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.

Method for obtaining natural extracts, oleoresins, condiments, colorants, flavoring substances and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables

A method for obtaining natural extracts, oleoresins, colorants flavors and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables, which includes washing the plant substances and vegetables, rinsing with water, milling and sifting the resulting product yielding a pulp phase and a cellulose phase. The pulp phase is transferred to fermentation tanks and a first centrifugation of the fermented pulp phase is then performed yielding two phases: phase (A) containing water, mineral salts and other water-soluble substances, with natural extracts, oleoresins, colorants, aromas and flavors and phase (B) in the form of a paste in which the moisture has been reduced to 50%, performing a second centrifugation of the mentioned phase (A), which causes the separation of natural extracts, oleoresins, colorants, aromas and flavors from the water and other water-soluble substances.

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.

Fat-reducing agent

A fat-reducing agent includes a carotenoid-containing composition as an active ingredient, the carotenoid-containing composition including: a carotenoid component including at least one crystalline carotenoid, wherein at least 90% by mass of the crystalline carotenoid is in the non-crystalline state; and a (poly)glycerin fatty acid ester containing from 1 to 6 glycerin units and from 1 to 6 fatty acid units, and having at least one hydroxyl group in the glycerin units.

Method for producing gardenia blue pigment

Provided is a method for producing a gardenia blue pigment resistant to discoloration which may occur in colored sugar-coated food or pharmaceutical products. The method for producing such a gardenia blue pigment comprises performing membrane separation using a membrane (for example, an ultrafiltration membrane) with a molecular weight cut-off of 3000 Da or larger for removal of low-molecular compounds from a solution resulting from β-glucosidase treatment of an iridoid glycoside (for example, geniposide etc.) in the presence of a protein hydrolysate (for example, a casein protein hydrolysate), the iridoid glycoside being obtainable by extraction from fruits of Gardenia jasminoides (Rubiaceae). Also provided is a sugar-coated food or pharmaceutical product (for example, a sugar-coated tablet, a sugar-coated chewing gum, etc.) having a sugar-coating layer colored with the gardenia blue pigment obtainable by the above-described method.

Methods for Providing a Thermally Stable Purple Color in Packaged Foods

Methods are provided for preparing a thermally stable purple color comprising at least one source of anthocyanins. The purple color is stable in adverse conditions such as light exposure, various pHs, and cold through to hot temperature exposure. The purple color is prepared from a combination of sufficient amounts of anthocyanin from at least one source; stabilized by formation of anthocyanin-tin complexes in a media comprising the anthocyanins; and supplemented by anthocyanin supplements.

MEAL IN A PILL AND METHODS FOR THE SAME

A complete meal mimic is provided. It may be in the form of a small mass, and may contain free amino acids or peptides to mimic proteins in a meal. Digestion of the mimic may be at a controlled rate, emulating that of real food. The mimic may include the equivalent of 10-30 g protein in the form of amino acids and peptides, 10 to 20 grams of carbohydrates in the form of starches and fiber and 10 to 30 g of lipids from different oils. The oils may be one or more from avocado, coconut, and flaxseed. The mimic also may contain micro-nutrients provided by meals, including minerals and vitamins in bio-available forms. The mimic may stand in the place of a meal in the 100 calories to 500 calories range. The flavor of the mimic may include natural bitter blockers and/or mushroom powder. 1. A meal mimic in the form of a solid mass comprising at least one source of peptides or amino acids , a ratio of calories to weight of 4.8 Cal/g or higher , and a volume equivalent to a cube of 0.8 to 1.3 inch per side.2. The meal mimic of claim 1 , wherein the source of peptides or amino acids comprises at least one of hydrolyzed collagen claim 1 , rice claim 1 , wheat claim 1 , free amino acids and peptides.3. The meal mimic of further comprising on or more of starch claim 1 , lipids claim 1 , oligosaccharides claim 1 , and carbohydrates.4. The meal mimic of claim 1 , wherein the at least one source of peptides or amino acids has an amino acid content mimicking an amino acid content of a target protein.5. The meal mimic of further comprising a bitter blocker composition.6. The meal mimic of claim 5 , wherein the bitter blocker composition comprises one or more of natural bitter blockers claim 5 , arabic gum claim 5 , dry mushrooms claim 5 , plant based bitter blockers claim 5 , TrueBlock® claim 5 ,TrueClear® claim 5 , TruBlock™ Core claim 5 , TruBlock™ Ultra Powder MSDS claim 5 , and a combination of 78-95% acacia gum claim 5 , 1-6% flavor extracts claim 5 , and 2-15% acerola cherry ...

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 %.

PACKED BEVERAGES SUPPRESSED IN THE FADING OF DYES

The present invention aims at providing packed beverages in which the effect of rosmarinic acid for suppressing the fading of dyes is maintained and yet any undesirable flavor that is characteristic of rosemary extracts as exemplified by their undesirable smell or aftertaste is suppressed. To this end, the contents of cineole and camphor are reduced. 1. A packed beverage that contains rosmarinic acid , linalool and a dye component , wherein the ratio of the sum concentration by weight of camphor and cineole to the concentration by weight of rosmarinic acid is not more than 0.10 whereas the ratio of the concentration by weight of linalool to the concentration by weight of rosmarinic acid is at least 0.00001.2. A packed beverage which contains a liquid rosemary extract and a dye component , the liquid rosemary extract being obtained by a method comprising:a step of immersing a rosemary's plant body in an aqueous solution containing 0 to 5% by volume of ethanol for a given period of time at 0 to 60° C. to obtain an immersion fluid; anda step of removing the rosemary's plant body from the immersion fluid to obtain a supernatant.3. The beverage according to claim 2 , wherein the ethanol content of the aqueous solution is at least 0% by volume but less than 3% by volume.4. The beverage according to claim 2 , wherein the method further includes the step of concentrating the supernatant and wherein the concentration ratio is by a factor of at least 10.5. The beverage according to claim 2 , wherein the volume of the aqueous solution used in the immersion step is more than 0 times but not more than 20 times the weight of the rosemary's plant body.6. The beverage according to claim 2 , wherein the ratio of the sum concentration by weight of camphor and cineole to the concentration by weight of rosmarinic acid is not more than 0.10 whereas the ratio of the concentration by weight of linalool to the concentration by weight of rosmarinic acid is at least 0.00001.7. The beverage ...

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.

POWDER CONTAINING IMMATURE PULSE HAVING RETAINED COLOR TONE, FOOD/DRINK AND METHOD FOR PRODUCING THE SAME

A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 μm or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 μm. 1. A dry powder comprising an edible part and an inedible part of immature pulses and satisfying the following requirements (1) to (8):(1) a proportion of the inedible part to the edible part of the immature pulses is from 1 mass % to 200 mass % by dry mass;(2) a water content is 20 mass % or less;(3) brightness in a Munsell color system is 7 or more;(4) chroma in the Munsell color system is 3 or more;(5) hue in the Munsell color system is from 5Y to 10Y or from 0GY to 10GY;{'sup': '2', '(6) a specific surface area per unit volume of dry powder particles before ultrasonication is 0.05 m/mL or more as measured with a laser diffraction particle size analyzer with ethanol as a solvent;'}(7) a standard deviation of particle size distribution of the dry powder particles before ultrasonication is 200 μm or less as measured with the laser diffraction particle size analyzer with ethanol as the solvent; and(8) a number average diameter of the dry powder particles after ultrasonication is less than 30 μm as measured with the laser diffraction particle size analyzer with ethanol as the solvent.2. The dry powder according to claim 1 , comprising insoluble dietary fibers in an amount of 3 mass % or more by dry ...

METHOD FOR IMPROVING STABILITY OF ANTHOCYANIN

The present invention relates to the technical field of food science and engineering, and specifically to a method for improving the stability of anthocyanins. In the method, a starch and an anthocyanin are mixed in an aqueous solution of hydrochloric acid, treated at a certain high hydrostatic pressure condition to enable the starch to be gelatinized and to interact with the anthocyanin, and then stored at a certain temperature, so that interaction between the anthocyanin and the starch is further enhanced to form a complex. The method can improve the stability of anthocyanins, which helps to improve the quality of products and extend the shelf life of products. 1. A method for improving stability of an anthocyanin , comprising the following steps:1) adding a starch to an aqueous solution of hydrochloric acid to form a starch solution, adding an anthocyanin to the starch solution to form a system, and subjecting a resulting system to high hydrostatic pressure treatment; and2) subjecting a mixture obtained from the high hydrostatic pressure treatment to low-temperature storage.2. The method according to claim 1 , wherein in step 1) claim 1 , the starch is at least one selected from potato starch claim 1 , corn starch claim 1 , amylose claim 1 , and amylopectin;the aqueous solution of hydrochloric acid has a pH value of 3 to 5; anda mass-volume ratio of the starch to the aqueous solution of hydrochloric acid is (0.001-0.1) (g):1 (ml).3. The method according to claim 1 , wherein in step 1) claim 1 , the anthocyanin is an anthocyanin monomer or a glycosylated/acylated anthocyanin claim 1 , a small-molecular-weight aggregate of an anthocyanin claim 1 , or a mixture or a crude extract of an anthocyanin; and{'sup': −6', '−1, 'the system has a concentration of the anthocyanin of 10to 10g/L.'}4. The method according to claim 1 , wherein in step 1) claim 1 , the high hydrostatic pressure treatment is conducted at a pressure of 100 to 600 MPa; andthe high hydrostatic pressure ...

MICROENCAPSULATION METHOD FOR IMPROVING STABILITY OF ANTHOCYANIN, PRODUCT THERE-FROM AND USE THEREOF

The present invention discloses a microencapsulation method for improving stability of anthocyanin, a product therefrom and use thereof. A preparation method of anthocyanin microcapsules includes: (1) taking sodium alginate as a wall material, adding sodium alginate and calcium carbonate into water, and swelling for 1-2 h to obtain a wall material gel system; (2) taking anthocyanin prepared by a special process as a core material, and fully and uniformly mixing the wall material gel system with an anthocyanin solution to obtain a water phase; (3) mixing Span80 and vegetable oil to obtain an oil phase, mixing the water phase with the oil phase, and magnetically stirring for emulsifying to obtain a W/O emulsion; and (4) adjusting the pH of the W/O emulsion to be acidic, mixing the W/O emulsion with a salt buffer solution, standing for 1-2 h, and then separating the oil phase and the water phase. 1. A microencapsulation method for improving stability of anthocyanin , comprising the following steps:S1, taking sodium alginate as a wall material, respectively preparing sodium alginate, calcium carbonate and water according to a weight ratio of sodium alginate to calcium carbonate to water of (2-4):1:(15-25), and then adding the sodium alginate and the calcium carbonate into water to swell for 1-2 h to obtain a wall material gel system;S2, taking anthocyanin as a core material, and fully and uniformly mixing the wall material gel system with an anthocyanin solution for later use at a weight ratio of the sodium alginate to the anthocyanin of (12-20):1 to obtain a water phase;S3, mixing Span80 with vegetable oil at a volume ratio of (1-2):1 to obtain an oil phase, mixing the water phase with the oil phase at a volume ratio of (3-5):1, and magnetically stirring the mixture for emulsifying to obtain a W/O emulsion; andS4, adjusting the pH of the W/O emulsion to be acidic, mixing the W/O emulsion with a buffer solution at a volume ratio of 1:(3-5), standing for 1-2 h, and ...

Method for Producing Caramel Food Coloring

A system and method for producing a caramel food colorant according to one example embodiment exhibits improved stability against precipitation and provides a rich brown color. The colorant is particularly useful for modifying the color of alcoholic beverages but has many other potential uses, including uses as an antioxidant. The novel caramel food colorant is produced from a variety of Sorghum bicolor that accumulates deoxyanthocyanidins in the leaves, and varieties that accumulate deoxyanthocyanidins in seed bran. The pigments are extracted from the leaves or bran in acidified water or a solution containing water, alcohol and acid, the pH is then adjusted to basic pH, the solution is briefly heated, then the pigment is used without further purification or purified by adsorption to a commercially available hydrophobic resin, and eluted from the resin with a solution containing water and alcohol. 1. A system for producing a caramel colorant , comprising:extracts of sorghum plant tissues wherein the extracts have a pH below pH 3.1,a first filtering of the extracts to remove insoluble materials,a second filtering of the extracts to remove fine particles,a first adjustment of the pH of the extracts to a basic pH range between 8 and 10,a heating of the extracts to a temperature between 60 and 100° C. for 30 minutes to 4 hours;a cooling of the extracts to room temperature; anda second adjustment of the pH of the extracts to an acidic pH range between 3 and 6.2. The system of claim 1 , wherein the colorant is further purified before use.3. The system of claim 1 , wherein the colorant is converted to a dry form.4. The system of claim 2 , wherein the colorant is converted to a dry form.5. The system of claim 2 , claim 2 , or wherein the sorghum plant tissues contain high levels of deoxyanthocyanidins.6. A method for using the colorant from as an antioxidant. This application claims the benefit of U.S. Provisional Application No. 62/382,056, entitled “Method For Producing ...

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. 1. A colorant for a food product comprising:from about 0.1 wt % to about 40 wt % of a pigment-protein complex;from about 60 wt % to about 99.9 wt % encapsulating agent, the encapsulating agent encapsulating the pigment-protein complex in a pelletized colorant, 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.2. The colorant of claim 1 , wherein the encapsulating agent is at least one of corn syrup claim 1 , honey claim 1 , mizaume claim 1 , molasses claim 1 , maple syrup claim 1 , agave claim 1 , fructo oligo accharides claim 1 , brown rice syrup claim 1 , liquid sugar claim 1 , invert syrups claim 1 , glycerin claim 1 , propylene glycol claim 1 , poly ethylene glycol claim 1 , 1 claim 1 ,3 propane diol.3. The colorant of claim 1 , wherein the encapsulating agent is at least one of an oil claim 1 , hydrocolloid gelling protein claim 1 , and alginate.4. The colorant of claim 1 , further comprising up to about 85 wt % dry diluent.5. The colorant of claim 4 , wherein the dry diluent is at least one of sucrose claim 4 , maltodextrin claim 4 , a granular sugar claim 4 , cyclodextrin claim 4 ...

