, enriched with chlorophyll, extracted from natural olives at stage of their treatment, fermentation and storage. EFFECT: product obtained using novel method is stable, completely natural and suitable for consumption. 7 cl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 606 100 C2 (51) МПК A23L 5/42 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2012143472, 01.08.2011 (24) Дата начала отсчета срока действия патента: 01.08.2011 (72) Автор(ы): ТЗИОУМАКИС ХРИСТОС (GR), ТЗИОУМАКИС СОТИРИОС (GR) 08.12.2016 Приоритет(ы): (30) Конвенционный приоритет: (56) Список документов, цитированных в отчете о поиске: US 5993880 A1, 30.11.1999. US 11.08.2010 GR 20100100450 5620726 A, 15.04.1997. US 5482727 A1, 09.01.1996. (45) Опубликовано: 10.01.2017 Бюл. № 1 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.03.2013 (86) Заявка PCT: GR 2011/000030 (01.08.2011) (87) Публикация заявки PCT: 2 6 0 6 1 0 0 (43) Дата публикации заявки: 20.09.2014 Бюл. № 26 R U (73) Патентообладатель(и): ТЗИОУМАКИС ХРИСТОС (GR), ТЗИОУМАКИС СОТИРИОС (GR) Дата регистрации: 2 6 0 6 1 0 0 R U Адрес для переписки: 111024, Москва, ул. Авиамоторная, 12, оф. 508, ООО "Патентный поверенный" (54) ОКРАШИВАНИЕ СТОЛОВЫХ ОЛИВОК В ЗЕЛЕНЫЙ ЦВЕТ СОЕДИНЕНИЯМИ ХЛОРОФИЛЛА (57) Формула изобретения 1. Способ окрашивания обработанных и необработанных зеленых оливок, свежесобранных с дерева, а также без косточек, кусочки оливок в виде половинок, ломтиков и четвертинок кусочков с ...

Food coloring composition, meat analog material colored by the composition, food containing the meat analog material and process for producing a colored protein containing material

본 발명은 비육류 단백질 함유 물질의 착색용 조성물을 제공한다. 또한, 본 발명은 비조리 및 조리 상태 둘다에서 갈색 육류와 유사한 착색 작용을 갖는 육류 유사물질을 제공한다. 본 발명은 또한 갈색 육류 및 육류 증량제의 혼합물을 함유하는 식품을 제공한다. 본 발명은 또한 조리 및 비조리 상태에서 갈색 육류와 유사한 착색을 가진 착색된 단백질 함유 물질을 제조하는 방법도 제공한다. The present invention provides a composition for coloring a meat protein-containing material. The present invention also provides a meat analogue having a coloring action similar to brown meat in both uncooked and cooked conditions. The present invention also provides a food containing a mixture of brown meat and meat extender. The present invention also provides a method of making a colored protein containing material having a color similar to brown meat in cooked and uncooked state.

Manufacturing method of multi-colored noodles with improved digestion and absorption

본 발명은 소화흡수가 높은 것을 특징으로 하는 다색 면을 제공한다. 본 발명에 따른 다색 면은 면 자체에 건강에 도움이 되는 영양성분을 함유시키면서도 소화흡수를 높이고, 더욱이 기호성 또한 높여 맛, 식감, 향 등이 우수하다. The present invention provides multi-colored noodles characterized by high digestion and absorption. The multi-colored noodles according to the present invention increase digestion and absorption while containing nutrients conducive to health in the noodles themselves, and further enhance palatability, so they have excellent taste, texture, aroma, and the like.

