СПОСОБ ВЫДЕЛЕНИЯ ФРАКЦИЙ СИНИХ АНТОЦИАНИНОВ

Fish products prepn - esp salmon substitutes by soaking in bath contg salt and colouring

Prepn. of fish products, by soaking raw fish meat, in the form of e.g. sides or fillets, in a mild salt bath contng. colouring material, to effect swelling of the fish and simultaneous penetration of the colouring material. Pref. smoke-flavouring is also added to the bath to give a smoked salmon product.

Colouring food for enhanced appeal

A wide range of foods may be multicoloured or monochrome for enhanced appeal. Suitable foods include; bread, rolls, croissants, croutons, baguettes, crispbread, rusks, biscuits, cookies, waffles, crisps, flips, savoury biscuits, and pretzel sticks. Colouring is applicable to all variants and shapes, such as pasties, and dough products in all states of preparation, e.g. uncooked, pre-baked, and formed dough. Natural and artificial colourants may be used.

VERFAHREN ZUM BEAUFSCHLAGEN EINES NIEDRIGDICHTEN UND EINE HOHE OBERFLAECHE AUFWEISENDEN MATERIALS MIT EINEM FARBSTOFF, DANACH HERGESTELLTES MATERIAL UND VERWENDUNG DESSELBEN ZUR ZUBEREITUNG EINER FARBIGEN GETRAENKE-TROCKENMISCHUNG

Process for coloring common salt, useful for commercial and home use, e.g. on sandwiches or salted baked products and in sauces, soups and vegetable and meat dishes, involves mixing with liquid food color

A process of coloring common salt is claimed. Independent claims are also included for: (1) use for human consumption in commerce and the home; (2) packaging with special advertising for selling colored salt; (3) all containers (e.g. salt sprinklers and large packages) for commerce and the home; (4) mixing colored salts to produce all shades of color; (5) all advertising for colored salt by the cited process.

ANIMAL FODDER

IN WATER DISPERSE-CASH COMPOSITIONS, THE ONE NATURAL HYDROPHOBES PIGMENT CONTAINING, PROCEDURE FOR YOUR PRODUCTION AND YOUR USE

IN WATER DISPERSE-CASH COMPOSITIONS, A NATURAL, THE HYDROPHILIC PIGMENT CONTAINING, PROCEDURE FOR YOUR PRODUCTION AND YOUR USE

Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use

CARAMEL DERIVED COLOR WITH INCREASED BRIGHTNESS

Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes for coloring an edible product.

A COLORING COMPOSITION COMPRISING TRICALCIUM PHOSPHATE AS A WHITE COLORING AGENT

A coloring composition comprising tricalcium phosphate as a coloring agent. It may be used in the manufacture of food, pet food and pharmaceutical products.

LYCOPENE COMPOSITION HAVING IMPROVED COLORANT PROPERTIES

The present invention provides a tomato-derived composition comprising lycopene crystals at a concentration of at least 70% (w/w) and methylene chloride-insoluble material at a concentration of 10% (w/w) or less, wherein the size of said lycopene crystals is less than 1 micron. The present invention also encompasses a process for preparing said composition from tomato pulp.

STABILISATION OF NATURAL DYES BY AN ACEROLA POWDER

L'invention concerne une poudre constituée de 0,5 à 8 % en poids d'eau et d'une matière sèche constituée de 88 à 95 % en poids d'un extrait sec de fruit d'acérola et de 5 à 12 % en poids d'hydroxyde ou de carbonate de magnésium, calcium, zinc, sodium ou potassium, son procédé de préparation et ses applications pour stabiliser un colorant naturel.

Continuous colouring of eggs in marbled effects - easily cleaned machine dyes all over without risk of breakages

A device for continuously colouring eggs has an inclined container partially filled with dyestuff soln., having at its closed lower end, an inlet to a hollow worm conveyor, through the circumferential apertures of which, the liq. flows in and out as it is picked up by scoops and the eggs move towards the outlet at the uper end. From the inlet, the worm tapers outwards gradually without risk of breakages to its constant full dia., and it is supported in line with the axis of the container, on driving rollers. Simple in construction, easily dismantled, ensuring a uniform all round marbled effect. No need for a complicated feeding and taking-off mechanism.

Fruit-vegetable coloring modifier

The manufacturing method of sushi and Sushi for manufacturing thereof

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

Shelf-stable, preservative-free liquid beverage enhancer products

A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.

EDIBLE CARAMEL COLOR COMPOSITION

ОКРАШЕННЫЕ ГИДРОГЕЛЕВЫЕ МАТЕРИАЛЫ И СПОСОБ ИХ ПОЛУЧЕНИЯ

Dumpling dough and (semi)finished products have part containing potato and/or flour and part of different color, colored with e.g. food dye, fruit and/or vegetables

Dumpling dough with a first part containing potato mass and/or flour has a second part of a different color. Independent claims are also included for (a) finished and semi-finished products made from dumpling dough with a part of different color from that of potato mass and/or flour; (b) the production of the dumpling dough and finished or semi-finished products.

Raffinade mit Zusatz von fluoreszierenden organischen Substanzen

Braune Lebensmitteltinte für den lnk Jet Druck

Braune Lebensmitteltinte für den Ink-Jet-Druck zum Bedrucken von Lebensmitteln dadurch gekennzeichnet, dass diese haltbar und zum Verzehr bestimmt ist und auf Ink-Jet-Druckdüsen abgestimmt ist.

Orange and red anthocyanin-containing colorants

The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h° coordinate of from about 15° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues.

Color plating process and product

Low density, high surface area materials are color plated by dry blending the materials and a water- soluble coloring material, adding a limited amount of water and further blending the materials to produce a beverage mix ingredient which is thereafter blended with other dry beverage mix ingredients to uniformly color the beverage mix. Beverage mixes comprising sugar may be uniformly colored using tricalcium phosphate as the low density, high surface area material.

COLOUR WITH PERL GLOSS PIGMENTS IN LEBENSMITTEL-UND FARM-BUT-CALIBRATE

SIMULATED BACON PRODUCT AND PROCESS THEREFORE

A simulated bacon can be produced by forming and stacking alternate red and white vegetable protein-containing layers to simulate lean meat ant fat and then cooking the stacked layers to form a slab. Simulated bacon slices can be produced by slicing such slab transversely to the layers. The individual layers are produced from separate aqueous mixtures containing critical amounts of vegetable protein fiber, egg albumen, tapioca starch, water, vegetable oil, vegetable gum, vegetable protein isolato, dextrose, sodium caseinate, colorings, flavors and seasonings.