METHOD FOR EVALUATING A CHEWING FUNCTION TEST

A method for evaluation of a chewing function test includes the following steps. Spit-out chewed model food with chewing function pieces is made available. The chewed model food is collected in a sieve, and subsequently rinsing of the chewed model food is carried out, so as to obtain saliva-free unchewed chewing function pieces or saliva-free particles of the chewing function pieces, which particles include chewed chewing function pieces. Afterward, separation of the particles takes place. After a determination of the total number of particles, classification of the total number of particles takes place using predetermined standard values, which classification includes a differentiation with regard to unchewed components of the model food, partly chewed components without split-off particles of the model food, and split-off particles. 1. A method for evaluating a chewing function test , comprising:(a) making model food available, the model food comprising chewing function pieces composed of edible material;(b) chewing the model food at a plurality of predetermined mouth positions to produce sequentially in at least one chewing sample chewed model food with the chewing function pieces;(c) rinsing the chewed model food to obtain saliva-free unchewed chewing function pieces or saliva-free particles of the chewing function pieces, which comprise chewed chewing function pieces;(d) separating the saliva-free particles on a recording sheet;(e) conducting a determining step by determining a total number of particles on the recording sheet;(f) conducting a classification step by classifying the total number of particles using predetermined standardized values to differentiate with regard to unchewed components of the model food, partially chewed components without split-off particles of the model food, and split-off particles; and(g) evaluating chewing function based on the classification step.2. The method according to claim 1 , wherein the predetermined standardized values ...

NATURAL BLUE-SHADE COLORANTS AND METHODS OF MAKING AND USING SAME

Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ΔE*of the composition is less than 30% of the average variation of ΔE*of a control composition after exposure of the composition and the control composition to a 400 to 765 W/mlight source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source. 132-. (canceled)33. A method of stabilizing a blue colorant , the method comprising:combining an anthocyanin, a divalent ion source, and a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof to provide a blue composition.34. The method of claim 33 , wherein the method comprises first combining the buffer and the divalent ion source to form a mixture followed by combining the mixture with the anthocyanin.36. The method of claim 33 , wherein the anthocyanin is a natural anthocyanin.37. The method of claim 33 , wherein the average variation of ΔE*of the composition is about 30% less than the average variation of ΔE*of a control composition after exposure of the composition and the control composition to a 400 to 765 W/mlight source for about 13 weeks claim 33 , wherein the control composition comprises the same components as the composition but comprises no divalent ion source.38. The method of claim 33 , wherein the composition exhibits a less than about 20% change in the area beneath the reflectance colorimeter spectral curve of the ...

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 ...

ASTAXANTHIN COMPOSITIONS (I)

The present invention relates to astaxanthin compositions for use in foodstuffs, food supplements or feedstuffs or as a medicament. 118.-. (canceled)19. The use of astaxanthin compositions in foodstuffs , food supplements or feedstuffs for non-human mammals , where the astaxanthin composition comprises at least 90% by weight , based on the total weight of astaxanthin and astaxanthin derivatives in the composition , of a monoester of astaxanthin with an aliphatic C-C-monocarboxylic acid , where at least 90% by weight of the monoester present in the astaxanthin composition is a monoester with precisely one aliphatic , unbranched C-C-monocarboxylic acid.20. The use according to claim 19 , wherein at least 90% by weight of the astaxanthin monoester is a monoester with an at least monounsaturated claim 19 , aliphatic claim 19 , unbranched C-C-monocarboxylic acid claim 19 , including a monoester with a cis/trans mixture and mixtures of the double-bond isomers of this C-C-monocarboxylic acid.21. The use according to claim 20 , wherein the at least monounsaturated fatty acid is selected among C18-1 claim 20 , C18-2 claim 20 , C18-3 and C18-4 fatty acids.22. The use according to claim 21 , wherein at least 90% by weight of the astaxanthin monoester is the monoester with a C18-1 fatty acid.23. The use according to claim 20 , wherein less than 60% by weight of the unsaturated fatty acid which is present in the astaxanthin monoester are present as trans-fatty acid.24. The use according to claim 19 , wherein at least 40% by weight of the astaxanthin monoester are present in the form of a monoester of all-trans astaxanthin.25. The use according to claim 19 , wherein at least 90% by weight of the astaxanthin monoester are present in the form of a monoester of an astaxanthin which either has the (S) or the (R) configuration in the asymmetric centers in positions 3 and 3′ claim 19 , respectively.26. An astaxanthin composition in the form of a food additive claim 19 , feed additive ...

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 ...

BETALAIN COMPOSITIONS AND METHODS THEREFOR

Contemplated compositions and methods employ betalains for treatment of various conditions, and especially osteoarthritis, sinusitis, contact dermatitis, acne, an allergic condition, reduced mental alertness, reduced physical strength, reduced physical endurance, and/or impaired mood. 1. A method of reducing joint pain in an individual , comprising:administering or providing for administration a dehydrated complex betalain mixture comprising a plurality of distinct betalains from a starting material, wherein the distinct betalains have a near natural composition and are present in the mixture at a total betalain concentration of at least 4 wt %;wherein the dehydrated complex betalain mixture further comprises a plurality of sugars, wherein a ratio of the plurality of distinct betalains to the one or more sugars is at least 0.3; andwherein the complex betalain mixture is formulated for oral administration and orally administered in an amount that reduces joint pain in the individual.2. The method of claim 1 , wherein the starting material is selected from a group consisting of a beet juice claim 1 , a raw beet or a portion of the raw beet claim 1 , a beet processing waste liquid claim 1 , a beet root culture or culture supernatants claim 1 , a plant material comprising one or more betalains claim 1 , and a near natural betalain product.3. The method of claim 1 , wherein the starting material comprises beet juice.4. The method of claim 1 , wherein the total betalain concentration in the dehydrated complex betalain mixture is at least 10 wt %.5. The method of claim 1 , wherein the total betalain concentration in the dehydrated complex betalain mixture is at least 20 wt %.6. The method of claim 1 , wherein the dehydrated complex betalain mixture further comprises a plurality of sugars claim 1 , wherein a ratio of the plurality of distinct betalains to the one or more sugars is at least 2.0.7. The method of claim 1 , wherein the dehydrated complex betalain mixture ...

ANTHOCYANIN DYE PREPARATION

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. 1. An anthocyanin pigment preparation , comprising:an anthocyanin pigment; andan emulsifier,wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.2. The anthocyanin pigment preparation according to claim 1 , wherein an aqueous solution having a concentration at a color value of 10 has a pH in a range of 3.5 to 10.3. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment preparation is a liquid.4. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment preparation is a powder.5. The anthocyanin pigment preparation according to claim 1 , wherein the color value is in a range of 10 to 700.6. The pigment preparation according to claim 1 , wherein the pigment preparation contains an alkalifying agent.7. The anthocyanin pigment preparation according to claim 1 , wherein the emulsifier is one or more emulsifiers selected from the group consisting of glycerin fatty acid esters claim 1 , quillaia extracts claim 1 , polysorbates claim 1 , pectin claim 1 , gum arabic claim 1 , gum ghatti claim 1 , xanthan gum claim 1 , sodium carboxymethylcellulose claim 1 , and water-soluble soybean polysaccharides.8. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment is one or more pigments selected from the group consisting of red radish pigments claim 1 , purple sweet potato pigments claim 1 , grape juice pigments claim 1 , and red cabbage pigments.9. The pigment preparation according to claim 1 , wherein claim 1 , when a pigment solution A having a color value of 20 is prepared by diluting a sample of the pigment preparation with water or dissolving the sample in water claim 1 , or claim 1 , if the sample of the pigment ...

Colorant Compounds Derived from Genipin or Genipin Containing Materials

The present disclosure provides colorant compounds and methods of isolation of the colorant compounds derived from a reaction of genipin and an amine. The colorant compositions comprise purified compounds (e.g., a purified polymer or a purified dimer) obtained from multiple fractioning by chromatography of the reaction resulting material. The purified polymer or dimer can be used as a colorant by itself or in combination with another colorant for imparting color to a food, a drug, a cosmetic, a medical device, and textile products. 199-. (canceled)100. A method of preparing of a black colorant composition comprising{'i': 'Genipa americana', '(a) preparing a juice extract from fruit;'}(b) mixing the juice extract and proline to form a mixture; and(c) isolating a black colorant composition from the mixture of (b).101. A black colorant composition prepared by the method of .102. A method of preparing of a green colorant composition comprising{'i': 'Genipa americana', '(a) preparing a juice extract from fruit;'}(b) mixing the juice extract and tryptophan to form a mixture; and(c) isolating a green colorant composition from the mixture of (b).103. A green colorant composition prepared by the method of .104. A food product comprising a food item and the black colorant composition of .105. The food product of claim 104 , wherein the food item is a solid food item or a liquid food item.106. The food product of claim 105 , wherein the food item is a beverage.107. (canceled)108. (canceled)109. A drug or nutraceutical product comprising a drug or nutraceutical and the black colorant composition of .110. The drug or nutraceutical product of claim 109 , wherein the drug or nutraceutical is in a dosage form selected from the group consisting of tablets claim 109 , gel caps claim 109 , beads claim 109 , pellets claim 109 , pills claim 109 , dragees claim 109 , lozenges claim 109 , ointments claim 109 , capsules claim 109 , powders claim 109 , liquids claim 109 , gels claim 109 , ...

Uses of Acylated Anthocyanins Extracted from Black Goji (Lycium ruthenicum Murr.) as a Source of Natural Color

Described herein are natural food colorant compositions that includes acylated anthocyanins extracted from black goji and at least one buffer solution, methods of making, and products using the same. 1. A natural food colorant composition , comprising: acylated anthocyanins extracted from black goji; and , at least one buffer solution , wherein the pH of the buffer solution ranges from about 3.0 to about 10.0.2. The natural colorant composition of claim 1 , wherein claim 1 , when buffer solution has an acidic pH claim 1 , the composition has a red color.3. The natural colorant composition of claim 1 , wherein claim 1 , when buffer solution has a pH in the range of about pH 8-pH 9 claim 1 , the composition has a blue color.47. The natural colorant composition of claim 1 , wherein claim 1 , when buffer solution has a pH of about claim 1 , the composition has a purple color.5. The natural food colorant composition of claim 1 , wherein the composition further includes a metal ion or salt thereof.6. The natural colorant composition of claim 5 , wherein the metal ion is Al.7. The natural colorant composition of claim 1 , wherein the buffer solutions comprise: pH 3-7: citric acid and/or NaHPO; pH 8: NaHPOand/or NaHPO; and pH 9-10: sodium carbonate and/or sodium bicarbonate.8. The natural colorant composition of claim 5 , wherein Al ion is present in the black goji-extract anthocyanin buffer solution based on anthocyanin:metal molar ratio of 1:0 claim 5 , 1:5 claim 5 , 1:10 claim 5 , 1:50 claim 5 , 1:100 in pH 7-10.9. The natural colorant composition of claim 1 , wherein the goji-extracted acylated anthocyanins comprise petunidin-3-rut-5-glu derivatives claim 1 , petunidin-3-gal-5-glu derivatives claim 1 , and delphinidin-3-rut-5-glu derivatives.10. The natural colorant composition of claim 1 , wherein the goji-extracted acylated anthocyanins comprise one or more of: Pt-3-O-gal-5-O-glu; Pt-3-O-glu-5-O-glu; Dp-3-O-rut-(p-coumaroyl)-5-O-glu; Pt-3-O-rut-(cis p-coumaroyl)-5-O- ...

SYSTEM AND METHOD FOR PREPARING READY-TO-EAT PLANT BASED FOODS

Embodiments described herein provide a shelf-stable plant-based foodstuff composition having organic chickpea flour, salt, organic beet flour and flavoring agents. Each ingredient of the composition, when mixed with a leavening agent act as a meat substitute, such as a substitute for ground beef which may be used in a variety of recipes. 1. A plant-based composition formulated as a foodstuff comprising:a first plant-derived flour;a salt;a coloring agent;a plurality of flavoring agents;wherein the first plant-derived flour, the salt, the coloring agent, and the plurality of flavoring agents are mixed to form a plant-based composition having intermediate moisture, andwherein the plant-based composition is shelf-stable.2. The foodstuff of claim 1 , further comprising a leavening agent.3. The foodstuff of claim 2 , wherein the leavening agent is water.4. The foodstuff of having between 10-50% protein by-weight.5. The foodstuff of claim 4 , wherein the protein is extruded from a plant to form the first plant-derived flour.6. The foodstuff of claim 5 , wherein the first-plant derived powder is finely ground and sifted to aid in aesthetics.7. The foodstuff of claim 6 , wherein the plant-derived flour is sprouted organic chickpea flour.8. The foodstuff of having between 0-10% fats by-weight.9. The foodstuff of having between 0-20% dietary fiber by-weight.10. The foodstuff of having between 0-30% sugars by-weight.11. The foodstuff of claim 1 , wherein the coloring agent is a second plant-derived flour.12. The foodstuff of claim 11 , wherein the second plant-derived flour is organic beet flour to mimic a beef-like color.13. A method of preparing a plant-based composition into a foodstuff comprising the steps of:grinding a plurality of flavoring agents;sifting the plurality of flavoring agents;mixing a first plant-derived flour, a salt, a coloring agent, and the plurality of flavoring agents to form a shelf-stable plant-based composition having intermediate moisture to produce ...

EDIBLE COMPOSITIONS CONTAINING STABILIZED NATURAL COLORANTS

The present disclosure generally relates to edible compositions comprising naturally derived food colorants, and more specifically to edible compositions comprising naturally derived food colorants and a stability enhancing isoquercitrin anti-oxidant. A claim is directed to an edible composition comprising from about 0.0005 to about 3 percent by weight of a natural colorant; and from about 0.015 to about 0.15 percent by weight of enzymatically modified isoquercitrin antioxidant. The natural colorant is preferably selected from carotenoid, curcumin, anthocyanins, betanin, gardenia blue, gardenia yellow, chlorophyllins, phycocyanins and combinations thereof. 1. An edible composition comprising:(1) from about 0.0005 to about 3 percent by weight of a natural colorant; and(2) from about 0.015 to about 0.15 percent by weight of enzymatically modified isoquercitrin anti-oxidant.2. (canceled)3. The composition of wherein the natural colorant is selected from carotenoid claim 1 , curcumin claim 1 , anthocyanins claim 1 , betanin claim 1 , gardenia blue claim 1 , gardenia yellow claim 1 , chlorophyllins claim 1 , phycocyanins and combinations thereof.4. The composition of wherein the natural colorant comprises black carrot claim 3 , beet claim 3 , and combinations thereof.5. The composition of characterized by the essential absence of poly- and oligo-saccharides.6. The composition of further comprising at least one acid.7. The composition of claim 1 , wherein the composition is a sugarless chewing gum.8. (canceled)9. An edible composition comprising:(1) from about 0.0005 to about 3 percent by weight of a natural colorant; and(2) from about 0.015 to about 0.15 percent by weight of enzymatically modified isoquercitrin anti-oxidant 1 wherein the color stability is enhanced as compared to a similarly formulated control composition differing with respect to the absence of an anti-oxidant, wherein the color stability is determined visually by comparison of color intensity, color ...

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 ...