Coloration with pearly luster pigments in food and pharmaceutical sectors

本发明涉及基于片状基质的二氧化钛颜料和/或氧化铁颜料在食品和药物着色上的用途。

A manufacturing process of a pizza for topping a dough edge

본 발명은 피자빵 가장자리에 토핑물이 적용된 피자 제조방법에 관한 것으로, 이 피자 제조방법은 우선 반죽된 피자빵(1)을 얇게 눌려지게 하여 일정 사이즈에 맞게 원형으로 성형하고, 상기 피자빵(1)의 가장자리부를 따라 서류와 야채로 이루어진 토핑물(2)을 1.5cm-2cm 두께의 원형으로 도포하며, 상기 토핑물(2)을 피자빵(1)의 가장자리부로 덮어주면서 피자빵(1)을 피자팬의 크기에 맞게 원형으로 성형하고, 이렇게 성형된 피자빵(1)을 피자팬에 넣어 그 가장자리부의 틈새가 없게 성형하며, 상기 토핑물(2)이 담겨진 피자빵(1)의 가장자리부에 손상이 안가도록 에어롤러를 이용하여 피자빵(1) 내부의 기포를 제거한 후, 상기 피자빵(1) 상부에 피자 소스를 도포함과 더불어 그 위에 각종 재료로 토핑을 친 다음 오븐에서 구워내는 것으로서, 피자빵의 가장자리에 고구마, 감자, 단호박 등이 들어가게 되어 소비자의 다양한 기호를 충족시킬 수 있고, 식이섬유가 많이 들어있는 토핑물을 통해 소화능력이 떨어지는 사람과 다이어트를 하는 소비자에게도 어필함으로서 피자의 구매력을 촉진시킬 수 있으며, 서구적 음식인 피자를 한국적인 음식의 발전적인 개선과 새로운 한국형 건강 편의식으로 소비자에게 어필할 수 있는 것이다. The present invention relates to a pizza manufacturing method to which a topping is applied to the edge of the pizza bread, this pizza manufacturing method is first pressed to thinly kneaded pizza bread (1) molded in a circular shape to a predetermined size, the pizza bread (1 A topping (2) consisting of papers and vegetables is applied in a circular shape 1.5 cm-2 cm thick along the edge of the), and the pizza bread (1) is covered with the topping (2) covering the edge of the pizza bread (1). Shaped in a circular shape to fit the size of the pizza pan, and put the molded pizza bread (1) in the pizza pan so that there is no gap in the edge portion, the edge portion of the pizza bread (1) containing the toppings (2) Remove air bubbles inside the pizza bread (1) using an air roller to prevent damage, and then topping the pizza bread with the various ingredients on top of the pizza bread (1) and baking them in an oven. Edge of pizza bread Sweet potatoes, potatoes, sweet pumpkin, etc. can be entered to satisfy various tastes of consumers, and it can promote the purchasing power of pizza by appealing to people with low digestibility and dieting through toppings containing a lot of dietary fiber. In other words, the western food pizza can appeal to consumers with the improvement of Korean food and the new Korean health convenience food. 피자빵, 가장자리, 토핑물, 피자 Pizza ...

Rice powder mixed with rubus coreanus miquel juice and method thereof

A method for preparing the Rubus chingii Hu. rice flour, the Rubus chingii Hu. rice flour prepared by the method, and the tteok (rice cake) prepared by using therice flour are provided to stabilize the color of a rice flour and to prevent the discoloration even in case of heat treatment. A method for preparing the Rubus chingii Hu. rice flour comprises the steps of sieving the ground Rubus chingii Hu. fruit with a sieve of 850-1,000 micrometers to separate the seed and to obtain the juice of Rubus chingii Hu.; and adding the juice of Rubus chingii Hu. to the dried rice flour, stirring the mixture, and drying it.