BROWNING COMPOSITION

A browning composition for food having a dough crust comprising a caramel colour and a thickening agent, which undergoes browning reactions upon microwave or conventional heating.

Means to colour liquids, in particular those to add to preserved fruits and vegetables

SOLUBLE DYES IN AQUEOUS MEDIUM AND THEIR MANUFACTORING PROCESS

Method for Manufacturing Macaron Containing Glutinous Rice

Compounds, compositions and methods for coloring edible materials

The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange or yellow.

COLOR-STABLE BEVERAGE CONTAINING 8'-APO-BETA-CAROTENE-8'-AL AND PROCESS FOR ITS MANUFACTURE

НЕ СОДЕРЖАЩИЕ ТИТАНА ПРИДАЮЩИЕ НЕПРОЗРАЧНОСТЬ КОМПОЗИЦИИ

Verfahren zur Herstellung von Karotenoide enthaltende Früchten und Gemüsen

Oberflächenfärbung von Lebensmitteln

Die vorliegende Erfindung betrifft ein Verfahren zur Färbung von Lebensmittel-Oberflächen unter Einsatz von Effektpigmenten, welche auf plättchenförmigen Substraten basieren.

PROCEDURE FOR THE PRODUCTION OF KAROTENOIDE CONTAINING ONES FRUITS AND VEGETABLES

Process for the preparation of fruits and vegetables containing carotenoids

EXTRACTION OF ESSENTIAL OILS

Essential oils are extracted from a biomass through milling in a solvent to form a solution of the essential oil in the solvent. The solvent is or is part of a cover than reduces oxidative and other degradation of the essential oil during milling and isolation. The solubilized essential oil may be allowed to adhere to the originating milled biomass to form a feed or nutritional supplement. The solvent may be evaporated from the solubilized essential oil to form an essential oil concentrate. This essential oil concentrate may be used directly, adhered to a different biomass than the originating biomass, or used in combination with pharmaceutical, nutritional, or feed preparations. The essential oil concentrate is preferably adhered to the different biomass through milling under a cover to reduce oxidative and other degradation. The essential oil may be astaxanthin, capsaicin compounds, or cannabinoids.

DRY-POWDERED CHEESE COMPOSITIONS WITH NATURALLY-DERIVED COLOR BLENDS, METHOD OF MAKING AND CHEESE PRODUCT

According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices. The unique dried colorants obtained from natural sources including plants, such as fruits and vegetables, and algae. The colorants may be obtained from red grape juice and/or purple carrot juice. The process of producing the dried colorant includes, purifying the color pigments using various purification technologies and subsequently removing water using low temperature drying methods. This combination of purification technologies and low temperature drying1 produces a unique natural colorant that is high in color and/or low in sugar. The colorants exhibit superior storage stability and/or handling characteristics including, but not limited to density, flowability, water dispersion and/or hygroscopicity.

PLATELETLIKE TITANIUM DIOXIDE PIGMENT

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

SOLUBLE DYES IN AQUEOUS MEDIUM AND THEIR MANUFACTORING PROCESS

L'invention concerne la fabrication de colorants solubles dans l'eau et les véhicules aqueux. Elle a pour objet des colorants solubles, dont notamment de nature organique, destinés notamment à l'industrie alimentaire, caractérisés en ce qu'ils sont présentés sous forme solide en mélange avec un agent effervescent dans un liant essentiellement constitué de polyéthylène-glycol dans lequel ils sont préalablement dilués à une température supérieure à la température de fusion dudit liant. Le procédé de fabrication de ces colorants implique de préférence un mélange à sec des deux constituants introduits sous forme pulvérulente avant un chauffage du mélange provoquant la fusion du liant.

A method for giving to rice and its semolina a colouring and a taste different from those of the natural products

A method for improving the properties and [...] nigrosines and products resulting therefrom

Process for the colouring of food products

Lycopene colorant having freshness-maintaining function and method for producing the same and application thereof

produto alimentìcio do tipo torresmo e seu processo de obtenção

Beverage displaying an edible printed design image thereupon, and a method for production thereof

The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a design of interest upon the beverage foam. In some embodiments, the beverage is coffee and the liquid ink is a second coffee essence. The invention additionally discloses business methods comprising printing an advertisement upon a foamed portion of a beverage, or selling a beverage displaying a printed image upon a foamed portion of the beverage.

Полученный из карамели краситель с повышенной яркостью

FIELD: food industry. SUBSTANCE: invention relates to use of a composition prepared from a caramel coloring agent for coloring an edible product. Composition contains solid particles of caramel coloring agent of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of said classes. At least 98 wt % solid particles of the caramel coloring agent in the composition obtained from the caramel coloring agent are solid particles with MM below 12,500 Da, wherein the solid particles are obtained from a caramel coloring agent of class I (E150a), class II (E150b), class III (E150c), class IV (E150d) or a mixture of said classes. EFFECT: disclosed is produced from caramel dye with high brightness. 13 cl, 14 dwg, 9 tbl, 8 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 736 385 C2 (51) МПК A23G 3/42 (2006.01) A23L 5/42 (2016.01) A23L 2/52 (2006.01) C09B 61/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 3/42 (2020.02); A23L 5/42 (2020.02); A23L 2/52 (2020.02); C09B 61/00 (2020.02) (21)(22) Заявка: 2018119272, 10.11.2016 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): КХР. ХАНСЕН НЭЙЧУРАЛ КОЛОРС А/С (DK) 16.11.2020 10.11.2015 EP 15193817.2; 27.09.2016 EP 16190713.4 (43) Дата публикации заявки: 13.12.2019 Бюл. № 35 (56) Список документов, цитированных в отчете о поиске: CN 101864190 A, 20.10.2010. RU 2012146077 A, 10.05.2014. US 5114492 A, 19.05.1992. US 3249444 A, 03.05.1966. (45) Опубликовано: 16.11.2020 Бюл. № 32 (86) Заявка PCT: C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 13.06.2018 EP 2016/077219 (10.11.2016) (87) Публикация заявки PCT: 2 7 3 6 3 8 5 WO 2017/081129 (18.05.2017) R U 2 7 3 6 3 8 5 Приоритет(ы): (30) Конвенционный приоритет: R U 10.11.2016 (72) Автор(ы): ШАНФОРАН Селин (FR), МАНЕ Карин (FR), ЖУЕНН Эрик (FR) Адрес для переписки: 191036, Санкт-Петербург, а/я 24 "НЕВИНПАТ" (54) Полученный из карамели ...