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. 118-. (canceled)19. A method of isolating a fraction of anthocyanins from an anthocyanin-containing vegetable or fruit juice or extract , or a combination thereof , comprising:a) loading an anthocyanin-containing vegetable or fruit juice or extract, or a combination thereof, on an ion exchange column;b) selectively separating anthocyanins into two or more fractions on the ion exchange column based on differences in charge and polarity of the anthocyanin molecules using a solvent of select pH, wherein the pH is from 2 to less than 4;c) selecting one fraction or a combination of fractions containing separated anthocyanins, such that the separated anthocyanins in the one fraction or the combination of fractions, when in an aqueous solution at pH 8.0 has a maximum absorbance of 615 nm to 635 nm; andd) adjusting a pH of the one fraction or the combination of fractions to obtain a solution comprising separated anthocyanins having a maximum absorbance of 615 nm to 635 nm.20. The method of claim 19 , wherein the separated anthocyanins in the one fraction or the combination of fractions in at least one concentration in an aqueous solution at pH of 8.0 provides color characteristics having a ΔE value of 12 or less compared to the color characteristics defined by the segmented line defined by the L*a*b* values of 5 ppm and 10 ppm FD&C Blue No. 1 in aqueous solution.21. The method of claim 19 , wherein the source of the anthocyanin-containing vegetable or fruit juice or extract is selected from the group consisting of red cabbage claim 19 , purple sweet potato claim 19 , blue potato claim 19 , black carrot claim 19 , purple carrot and combinations ...

CURCUMIN COMPOSITION

The present invention provides a curcumin-containing composition in which aggregation upon storage is suppressed or prevented. 1. A composition comprising curcumin , gum arabic , modified starch , and water , and having a median diameter of 1 μm or less.2. The composition according to claim 1 , wherein the composition is a liquid composition.3. The composition according to claim 1 , wherein the composition contains curcumin as a turmeric pigment.4. The composition according to claim 1 , wherein the amount of curcumin is in a range of 0.5 to 30 mass %.5. The composition according to claim 1 , wherein the gum arabic is modified gum arabic.6. The composition according to claim 1 , wherein the amount of gum arabic is in a range of 10 to 250 parts by mass claim 1 , per 100 parts by mass of curcumin.7. The composition according to claim 1 , wherein the amount of modified starch is in a range of 0.5 to 100 parts by mass claim 1 , per 100 parts by mass of curcumin.8. The composition according to claim 1 , wherein the amount of modified starch is in a range of 0.5 to 300 parts by mass claim 1 , per 100 parts by mass of gum arabic.9. The composition according to claim 1 , wherein the composition further contains polyhydric alcohol.10. The composition according to claim 9 , wherein the polyhydric alcohol is glycerol.11. The composition according to claim 9 , wherein the amount of polyhydric alcohol is in a range of 10 to 1000 parts by mass claim 9 , per 100 parts by mass of curcumin.12. A method for producing the composition according to claim 1 , comprising mixing curcumin claim 1 , gum arabic claim 1 , and water in the presence of modified starch.13. The method for producing the composition according to claim 12 , the method comprising mixing curcumin claim 12 , gum arabic claim 12 , water claim 12 , and polyhydric alcohol in the presence of modified starch.14. The method according to claim 12 , the method comprising pulverizing the mixture obtained by the mixing.15. The ...

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.

NATURAL WATER-INSOLUBLE ENCAPSULATION COMPOSITIONS AND PROCESSES FOR PREPARING SAME

The present invention relates to dry particulate encapsulation compositions comprising a water-insoluble matrix comprising at least 70% by weight of proteins, based on the total weight of the matrix and a moisture content of about 5 to 10% by weight, based on the total weight of the matrix and an encapsulate encapsulated in the matrix, wherein the matrix once wetted in a clear colorless aqueous solution or in mineral oil has a lightness value (L*) greater than about 40, a color vividness or Chroma (C*) lower than about 33 and a hue angle between about 70 and 90. The encapsulation compositions of the present invention are useful in encapsulating dyes, medications and vitamins. Fine particulate encapsulation compositions comprising natural dyes can be used in lieu of artificial lakes in confectionery, cosmetics and caplets color coatings. 1. A process for extrusion encapsulation , the process comprising:(i) providing an agent to be encapsulated and a water-insoluble protein-rich mixture;(ii) mixing said agent, said water-insoluble protein-rich mixture, and water in an extruder at high shearing and pressure to raise the temperature, thereby enabling the formation of a melt; and(iii) cooling the melt and extruding at low temperature and high moisture sufficient to minimize browning of the water-insoluble protein by the Maillard reaction, thereby encapsulating said agent in a water-insoluble protein-rich matrix.2. The process of claim 1 , further comprising:(iv) drying the extruded mixture to a moisture content of between 5 to 10% by weight, based on the total weight of said dried extruded mixture, wherein said water-insoluble protein-rich matrix in said dried extruded mixture comprises at least 70% by weight of protein, based on the total weight of said matrix.3. The process of claim 2 , further comprising:(v) milling or grinding said dried extruded mixture to form a dry particulate extrudate.4. The process of claim 3 , wherein said dried extruded mixture is milled or ...

BETALAIN COMPOSITIONS AND METHODS THEREFOR

Contemplated compositions and methods employ betalains for treatment of various conditions, and especially osteoarthritis, sinusitis, contact dermatitis, acne, an allergic condition, reduced mental alertness, reduced physical strength, reduced physical endurance, and/or impaired mood. 1. A nutraceutical stimulant that enhances physical strength or physical endurance of an individual , comprising:a dehydrated complex betalain mixture comprising a plurality of distinct betalains from a starting material, wherein the distinct betalains have a near natural composition and are present in the mixture at a total betalain concentration of at least 4 wt %;an edible carrier; andwherein the stimulant is formulated for oral administration in a dosage unit effective to enhance the physical strength or physical endurance.2. The nutraceutical stimulant of claim 1 , wherein the starting material is selected from a group consisting of a beet juice claim 1 , a raw beet or a portion of the raw beet claim 1 , a beet processing waste liquid claim 1 , a beet root culture or culture supernatants claim 1 , a plant material comprising one or more betalains claim 1 , and a near natural betalain product.3. The nutraceutical stimulant of claim 1 , wherein the total betalain concentration is between 4-20 wt %.4. The nutraceutical stimulant of claim 1 , wherein the dehydrated complex betalain mixture further comprises a plurality of sugars claim 1 , wherein a ratio of the plurality of distinct betalains to the one or more sugars is at least 0.3.5. The nutraceutical stimulant of claim 1 , wherein the dehydrated complex betalain mixture is a free-flowing mixture that dissolves in water to at least 90% at a concentration of 10 mg/ml.6. The nutraceutical stimulant of claim 1 , wherein the dehydrated complex betalain mixture that retains flowability over at least 2 weeks when stored at 75° F. and 50% relative humidity.7. The nutraceutical stimulant of claim 1 , wherein the edible carrier is a solid.8 ...

PREPARATION AND COLOURING OF PULVERULENT FOODS

A process for the preparation and colouring of pulverulent foods which is distinguished by the fact that uncoloured pulverulent foods are mixed with effect pigments based on flake-form substrates. 1. Process for the preparation of a coloured , pulverulent food , comprising mixing an uncoloured pulverulent food with one or more effect pigments based on a flake-form substrate.2. The process of claim 1 , wherein the effect pigment is a pearlescent pigment claim 1 , an interference pigment and/or a multilayered pigment.3. The process of claim 1 , wherein the flake-form substrate is a natural mica flake claim 1 , a synthetic mica flake claim 1 , talc claim 1 , kaolin claim 1 , a glass flake claim 1 , a silicon dioxide flake claim 1 , a titanium dioxide flake claim 1 , an aluminium oxide flake or an iron oxide flake.4. The process of claim 1 , wherein the flake-form substrate is completely coated with one or more layers of metal oxides and/or metal oxide mixtures.5. The process of claim 1 , wherein the flake-form substrate is coated with titanium dioxide and/or iron oxide.6. The process of claim 1 , wherein the effect pigment is selected from the following pigments wherein the +indicates an added layer:{'sub': '2', 'natural mica flakes+TiO'}{'sub': 2', '3, 'natural mica flakes+FeO'}{'sub': 3', '4, 'natural mica flakes+FeO'}{'sub': 2', '2', '3, 'natural mica flakes+TiO+FeO'}{'sub': 2', '3', '4, 'natural mica flakes+TiO+FeO'}{'sub': 2', '3', '2, 'natural mica flakes+FeO+TiO'}{'sub': 3', '4', '2, 'natural mica flakes+FeO+TiO'}{'sub': 2', '2', '3, 'natural mica flakes+TiO/FeOmixture'}{'sub': 2', '3', '4, 'natural mica flakes+TiO/FeOmixture'}{'sub': '2', 'synthetic mica flakes+TiO'}{'sub': 2', '3, 'synthetic mica flakes+FeO'}{'sub': 3', '4, 'synthetic mica flakes+FeO'}{'sub': 2', '2', '3, 'synthetic mica flakes+TiO+FeO'}{'sub': 2', '3', '4, 'synthetic mica flakes+TiO+FeO'}{'sub': 2', '3', '2, 'synthetic mica flakes+FeO+TiO'}{'sub': 3', '4', '2, 'synthetic mica flakes+FeO+TiO ...

COLOURING OF SURFACES

The present invention relates to a process for colouring surfaces, in particular surfaces of foods, with effect pigments, preferably pearlescent pigments, based on flake-form substrates, where (i) the effect pigment is incorporated into a pasty, transparent, water-based material and (ii) the application medium prepared in step (i) is applied to the surface. 1. A process for coloring a surface with effect pigments based on a flake-form substrate , comprising applying to said surface the effect pigments that have been incorporated into a pasty , transparent , water-based material that forms an application medium.2. The process according to claim 1 , wherein the surface is a food surface or the surface of the human body.3. The process according to claim 1 , wherein the effect pigments are pearlescent pigments claim 1 , interference pigments or multilayered pigments.4. The process according to claim 1 , wherein the flake-form substrate is a natural mica flake claim 1 , a synthetic mica flake claim 1 , talc claim 1 , kaolin claim 1 , a glass flake claim 1 , a silicon dioxide flake claim 1 , a titanium dioxide flake claim 1 , an aluminium oxide flake or an iron oxide flake.5. The process according to claim 1 , wherein the flake-form substrate is completely coated with one or more layers of metal oxides and/or metal oxide mixtures.6. The process according to claim 1 , wherein the flake-form substrate is coated with titanium dioxide and/or iron oxide.7. The process according to claim 1 , wherein the effect pigments are one of the following{'sub': '2', 'natural mica flakes+TiO'}{'sub': 2', '3, 'natural mica flakes+FeO'}{'sub': 3', '4, 'natural mica flakes+FeO'}{'sub': 2', '2', '3, 'natural mica flakes+TiO+FeO'}{'sub': 2', '3', '4, 'natural mica flakes+TiO+FeO'}{'sub': 2', '3', '2, 'natural mica flakes+FeO+TiO'}{'sub': 3', '4', '2, 'natural mica flakes+FeO+TiO'}{'sub': 2', '2', '3, 'natural mica flakes+TiO/FeOmixture'}{'sub': 2', '3', '4, 'natural mica flakes+TiO/FeOmixture ...

DAIRY PRODUCT WITH STRAWBERRY

The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements. 120-. (canceled)21. A dairy product comprising some strawberry having anthocyanins comprising the following three specific anthocyanins:A1: Cyanidin-3-Glucosid (Cy3G),A2: Pelargonidin-3-Glucosid (Pg3G), andA3: Pelargonidin-3-Malonylglucosid (Pg3MG),wherein the weight ratio A3/(A1+A2+A3) is at least 0.20.22. The product according to claim 21 , wherein the weight ratio A3/A2 is at least 0.15.23. The product according to claim 21 , wherein the following conditions are satisfied:weight ratio A1/(A1+A2+A3) is from higher than 0 to 0.1,weight ratio A2/(A1+A2+A3) is from 0.48 to 0.62,weight ratio A3/(A1+A2+A3) is from 0.25 to 0.5, andthe total of the weight ratios is 1.24. The product according to claim 21 , wherein the strawberry has a total concentration of A1 claim 21 , A2 and A3 of at least 400 mg/kg.25. The product according to claim 21 , wherein the strawberry is selected from the following varieties: Deep Ruby claim 21 , DipRed claim 21 , Rubydee claim 21 , Rubinociv claim 21 , Rubino and mixtures thereof.26. The product according to claim 21 , wherein the strawberry is selected from varieties covered by and/or described in the following plants breeder's rights:European Union application 20121736 filed Aug. 9 2012, and/orEuropean Union application 20121735 filed Aug. 9 2012.27. The product according to claim 21 , wherein the strawberry is in the form of integral strawberry fruit claim 21 , strawberry fruit pieces claim 21 , strawberry fruit puree and/or strawberry fruit preparation.28. The product according to claim 21 , being in the form of dairy mass wherein the strawberry is dispersed.29. The product according to claim 21 , wherein the product or mass is comprised of milk and/or ingredients obtained from milk.30. The product according to claim 21 , being a fermented milk product with strawberry.31. The product according to claim 21 ...

TEMPERATURE-RESISTANT FORMULATION CONTAINING NATURAL COLORING AGENT FOR FOOD

The invention relates to a temperature stable formulation having a water soluble natural coloring agent, which formulation is a water-in-oil emulsion, in which the coloring agent is contained in the aqueous phase and is stable at an increased temperature, e.g. at at least 72° C. The coloring agent can be thermally instable at the pH of the food, into which the formulation was mixed. 1. Temperature-stable formulation for a food , the formulation being a water-in-oil emulsion , in the aqueous phase of which a hydrophilic coloring agent is contained , with an emulsifier in the continuous oil phase , wherein the coloring agent at the pH value of the food is instable at an increased temperature , wherein the aqueous phase is adjusted to a pH value at which the coloring agent is stable at the increased temperature ,. and the aqueous phase has a mean droplet size of at maximum 1.5 μm in the oil phase.2. Formulation according to claim 1 , wherein the coloring agent contains betanin and the aqueous phase has a pH value equal to or lower than 5.5.3. Formulation according to that it is contained in a claim 1 , wherein the food is a meat product or sausage product claim 1 , including an addition of nitrite curing salt reduced by 40 to 50%.4. Formulation according to claim 1 , wherein the coloring agent contains chlorophyll and the aqueous phase has a pH value of 7.5 to 8.5.5. Formulation according to claim 4 , wherein the salt content of the aqueous phase is adjusted to an ionic concentration corresponding to 0.1 to 1.5 wt.-% NaCl.6. Formulation according to claim 1 , wherein the emulsifier is selected from the group consisting of polyglycerol-polyricinoleate claim 1 , polyglycerol ester claim 1 , phospolipids claim 1 , mono- and diglycerides of food fatty acids claim 1 , citric acid esters of food fatty acids claim 1 , a mixture with or consisting of lysophosphatidyl cholin claim 1 , phosphatidyl cholin claim 1 , phosphatidyl ethanol amine claim 1 , phospho inositole and ...