OILS SOLUBLE COMPOSITIONS

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2004 138 804 (13) A C 09 B 61/00, A 23 L 1/27 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2004138804/13, 28.05.2003 (71) Çà âèòåëü(è): ÔÀÐÅÑ ÔÀÐÌÀÑÜÞÒÈÊÀË ÐÈÑÅÐ× Í.Â. (NL) (30) Ïðèîðèòåò: 30.05.2002 EP 02253793.0 21.10.2002 EP 02257289.5 (43) Äàòà ïóáëèêàöèè çà âêè: 10.06.2005 Áþë. ¹ 16 (74) Ïàòåíòíûé ïîâåðåííûé: Åãîðîâà Ãàëèíà Áîðèñîâíà (87) Ïóáëèêàöè PCT: WO 03/102116 (11.12.2003) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ã.Á. Åãîðîâîé R U Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá ïîëó÷åíè ìàñë íîãî ðàñòâîðà ôèçèîëîãè÷åñêè ïðèåìëåìîé ïèãìåíòíîé äîáàâêè, êîòîðûé âêëþ÷àåò a) ïîëó÷åíèå òâåðäîé êîìïîçèöèè, ñîäåðæàùåé êàðîòèíîèä, è ðàñòâîðåíèå êîìïîçèöèè â ôèçèîëîãè÷åñêè ïðèåìëåìîì ìàñëå èëè ñìåñè ìàñåë; èëè b) ïîëó÷åíèå ðàñòâîðà, ñîäåðæàùåãî êàðîòèíîèä è îðãàíè÷åñêèé ðàñòâîðèòåëü, è ñìåøèâàíèå ðàñòâîðà ñ ôèçèîëîãè÷åñêè ïðèåìëåìûì ìàñëîì èëè ñìåñüþ ìàñåë ñ ïîñëåäóþùèì íåîá çàòåëüíûì óäàëåíèåì îðãàíè÷åñêîãî ðàñòâîðèòåë . 2. Ñïîñîá ïî ï.1, êîòîðûé âêëþ÷àåò ïîëó÷åíèå òâåðäîé êîìïîçèöèè ïî ï. à) ðàñòâîðåíèåì êàðîòèíîèäà â ñìåøèâàþùåìñ ñ âîäîé îðãàíè÷åñêîì ðàñòâîðèòåëå; ïðèìåøèâàíèåì ëèïîôèëüíîãî äèñïåðãèðóþùåãî àãåíòà ñ íåîá çàòåëüíûì äîáàâëåíèåì äîïîëíèòåëüíûõ äîáàâîê; è óäàëåíèåì ðàñòâîðèòåë . 3. Ñïîñîá ïî ï.1, êîòîðûé âêëþ÷àåò ïîëó÷åíèå òâåðäîé êîìïîçèöèè ïî ï.à) ðàñòâîðåíèåì êàðîòèíîèäà â îðãàíè÷åñêîì ðàñòâîðèòåëå; ïðèìåøèâàíèåì ëèïîôèëüíîãî äèñïåðãèðóþùåãî àãåíòà, âûáðàííîãî èç ãðóïïû, ñîñòî ùåé èç ýòèëöåëëþëîçû, ñìîëû äàììàðà, ñìîëû áàòó, êîïàëà êîíãî, ñìîëû ýëåìè, êîïàëà êàóðè, êîïàëà ìàíèëà, ñìîëû ìàñòèêñ, äðåâåñíîé ñìîëû, ñìîëû ñàíäàðàêñ, øåëëàêîâîé ñìîëû è áåëîãî øåëëàêà ïðè íåîá çàòåëüíîì äîáàâëåíèè äîïîëíèòåëüíûõ äîáàâîê, âûáðàííûõ èç ãðóïïû, ñîñòî ùåé èç àíòèîêñèäàíòîâ èç ãðóïïû, ñîñòî ùåé èç àëüôà-òîêîôåðîëà, àëüôà-òîêîôåðîëà ïàëüìèòàòà, àëüôà-òîêîôåðîëà àöåòàòà, ...

New red color for edible coating

本发明涉及一种包含紫松果黄素的可食用涂层。这种可食用涂层优选具有在CIELAB色标下至少为36的红色值a*。在本发明的实施方式中，可食用涂层还包含β‑胡萝卜素或8'‑阿朴‑β‑胡萝卜‑8'‑醛。这种可食用涂层优选用于涂布糖果例如巧克力扁豆，但不限于此。本发明还涉及这种可食用涂层的前体，例如糖浆和无糖替代物，两者均包含紫松果黄素和任选的β‑胡萝卜素或8'‑阿朴‑β‑胡萝卜‑8'‑醛。此外，本发明涉及一种抛光糖果，其包含：a)可食用产品中心，和b)根据本发明的可食用涂层。

Colored wax compositions

本发明提供有色蜡组合物，其包含多重有色蜡颗粒，该有色蜡颗粒包含至少一种蜡、至少一种着色剂以及至少一种乳化剂，其中该有色蜡颗粒是通过将该至少一种蜡、该至少一种着色剂以及该至少一种乳化剂一起加热，将经熔化的有色蜡组合物固化，然后由经固化的有色蜡组合物形成颗粒而制作的，所得的有色蜡颗粒具有至少200微米的平均颗粒尺寸，当被施加到糖食组合物的表面时提供带斑纹的外观。具体地讲，本发明涉及当将这个有色蜡组合物作为包衣施加到糖食组合物时具有带斑纹的外观的经包覆的糖食组合物(如咀嚼型胶基糖组合物)，以及制作经有色蜡包覆的糖食组合物(如咀嚼型胶基糖丸)的方法。