SPRAY-CASH BRÄUNUNGZUSAMMENSETZUNG

Browning composition

Caramel derived color with increased brightness

Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes for coloring an edible product.

Caramel derived color with increased brightness

Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes for coloring an edible product.

COLORANT COMPOSITION COMPRISING TRICALCIUM PHOSPHATE AS WHITE COLORING AGENT

EDIBLE INK FORMULATIONS, ARTICLES OF MANUFACTURE, AND RELATED METHODS OF FORMING IMAGES BY DROPLET DEPOSITION

Embodiments of the invention relate to edible ink formulations comprising a fluorophore (e.g. riboflavin phosphate), articles of manufacture (e.g. an ink-jet cartridge containing any edible ink formulation(s) disclosed herein), methods for printing on a edible substrates (e.g. food or beverage) using any edible ink formulation(s) disclosed herein. Methods for manufacturing the edible ink formulation are also provided.

Aerated sweet edible product and a method of manufacturing the same

The subject matter discloses a sweet aerated edible product comprising a fiber composition comprising at least 40 percent by weight of fibers made of a Polysaccharide molecule, said aerated sweet edible product is manufactured using a process comprising heating the fiber composition to a melting state, rotating the melted fiber composition at high speed, generating strands from the melted fiber composition and outputting the strands. The subject matter also discloses a sweet aerated edible product comprising a fiber composition comprising non-sweet fibers with a sweetening agent.

LYCOPENE COMPOSITION HAVING IMPROVED COLORANT PROPERTIES

НЕ СОДЕРЖАЩИЕ ТИТАНА ПРИДАЮЩИЕ НЕПРОЗРАЧНОСТЬ КОМПОЗИЦИИ

Изобретение относится к композициям, содержащим красочный лак с низким содержанием красителя в качестве придающего непрозрачность вещества. Предложена придающая непрозрачность композиция для пищевого продукта, содержащая красочный пигмент, причем красочный пигмент содержит а) от 0,0001 вес.% до 5 вес.% одного или более красителей, включающих красочный лак FD&C; и b) от 99,9999 вес.% до 95 вес.% гидроксида алюминия, при этом композиция не содержит диоксида титана. Предложена придающая непрозрачность композиция для пищевого продукта, содержащая красочный пигмент, выбранный из группы, включающей красочный лак FD&C синий №1, красочный лак FD&C желтый №5 и их комбинации, при этом красочный пигмент присутствует в количестве от 0,0001 вес.% до 2 вес.% от веса придающей непрозрачность композиции, при этом композиция содержит от 98,0 вес.% до 99,9999 вес.% гидроксида алюминия, при этом композиция не содержит диоксида титана. Предложена композиция покрытия для пищевого продукта, содержащая один или ...

Verfahren zur Herstellung von Trockenpulvern aus der waessrigen Loesung eines gelierbaren, filmbildenden Kolloids

Preparation method of preserved pineberry

Provision of coupling for telephone installations

PROCESS OF COLOURING BY PLATING AND PRODUCT OBTAINED

CALCIUM CARBONATE AND ZINC OXIDE-LOADED MICROCAPSULES AND USES THEREOF

This disclosure provides CaCO3and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.

КОМПОЗИЦИИ β-КАРОТИНА С КОНТРОЛИРУЕМЫМ ЦВЕТОВЫМ ТОНОМ

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

ОКРАШЕННЫЕ ГИДРОГЕЛЕВЫЕ МАТЕРИАЛЫ И СПОСОБ ИХ ПОЛУЧЕНИЯ

Группа изобретений относится к способу получения окрашенных материалов на основе гидрогеля, окрашенному материалу и содержащему материал пищевому продукту. Способ включает нанесение водной композиции красителя, содержащей воду и красящий материал, содержащий термически нестабильный краситель, на внешнюю поверхность множества материалов на основе гидрогеля. Материалы содержат гидрогелевую матрицу на основе гелеобразующего агента, выбранного из группы, состоящей из желатина, пектина, альгината, казеина, геллановой камеди, каррагинана, агара, пуллулановой камеди, или их комбинации, и наполнитель, и одно или более активных ингредиентов, включающих вкусовые и/или ароматические ингредиенты. Смешивают водную композицию красителя и множество материалов на основе гидрогеля, при этом по существу вся водная композиция красителя адсорбируется в гидрогелевой матрице. Сушат окрашенные материалы на основе гидрогеля при температуре, достаточной для удаления по меньшей мере части воды, адсорбированной в ...

ОКРАШИВАНИЕ СТОЛОВЫХ ОЛИВОК В ЗЕЛЕНЫЙ ЦВЕТ СОЕДИНЕНИЯМИ ХЛОРОФИЛЛА

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

GLYCOSYL QUERCETIN,AND ITS PREPARATION AND USES

Coloring agents which are soluble in aqueous media and method for the production thereof

Colored food

The problem of the present invention is to provide a colored food in which the original good flavor of the food is preserved and pigment discoloration of the food is suppressed. Provided is a colored food that includes rosmarinic acid and in which the carnosic acid, carnosol, and luteolin-3'-glucuronide content is reduced.

COLORFUL-JELLY 4D PRINTING METHOD UTILIZING SPONTANEOUS COLOR CHANGE OF BLUEBERRY ANTHOCYANINS

A colorful-jelly 4D printing method utilizing spontaneous color change of blueberry anthocyanins, the method comprising: thoroughly mixing two sets of ingredients, respectively; performing preparation, homogenization, gelatination, cooling, material filling, and degassing with respect to the two sets of ingredients, respectively; and using a dual-extruder printer to print out a multi-material color bearing layer and a multi-material color control layer alternately according to a pre-established 3D printing model.

SIMULATED BACON PRODUCT AND PROCESS THEREFORE

PIGMENT TRANSFER SHEET FOR FOODS

An object of the present invention is to efficiently dispose a good coloring layer without any pigment bleeding/irregularity on the surface of the food product during cooking a meat product. The present invention provides a pigment transfer sheet for foods comprising a heat-resistant and water-resistant substrate and a transferrable transfer coloring layer disposed on the substrate, wherein the transfer coloring layer contains a water-soluble pigment and at least one binder.