TITANIUM FREE OPACIFYING COMPOSITIONS

Opacifying compositions comprising low-dye lakes as opacifiers are provided. The compositions provide desired whiteness and opacity and also provide a precoat or whiteness/opacity to any layer including the colorant layer to enhance coatings containing colorants. The opacifying compositions can be used in a confectionery, food, pet food, soft or hard panned coating, or edible ink. 1. An opacifying composition comprising a lake pigment wherein the lake pigment comprisesa. 0.0001 wt. % to about 5 wt. % of one or more dyes; and,b. 99.9999 wt. % to about 95 wt. % aluminum hydroxide.2. The opacifying composition of wherein the opacifying composition provides an opaque white appearance to foods claim 1 , pet foods claim 1 , coatings claim 1 , edible inks claim 1 , confectionery products an combinations thereof.3. The composition of claim 1 , wherein the one or more dyes comprises a FD&C lake selected from the group consisting of claim 1 , FD&C Blue #2 Lake claim 1 , FD& Green #3 Lake claim 1 , FD&C Yellow 5 Lake claim 1 , FD&C Yellow #6 Lake claim 1 , FD&C Red #40 Lake claim 1 , FD&C Blue #1 Lake claim 1 , and mixtures thereof.4. The composition of claim 1 , wherein the opacifying composition is dispersed in an ink.5. The composition of claim 1 , wherein the opacifying composition is dispersed in an aqueous suspending medium.6. The composition of claim 5 , wherein the aqueous suspending medium is a syrup.7. The composition of claim 1 , further comprising a natural colorant.8. The composition of claim 6 , wherein the syrup contains a non-artificial colorant.9. An opacifying composition containing a lake pigment selected from the group comprising Blue #1 lake pigment claim 6 , Yellow #5 lake pigment claim 6 , and combinations thereof claim 6 , wherein the lake pigment is present in an amount of from about 0.0001 wt. % to about 2 wt. % weight of the opacifying composition.10. The composition of claim 9 , further comprising a natural colorant.11. The composition of claim 9 , ...

BETALAIN COMPOSITIONS AND METHODS THEREFOR

Contemplated compositions and methods employ betalains for treatment of various conditions, and especially osteoarthritis, sinusitis, contact dermatitis, acne, an allergic condition, reduced mental alertness, reduced physical strength, reduced physical endurance, and/or impaired mood. 1. A method of supporting physical activity in an individual , comprising:administering or providing for administration a nutritional supplement comprising a dehydrated complex betalain mixture that includes a plurality of distinct betalains from a starting material, wherein the distinct betalains have a near natural composition and are present in the mixture at a total betalain concentration of at least 4 wt %;wherein the dehydrated complex betalain mixture further comprises a plurality of sugars, wherein a ratio of the plurality of distinct betalains to the one or more sugars is at least 0.3; andwherein the complex betalain mixture is formulated for oral administration and is orally administered in an amount that increases strength and/or endurance to thereby support the physical activity in the individual.2. The method of claim 1 , wherein the starting material is selected from a group consisting of a beet juice claim 1 , a raw beet or a portion of the raw beet claim 1 , a beet processing waste liquid claim 1 , a beet root culture or culture supernatants claim 1 , a plant material comprising one or more betalains claim 1 , and a near natural betalain product.3. The method of claim 1 , wherein the total betalain concentration in the dehydrated complex betalain mixture is at least 10 wt %.4. The method of claim 1 , wherein the ratio of the plurality of distinct betalains to the one or more sugars is at least 2.0.5. The method of claim 1 , wherein the nutritional supplement is formulated in a tablet or capsule that contained between 10 and 100 mg of the complex betalain mixture.6. The method of claim 1 , wherein the nutritional supplement further comprises a vitamin claim 1 , a mineral ...

Pigment Compositions Comprising Anthocyanic Vacuolar Inclusions

The invention provides a pigment composition comprising anthocyanic vacuolar inclusions or “AVIs” from a plant, and an acceptable carrier. The invention also provides methods for colouring products with the pigment composition, and products comprising the pigment composition or AVIs. 1. A method of colouring a product , the method comprising adding at least one anthocyanic vacuolar inclusion (AVI) that has been isolated from a lisianthus plant , to the product.2. The method of claim 1 , in which the product is selected from a food product claim 1 , cosmetic product claim 1 , topical cream claim 1 , or a fabric.3. The method of wherein the AVI is stable in at least one of the following conditions:a) acidic pH and 37° C. for at least about 72 hours;b) a pH range from about 2.5 to about 8.0; and{'sup': −2', '−1, 'c) a light intensity of 10 μmol photons msfor at least about 48 hours.'}4. The method of claim 1 , in which the product has a pH in the range from about 2.5 to about 8.0.5. The method of claim 1 , in which the product to which the AVI is added is not a lisianthus plant or any part of a lisianthus plant.6. The method of that includes the step of isolating the AVI from the lisianthus plant before adding the isolated AVI to the product.7. The method of wherein the AVI is added to the product as part of an isolated AVI composition that is at least 50% pure AVIs.8. The method of wherein the product has a different colour after adding the AVI claim 1 , than it did before adding the AVI.9. The method of wherein the product is a food product.10. The method of wherein the product is a cosmetic product.11. The method of wherein the product is a topical cream.12. A product coloured by the method of .13. The product of that is selected from a food product claim 12 , cosmetic product claim 12 , topical cream claim 12 , or a fabric.14. A product claim 12 , comprising or coloured with at least one AVI that has been isolated from a lisianthus plant.15. The product of claim 14 ...

GREEN COLORING OF TABLE OLIVES WITH CHLOROPHYLL COMPOUNDS

A process for coloring treated and untreated green olives and their products by the use of water solutions of natural Chlorophyll, Chlorophyllin and Copper Chlorophyllin salts. A procedure for the coloring of green treated and untreated whole olives in, olives without the pit and olive slices by the use of alkaline solution of natural Chlorophyll, Chlorophyllin and Copper Chlorophyllin salts so as to have a product which is a uniformed bright green in color, enriched with Chlorophylls which were removed from the natural olives during the stages of their treatment, fermentation and storage in the tanks. It is a stable product, absolutely natural which one can handle, after this new process, as all the other olives up until now, in the global market. 110-. (canceled)11. A treated green olive colored by use of chlorophyllin salts , and by a process comprising the steps of:depositing the treated green olive in an alkaline environment with an alkaline solution including the chlorophyllin salts;leaving the green olive in the alkaline solution for a predetermined period of time;removing the green olive from the alkaline solution;depositing the green olive into an acidic solution having an acid; andmaintaining the green olive in the acid solution until a pH of the green olive becomes less than a predetermined amount, wherein the aforementioned steps are performed at ambient temperature.12. The treated green olive according to claim 11 , wherein the process further comprises the step of preserving the green olive through pasteurization.13. The treated green olive according to claim 11 , wherein the process further comprises the step of preserving the green olive in a brine solution with food additives.14. The treated green olive according to claim 11 , wherein the process further comprises the step of preserving the green olive in a modified atmosphere.15. The treated green olive according to claim 11 , wherein the treated green olive is a pitted treated green olive.16. The ...

COLORING OF WAFERS AND SIMILAR BAKED GOODS

The present invention relates to the use of one or more pearlescent pigments based on flake-form substrates for coloring wafers, edible paper and similar baked goods. 1. A colored wafer or edible paper , comprising a wafer or edible paper and mixed homogeneously therein a pearlescent pigment.2. The colored wafer or edible paper according to claim 1 , wherein the pearlescent pigment is an interference pigment or a multilayered pigment.3. The colored wafer or edible paper according to claim 2 , wherein the pearlescent pigment has a flake-form substrate that is a natural mica flake claim 2 , a synthetic mica flake claim 2 , talc claim 2 , kaolin claim 2 , a glass flake claim 2 , a silicon dioxide flake claim 2 , a titanium dioxide flake claim 2 , an aluminium oxide flake or an iron oxide flake.4. The colored wafer or edible paper according to claim 3 , wherein the flake-form substrate is completely coated with one or more layers of metal oxides and/or metal oxide mixtures.5. The colored wafer or edible paper according to claim 1 , wherein the pearlescent pigment is:{'sub': '2', 'natural mica flakes+TiO'}{'sub': 2', '3, 'natural mica flakes+FeO'}{'sub': 3', '4, 'natural mica flakes+FeO'}{'sub': 2', '2', '3, 'natural mica flakes+TiO+FeO'}{'sub': 2', '3', '4, 'natural mica flakes+TiO+FeO'}{'sub': 2', '3', '2, 'natural mica flakes+FeO+TiO'}{'sub': 3', '4', '2, 'natural mica flakes+FeO+TiO'}{'sub': 2', '2', '3, 'natural mica flakes+TiO/FeOmixture'}{'sub': 2', '3', '4, 'natural mica flakes+TiO/FeOmixture'}{'sub': '2', 'synthetic mica flakes+TiO'}{'sub': 2', '3, 'synthetic mica flakes+FeO'}{'sub': 3', '4, 'synthetic mica flakes+FeO'}{'sub': 2', '2', '3, 'synthetic mica flakes+TiO+FeO'}{'sub': 2', '3', '4, 'synthetic mica flakes+TiO+FeO'}{'sub': 2', '3', '2, 'synthetic mica flakes+FeO+TiO'}{'sub': 3', '4', '2, 'synthetic mica flakes+FeO+TiO'}{'sub': 2', '2', '3, 'synthetic mica flakes+TiO/FeOmixture'}{'sub': 2', '3', '4, 'synthetic mica flakes+TiO/FeOmixture'}{'sub': 2', '2, ' ...

COLORED SWEET POTATO HAVING HIGH ANTHOCYANIN CONTENT, PROCESSED PRODUCT THEREOF, AND METHOD FOR DETERMINING VARIETY THEREOF

The present invention provides a colored sweet potato that has a high anthocyanin content, and that is useful as a pigment material. Further, the present invention also provides a processed product of the colored sweet potato useful as a purple pigment, more specifically, an extract composition, as well as the purified matter thereof (including roughly purified matter). 1. A colored sweet potato having the following characteristics:(A) the color value (530 nm) per gram of wet weight of colored sweet potato (color value (530 nm)/g) is not less than 15;(B) the absorbance ratio (320 nm/530 nm) per gram of wet weight of colored sweet potato (absorbance ratio (320 nm/530 nm)/g) is not less than 1.5;(C) color value (530 nm)/g×absorbance ratio (320 nm/530 nm)/g=not less than 30; and(D) LTR retrotransposon (Rtsp-1) is inserted into at least two positions of the genome sequence, and an amplified product having a fragment length of 500 to 530 bp is produced when a nucleic acid amplification reaction is performed using, as a test material, a part of a plant, and at least one of primer set 1 containing a forward primer having the base sequence of SEQ ID NO:1 and a reverse primer having the base sequence of SEQ ID NO:2, and primer set 2 containing a forward primer having the base sequence of SEQ ID NO:1 and a reverse primer having the base sequence of SEQ ID NO:3.2. A colored sweet potato having the following characteristics:(A) the color value (530 nm) per gram of wet weight of colored sweet potato (color value (530 nm)/g) is not less than 15;(B) the absorbance ratio (320 nm/530 nm) per gram of wet weight of colored sweet potato (absorbance ratio (320 nm/530 nm)/g) is not less than 1.5;(C) color value (530 nm)/g×absorbance ratio (320 nm/530 nm)/g=not less than 30; and{'i': 'Akemurasaki.', '(E) the total amount of aroma components per color value (530 nm) per gram of wet weight of colored sweet potato (color value (530 nm)/g) is not more than 40%, based on the total amount of ...

ANTHOCYANIN-BASED PIGMENT COMPOSITION

An object of the present invention is to provide a high-quality anthocyanin pigment composition more efficiently and at a lower cost than red cabbage pigment, which has not been achieved by the prior art. 1. An anthocyanin pigment composition derived from a plant other than red cabbage , the composition having the following features (A) , (B) , and (C):(A) an aqueous solution containing the anthocyanin pigment composition and adjusted to a pH of 3 with a citrate buffer (pH: 3.0) has a maximum absorption wavelength in the range of 500 to 550 nm in the visible light region;{'sup': '10%', 'sub': '1cm', '(B) when a pigment-composition-containing aqueous solution containing the anthocyanin pigment composition, 0.2 mass % citric acid, 20 mass % ethanol, and water is prepared so as to have a color value Eof 10, 1 mL of the aqueous solution is sealed in a 20-mL vial, and the vial is stored at 50° C. for 5 days and further maintained at 40° C. for 30 minutes, the total amount of methyl mercaptan, dimethyl disulfide, and dimethyl trisulfide in the gas in the sealed space of the vial is 100 pg/mL or less; and'}(C) the gas in the sealed space of the vial contains 5-methylthiopentanenitrile when the vial is maintained at 40° C. for 30 minutes in (B) above.2. The anthocyanin pigment composition according to claim 1 , further having the following feature (D):(D) the total mass of dimethyl disulfide and dimethyl trisulfide in the gas in the sealed space of the vial is less than or equal to five times the mass of methyl mercaptan in the gas in the sealed space when the vial is maintained at 40° C. for 30 minutes in (B) above.3. The anthocyanin pigment composition according to claim 1 , which is an extract or squeezed juice of an anthocyanin-pigment-containing colored radish exhibiting 4-methylthio-3-butenyl glucosinolate deficiency.4. An anthocyanin pigment composition comprising an extract or squeezed juice of an anthocyanin-pigment-containing colored radish exhibiting 4-methylthio ...

SYSTEM, METHOD, PROCESS AND NUTRIENT-RICH PRODUCT DERIVED FROM WINE DERIVATIVES

Described herein is a system, methods, processes and nutrient-rich products-by-process, which are generated by the conversion of winery derivatives into nutrient-rich products in an ecological manner. Integration of this system into a winery assists the winery to manage its previously-considered waste nutrient-rich products in an ecological manner, which can also optionally provide them with a novel revenue stream. The system, methods, and processes are used to convert winemaking derivatives into bioactive nutrient-rich products comprising antioxidants and other bioactive molecules that reside within the marc and lees. These nutrient-rich products can be used as natural flavour, texture and color enhancers, in addition to nutritional ingredients to fortify processed foods and consumer recipes. They can also be used as health supplements and in the cosmetic industry. 1. A system for integration into a wine-making facility and its processes comprising:a. one or more processing containers, designed for ease of use by winery staff, ease of storage during processing, efficacy, monitoring and security of a derivative-conversion process to at least the stage producing a fermented puree;b. instructions for the role of winery staff to participate in the process of derivative-conversion to produce fermented puree; andc. optionally, microbial formulations designed to meet the fermentation objectives of a nutrient-rich product generated by the derivative-conversion process.2. The system according to wherein the one or more processing containers comprises a version of a food-grade intermediate bulk container which has been modified by generating a retractable lid therein.3. The system according to wherein the one or more processing containers has been modified by incorporating aerating means attached thereto.4. The system according to wherein the one or more processing containers has been modified by incorporating process monitoring means attached thereto.5. A process for ...