Dosage form in film package form, film composition and method of making the same

本发明设想了一种用于将预定量的至少一种可食用组合物提供至口腔中的可食用膜组合物、包装在可食用膜中的包装剂型、以及用于制备可食用膜组合物和剂型的方法，其中，所述可食用膜组合物在放置于口腔中后迅速分解。另外，所述可食用组合物可以是选自由口腔清新剂、mukhwas、薄荷、巧克力、阿里卡坚果、椰子、餐后点心或消化助剂、糖果食品和小茴香籽组成的组中的至少一种可食用组合物。

Particles with sensitive component contained therein

Die Erfindung betrifft Teilchen, die mindestens eine empfindliche Komponente enthalten. Mit ihnen können beispielsweise Nahrungsmittel oder Nahrungsergänzungsmittel u.v.a.m. hergestellt werden. Die Teilchen können in mehr oder weniger großer stückiger Form bereitgestellt werden. Es ist dabei Aufgabe der Erfindung, Teilchen zur Verfügung zu stellen, die problemloser herstellbar sind und die die Eigenschaften der empfindlichen Komponente(n) auch nach einer Weiterverarbeitung aufweisen. Neben mindestens einer empfindlichen Komponente, deren Anteil bevorzugt bei mindestens 20 Masse-% liegen soll, sind die einzelnen Teilchen erfindungsgemäß mit einer langkettigen Fettsäure, deren Anteil ebenfalls mindestens 25 Masse-% betragen sollte, und außerdem mit einem Zuckerester gebildet. Das Zuckerester soll mit einem Anteil von midnestens 0,3, bevorzugt mit 0,5 bis 3 Masse-% enthalten sein. Zusätzlich können weitere Komponenten, wie z. B. ein Restwasseranteil, ein organischer Binder oder Farbstoff u.a.m. enthalten sein. The invention relates to particles which contain at least one sensitive component. They can be used, for example, for food or nutritional supplements and much more. getting produced. The particles can be provided in more or less large lumpy form. It is an object of the invention to provide particles which are easier to manufacture and which have the properties of the sensitive component (s) even after further processing. In addition to at least one sensitive component, the proportion of which should preferably be at least 20% by mass, the individual particles are formed according to the invention with a long-chain fatty acid, the proportion of which should likewise be at least 25% by mass, and also with a sugar ester. The sugar ester should be present in a proportion of at least 0.3, preferably 0.5 to 3% by mass. In addition, other components such. B. a residual water content, an organic binder or dye, etc. be included.

Surface-reacted calcium carbonate in food

The present invention refers to an edible composition comprising water and/or at least one edible oil and a surface-reacted calcium carbonate having a volume median particle size d 50 from 0.1 to 90 µm, an edible coating and/or filling comprising the surface-reacted calcium carbonate, a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition, a method for producing a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition and the uses of the surface-reacted calcium carbonate as whitening agent or opacifier and/or sweetness reduction agent and/or calorie reduction agent in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product, as a replacement agent for titanium dioxide in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product as well as for reducing the dry time of an edible composition being at least partially applied on the surface of and/or filled into a food product or pharmaceutical product or neutraceutical product.

Surface-reacted calcium carbonate in food

The present invention refers to an edible composition comprising water and/or at least one edible oil and a surface-reacted calcium carbonate having a volume median particle size d 50 from 0.1 to 90 µm, an edible coating and/or filling comprising the surface-reacted calcium carbonate, a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition, a method for producing a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition and the uses of the surface-reacted calcium carbonate as whitening agent or opacifier and/or sweetness reduction agent and/or calorie reduction agent in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product, as a replacement agent for titanium dioxide in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product as well as for reducing the dry time of an edible composition being at least partially applied on the surface of and/or filled into a food product or pharmaceutical product or neutraceutical product.

Patent RU2019139422A3

7 ВУ“? 2019139422” АЗ Дата публикации: 21.09.2021 Форма № 18 ИЗ,ПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2019139422/10(077560) 09.05.2018 РСТ/ЕР2018/062115 09.05.2018 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 17170704.5 11.05.2017 ЕР* 2. 62/522,191 20.06.2017 05 Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) ПОВЕРХНОСТНО-ПРОРЕАГИРОВАННЫЙ КАРБОНАТ КАЛЬЦИЯ В ПИЩЕВЫХ ПРОДУКТАХ Заявитель: ОМИА ИНТЕРНЭШНЛ АГ, СН 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты см. п см. Примечания [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23Г, 29/00 (2016.01) А231. 33/16 (2016.01) Аб/1К 33/10 (2006.01) А23Р 20/10 (2016.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А2ЗТ, 29/00, А23Т, 33/16, Аб1К 33/10, А 23Р 20/10 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): Е-Габгагу, Езрасепеф РаЗеагсь, РАТЕМТЗСОРЕ, КУРТО, Соозе, Соозе Эспо]аг, РаБМеа, ОРТО, Заепсе) еси 6. ...