METHOD OF MAKING DRY EDIBLE NON-TOXIC COLOUR LAKES

FOOD-PRODUCT BROWNING AGENT

The purpose of the present invention is to provide a food product additive with which it is possible to further enhance browning characteristics. Provided is a food-product browning agent containing (A) a pigment compound selected from the group consisting of betalains, anthocyans, curcuminoids, polyhydroxychalcones, and polyhydroxyanthraquinones, (B) multicopper oxidase, and (C) a polysaccharide, said food-product browning agent reproducing a color prior to heating of a food product by being added to the food product, and browning the food product by more effectively fading during heating. Therefore, it is possible to more realistically reproduce a color change that occurs during heating.

-Glycosyl quercetin,and its preparation and uses

COLOUR PLATED POWDEROUS COMESTIBLE

DYEING AGENT, DYEING SOLUTION AND METHOD FOR DYEING CHERRY

A dyeing agent for dyeing cherries comprises (a-1) a lac dye; (b) alum; (c) L-ascorbic acid and/or a salt thereof; and (d) at least one member selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and/or a salt thereof in an amount of 0.8 ~ 6.0 parts by weight of component (b), 1.0 ~ 10.0 parts by weight of component (c) and 3 ~ 23.3 parts by weight of component (d) relative to 1 part by weight of component (a-1), or (a-2) a cochineal dye and a lac dye; (b), (c) and (d) in an amount of 0.8 ~ 3.6 parts by weight of component (b), 1.0 ~ 6.0 parts by weight of component (c) and 3~ 14 parts by weight-of component (d) relative to 1 part by weight of component (a-2). A method for dyeing cherries comprises the steps of charging cherries to be dyed in a container together with a dyeing solution containing the dyeing agent, degassing the contents of the container, then sealing the container and heating the sealed container. Thereby, it is possible to uniformly ...

COLORING AGENTS WHICH ARE SOLUBLE IN AQUEOUS MEDIA AND METHOD FOR THE PRODUCTION THEREOF

... ²²²L'invention concerne la fabrication de colorants solubles dans l'eau et les ²véhicules aqueux. Elle a pour objet des colorants solubles, dont notamment de ²nature organique, destinés notamment à l'industrie alimentaire, caractérisés ²en ce qu'ils sont présentés sous forme solide en mélange avec un agent ²effervescent dans un liant essentiellement constitué de polyéthylène-glycol ²dans lequel ils sont préalablement dilués à une température supérieure à la ²température de fusion dudit liant. Le procédé de fabrication de ces colorants ²implique de préférence un mélange à sec des deux constituants introduits sous ²forme pulvérulente avant un chauffage du mélange provoquant la fusion du liant.² ...

COLOR PLATING PROCESS AND PRODUCT

WATER-SOLUBLE COLORANT FOR FOOD PRODUCTS

WATER-SOLUBLE COLORANT FOR FOOD PRODUCTS A water-insoluble dye, such as indigo, is combined in its soluble leuco form, in aqueous solution, with a water-soluble food grade substrate such as starch. After oxidizing to convert the dye to its water-insoluble, colored, form, the aqueous solution is dried to provide a dry, water-soluble food colorant comprising the substrate dyed with the water-insoluble dye. The product is conveniently provided in particulate form such as by spray drying, and finds particular use in dry beverage mixes where a water-soluble colorant is desired.

CARAMEL DERIVED COLOR WITH INCREASED BRIGHTNESS

Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes for coloring an edible product.

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.

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

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

Safflower oil emulsion as dietary supplement and preparation thereof

A safflower oil emulsion and method of preparation includes a safflower oil that is natural, non-genetically modified organism (GMO), expeller pressed, solvent free, linoleic fatty acid rich oil wherein the linoleic fatty acid content is in a range from approximately 70% to approximately 80% of the total safflower oil that is mixed with a purified water and a mixture of at least one of an emulsifier, a flavoring, a natural sweetener, a natural coloring agent, and a gum. The mixture is blended to provide a stable emulsion that has the rich taste of a nutritious fruit smoothie is useful as a dietary supplement, and increases metabolism to support a healthy weight management program.

CARAMEL DERIVED COLOR WITH INCREASED BRIGHTNESS

TITANIUM DIOXIDE REPLACEMENT IN HARD PANNED CONFECTIONERY USING STARCH DERIVATIVES

The invention relates to the field of confectioneries, more in particular to hard panned coatings and confectionery products coated with the same. Provided is a hard panned confectionary coating composition comprising (i) a bulk sweetener; (ii) 0.5-7 wt% of an enzymatically modified starch derivative having a dextrose equivalent (DE) of equal to or less than 6, and wherein the starch derivative is produced by enzymatic treatment using alfa-amylase (EC 3.2.1.1) and/or alpha-glucan branching enzyme (EC 2.4.1.18); (iii) water; and (iv) optionally gum Arabic.

COLOUR PLATING PROCESS FOR BEVERAGE MIXES

The manufacture of dry powders

... 969,824. Gelatinous vitamin &c. powders. F. HOFFMANN-LA ROCHE & CO. A.G. Sept. 26, 1962 [Sept. 27, 1961], No. 36524/62. Heading A2B. The production of powders involves passing an aqueous colloid solution capable of gelling, at gelling temperature or above, as threads into a liquid in which the colloid is insoluble, cutting up these threads, dispersing the so formed globules in the liquid, gelling them by cooling, and then separating them from the liquid. The colloids are gelatine, pectin, agar, gum tragacanth and sodium alinate. The colloid may carry food colourings and flavourings, feed supplements, vitamins, e.g. vitamins A, D, E and K, carotenoid substances, vitamins B1 and C, and pantothenyl alcohol, plasticizers such as glucose, fructose, sucrose, invert sugar, sorbitol, mannitol and glycerol, antioxidants such as tocopherols, butylated hydroxyanisole, butylated hydroxytoluene, gallic acid esters and 2,2,4-trimethyl-6-ethoxy-1,2-dihydroquinoline, emulsifiers such as lecithin and polyoxyethylene ...