ANTHOCYANIN-BASED COLORANT COMPOSITIONS AND METHODS OF USE THEREOF

Edible colorant compositions containing a monoacylated anthocyanin of Compound I and methods of use are provided. The colorant compositions include at least the monoacylated anthocyanin colorant of Compound I extracted from red cabbage and a metal ion, and have a pH from about 6.0 to about 8.0. The colorant compositions can be derived from a non-artificial product and provide a stable, blue colorant that can be used in food products. Specifically, the monoacylated anthocyanin colorant provides color characteristics similar to those provided by the artificial blue colorant, FD&C Blue No. 1. 2. The edible colorant composition of claim 1 , wherein the edible colorant composition is dried to produce a dry colorant composition.3. The edible colorant composition of claim 1 , wherein the edible colorant composition is blue.4. The edible colorant composition of claim 3 , wherein the edible colorant composition has a ΔE value of less than about 17 when compared to an aqueous solution of about 50 ppm to about 100 ppm FD&C Blue No. 1.5. The edible colorant composition of claim 4 , wherein the ΔE value is from about 8 to about 10.6. The edible colorant composition of claim 1 , wherein the edible colorant composition is green.7Gardenia. The edible colorant composition of claim 6 , wherein the edible colorant composition further comprises a non-artificial yellow colorant selected from the group consisting of safflower claim 6 , turmeric claim 6 , beta carotene claim 6 , and yellow.8. The edible colorant composition of claim 1 , wherein the edible colorant composition comprises from about 0.5% to about 30% (weight/weight (w/w)) of Compound I.9. The edible colorant composition of claim 1 , wherein the edible colorant composition comprises from about 0.5% to about 10% (w/w) of Compound I.10. The edible colorant composition of claim 1 , wherein the edible colorant composition comprises from about 10% to about 30% (w/w) of Compound I.11. The edible colorant composition of claim 1 , ...

A NEW PROCESS FOR PRODUCING GARDENIA BLUE PIGMENT

A process for producing the gardenia blue pigment is provided. The process is easy to operate and suitable for industry and the obtained gardenia blue pigment is bright and suitable for industrial application. 1. A process for the preparation of gardenia blue pigment , comprising the following steps:a) Treating geniposide with a glycosidase to obtain a hydrolysate; andb) Extracting the hydrolysate obtained in step a) with a solvent and removing the solvent after the extraction to obtain a product comprising genipin; andc) Reacting the product comprising genipin obtained in step b) with an aqueous solution of an amino acid and/or a salt thereof to produce the gardenia blue pigment, and preferably dissolving the product comprising genipin in a water-soluble solvent resulting in a solution and using the solution as such; andd) Optionally, purifying the gardenia blue pigment produced in step c).2. The process of claim 1 , wherein the glycosidase is cellulase (EC 3.2.1.4) or β-glucosidase (EC 3.2.1.21).3. The process according to claim 1 , wherein the glycosidase is added into the reaction of the step a) in an amount in the range of from 0.01 g to 0.8 g claim 1 , preferably in an amount in the range of from 0.05 g to 0.5 g claim 1 , more preferably in an amount in the range of from 0.1 g to 0.3 g claim 1 , per 1 g of geniposide.4. The process according to claim 1 , wherein the treatment of step a) is carried out at a pH in the range of from 3.0 to 6.5 claim 1 , preferably at a pH in the range of from 3.6 to 6.0 claim 1 , and more preferably at a pH in the range of from 4.0 to 4.6.5. The process according to claim 1 , wherein the solvent used in the step b) is diethyl ether claim 1 , ethyl acetate claim 1 , butanol claim 1 , a mixture of butanol with petroleum and/or hexane claim 1 , or mixtures thereof6. The process according to claim 1 , wherein the solvent is used in an amount in the range of from 1 mL to 5 mL claim 1 , preferably from 1.5 mL to 3 mL claim 1 , per 1 mL ...

GARDENIA PIGMENT PREPARATION

Provided is a pigment preparation that can stably maintain a dissolved state of blue pigment in an acidic range. The pigment preparation comprises blue pigment and lecithin. 1gardeniagardenia. A pigment preparation comprising blue pigment and lecithin.25-. (canceled)6gardenia. The pigment preparation according to claim 1 , wherein the lecithin is an enzymatically decomposed lecithin.7gardeniagardeniagardeniagardenia. The pigment preparation according to claim 1 , wherein the mass ratio of the blue pigment and the lecithin is 0.5/1 to 30/1 blue pigment/lecithin when the blue pigment has a color value of 500.8gardenia. A food or drink product comprising the pigment preparation according to .9. The food or drink product according to claim 8 , wherein the product is an acidic food or drink product.10gardeniagardeniagardeniagardenia. The pigment preparation according to claim 6 , wherein the mass ratio of the blue pigment and the lecithin is 0.5/1 to 30/1 blue pigment/lecithin when the blue pigment has a color value of 500.11. The food or drink product according to claim 8 , wherein the lecithin is an enzymatically decomposed lecithin.12gardeniagardeniagardenia. The food or drink product according to claim 8 , wherein the mass ratio of the blue pigment and the lecithin is 0.5/1 to 30/1 blue pigment/lecithin when the blue pigment has a color value of 500.13. The food or drink product according to claim 11 , wherein the product is an acidic food or drink product.14. The food or drink product according to claim 12 , wherein the product is an acidic food or drink product.15gardeniagardeniagardenia. The food or drink product according to claim 11 , wherein the mass ratio of the blue pigment and the lecithin is 0.5/1 to 30/1 blue pigment/lecithin when the blue pigment has a color value of 500.16. The food or drink product according to claim 15 , wherein the product is an acidic food or drink product. The present invention relates to a pigment preparation.blue pigment has been ...

ANTHOCYANIN-BASED COLORANT

1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≥ in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant. 115-. (canceled)16Ipomoea batatas. A process for obtaining an anthocyanin-based food colorant composition from red sweet potatoes , comprising:{'i': 'Ipomoea batatas', '(a) washing red variety sweet potato tubers or a juice or extract thereof with acidified water to obtain an acidified extract comprising anthocyanins; and'}(b) filtering the acidified extract to obtain a food colorant composition comprising anthocyanins extracted from the sweet potatoes, wherein 50-90 mol % of the extracted anthocyanins present in the composition are pelargonidin-based anthocyanins extracted from the sweet potatoes, wherein(i) ≥70 mol-% of the extracted anthocyanins present in the composition are acylated with at least one phenolic acid; and(ii) ≥20 mol % of the extracted anthocyanins present in the composition are acylated with at least one hydroxycinnamic acid; andwherein the food colorant composition has a red color with a hue value H in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/L trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg.17. The process of claim 16 , wherein ...

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.

METHOD FOR SUPPRESSING FOAMING OF NATURALLY DERIVED WATER-SOLUBLE PIGMENT

Foaming that occurs when a naturally derived water-soluble pigment, such as spirulina blue, an anthocyanin-based pigment, a gardenia pigment, or a monascus pigment, is added to an aqueous solvent, such as water, and dissolved is suppressed. A solid composition containing a naturally derived water-soluble pigment is subjected to a compression treatment to suppress foaming. 1. A method for suppressing foaming of a naturally derived water-soluble pigment , comprising a step of subjecting a solid composition containing the naturally derived water-soluble pigment to a compression treatment.2. The method for suppressing foaming according to claim 1 , wherein the solid composition is a powder composition or a granular composition.3. The method for suppressing foaming according to claim 1 , wherein the compression treatment is a roller compaction dry granulation treatment.4. The method for suppressing foaming according to claim 1 , wherein the step of subjecting a solid composition to a compression treatment is performed in the presence of at least one member selected from the group consisting of disaccharides claim 1 , stearates claim 1 , and emulsifiers.5. The method for suppressing foaming according to claim 1 , wherein the naturally derived water-soluble pigment is at least one member selected from the group consisting of spirulina blue claim 1 , anthocyanin-based pigments claim 1 , gardenia pigments claim 1 , and monascus pigments.6. A method for producing a pigment preparation containing a naturally derived water-soluble pigment claim 1 ,the method comprising a step of subjecting a solid composition containing a naturally derived water-soluble pigment to a compression treatment.7. The method for producing a pigment preparation according to claim 6 , wherein the compression treatment is a roller compaction dry granulation treatment.8. The method for producing a pigment preparation according to claim 6 , wherein the pigment preparation has a color value within a range ...

Concentrated Orange Carrot Permeates

A concentrated orange carrot permeate, wherein a) the amount of fructose is 2.5 to 30.0 wt. % on a dry matter basis, b) the amount of glucose is 3.0 to 20.0 wt. % on a dry matter basis, c) the amount of sucrose is 0.5 to 60.0 wt. % on a dry matter basis, and d) the dry matter is 55 to 85 wt. %, wherein the amounts of fructose and glucose are determined according to ASU L 31.00-12, wherein the amount of sucrose is determined according to ASU L 31.00-13, and wherein the dry matter is determined according to ASU L 26.11.03-1a. A caramelized concentrated orange carrot permeate, a mix of the concentrated orange carrot permeate and the caramelized concentrated orange carrot permeate, to the use of said products in food applications and to food products containing concentrated orange carrot permeate and/or caramelized concentrated orange carrot permeate.

IMPROVEMENT OF RED BEET PIGMENT COMPOSITION

A method for obtaining a betalain pigment composition from red beet plants comprising pre-harvest foliar spraying of an ethylene-generating compound and the use of the obtained betalain pigment composition for coloring of an edible product.

New natural color for edible coatings

The present invention is directed to a bixin form, wherein the bixin is microencapsulated, and preferably whereby the particle size of the inner phase of the bixin form when measured in water by Photon Correlation Spectroscopy (Beckman Coulter N4 Plus Submicron Particle Sizer) is in the range of from 100 to 400 nm. This bixin form is preferably added to the edible coating during its manufacture in the form of a dispersion or in form of a powder. The edible coating is preferably used for coating confectionary such as chocolate lentils yellow-orange to red-orange. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising such a bixin form.

Blue Whiskey

The present invention is directed to a method of preparing a blue-colored whiskey by mixing methylene blue, pure alcohol and distilled water. This process creates a staining solution and would allow the staining solution be aged in a cask prior to adding the whiskey into the cask. The stained cask colors the whiskey solution. This whiskey making method is designed to generate blue whiskey in which the color of the distillate is not directly altered. Further, this method provides a new way of presenting such beverages to potential customers in a pleasing way that could potentially enhance market share, and provides a new method to change beverages into new and unusual colors which may provide fun and additional marketing/branding opportunities.

PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS

The present invention relates to plant-based protein products containing compositions comprising a flavoring, or a coloring and a flavoring, which products mimic the gray-brown appearance of cooked animal meat or both the red appearance of raw animal meat and gray-brown appearance of cooked animal meat. The plant-based protein products of the present invention may serve as meat alternatives or substitutes for animal meat products. 1. A composition comprising one or more plant-based protein products and a flavorant.2. The composition according to claim 1 , wherein the flavorant comprises a green tea extract composition.3. The composition according to claim 1 , wherein the flavorant comprises a pomegranate extract composition.4. The composition according to claim 1 , which further comprises a colorant.5. The composition according to claim 4 , wherein the colorant comprises a beet extract.6. The composition according to claim 2 , wherein the green tea extract is present at 50 ppb-5000 ppm catechins.7. The composition according to claim 6 , further comprising a beet extract claim 6 , which is present at 1500 ppb-500 ppm betalains.8. The composition according to claim 3 , wherein the pomegranate extract is present at 10 ppm-50000 ppm.9. The composition according to claim 8 , further comprising a beet extract claim 8 , which is present at 1500 ppb-500 ppm betalains.10. The composition according to claim 1 , wherein the flavorant is encapsulated.11. The composition according to claim 1 , wherein the plant-based protein product is derived from soybean claim 1 , bean (including broad bean claim 1 , kidney bean claim 1 , lima bean claim 1 , fava bean claim 1 , and black bean) claim 1 , pea (including chickpea claim 1 , cow pea claim 1 , earth pea claim 1 , sweet pea claim 1 , pigeon pea claim 1 , green pea claim 1 , yellow pea claim 1 , and snow pea) protein claim 1 , or mixtures thereof.12quinoa. The composition according to claim 1 , wherein the plant-based protein product ...

Process for preparing sparkling wine cocktails

The present invention refers to the food industry. More specifically, the present invention refers to a method for preparation of cocktails which are based on sparkling wine, such as Cava, whereby it is possible to obtain cocktails at industrial scale with an appearance of coloured pearl, and when putting the bottle in motion simulates ocean waves, which is extremely attractive for consumption, especially in night clubs and discotheques. In addition, with the method of the present invention properties of the based sparkling wine are kept in the prepared cocktail.

PROCESS-STABLE OPACIFYING COMPOSITIONS WITH MICRONIZED HIGH-FIBER FOOD STARCH 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 an opacifying agent such as, a modified food starch (RS4) with at least 70 wt. % fiber and having a particle size of dv 98% less than 25 μm. 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 (RS4) comprising at least 70 wt. % fiber and particle size of dv 98% less than 25 μm, wherein the brightness (L*) value of the processed food product is greater than 70.2. The processed food product of claim 1 , containing a moisture content of at least about 50 wt. %.3. The processed food product of claim 1 , comprising the modified food starch (RS4) in an amount from 1 wt. % to 5 wt. %.4. The processed food product of claim 1 , comprising the modified food starch (RS4) in an amount from 1 wt. % to 3 wt. %.5. The processed food product of claim 1 , comprising at least one of a retorted food product claim 1 , a heat-treated food product claim 1 , and a shelf-stable food product.6. The processed food product of claim 1 , selected from the group consisting of reduced-fat/low-fat refrigerated soups claim 1 , reduced fat/low fat 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.7. The processed food product of claim 1 , wherein the processed food product is titanium-dioxide free.8. The processed food product of claim 1 , wherein the processed food product has a titanium-dioxide content of less than 0.1 wt. %.9. An opacifying composition comprising:a modified food starch (RS4) comprising at least 70 wt. % fiber and particle size of dv 98% less than 25 μm, wherein the brightness (L*) value of the composition is greater than 80 at a ...

NATURAL BLUE-SHADE COLORANTS AND METHODS OF MAKING AND USING SAME

Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ΔE*of the composition is less than 30% of the average variation of ΔE*of a control composition after exposure of the composition and the control composition to a 400 to 765 W/mlight source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source. 1. A composition having a blue color comprising:a buffer;an anthocyanin; anda divalent ion source.2. The composition of claim 1 , wherein the buffer comprises at least one of tetrasodium pyrophosphate claim 1 , sodium carbonate claim 1 , sodium bicarbonate claim 1 , and a combination thereof.3. The composition of claim 1 , wherein the composition comprises about 0.1% to about 50% buffer by weight.4. The composition of claim 1 , wherein the anthocyanin comprises at least one of red cabbage anthocyanin claim 1 , purple sweet potato anthocyanin claim 1 , red sweet potato anthocyanin claim 1 , and a combination thereof.5. The compositions of claim 1 , wherein the composition comprises about 2.5% to about 85% anthocyanin by weight.7. The composition of claim 1 , wherein the anthocyanin is a natural anthocyanin.8. The composition of claim 1 , wherein the divalent ion is at least one of calcium ion claim 1 , magnesium ion claim 1 , and a combination thereof.9. The composition of claim 8 , wherein the divalent ion source comprises at least one of calcium carbonate claim 8 , calcium chloride claim 8 , magnesium carbonate claim 8 , magnesium chloride claim 8 , ...