Manufcaturing method of meat analogue and meat analogue manufactured thereby

The present invention relates to a method for producing a meat analogue having a color similar to that of meat and to a meat analogue produced thereby. The method for producing a meat analogue comprises the steps of: preparing each of hydrated tissue soy protein, egg white powder, seasoning, natural pigment and water; preparing a raw material mixture by mixing the hydrated tissue soy protein, egg white powder, seasoning, natural pigment and water; steaming the raw material mixture; and cooling the steamed raw material mixture.

High-stability charcoal substances

FIELD: chemistry. SUBSTANCE: invention refers to a black colouring substance, which can be used as a colouring agent in producing a food product or a pharmaceutical preparation. What is described is a water-dispersible colouring substance, containing herbal charcoal and octenyl succinate starch as a dispersing agent. What is also described is a method for preparing the above colouring substance applicable for colouring the food product or the pharmaceutical preparation. EFFECT: invention provides the colouring substance of herbal charcoal having an increased colouring ability and low viscosity with simplifying the technology of colouring of food or pharmaceutical products. 15 cl, 5 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 547 010 C2 (51) МПК C09B 67/46 (2006.01) A23L 1/0522 (2006.01) A23L 1/275 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2012111832/05, 24.08.2010 (24) Дата начала отсчета срока действия патента: 24.08.2010 (72) Автор(ы): КЕЛЕР Клаус (DK), КЕНСО Мартин (DK) (73) Патентообладатель(и): КР. ХАНСЕН А/С (DK) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 10.10.2013 Бюл. № 28 R U 28.08.2009 EP 09168968.7 (45) Опубликовано: 10.04.2015 Бюл. № 10 2011835 A1, 07.01. 2009. WO 9106292 A1, 16.05. 1991. RU 2303028 C2, 20.07.2007 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 28.03.2012 (86) Заявка PCT: 2 5 4 7 0 1 0 (56) Список документов, цитированных в отчете о поиске: WO 9726802 A1, 31.07. 1997. EP 2 5 4 7 0 1 0 R U (87) Публикация заявки PCT: WO 2011/023673 (03.03.2011) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) СОДЕРЖАЩИЕ ДРЕВЕСНЫЙ УГОЛЬ ВЕЩЕСТВА С ВЫСОКОЙ СТОЙКОСТЬЮ (57) Реферат: Изобретение относится к красящему в черный красящего вещества и применение его для цвет веществу, которое может быть использовано окрашивания пищевого продукта или в качестве ...

Nutritional vegetable meat and preparation method thereof

本发明公开了一种营养植物肉及其制备方法，涉及食品技术领域。其包括如下重量份数计的原料：大豆蛋白100‑150份、火麻蛋白50‑80份、豌豆蛋白50‑80份、谷朊粉150‑200份、大豆磷脂5‑8份、淀粉100‑200份、调味料277‑415份和水900‑1200份。该营养植物肉营养成分均衡，不含胆固醇，具有与真肉比拟的营养成分。采用本发明提供的制备方法可以制备得到具有良好的韧性，弹性和咀嚼性的植物肉，同时酶解使植物肉具有良好的风味体系。