COLOUR PLATED POWDEROUS COMESTIBLE

Process for the preparation of fruits and vegetables containing carotenoids

COLOR PLATING PROCESS AND PRODUCT

Low density, high surface area materials are color plated by dry blending the materials and a water-soluble coloring material, adding a limited amount of water and further blending the materials to produce a beverage mix ingredient which is thereafter blended with other dry beverage mix ingredients to uniformly color the beverage mix.

FOOD COMPOSITION COMPRISING FERROUS PICOLINATE

The present invention relates to a non-beverage food composition. In particular the invention relates to a non-beverage food composition comprising fruit and/or vegetables, ferrous picolinate and phenolic chromophore compounds. Further aspects of the invention are the use of ferrous picolinate to fortify anon-beverage food product without colour change and a process for fortifying a non-beverage food product with iron.

Provision of coupling for telephone installations

COMPOUNDS, COMPOSITIONS, AND METHODS FOR COLORING EDIBLE MATERIALS

The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange, or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange, or yellow.

PROTEIN COMPOSITION OBTAINED FROMALLIUM

IN WASSER DISPERGIERBARE ZUSAMMENSETZUNGEN, DIE EIN NATUERLICHES HYDROPHOBES PIGMENT ENTHALTEN, VERFAHREN ZU IHRER HERSTELLUNG UND IHRE VERWENDUNG

Zusammensetzung zum Färben von Lebensmitteln

Die vorliegende Erfindung betrifft eine Zusammensetzung zum Färben von Lebensmitteln, umfassend Phosphatpartikel und Calciumcarbonatpartikel, wobei das Phosphat ein als Lebensmittelzusatzstoff zugelassenes Phosphat und bevorzugt Tricalciumphosphat ist. In einer bevorzugten Zusammensetzung beträgt das Massenverhältnis von Phosphat zu Calciumcarbonat 99,5 zu 0,5 bis 75 zu 25. Bevorzugt weisen 90 % der Teilchen der enthaltenen Mischung eine Teilchengröße von 50 µm oder weniger auf. Ein weiterer Gegenstand der vorliegenden Erfindung ist ein Lebensmittel, Tiernahrung, ein Kosmetikum oder ein Arzneimittel, das die erfindungsgemäße Zusammensetzung umfasst. Als Lebensmittel kommen unter anderen Karamellen, Geleebonbons, Salatdressings, Soßen, Getränke oder Überzüge für Süßwaren, Backwaren und Eiscreme in Frage.

Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use

DYEING AGENT, DYEING SOLUTION AND METHOD FOR DYEING CHERRY

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

Acrylamide mitigation and color management in a formed potato aggregate

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

Green coloring of table olives with chlorophyll compounds

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

Composition Comprising SOD, Lutein and Zeaxanthin

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

COMPOSITIONS AND METHODS FOR INHIBITING PRECIPITATION OF DYES IN A BEVERAGE

A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days. 1. A beverage product comprising a solution of:(a) a first azo-component and a second azo-component;(b) an electrolyte; and 'wherein the first azo-component and the second azo-component remain in solution for at least seven days.', '(c) a solvent,'}2. The beverage product of claim 1 , wherein the weight ratio of the first azo-component to the second azo-component is about 1:999 to about 999:1.3. The beverage product of claim 1 , wherein the weight ratio of the first azo-component to the second azo-component is about 1:99 to about 99:1.4. The beverage product of claim 1 , wherein the weight ratio of the first azo-component to the second azo-component is about 1:9 to about 9:1.5. The beverage product of claim 1 , wherein at least one of the first azo-component and the second azo-component comprises an azo-dye.6. The beverage product of claim 1 , wherein the first azo-component and the second-azo component remain in solution for at least thirty days.7. The beverage product of claim 1 , wherein the first azo-component and the second-azo component remain in solution for at least one year.8. The beverage product of claim 1 , wherein the first azo-component and the second azo-component remain in solution for at least seven days under refrigeration.9. The beverage product of claim 1 , wherein the first azo-component and the second azo-component remain in solution for at least 1 month under refrigeration.10. The beverage product of claim 1 , wherein the first azo-component and the second azo-component remain in solution for at least 3 months under refrigeration.11. The beverage product of claim 1 , wherein the first azo-component and the second azo-component remain in solution for at least 6 months under refrigeration.12. The ...

Pigment Formulation

A stable aqueous suspension comprising a crystalline carotenoid; a stabilizer selected from the group consisting of propylene glycol alginate and gum acacia; a dispersant which comprises at least one sucrose ester of a fatty acid; and water. These suspensions exhibit desirable stability and are particularly useful for the production of red colors which are not animal sourced. In addition, consumable products comprising such suspension; and a solid composition formed by drying such suspension are disclosed. 1. An aqueous suspension comprising:(a) a crystalline carotenoid;(b) a stabilizer selected from the group consisting of propylene glycol alginate and gum acacia;(c) a dispersant which comprises at least one sucrose ester of a fatty acid; and(d) water.2. The suspension of wherein such composition comprises between 1 and 5 weight percent of crystalline carotenoid; between 1 and 30 weight percent of propylene glycol alginate and/or of gum acacia; between 0.5 and 5 percent by weight of sucrose esters of fatty acids; and between 65 and 98 weight percent of water; based upon the total weight of the suspension.3. The suspension of wherein such composition comprises between 1 and 3 weight percent of crystalline carotenoid; between 20 and 30 weight percent of propylene glycol alginate and/or of gum acacia; and between 1 and 3 weight percent of sucrose ester of fatty acid; based upon the total weight of the suspension.4. The suspension of wherein the carotenoid is selected from at least one member of the group consisting of β-carotene claim 1 , lycopene claim 1 , lutein claim 1 , spheroidene claim 1 , spirilloxanthin claim 1 , bixin claim 1 , violaxanthin claim 1 , canthaxanthin claim 1 , astaxanthin claim 1 , cryptoxanthin claim 1 , zeaxanthin claim 1 , and β-apo-8′-carotinal.5. The suspension of wherein the carotenoid comprises at least one member of the group consisting of lycopene and beta-carotene.6. The suspension of wherein the stabilizer is propylene glycol alginate ...