TURMERIC PIGMENT COMPOSITION AND METHOD FOR PREPARING SAME

The present invention relates to a turmeric pigment composition. More specifically, the present invention provides a turmeric pigment composition in which aggregation and sedimentation of a turmeric pigment over time is effectively prevented even when a concentrated amount of turmeric pigment is incorporated in a solvent; the turmeric pigment composition also ensures a desirable color-developing property, and is capable of stably adding a deep color with a bright tone, which was never accomplished by a hitherto-known colorant. 1. Particles comprising gum ghatti and a turmeric pigment , said particles having an average particle diameter of 1 μm or below.2. The particles according to claim 1 ,wherein the turmeric pigment is coated with gum ghatti.3. The particles according to claim 1 ,wherein the particles are obtained by pulverizing a turmeric pigment in a hydrous solution of gum ghatti until an average particle diameter of thus obtained particles falls to 1 μm or below.4. The particles according to claim 2 ,wherein the particles are obtained by pulverizing a turmeric pigment in a hydrous solution of gum ghatti until an average particle diameter of thus obtained particles falls to 1 μm or below.5. The particles according to claim 3 ,wherein the content of gum ghatti in the solution is 1 to 300 parts by mass relative to 100 parts by mass of the turmeric pigment.6. The particles according to claim 4 ,wherein the content of gum ghatti in the solution is 1 to 300 parts by mass relative to 100 parts by mass of the turmeric pigment.7. A composition comprising gum ghatti and a turmeric pigment having an average particle diameter of 1 μm or below.8. The composition according to claim 7 ,wherein the turmeric pigment is dispersed in a hydrous solution of gum ghatti, andwherein the composition is obtainable by pulverizing a turmeric pigment in a hydrous solution of gum ghatti until an average particle diameter of the turmeric pigment falls to 1 μm or below.9. The composition ...

Unexpectedly Enhanced Pigments Compositions and Processes

Better than expected or empirically predicted odorant blends which contain one or more pigments, where the pigment influences the perceived identity of the odorants origin, such as an origin that is apple, lime, or grape, or where the pigment influences the preference for or nature of the perceived aroma, or influences an odor-associated flavor that may be evoked by the odorant, such as that of fruitiness, sweetness, sourness, or bitterness. 1. A formulation comprising a coloring and an odorant , wherein the odorant provides a perceivable odor to the formulation , and wherein the coloring provides a perceivable color to the formulation.2. The formulation of claim 1 , wherein in the coloring in pure form does not have a perceivable odor claim 1 , and wherein the odorant in purified form does not have a perceivable color.3. The formulation of claim 1 , wherein the perceivable odor is orange claim 1 , lemon claim 1 , lime claim 1 , or berry.4. The formulation of claim 1 , wherein the coloring is orange claim 1 , yellow claim 1 , green or blue.5. The formulation of that at room temperature and atmospheric pressure is one of a liquid claim 1 , slurry claim 1 , paste claim 1 , oil. powdered solid claim 1 , a non-powdered solid claim 1 , or any combination thereof.6. The formulation of claim 1 , wherein the odorant in purified form has a first odor claim 1 , wherein the odorant in purified form claim 1 , mixed with a coloring in purified form has a second odor claim 1 , and wherein the first odor is more intense than the second odor as determinable with perception tests with human subjects.7. The formulation of claim 1 , wherein the odorant in purified form has a first odor claim 1 , wherein the odorant in purified form mixed with a coloring in purified form has a second odor claim 1 , and wherein the first odor is less intense than the second odor as determinable with perception tests with human subjects.8. The formulation of claim 1 , wherein the odorant in purified form ...

Natural water-insoluble encapsulation compositions and processes for preparing same

The present invention relates to dry particulate encapsulation compositions comprising a water-insoluble matrix comprising at least 70% by weight of proteins, based on the total weight of the matrix and a moisture content of about 5 to 10% by weight, based on the total weight of the matrix and an encapsulate encapsulated in the matrix, wherein the matrix once wetted in a clear colorless aqueous solution or in mineral oil has a lightness value (L*) greater than about 40, a color vividness or Chroma (C*) lower than about 33 and a hue angle between about 70 and 90. The encapsulation compositions of the present invention are useful in encapsulating dyes, medications and vitamins. Fine particulate encapsulation compositions comprising natural dyes can be used in lieu of artificial lakes in confectionery, cosmetics and caplets color coatings.

COLORANT COMPOUNDS DERIVED FROM GENIPIN OR GENIPIN CONTAINING MATERIALS

The present disclosure provides colorant compounds and methods of isolation of the colorant compounds derived from a reaction of genipin and an amine. The colorant compositions comprise purified compounds (e.g., a purified polymer or a purified dimer) obtained from multiple fractioning by chromatography of the reaction resulting material. The purified polymer or dimer can be used as a colorant by itself or in combination with another colorant for imparting color to a food, a drug, a cosmetic, a medical device, and textile products. 195-. (canceled)96. A method of preparing of a purple colorant composition comprising{'i': 'Genipa americana', '(a) isolating mesocarps from fruit;'}(b) preparing a juice extract from the mesocarps;(c) mixing the juice extract and glycine;(d) after (c), heating the mixture of juice and glycine; and(e) isolating a purple colorant composition after (d).97. (canceled)98. A method of preparing of a purple colorant composition comprising{'i': 'Genipa americana', '(a) isolating mesocarps from fruit;'}(b) isolating geniposide from the mesocarps;(c) mixing the geniposide and an amino acid selected from the group consisting of glycine, valine, lysine, methionine, proline, tyrosine, tryptophan, and any combination thereof; and(d) isolating a purple colorant composition after (c).99. A colorant composition prepared by the method of .100. A method of preparing of a black or green colorant composition comprising{'i': 'Genipa americana', '(a) preparing a juice extract from fruit;'}(c) mixing the juice extract and proline to produce a black colorant, or mixing the juice extract and tryptophan to produce a green colorant; and(e) isolating a the black or green colorant composition from (c).101. A colorant composition prepared by the method of .102103-. (canceled)104. A food product comprising a food item and a colorant composition prepared by the method of .105107-. (canceled)108. A medical device colored by a colorant composition prepared b the method of ...

CHILDREN'S BISCUITS WITH NO ADDED SUGAR AND METHOD OF PREPARING IT

A biscuit with no added sugar for consumption by children includes flour (50-70 wt. %), water (5-15 wt. %), oil (3-18 wt. %), fructooligosaccharides (0.1-10 wt. %), inulin (1-20 wt. %), fibre (0.1-5 wt. %) and optionally colourings (0.1-2 wt. %). The biscuit includes neither sucrose nor polyols. A method is for preparing the biscuit with no added sugar for consumption by children. 1. Biscuit with no added sugar for consumption by children , comprising flour (50-70 wt. %) , water (5-15 wt. %) , oil (3-18 wt. %) , fructooligosaccharides (0.1-10 wt. %) , inulin (1-20 wt. %) and fibre (0.1-5 wt. %) and wherein the biscuit is free of polyols or intense sweeteners.2. Biscuit with no added sugar for consumption by children according to claim 1 , further comprising emulsifiers (0-1 wt. %) claim 1 , common salt (0-1 wt. %) claim 1 , mineral salts (0-1 wt. %) claim 1 , vitamins (0-1 wt. %) claim 1 , flavourings (0-3 wt. %) claim 1 , raising agents (0-2 wt. %) and colourings (0-2 wt. %).3. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the flour is wheat flour claim 1 , rice flour claim 1 , corn flour claim 1 , oats claim 1 , rye and/or any mixture thereof.4. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the oil is palm oil claim 1 , sunflower oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , olive oil and/or any mixture thereof.5. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the degree of polymerisation (DP) of the fructooligosaccharides is between 2 and 8.6. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the raising agents are sodium bicarbonate claim 1 , potassium bicarbonate claim 1 , sodium metabisulphite claim 1 , ammonium bicarbonate or a mixture thereof.7. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the colourings are a mixture of paprika extract and ...

Стабилизация натуральных синих антоциансодержащих красителей и приготовленных продуктов

Изобретение относится к пищевой промышленности, а именно к твердому дражерованному покрытию. Указанное покрытие имеет множество покрывающих слоев и включает первый покрывающий слой, содержащий сахар и пищевой карбонат кальция, и второй покрывающий слой, содержащий сахар и натуральный синий антоциансодержащий краситель. При этом ни один из указанного множества покрывающих слоев не содержит одновременно и натуральный синий антоциансодержащий краситель, и пищевой карбонат кальция. Изобретение относится к твердому дражерованному кондитерскому изделию с этим покрытием и к способу нанесения твердого дражерованного покрытия на съедобную сердцевину продукта. Цвет, который придает натуральный синий антоциансодержащий краситель покрытию, является стабильным. 3 н. и 14 з.п. ф-лы, 3 ил., 4 табл., 4 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 636 761 C2 (51) МПК A23L 5/43 (2016.01) A23G 3/34 (2006.01) A23G 3/54 (2006.01) C09B 61/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015143824, 10.03.2014 (24) Дата начала отсчета срока действия патента: 10.03.2014 (72) Автор(ы): РОББИНС Ребекка Дж. (US) (73) Патентообладатель(и): МАРС, ИНКОРПОРЕЙТЕД (US) Дата регистрации: (56) Список документов, цитированных в отчете о поиске: WO 2011065977 A1, 03.06.2011. EP Приоритет(ы): (30) Конвенционный приоритет: 15.03.2013 US 61/792,810 (45) Опубликовано: 28.11.2017 Бюл. № 34 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.10.2015 (86) Заявка PCT: US 2014/022649 (10.03.2014) (87) Публикация заявки PCT: 2 6 3 6 7 6 1 (43) Дата публикации заявки: 28.04.2017 Бюл. № 13 2545787 A1, 16.01.2013. US 20040022904 A1, 05.02.2004. БОЛОТОВ В. М., НЕЧАЕВ А.П., САРАФАНОВА Л.А. "Пищевые красители: классификация, свойства, анализ, применение", Санкт-Петербург, ГИОРД, 2008, с. 124-126. RU 2410891 C2, 10.02.2011. R U 28.11.2017 2 6 3 6 7 6 1 R U Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО " ...

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, ...

Оранжевые и красные красители, содержащие антоцианин

Изобретение относится к пищевой и кондитерской промышленности. Способ нанесения твердого дражировочного покрытия на пищевую сердцевину включает смешивание красителя, содержащего антоциан красной редьки, с водой с получением водного раствора красителя. Далее регулируют рН водного раствора красителя до уровня от около 4 до около 6 и при необходимости снижают содержание воды в растворе с получением рН-отрегулированного красителя. Смешивают рН-отрегулированный краситель с сиропом на основе сахарозы с получением окрашенного сиропа на основе сахарозы. Смешивают желтый краситель с одним или более компонентом и смесями вышеуказанных стадий с введением желтого красителя в окрашенный сироп на основе сахарозы. Наносят вышеуказанный сироп на пищевую сердцевину для получения по меньшей мере одного слоя твердого дражировочного красителя. Изобретение относится к твердому дражировочному покрытию на основе сахарозы, которое содержит сахарозу и рН-отрегулированный краситель, содержащий антоцианин красной редьки, причем покрытие по существу является кристаллическим и имеет красный или оранжевый цветовой тон, охарактеризованный через систему цветового пространства CIELCH с координатой h° от около 15° до около 70°. Изобретение относится к твердо-дражированному кондитерскому изделию, содержащему пищевую сердцевину, на которое нанесено твердое дражировочное покрытие на основе сахарозы. Для обеспечения альтернатив синтетическим красителям для окрашивания в красные или оранжевые цветовые тона покрытия твердо-дражированного кондитерского изделия красители предпочтительно имеют натуральное происхождение. Получение указанных красителей позволяет избежать необходимости регулирования рН окрашенного в массе сиропа для того, чтобы сделать его подходящим для твердого дражирования. 3 н. и 12 з.п. ф-лы, 3 табл., 3 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 652 386 C2 (51) МПК A23G 3/32 (2006.01) A23G 3/42 (2006.01) A23L 5/43 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ...

Sugar caramel production method for cognac production

FIELD: food industry. SUBSTANCE: invention relates to winemaking industry. Method of sugar mixture preparation includes sugar addition into sugar, mass cooking, its cooling, water addition, mixture stirring and its alcoholization to 40–45 vol. %, heating the alcohol mixture and holding at heating temperature in the presence of oxygen, cooling the alcohol mixture and clarifying by settling, wherein the liquid is an aqueous solution of citric acid, and the beginning of the produced mass is melted at temperature of 110–130 °C until appearance of golden colour, then boiling temperature is increased to 150–160 °C until cherry colour and cooking is terminated, and prior to alcoholization of mixture, aged cognac distillate infuses oak raw material from production of cognac barrels and rubbles. EFFECT: invention allows to reduce losses of sugar due to optimization of conditions for preparation of colorant, which also promote formation or increase of aromatic substances, as well as intensify its dyeing capacity. 3 cl, 1 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 736 988 C1 (51) МПК C12G 3/06 (2006.01) A23L 5/41 (2016.01) A23L 5/43 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК C12G 3/06 (2020.08); A23L 5/43 (2020.08) (21)(22) Заявка: 2020110739, 12.03.2020 (24) Дата начала отсчета срока действия патента: Дата регистрации: 23.11.2020 (45) Опубликовано: 23.11.2020 Бюл. № 33 Адрес для переписки: 350072, г.Краснодар, ул. Московская, 2, ФГБОУ ВО "КубГТУ", отдел интеллектуальной собственности, начальнику ОИС Тихомировой Н.А. 2 7 3 6 9 8 8 C 1 (56) Список документов, цитированных в отчете о поиске: SU 982641 A1, 23.12.1982. RU 145636 U1, 20.09.2014. RU 2405817 С2, 10.12.2010. GE 4894 B, 10.02.2010. АГЕЕВА Н.М., АВАНЕСЬЯНЦ Р.В. Современная технология обработки сахарного колера и сахарного сиропа для производства коньяков, Плодоводство и виноградарство юга России, 2013, N 19 (1), С.133-139. (54) Способ приготовления ...