Basic component and gloss component for an aqueous egg dye

Die vorliegende Erfindung betrifft insbesondere eine Basiskomponente für ein wässriges Eierfärbemittel, eine Glanzkomponente für ein wässriges Eierfärbemittel und ein Eierfärbemittelsystem umfassend die Basiskomponente und die Glanzkomponente. Es ist eine Aufgabe der vorliegenden Erfindung, ein neuartiges Eierfärbemittelsystem bereitzustellen, welches einen lasur- bzw. aquarellartigen Farbauftrag ermöglicht, wobei gleichzeitig eine besonders glatte Farboberfläche mit Perlmuttglanz, realisierbar ist. Die erfindungsgemäße Basiskomponente für ein wässriges Eierfärbemittel umfasst Wasser, mindestens eine anorganische oder organische Säure, mindestens ein Konservierungsmittel, sowie Gummi Arabicum in einer Menge in einem Bereich von etwa 21 Gew.-% bis etwa 45 Gew.-%, bezogen auf die Gesamtmenge der Basiskomponente. Gummi Arabicum geliert nicht, sondern erhärtet erst durch Austrocknen. Durch die erfindungsgemäße Menge von Gummi Arabicum wirkt dieses auch als Verlaufsmittel. Während des Austrocknens ermöglicht die Basiskomponente als feuchte Grundierung einen lasurartigen, aquarellartigen Farbauftrag, wobei die resultierende Farboberfläche glatt und schlierenfrei ist, da die aufgetragenen Farb- und/oder Glanzpigmente gleichmäßig verlaufen können. In particular, the present invention relates to a base component for an aqueous egg coloring agent, a gloss component for an aqueous egg coloring agent and an egg coloring agent system comprising the base component and the gloss component. It is an object of the present invention to provide a novel egg colorant system which enables a varnish-like or watercolor-like application of paint, while at the same time a particularly smooth color surface with pearlescence, can be realized. The basic aqueous egg coloring agent component of the present invention comprises water, at least one inorganic or organic acid, at least one preservative, and gum arabic in an amount ranging from about 21% to about 45% by weight based on the total amount ...

LIQUID COMPOSITIONS, IN PARTICULAR FOOD BEVERAGES, COMPRISING AT LEAST TWO SEPARATE PHASES CONSTITUTING A PATTERN AND THEIR PREPARATION METHOD.

Dyeing agent, dyeing solution and method for dyeing cherry

A dyeing agent for dyeing cherries comprises (a-1) a lac dye; (b) alum; (c) L-ascorbic acid and/or a salt thereof; and (d) at least one member selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and/or a salt thereof in an amount of 0.8 ~ 6.0 parts by weight of component (b), 1.0 ~ 10.0 parts by weight of component (c) and 3 ~ 23.3 parts by weight of component (d) relative to 1 part by weight of component (a-1), or (a-2) a cochineal dye and a lac dye; (b), (c) and (d) in an amount of 0.8 ~ 3.6 parts by weight of component (b), 1.0 ~ 6.0 parts by weight of component (c) and 3~ 14 parts by weight-of component (d) relative to 1 part by weight of component (a-2). A method for dyeing cherries comprises the steps of charging cherries to be dyed in a container together with a dyeing solution containing the dyeing agent, degassing the contents of the container, then sealing the container and heating the sealed container. Thereby, it is possible to uniformly dye cherries approximately natural red color. Thus, cherries can be dyed in high efficiency through simple processes, i.e., without using a multistage immersion treatment. Moreover, there can be obtained cherries whose texture is not softened, which are hard and tight and which exhibit favorable taste peculiar to cherries.

Fruit preserve - contg mixed fruits of agreeable colour distribution

The mixture contains >=1 of the fruits having a colour (pref. dyed) sharply contrasting with the colours of the other fruits. Pref. the fruits are cut into prismatic or parallelepipedic form, and the mixture contains 43% of cubed peaches, 43% of cubed William pears, 7% dyed bigaroons and 7% pineapple chunks, with a 20% margin or each of the amts.

COATING COMPOSITION BASED ON COLORING FOODS

Composition d'enrobage comprenant pour 100% de sa masse : - de 10% à 90% massique d'au moins un polymère filmogène choisi parmi les polymères cellulosiques ou les dérivés de polymères cellulosiques, les dérivés d'alcool vinylique, les dérivés de vinylpyrrolidones, les polymères d'origine naturelle, les dérivés acryliques ou méthacryliques, les dérivés de glycol ou de propylène glycol ou les combinaisons des ces deux substances ou les copolymères d'alcool vinylique et de polyéthylène glycol (PEG), - de 1% à 50% massique d'au moins un aliment colorant, et - de 0% à 50% massique d'au moins un agent auxiliaire d'enrobage choisi parmi les opacifiants de couleur blanche, les diluants, les tensioactifs, les plastifiants , les anti-mousses. Coating composition comprising for 100% of its mass: - from 10% to 90% by mass of at least one film-forming polymer chosen from cellulosic polymers or derivatives of cellulosic polymers, derivatives of vinyl alcohol, derivatives of vinylpyrrolidones , polymers of natural origin, acrylic or methacrylic derivatives, glycol or propylene glycol derivatives or combinations of these two substances or copolymers of vinyl alcohol and polyethylene glycol (PEG), - from 1% to 50 % by mass of at least one coloring food, and - from 0% to 50% by mass of at least one auxiliary coating agent chosen from white opacifiers, thinners, surfactants, plasticizers, anti-foams .