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

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

Method of isolating blue anthocyanin fractions

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

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

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

NEW COLOR FOR BEVERAGES

The present invention is directed to a beverage comprising a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution. The present invention is also directed to such a milled rhodoxanthin form, its manufacture and its use for coloring beverages. 1. A beverage comprising a milled rhodoxanthin form with an average particle size D(v ,0.5) of the milled rhodoxanthin in the form which is within a range of from 400 to 600 nm , wherein the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000 , MIE volume distribution.2. The beverage according to claim 1 , wherein the beverage has a color value b* which is within a range of from −7.5 to 0 at the CIELAB color scale.3. The beverage according to claim 1 , wherein the beverage has a color shade h which is within a range of from 350 to 360 at the CIELAB color scale.4. The beverage according to claim 1 , wherein the milled rhodoxanthin is present in an amount within a range of from 1 ppm to 20 ppm claim 1 , based on the total weight of the beverage.5. The beverage according to claim 1 , wherein the beverage is selected from the group consisting of soft drinks claim 1 , flavored waters claim 1 , fortified waters claim 1 , sports drinks claim 1 , mineral drinks claim 1 , carbonated beverages claim 1 , fruit juices claim 1 , fruit-juice containing soft drinks claim 1 , alcoholic beverages claim 1 , sugar-containing beverages and diet beverages.6. The beverage according to claim 1 , wherein the milled rhodoxanthin is added to the beverage as a dispersion wherein the milled rhodoxanthin is encapsulated in a matrix of modified food starch.7. A form comprising milled rhodoxanthin claim 1 , wherein the milled rhodoxanthin in the form has an average particle ...

CLEAR LIQUID CAROTENOID FORMULATIONS AND CLEAR BEVERAGES CONTAINING THEM

The present invention is directed to a clear liquid formulation comprising: a) at least one carotenoid, and b) at least one modified food starch, and c) at least one saccharide, and d) water, especially to a clear liquid formulation comprising a) 0.1 to 10 weight-% (preferably 0.5 to 5.0 weight-%, more preferably 0.5 to 3.0 weight-%, most preferably 1.0 to 3.0 weight-%) of at least one carotenoid, and b) 20 to 60 weight-% (preferably 30 to 50 weight-%) of at least one modified food starch, and c) 0.5 to 60 weight-% (preferably 0.5 to 30 weight-%, more preferably 0.5 to 20 weight-%, most preferably 1.0 to 10 weight-%) of at least one saccharide, and d) 35 to 75 weight-% (preferably 45 to 65 weight-%) of water, all amounts based on the total weight of the liquid formulation, whereby all amounts add up to 100 weight-%. The present invention is further directed to a process for the manufacture of such liquid formulations, as well as to beverages containing them. These beverages are also clear and color stable. 1. A clear liquid formulation comprising:a) at least one carotenoid, andb) at least one modified food starch, andc) at least one saccharide, andd) water.2. The clear liquid formulation according to claim 1 , wherein the carotenoida) is embedded in a matrix of the modified food starch b) and the saccharide c).3. The clear liquid formulation according to claim 1 , wherein the saccharide c) is present in an amount in the range of 0.5 to 60 weight-% claim 1 , preferably in an amount in the range of 0.5 to 30 weight-% claim 1 , more preferably in an amount in the range of 0.5 to 20 weight-% claim 1 , even more preferably in an amount in the range of 0.5 to 10 weight-% claim 1 , based on the total weight of the clear liquid formulation.4. The clear liquid formulation according to claim 1 , wherein the carotenoid a) is selected from the group consisting of α-carotene claim 1 , β-carotene claim 1 , 8′-apo-β-caroten-8′-al claim 1 , 8′-apo-β-carotenoic acid esters claim 1 , ...

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

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

SAPONIN-CONTAINING, BEER-TASTE BEVERAGES

The foam of colorant-containing, beer-taste beverages is whitened, specifically by incorporating saponins in the beverages. 1. A beer-taste beverage comprising a saponin and a colorant.2. The beer-taste beverage as recited in claim 1 , wherein the colorant is a caramel color.3. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 1 mg/L but not greater than 50 mg/L.4. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 1 mg/L but not greater than 20 mg/L.5. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 2 mg/L but not greater than 20 mg/L.6. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 1 mg/L but not greater than 8 mg/L.7. The beer-taste beverage as recited in claim 1 , wherein the saponin content is at least 2 mg/L but not greater than 7 mg/L.8. The beer-taste beverage as recited in claim 1 , wherein the colorant content is at least 10 mg/L but not greater than 20 claim 1 ,000 mg/L.9. The beer-taste beverage as recited in claim 1 , wherein the colorant content is at least 100 mg/L but not greater than 2 claim 1 ,000 mg/L.10. The beer-taste beverage as recited in claim 1 , wherein the colorant content is at least 100 mg/L but not greater than 1 claim 1 ,000 mg/L.11. The beer-taste beverage as recited in claim 1 , which contains the colorant in an amount that increases the chromaticity (EBC) of the beverage by at least 1 but not greater than 400.12. The beer-taste beverage as recited in claim 1 , which contains the colorant in an amount that increases the chromaticity (EBC) of the beverage by at least 2 but not greater than 37.13. The beer-taste beverage as recited in claim 1 , wherein the saponin is quillaja saponin.14. The beer-taste beverage as recited in claim 1 , wherein the calorie content is at least 1 kcal/100 mL but not greater than 8 kcal/100 mL.15. The beer-taste beverage as recited in claim 1 , wherein ...