Packaged food product with reduced adhesiveness and solid particles and such product manufacture method

FIELD: food industry. SUBSTANCE: invention relates to nutritional compositions. The packaged food product includes the package body and a nutritional composition having reduced surface adhesiveness; the nutritional composition contains multiple solid particles, at least on the outer surface, and a carbohydrate fraction containing glucose and fructose at a ratio of 3:1 - 1:1. The nutritional composition is a solid nutritional composition having a coating of solid particles at least on the outer surface. Such solid particles have diameter within the range of nearly 1 mm - nearly 10 mm and are chosen from the group consisting of oat flakes, grains, particles of cookie, waffle discs and their combinations. The solid particles have a rough surface allowing them to stay on the solid food composition surface. One proposes a method for manufacture of a packaged food product having reduced adhesiveness at least on the outer surface; the method involves the following stages: moulding a solid nutritional composition containing a carbohydrate fraction of glucose and fructose at a ratio of 3:1 - 1:1, solid particles coating deposition at least on one surface of the solid nutritional composition, solid nutritional composition packaging into package. EFFECT: invention allows to reduce adhesiveness of the outer surface of the nutritional composition. 12 cl, 4 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 1/29 A23L 1/164 A23L 1/09 A23L 1/10 A23G 3/54 (13) 2 556 706 C2 (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2013151679/13, 19.04.2012 (24) Дата начала отсчета срока действия патента: 19.04.2012 (72) Автор(ы): МАТЕУС Мари-Луиза (CH), ТОНИ Ив Мишель (CH) (73) Патентообладатель(и): НЕСТЕК С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 27.05.2015 Бюл. № 15 R U 21.04.2011 US 61/478,050 (45) Опубликовано: 20.07.2015 Бюл. № 20 (85) Дата ...

STABILIZATION OF NATURAL BLUE ANTOCIANS-CONTAINING DYES AND COOKED PRODUCTS

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 143 824 A (51) МПК A23G 3/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015143824, 10.03.2014 (71) Заявитель(и): МАРС, ИНКОРПОРЕЙТЕД (US) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): РОББИНС Ребекка Дж. (US) 15.03.2013 US 61/792,810 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.10.2015 R U (43) Дата публикации заявки: 28.04.2017 Бюл. № 13 (86) Заявка PCT: (87) Публикация заявки PCT: WO 2014/150230 (25.09.2014) A Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Твердое дражерованное покрытие, имеющее множество покрывающих слоев, множество покрывающих слоев, включающее: а) первый покрывающий слой, содержащий сахар и пищевой карбонат кальция, и b) второй покрывающий слой, содержащий сахар и натуральный синий антоциансодержащий краситель; причем ни один из указанного множества покрывающих слоев не содержит одновременно и натуральный синий антоциансодержащий краситель и пищевой карбонат кальция. 2. Твердое дражерованное покрытие по п.1, в котором твердое дражерованное покрытие имеет цвет, имеющий цветовое различие ∆E 10 или менее через семь суток хранения при водной активности 0,75 по сравнению с цветом через семь суток хранения при водной активности 0,0. 3. Твердое дражерованное покрытие по п.1 или 2, в котором натуральный синий антоциансодержащий краситель имеет синий цвет в водном растворе при рН от около 6 до около 10. 4. Твердое дражерованное покрытие по любому предшествующему пункту, в котором второй покрывающий слой дополнительно содержит натуральный желтый краситель. 5. Твердое дражерованное покрытие по любому предшествующему пункту, в котором Стр.: 1 A 2 0 1 5 1 4 3 8 2 4 (54) СТАБИЛИЗАЦИЯ НАТУРАЛЬНЫХ СИНИХ АНТОЦИАНСОДЕРЖАЩИХ КРАСИТЕЛЕЙ И ПРИГОТОВЛЕННЫХ ПРОДУКТОВ 2 0 1 5 1 4 3 8 2 4 US 2014/022649 (10.03.2014) A 2 0 1 5 1 4 ...

Color stabilized product and process

Formulating a retart stable, red color in an animal protein source by slurrying the protein, adding a reducing agent, reacting with carbon monoxide and recovering the stabilized red color. The stabilized color is used in moist pet food.

Process for preparing a powdered cooked cured-meat pigment

The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide a cooked cured-meat pigment; stabilizing and/or encapsulating and/or protecting the cooked cured-meat pigment to provide a stabilized cooked cured-meat pigment; and drying the stabilized cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. As an essential feature of this invention, the pigment is encapsulated in carbohydrate-based wall materials for easy handling. The stabilized pigment, when added to meat prior to cooking, reproduces the typical color of a nitrite-cured meat product.

Self-coloring red smoked casing

The present invention relates to the production of foodstuffs in casings coated with compositions of natural red colorants and/or liquid smoke, optionally antioxidants and optionally, a peeling aid, resulting in an enhanced reddish-smoky color on the foodstuffs, and the coloring compositions and casings used in such production.

Food coloring substances and method for their preparation

A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a blue non-bleeding color that seems approvable by most health authorities. The invention is useful in food products, sweets and pharmaceutical products ingested orally.

Natural red pigment, food containing the pigment and food material

Natural red pigments and foods and food materials containing the pigments

The present inventors found that a natural red pigment can be obtained from hemoglobin and myoglobin whose metalloporphyrin moiety is zinc protoporphyrin, and made meat products, whale meat products, fish meat products and fish paste products that were colored with the natural red pigment. Consequently, it was possible to obtain food products stable to oxidation and exhibiting an excellent color tone without the need to use a color fixative, e.g. nitrite.

ORANGE AND RED DYES CONTAINING ANTHOCYANINE

А 2016107370 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) х У & & < 5 (50) МПК А23С 3/32 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2016107370, 31.07.2014 (71) Заявитель(и): МАРС, ИНКОРПОРЕЙТЕД (0$) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): 02.08.2013 0$ 61/861,641 РОББИНС Ребекка Дж. (95$) (43) Дата публикации заявки: 07.09.2017 Бюл. № 25 (85) Дата начала рассмотрения заявки РСТ на национальной фазе: 02.03.2016 (86) Заявка РСТ: 0$ 2014/049020 (31.07.2014) (87) Публикация заявки РСТ: УГО 2015/017605 (05.02.2015) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ОРАНЖЕВЫЕ И КРАСНЫЕ КРАСИТЕЛИ, СОДЕРЖАЩИЕ АНТОЦИАНИН (57) Формула изобретения 1. Способ нанесения твердого дражеровочного покрытия на пищевую сердцевину, включающий: (а) смешивание красителя, содержащего антоцианин красной редьки, с водой с получением водного раствора красителя; (6) регулирование рН водного раствора красителя до уровня от около 4 до около 6 и, если требуется, снижение содержания воды в растворе с получением рН- отрегулированного красителя; (с) смешивание рН-отрегулированного красителя с сиропом на основе сахарозы с получением окрашенного сиропа на основе сахарозы; (4) смешивание желтого красителя с одним или более компонентом и смесями стадий (а), (Ъ), и (с) с введением, таким образом, желтого красителя в окрашенный сироп на основе сахарозы; и (е) нанесение окрашенного сиропа на основе сахарозы на пищевую сердцевину для получения по меньшей мере одного слоя твердого дражеровочного покрытия. 2. Способ по п. 1, в котором краситель, содержащий антоцианин красной редьки, вводят в окрашенный сироп на основе сахарозы в количестве от около 0,01 вес.% вплоть до менее чем около 5 вес.% окрашенного сиропа на основе сахарозы, и желтый краситель вводят в окрашенный сироп на основе сахарозы в количестве от около 0,01 вес.% вплоть до менее чем около 5 вес.% окрашенного ...

Mugwort rice cake manufacturing methods

PURPOSE: A mugwort rice cake manufacturing method is provided to reduce time and labor required in manufacture of mugwort rice cake and to improve productivity. CONSTITUTION: Washed mugwort leaves are put into a steamer, steamed for 7 to 13 minutes using the steamer, rinsed in fresh water at room temperature for washing again, and dried using a food dehydrator. 1600g of glutinous rice flour is put into the steamer and steamed for 17 to 23 minutes. 1000g of steamed mugwort leaves are added to the glutinous rice flour and steamed for 27 to 33 minutes using steam. The steamed content is put into a rice cake presser and is pulverized and pressed in the presser. The pressed content is put into a rice cake puncher and is punched at a punching rate of 400 to 500 times of punching per minute for 3 to 5 minutes. The punched content is divided into one-time intake units and then thinly and broadly spread. Supplementary ingredients such as nuts, like peanuts and almond, or red beans, soybeans, jujubes, and chestnuts are placed in the middle of the spread content, and then edges of the spread content are folded to wrap the supplementary ingredients.

Method of preparing bokbunja garlic paste

PURPOSE: Provided is a method of preparing a rubi fructus garlic paste various uses such as a sauce of meat including boiled pork, raw meat, or bacon; fish cuisine including baked fish, and fusion food including sashimi. CONSTITUTION: Garlic is peeled. The peeled garlic is sliced and freeze-dried. The dried garlic is pulverized into a garlic powder. A mixture is prepared by mixing the garlic powder with only a rubi fructus puree or with a rubi fructus puree and a Japanese apricot puree. The mixture is uniformly stirred to manufacture a garlic paste. The garlic paste is put into a container and wrapped up. A mixing weight ratio of the garlic powder and the rubi fructus puree is 1:1 to 4:1. The peeled garlic is sliced at a thickness of 1 to 3 mm. The dried garlic is pulverized at a size of 40 to 200 micrometers. A mixing ratio of the garlic powder, the rubi fructus puree, and the Japanese apricot puree is 4 to 7:1.6 to 2:1. 0.5 to 3 parts by weight of at least one of citric acid, tartaric acid, and malic acid and 15 to 35 parts by weight of sugar based on 100 parts by weight of the garlic are further added to the mixture. [Reference numerals] (AA) Garlic; (BB) Manufacturing peeled garlic; (CC) Manufacturing slices; (DD) Manufacturing pulverized garlic powder; (EE) Mixing rubi fructus puree with water; (FF) Kneading; (GG) Packing; (HH) Rubi fructus and garlic paste

Method for producing purple basil leaves with improved shelf life

BROWN DYE CONTAINING ANTHOCIANIN

А 2016107373 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ 19 11) залах дах ее 13 `” ВУ’ 2018 107 3? А (50) МПК А23С 3/32 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2016107373, 31.07.2014 (71) Заявитель(и): МАРС, ИНКОРПОРЕЙТЕД (0$) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): 02.08.2013 0$ 61/861,761 РОББИНС Ребекка Дж. (95$) (43) Дата публикации заявки: 07.09.2017 Бюл. № 25 (85) Дата начала рассмотрения заявки РСТ на национальной фазе: 02.03.2016 (86) Заявка РСТ: 0$ 2014/049023 (31.07.2014) (87) Публикация заявки РСТ: УГО 2015/017606 (05.02.2015) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) КОРИЧНЕВЫЙ КРАСИТЕЛЬ, СОДЕРЖАЩИЙ АНТОЦИАНИН (57) Формула изобретения 1. Способ нанесения твердого дражеровочного покрытия на пищевую сердцевину, включающий: (а) смешивание красителя, содержащего антоцианин фиолетовой моркови, с водой с получением водного раствора красителя; (6) регулирование рН водного раствора красителя до уровня от около 5 до около 7 и, если требуется, снижение содержания воды в растворе с получением рН- отрегулированного красителя; (с) смешивание рН-отрегулированного красителя с сиропом на основе сахарозы с получением окрашенного сиропа на основе сахарозы; (4) смешивание желтого красителя с одним или более компонентами и смесями стадий (а), (Ъ), и (с) с введением таким образом желтого красителя в окрашенный сироп на основе сахарозы; и (е) нанесение окрашенного сиропа на основе сахарозы на пищевую сердцевину с обеспечением по меньшей мере одного слоя твердого дражеровочного покрытия. 2. Способ по п. 1, в котором краситель, содержащий антоцианин фиолетовой моркови, вводят в окрашенный сироп на основе сахарозы в количестве от около 0,01 вес.% вплоть до менее чем около 5 вес.% окрашенного сиропа на основе сахарозы, и желтый краситель вводят в окрашенный сироп на основе сахарозы в количестве от около 0,01 вес.% вплоть до менее чем ...

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 ...

A method of coloring pear pieces

The present invention relates to a pear piece coloring method capable of coloring the flesh of a pear in a desired color without a loss of nutrients. The method includes a cutting step, a sweat taste adding step, a coloring substance adding step, and a heating and coloring step. The cutting step is for dividing the flesh of a peeled pear into a plurality of pear pieces and putting the pieces in a container. A sweat taste adding step is for mixing 60-100 parts by weight of sweat taste having a predetermined sugar content with 100 parts by weight of the pear pieces. The coloring substance adding step is for adding 15-25 parts by weight of a natural coloring substance with a predetermined color to 100 parts by weight of the pear pieces. The heating and coloring step is for coloring the pear pieces in a color matched with the natural coloring substance by heating the container for a predetermined time within a temperature range which is not more than the boiling point of the sweat taste.

Manufacturing method of fresh fruit and fresh vegetable confectionery

A method of manufacturing dry confectionery by soaking fruit and vegetable in sugar liquor containing lemon juice without harmful additives is provided to prevent nutrient destruction, taste deterioration and flavor loss and enhance the shelf life of fruit and vegetable. Fruit and vegetable are washed, sliced to 1 to 1.5cm in thickness, soaked in sugar liquor for 10 to 15sec and used to make confectionery which is filtered, quickly frozen to -50 to -60deg.C and freeze-dried at 25 to 35deg.C for 1 to 2 days. The obtained dry confectionery is able to be sprayed with gelatin liquid containing water and gelatin in a weight ratio of 99.3:0.7 and dried at 45 to 60deg.C for 12 to 24hr to obtain dry confectionery of a jelly shape with a moisture content of 80 to 95%. The sugar liquor is obtained by mixing water and oligosaccharide in a weight ratio of 2:1, adding 1 part by weight of salt and 10 parts by weight of lemon juice and decolorizing the liquid using any one natural coloring agent selected from a beet, Gardenia seed, kale, carrot and dropwort.

Cream preparation composition

FIELD: food industry. SUBSTANCE: invention relates to confectionary industry and may be used for preparation of finishing semi-product for cakes and pastries. Proposed composition for cream preparation includes butter, sugar powder, condensed milk, vanilla powder, dessert wine and coloring structure-forming agent in amount of 15–15.5 kg / 100 kg of the ready product. Coloring structure-forming agent contains dye, as well as lecithin and carrageenan in following ratio, wt%: dye – 91; lecithin – 7; carrageenan – 2. For dye preparation berry raw material is milled, mixed with water at ratio of 1:20 and extracted at temperature 65 °C for 30 minutes. Finished dye separated from solid fraction by filtration. EFFECT: invention allows to improve organoleptic and technological indices of the ready product, enrich it with biologically active substances from berry raw material. 5 cl, 4 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 703 153 C1 (51) МПК A23G 3/34 (2006.01) A23L 5/43 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 3/343 (2019.05); A23L 5/43 (2019.05) (21)(22) Заявка: 2019108592, 26.03.2019 (24) Дата начала отсчета срока действия патента: 15.10.2019 Приоритет(ы): (22) Дата подачи заявки: 26.03.2019 (45) Опубликовано: 15.10.2019 Бюл. № 29 2 7 0 3 1 5 3 R U (54) Состав для приготовления крема (57) Реферат: Изобретение относится к кондитерской отрасли и может быть использовано для приготовления отделочного полуфабриката для тортов и пирожных. Предложенный состав для приготовления крема включает масло сливочное, сахарную пудру, молоко сгущенное, пудру ванильную, вино десертное и красящий структурообразователь в количестве 15-15,5 кг/ 100 кг готового продукта. Красящий структурообразователь содержит краситель, а также лецитин и каррагинан при следующем (56) (продолжение): 20.04.1997. Стр.: 1 соотношении, масс.%: краситель - 91; лецитин 7; каррагинан - 2. Для приготовления красителя ягодное сырье ...