The manufacturing method of sushi and Sushi for manufacturing thereof

The present invention relates to a method for preparing a sushi, which comprises: a first step of preparing rice, devil′s-tongue jelly rice, turmeric powder, and cumin powder; a second step of preparing sushi rice after mixing 100 to 300 parts by weight of the devil′s-tongue jelly rice, 1 to 3 parts by weight of the turmeric powder, 1 to 3 parts by weight of the cumin powder, and 150 to 200 parts by weight of water with respect to 100 parts by weight of the rice; a third step of preparing a sushi vinegar stock by mixing 10 to 12 parts by weight of salt, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of citron juice, and 5 to 10 parts by weight of kelp with respect to 100 parts by weight of vinegar; a fourth step of seasoning the sushi rice by mixing 10 to 20 parts by weight of the sushi vinegar stock with respect to 100 parts by weight of the sushi rice; and a fifth step of completing the sushi by placing a sushi fish on the sushi rice. According to the present invention, calories of the sushi rice are different depending on the amount of the devil′s-tongue jelly rice, the color concentration of the sushi rice is different depending on the amount of the turmeric powder, and the calories of the sushi rice are displayed depending on the color concentration thereof.

Method and installation for manufacturing a composite food product by extrusion

The subject of the invention is a method and installation for manufacturing a composite food product using an extruder comprising at least one screw 20 driven in rotation inside a barrel 1. According to the invention, at the exit of the first treatment zone I formed by the extruder, the material is firstly passed into a second zone II limited by a second barrel 5 equipped with bores 50-51 separating the material into several independent flows A, B..., each flow being subjected to a particular treatment, then the independent flows A, B..., are grouped together again into a single flow in a third zone III formed by a die 6 comprising at least one extrusion channel 60, the extrusion conditions being determined so that, in the extrusion channel, the independent flows are applied to one another and are joined together. The invention makes it possible to produce composite products extruded from the same material and using the same machine, and applies especially to the cooking/extrusion of food products.

FOOD COMPOSITIONS COMPRISING CAPSULES OBTAINED BY COACERVATION NOT IMPLEMENTING TOXIC RETICULANT

COATING COMPOSITION BASED ON COLORING FOODS

Composition d'enrobage comprenant pour 100% de sa masse : - de 10% à 90% massique d'au moins un polymère filmogène choisi parmi les polymères cellulosiques ou les dérivés de polymères cellulosiques, les dérivés d'alcool vinylique, les dérivés de vinylpyrrolidones, les polymères d'origine naturelle, les dérivés acryliques ou méthacryliques, les dérivés de glycol ou de propylène glycol ou les combinaisons des ces deux substances ou les copolymères d'alcool vinylique et de polyéthylène glycol (PEG), - de 1% à 50% massique d'au moins un aliment colorant, et - de 0% à 50% massique d'au moins un agent auxiliaire d'enrobage choisi parmi les opacifiants de couleur blanche, les diluants, les tensioactifs, les plastifiants , les anti-mousses.

LIQUID, FOOD, INGERABLE INK COMPOSITION FOR INKJET PRINTING

Colored jelly-type substance, method of preparation, and composition containing same

A jelly-type substance incorporating a water-insoluble color is provided. The colored jelly-type substance can be incorporated in a liquid composition having an acidic pH between about 2.5 and 6.0 and the color will remain incorporated in the jelly-type substance. A liquid composition including the jelly-type substances and a method for incorporating the water-soluble colors in the jelly-type substance are also provided.

Surface colouration of meat prods - by transfer from a cellophane film dyed with roucou- and xanthene-type dyes

The surfaces of meat prods. such as ham and sausages are coloured by (a) colouring a 'Cellophane' (RTM) film with a dye derived from roucou and a xanthene-type food dye; (b) wrapping the uncooked meat in this coloured film (A); (c) covering with a film (B) of synthetic resin at the ends of which are then fastened, and (d) heating. Esp. the meat is introduced into a double-layered bag made from (A) and (B) then heated to 75-90 degrees C. Only the surface is coloured orange. Since dye solns. are not used, loss of water-sol. proteins and spices is avoided.