ALGAE OR PLANT BASED EDIBLE COMPOSITIONS

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

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

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

SHELF-STABLE, PRESERVATIVE-FREE LIQUID BEVERAGE ENHANCER PRODUCTS

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

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

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

Compounds, Compositions and Methods for Coloring Edible Materials

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

COLORED HYDROGEL MATERIALS AND METHOD MAKING SAME

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

AERATED SWEET EDIBLE PRODUCT AND A METHOD OF MANUFACTURING THE SAME

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

PROCESS-STABLE OPACIFYING COMPOSITIONS FOR FOOD PRODUCTS AND METHODS

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

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

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

Bottled drink containing indigestible dextrin and method for producing the same

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

NATURAL CRYSTALLINE COLORANT AND PROCESS FOR PRODUCTION

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

BEADLETS COMPRISING CAROTENOIDS

The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85° C., as well as to the production of such beadlets and to the use of such beadlets in compositions. 1. Beadlets comprising(i) 1 wt-%-50 wt-%, based on the total weight of the beadlets, of at least one carotenoid, and(ii) 50-99 wt-%, based on the total weight of the beadlets, of a matrix material comprising at least one wax and/or hydrated fat, characterized in that the matrix material has a drop point of from 30 to 85° C.2. Beadlets according to claim 1 , comprising 10-50 wt-% claim 1 , based on the total weight of the beadlets claim 1 , of at least one carotenoid.3. Beadlets according to claim 1 , comprising 15-45 wt-% claim 1 , based on the total weight of the beadlets claim 1 , of at least one carotenoid.4. Beadlets according to claim 1 , comprising 20-40 wt-% claim 1 , based on the total weight of the beadlets claim 1 , of at least one carotenoid.5. Beadlets according to claim 1 , wherein the drop point of the matrix material is 40 to 70° C.6. Beadlets according to claim 1 , wherein the beadlets have average particle sizes of 50 μm to 1000 μm in diameter.7. Bead lets according to claim 1 , wherein the carotenoid is chosen from the group consisting of α- or β-carotene claim 1 , 8′-apo-β-carotenal claim 1 , 8′-apo-β-carotenoic acid esters (such as the ethyl ester) claim 1 , canthaxanthin claim 1 , astaxanthin claim 1 , lycopene claim 1 , lutein claim 1 , zeaxanthin and crocetin.8. Beadlets according to claim 1 , wherein the carotenoid is β-carotene.9. Beadlets according to claim 1 , wherein the wax and/or hydrated fat is chosen from the group consisting of glycerinmonostearate claim 1 , carnauba wax claim 1 , candelilla wax claim 1 , palmitic acid claim 1 , stearic acid and hydrated rapeseed oil.10. Beadlets according to claim 1 , wherein the beadlets comprise at least one further auxiliary ...

HUE-CONTROLLED ß-CAROTENE FORMULATIONS

The present invention is directed to a water-dispersible colorant formulation comprising a mixture of (a) a solid-in-liquid dispersion of one or more carotenoids with (b) a liquid-in-liquid dispersion of one or more carotenoids, wherein the average particle size in said solid-in-liquid dispersion is less than about 600 nm, wherein the average droplet size of the liquid-in-liquid dispersion is less than about 200 nm, and wherein the carotenoids are selected from the group consisting of β-carotene and lutein. 1. A water-dispersible colorant formulation comprising a mixture of (a) a solid-in-liquid dispersion of one or more carotenoids with (b) a liquid-in-liquid dispersion of one or more carotenoids , wherein the average particle size in said solid-in-liquid dispersion is less than about 600 nm , wherein the average droplet size of the liquid-in-liquid dispersion is less than about 200 nm , and wherein the carotenoids are selected from the group consisting of β-carotene and lutein.2. The water dispersible colorant formulation according to claim 1 , wherein the carotenoids in the solid-in-liquid dispersion are unencapsulated.3. The water-dispersible colorant formulation according to claim 1 , wherein the solid in liquid dispersion comprises carotenoid crystals in an aqueous medium claim 1 , and wherein said aqueous medium may optionally further comprise one or more surfactants.4. The water-dispersible colorant formulation according to claim 1 , wherein the liquid in liquid dispersion comprises a carotenoid mixed in an oil claim 1 , dispersed in an aqueous solution comprising one or more of a sugar ester claim 1 , a saponin claim 1 , a fatty polyglycerol ester claim 1 , a hydrocolloid and a polyol.5. The water-dispersible colorant formulation according to claim 1 , wherein the carotenoid is β-carotene.6. The water-dispersible colorant formulation according to claim 1 , wherein the carotenoid is lutein.7. The water-dispersible colorant formulation according to claim 1 , ...

SURFACE-REACTED CALCIUM CARBONATE IN FOOD

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

COLOURING COMPOSITION COMPRISING STARCH DERIVATIVES AS A HYDROCOLLOID

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

Decorated pasta product and method of making the same

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

RED COLORANT FOR BEVERAGES, FOOD AND PHARMACEUTICAL COMPOSITIONS

The present invention is directed to rhodoxanthin formulations, whereby the rhodoxanthin is embedded in a matrix of a protective hydrocolloid, the protective hydrocolloid being preferably a modified food starch. The present invention is further directed to the manufacture of such formulations as well as to their use for colouring beverages, food or pharmaceutical compositions, whereby the rhodoxanthin formulations impart an intense red colour to those coloured beverages, food or pharmaceutical compositions. The beverages, food or pharmaceutical compositions which comprise the rhodoxanthin formulations are further aspects of this invention. 1. Use of a rhodoxanthin formulation as an agent for colouring beverages , food products or pharmaceutical compositions , whereby the rhodoxanthin is embedded in a matrix of a protective hydrocolloid in the rhodoxanthin formulation.2. The use according to claim 1 , wherein the food products are dairy products claim 1 , milk substitute products claim 1 , sweet products claim 1 , fat-based products and low calorific food products claim 1 , cereals and cereal products and snacks which contain one or more of the above-mentioned food products claim 1 , and the pharmaceutical compositions are tablets or capsules.3. The use according to claim 1 , wherein the concentration of the rhodoxanthin used as the colouring agent in the food product or beverage is from 0.1 to 500 ppm claim 1 , preferably from 1 to 50 ppm claim 1 , based on the total weight of the food product.4. A formulation for colouring beverages claim 1 , food products or pharmaceutical compositions red claim 1 , whereby the formulation contains rhodoxanthin embedded in a matrix of a protective hydrocolloid.5. The formulation according to claim 4 , which is a stable water-soluble or water-dispersible powder containing the rhodoxanthin claim 4 , an aqueous colloidal solution or oil-in-water dispersion of the aforementioned powder claim 4 , or an oil-in-water dispersion of the ...