Gel-type health food and its manufacturing method using seaweed and kelp

본 발명은 미역과 다시마를 주원료로 하여 젤(gel) 형태의 식품 제조에 관한 것으로, 미역 또는 다시마 또는 미역과 다시마를 혼합하여 미세하게 습식제분한 주재료에 어진향차, 분말 유산균 및 저분자 피쉬 콜라겐을 혼합하고, 점성을 강화할 수 있는 물질을 하나 이상 혼합하며, 천연색소 혼합제제 및 증점제 혼합제제를 혼합한 후, 끓여서 식힘으로써 젤 형태로 가공하여 파우치에 포장된 것을 특징으로 하며, 건강에 좋은 음식을 간편하게 제조하고 취식도 용이하게 할 수 있도록 한다.

Anthocyan colouring composition

FIELD: chemistry. SUBSTANCE: colouring composition having a blue colour contains one or more anthocyans; metal ions of Fe (II), tannic acid as a stabiliser, in which the molar ratio of metal ions to anthocyanins is, at least, 0.5:1, and the molar ratio of stabiliser to anthocyanin is, at least, 0.5:1. The method for preparing a colouring composition having a blue colour comprises adjusting the pH of the anthocyan solution to a value between 3.5 and 8.0 before addition of Fe (II) metal ions and tannic acid as a stabiliser. Herewith the ratio of metal ions to anthocyanins is, at least, 0.5:1, and the molar ratio of stabiliser to anthocyanin is, at least, 0.5:1. The invention relates to the composition comprising a colouring composition, in which the pH is in the range of 3.5 to 8.0 and the composition is blue or green. EFFECT: improving the compound properties. 13 cl, 1 dwg, 16 tbl, 9 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 628 398 C2 (51) МПК A23L 5/43 (2016.01) C09B 61/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015107997, 06.08.2013 (24) Дата начала отсчета срока действия патента: 06.08.2013 Дата регистрации: (73) Патентообладатель(и): НЕСТЕК С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: 09.08.2012 EP 12179903.5; 09.11.2012 US 61/724,334 (43) Дата публикации заявки: 27.09.2016 Бюл. № 27 (45) Опубликовано: 16.08.2017 Бюл. № 23 2011/0129584, 02.06.2011. GB 2119811 A, 23.11.1983. WO 1995007623 A1, 23.03.1995. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 10.03.2015 (86) Заявка PCT: EP 2013/066436 (06.08.2013) 2 6 2 8 3 9 8 (56) Список документов, цитированных в отчете о поиске: US 2006/0003060 A1, 05.01.2006. US R U 16.08.2017 (72) Автор(ы): ГАЛАФФУ Никола (FR), МИШЕЛЬ Мартен (CH), КАВЕН Сандрин (CH), БОРТЛИК Карлхайнц (CH), ШУАЗИ Патрик (FR) 2 6 2 8 3 9 8 R U WO 2014/023712 (13.02.2014) C 2 C 2 (87) Публикация заявки PCT: Адрес для переписки: 109012, Москва, ул. ...

Carotin preparation method and its carotin products

本发明公开了一种胡萝卜色素的制备方法，原料是紫胡萝卜，依次有以下步骤：(1)清洗与切丝；(2)浸提与过滤；(3)柱层析；(4)浓缩与超滤；(5)微胶囊化；(6)喷雾干燥；(7)过筛与混合。本发明还公开了一种胡萝卜色素制品，是色价≥50的紫黑色粉末，无胡萝卜异味，富含花青素，耐光、耐热、对pH值不敏感。本发明与现有技术对比的有益效果是：本发明是在保证产品风格与内在质量稳定以及满足消费者需求的前提下提出的一种胡萝卜色素的制备方法，其工艺简单，工艺条件温和，制备周期短，设备投资少，废水可循环使用，废料可作饲料添加剂，适合连续化、大规模化工业生产。制备的紫胡萝卜色素具有成本低、质量稳定、可靠的优点。

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.

Platable soluble dyes

Edible colored powders are formed by combining silica with a soluble dye, such as a natural dye. The colored powders can be used to color edible substrates such as particles and compressed tablets. Methods of forming the edible colored powders may include a drying step to reduce the moisture content of the colored powder.

New color for edible coating

本发明涉及一种可食用涂层，其包含通过激光衍射(Malvern Mastersizer 3000，MIE体积分布)测量的平均颗粒尺寸D(v，0.5)在400至650nm范围内、更优选在500nm至600nm范围内的研磨的紫松果黄素。优选地，该研磨的紫松果黄素在制造期间以分散体的形式添加到可食用的涂层中。可食用的涂层优选用于涂覆糖果如巧克力扁豆。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，两者均包含这种研磨的紫松果黄素。

Soft-pocketed Changtai fish sausage and preparation method thereof

本发明公开了一种软兜长鱼香肠及制备方法，该香肠包括如下重量份数的原料：软兜长鱼70‑80份、豆丹20‑30份、菰米2‑3份、茅针2‑3份、葛藤粉5‑10份、杂粮粉5‑10份、何首乌粉5‑10份、黄芽提取液2‑3份、地肤2‑3份、蜜环菌4‑5份、淫羊藿1‑2份、雪莲花1‑2份、生姜粉1‑2份、料酒2‑4份、食盐3‑5份、食用淀粉5‑10份。由上述原料制备得到的香肠具有品质好、保质期长、营养价值高。

Method for producing lutein from tobacco

A method for producing lutein from one or more plants of genus Nicotiana is provided. The lutein can be derived inter alia from Nicotiana species biomass. A method such as is described in various embodiments herein also provides articles and compositions that include lutein produced from one or more plants of genus Nicotiana.

Method of aging and coloring fried food

재료에 칼집을 내어 일정한 형상의 망에 넣고, 상기 망을 소스 용기에 담궈 소정 기간동안 상기 재료를 숙성시키는 숙성 단계와, 상기 숙성된 재료를 상기 소스 용기에서 꺼내어 소정 시간 건조하고, 건조된 재료에 색상 튀김옷을 입혀 1차로 튀겨 초벌 튀김을 제조하는 1차 튀김 단계와, 상기 제조된 초벌 튀김을 상온에서 2-3분을 노출한 후, 2차로 튀겨 튀김을 제조하는 2차 튀김 단계를 포함하고, 상기 소스 용기의 소스는 소스 원액 대비 물의 농도가 5% 이하로 제조되고, 상기 색상 튀김옷은 각종 과일 또는 채소류로부터 압착 추출되어 생성된 즙액과 분말을 1: 1.5의 비율로 배합 및 반죽하여 생성되고, 섭씨 165-175 도의 온도로 튀겨 초벌 튀김을 제조하고, 상기 즙액은, 단일 종류의 과일 또는 채소류를 압착 추출하거나 다종의 과일 또는 채소류를 혼합하여 압착 추출하되, 다종의 과일 또는 채소류를 혼합하여 압착 추출하는 경우 동일하거나 동일한 계통의 색상을 갖는 과일 또는 채소류를 혼합한 후 압착 추출하여 생성되고, 상기 즙액은, 상기 채소류의 줄기 부분과 가지 부분을 분리하지 않고 일체로서 압착 추출하여 생성되고, 상기 즙액은, 상기 압착 추출하여 생성된 후 소정 시간 동안 냉동 또는 냉장 상태로 보관되고, 상기 분말은. 튀김 가루, 밀가루 또는 빵가루 중 어느 하나를 구성한다. Sheathing the material into a net of a certain shape, the maturing step of immersing the net in a sauce container to mature the material for a predetermined period of time, the mature material is taken out of the source container and dried for a predetermined time, A first frying step of preparing a deep frying by coating a color frying cloth and frying firstly, exposing the prepared frying to 2-3 minutes at room temperature, followed by a second frying step of frying twice to prepare frying; The source of the sauce container is made of 5% or less of the concentration of water compared to the source stock solution, the color batter is produced by mixing and kneading the juice and powder produced by compression extraction from various fruits or vegetables in a ratio of 1: 1.5, Fry to a temperature of 165-175 degrees Celsius to produce a deep-fried fry, the juice containing a single type of fruit or vegetable pressed or mixed with a variety of fruits or vegetables Squeezed and extracted, but mixed compression or extraction of a variety of fruits or vegetables is produced by mixing and squeezing the fruit or vegetables having the same or the same color of color, the juice is produced, the juice part, the stem portion and the branch portion of the vegetables The extract is produced by compression extraction as ...

Manufacturing method of frying powder

본 발명은 튀김 가루 및 이의 제조 방법에 관한 것으로, 기능성 식품으로 튀김 요리를 이용할 수 있고, 시각적인 측면에서 기존 튀김 요리보다 탁월하며, 튀김 옷이 쉽게 제거되지 않고, 장시간 보관에도 튀김 요리 특유의 식감을 유지할 수 있다. The present invention relates to a frying powder and a method of manufacturing the same, which can use a fried food as a functional food, is superior to the existing fried food in terms of visual aspects, the fried clothes are not easily removed, the texture unique to the fried food even for a long time storage Can be maintained.

COMPOSITIONS FROM STEAM FAT AND COMPOSITIONS FROM ANALOGUES OF MEAT POSSESSING IMPROVED NUTRITIOUS PROPERTIES

1. Композиция из мясного фарша, включающая ! (а) продукт из структурированного растительного белка, белковые волокна которого расположены практически упорядоченно; ! (б) животное мясо; и ! (в) окрашивающую композицию, включающую красители, выбранные из группы, включающей термически нестабильный пигмент, термически стабильный пигмент, восстанавливающий сахар, а также их комбинации. ! 2. Композиция из мясного фарша по п.1, содержащая примерно от 40 до 60 мас.% продукта из структурированного растительного белка и от 40 до 60 мас.% животного мяса. ! 3. Композиция из мясного фарша по п.2, дополнительно содержащая источник жира в количестве примерно от 10 до 20% от массы композиции. ! 4. Композиция из мясного фарша по п.1, отличающаяся тем, что продукт из структурированного растительного белка содержит белковые волокна, расположенные практически упорядоченно, подобно тому, как показано на микрофотографии Фиг.1. ! 5. Композиция из мясного фарша по п.1, отличающаяся тем, что продукт из структурированного растительного белка имеет среднее значение сопротивления срезу не менее 1400 г, а средний показатель прочности не менее 10%. ! 6. Композиция из мясного фарша по п.3, отличающаяся тем, что продукт из структурированного растительного белка выбирают из группы, включающей соевый белок, крахмал, глютен и волокно. ! 7. Композиция из мясного фарша по п.3, отличающаяся тем, что продукт из структурированного растительного белка включает ! a. приблизительно от 35 до 65 мас.% соевого белка от веса сухого материала; ! б. приблизительно от 20 до 30 мас.% пшеничного глютена от веса сухого материала ; ! в. приблизительно от 10 до 15 мас.% пшеничного крахмала от веса сухог� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2009 128 967 (13) A (51) МПК A23J 1/14 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): СОЛАЕ, ЭлЭлСи (US) (21)(22) Заявка: 2009128967/10, 21.12.2007 (43) Дата публикации заявки: 10.02.2011 Бюл. № 4 ...

Production method of instant boiled rice solid

본 발명은 인스턴트 밥 고형물의 제조방법에 관한 것으로, 더욱 상세하게는 일면 또는 양면에 누룽지층이 형성된 밥 성형체의 내부에 반찬류 등의 내용물을 수용시키므로서, 맛이 좋고 영양이 많을 뿐만 아니라, 제조후 실온에서 장시간동안 보관이 가능한 인스턴트 밥 고형물의 제조방법에 관한 것이다.

A kind of new Tea Polyphenols naturally reduces color preservation technology

本发明涉及一种新型茶多酚天然还原护色工艺，所述控制工艺具体步骤如下：（1）天然护色剂的配制；（2）护色过程将肠衣从进料口放入在专用肠衣天然色泽控制箱体内的肠衣置放网上，同时，从进液口加入天然护色液，使肠衣完全浸入天然护色液中，开启旋转偏心式振动器，以100～110r/min的速率振动混合上色，并通过加热元件以130～150℃的温度进行加热，处理时间为6～10min，再静置保养30‑40min后，取出即得色泽均匀的肠衣。本发明的优点在于：本发明新型茶多酚天然还原护色工艺，通过改变天然护色液配方，及护色过程中采用专用的肠衣天然色泽控制装置，同时严格控制工艺参数，使得肠衣护色效果好，且能够进一步延长肠衣色泽保持时间。

Mulberry leaf rice cake and preparation method thereof

本发明属于食品制造领域，具体涉及一种桑叶年糕及其制备方法，其组分为：粳米粉10‑12份，糯米粉10‑12份，桑叶5‑6份，水10‑13份；通过本发明工艺中的额膨润土和石油醚混合过滤技术，再通过大孔树脂吸附和制备桑叶微胶囊过程，可以有效的去除桑叶的导致苦涩味道的有机酸，有效的预防在年糕蒸煮的过程中由于温度过高而导致桑叶的营养物质流失和破坏，同时又不影响桑叶年糕的口感，口感细腻，营养保藏丰富。

A kind of wrapped clothes peanuts and preparation method thereof

本发明公开了一种裹衣花生及其制备方法，涉及食品加工技术领域，该裹衣花生由以下原料制成：花生仁40～60份，麦麸5～15份，荞麦3～6份、藜麦粉2～5份，预糊化淀粉5～10份，麦芽糊精2～7份，玉米淀粉1～4份，马蹄粉0.5～1.5份，马蹄皮提取物0.1～0.8份，全蛋粉0.5～2份，茄子粉0.2～1.8份，香菇粉0.2～1份，火龙果皮粉0.3～1.5份，果糖0.5～3份，麦芽糖醇1～4份，山梨糖醇0.01～0.1份，植物油0.2～1份，料粉0.5～1.5份。该裹衣花生的有益效果是添加的甜味剂不会导致血糖升高，并且富含膳食纤维，有助于补充人体所需的膳食纤维，同时不会引起血压和血脂的升高。