SHELF-STABLE LIQUID BEVERAGE ENHANCER PRODUCTS

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

CARAMEL DERIVED COLOR WITH INCREASED BRIGHTNESS

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

METHOD FOR REMOVING GENIPOSIDE OR GENIPIN OR BOTH

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

INFUSED SALT AND MANUFACTURING METHODS

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

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

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

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

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

YOLKLESS HARD BOILDED EGG PRODUCT

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

Method for removing geniposide or genipin or both

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

Processo

Novel process

Method for selecting fractions of blue anthocyanines

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

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

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

Method of "sosenka" kvass drink production

Изобретение относится к технологии производства безалкогольных напитков. Подготавливают рецептурные компоненты. Производят обработку кипятком в течение 1-2 минут хвои сосны, заливают ее кипятком, добавляют ржаной хлеб, сахар, лимонную кислоту и настой мяты. Настаивают в течение около 12 часов и осуществляют разделение фаз. Подготовленный цикорий нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев цикория до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 30% от массы ржаного хлеба. Обеспечивается стабилизация цветности целевого продукта. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 609 236 C1 (51) МПК A23L 23/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015156204, 28.12.2015 28.12.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Дата регистрации: 31.01.2017 Приоритет(ы): (22) Дата подачи заявки: 28.12.2015 (45) Опубликовано: 31.01.2017 Бюл. № 4 Адрес для переписки: 115583, Москва, ул. Генерала Белова, 55, кв. 247, Квасенкову О.И. КВАС. МОСКВА, АГРОПРОМИЗДАТ, 1991, с. 36, ISBN 5-10-002434-8. SU 706053 A1, 30.12.1979. RU 2478698 C1, 10.04.2013. RU 2056767 C1, 27.03.1996. RU 2000325 C, 07.09.1993. LV 13885 B, 20.05.2009. 2 6 0 9 2 3 6 (56) Список документов, цитированных в отчете о поиске: КОЩЕЕВ А.А. РУССКИЙ R U (24) Дата начала отсчета срока действия патента: (72) Автор(ы): Квасенков Олег Иванович (RU) ...

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

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

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

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

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

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

Canned orange and preparation method thereof

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

CARAMEL ADSORPTION CLEANING

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

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

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

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

Coloring with nacreous pigments in the food and pharmaceutical fields

LIQUID CHLAMENTS AND METHODS FOR PREPARING THEM

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

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

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

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

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

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

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

Method for producing pharmaceuticals or food supplements comprising pigmented polymer coatings

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

Method of producing pharmaceuticals or food supplements comprising pigmented polymer coatings

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

Method for producing pharmaceuticals or food supplements comprising pigmented polymer coatings

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

Process for the preparation of oil-in-water dispersions of beta-carotene and other carotenoids resistant to oxidation, prepared from water-dispersible beads with high levels of carotenoid

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

本发明涉及基于小板形基底的多层颜料用于食品和药物制品着色的用途。

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

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

Coloration with pearly luster pigments in food and pharmaceutical sectors

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

A manufacturing process of a pizza for topping a dough edge

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

Rice powder mixed with rubus coreanus miquel juice and method thereof

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

Basic component and gloss component for an aqueous egg dye

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

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

Fruit preserve - contg mixed fruits of agreeable colour distribution

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

COATING COMPOSITION BASED ON COLORING FOODS

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

Method and installation for manufacturing a composite food product by extrusion

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

FOOD COMPOSITIONS COMPRISING CAPSULES OBTAINED BY COACERVATION NOT IMPLEMENTING TOXIC RETICULANT

COATING COMPOSITION BASED ON COLORING FOODS

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

LIQUID, FOOD, INGERABLE INK COMPOSITION FOR INKJET PRINTING

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

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

Liquid compositions, particularly food beverages, including at least two distinct phases constituting a motif and method for preparing them

The invention relates to a liquid composition, particularly a food beverage, including at least two distinct phases constituting a motif, each of the phases comprising an aqueous gel coloured by means of carob and xanthan gum.

Aqueous calcium citrate compositions

An aqueous dispersion containing a finely divided special type of calcium citrate salt compositions and processes of making are provided to be used for opacifying and whitening aqueous food compositions.

Sticker for Prevention of Finger Sucking

The present invention relates to a sticker for correcting finger sucking, with which infants feel bitter or sour taste when sucking a finger to correct habit of sucking fingers or biting nails, and minimize tediousness and induce interest of an infant to prevent the infant from becoming bored. According to the present invention, the sticker for correcting finger sucking comprises: a transparent base film (10) covering a part or all of a nail or a finger of an infant; a pattern part (20) made of an edible material making the infant feel bitter or sour taste, and forming a predetermined pattern on the upper surface of the base film (10); an adhesive layer (15) formed by coating an edible adhesive on the bottom surface of the base film (10); a cover (30) detachably attached to the upper surface of the base film (10) to protect the pattern part (20); and a release sheet (40) detachably attached to the adhesive layer (15) to protect the adhesive layer (15).

Coloring composition for food products, particularly for confectionery articles

Chewing gum - which changes colour during chewing contg colouring and acid

Bubble- or chewing-gum contains aromatic and sweetening agents, ca. 0.1-5% (on wt. of gum base) of an acid and 0.01-5% of a mixture of colouring agents. The dyes change colour in the presence of saliva. The proportions of dyes and acid are carefully controlled.

Process for preparing moist pieces and device for the implementation of the process

The invention relates to a device for the preparation of moist pieces and comprises: - a mixer (1), for mixing the raw materials such as meat, meat by-products, cereals, water and fat; - a pump (3) which is connected to the said mixer and allows the mixture to be taken to an emulsifying device; - an emulsifying device (7) which is connected to the said pump and has means (9, 22) for injecting colouring solutions, the said means being connected to tanks (10, 21) for storing the said colorants; - a distribution valve (11) which is placed downstream of the said emulsifying device and delivers, alternately, the paste coloured with the various colorants to a mechanical extruder; - a mechanical extruder (14, 15), for each coloured paste, which receives, alternately, the paste coloured with the various colouring solutions; and - a steam oven (16) having a conveyor belt onto which the extruded pieces drop.

Coloring substance composition and a method of manufacturing same

A composition comprising coloring substance bodies that are at least partially coated with beet pectin, chicory pectin and/or Jerusalem artichoke pectin or other pectin types having a high degree of acetylation. The composition which may be water dispersible is useful for preparation of health improving products and/or coloring products for use in the coloring of edible products including food products and nutraceuticals, and for coloring of pharmaceutical products.

Method for dissolving poorly water-soluble flavonoids

Algae or plant based edible compositions

本文提供模仿海產食品之感官特性的食用組合物，以及製造及使用其之方法。

Method for producing three color korean traditional confectionary using lotus

본 발명은 과자류의 제조방법에 관한 것이며, 더 구체적으로는 연을 포함하는 한과의 제조 방법에 관한 것이다. 천연색소, 부재료 및 반죽의 일부로 연잎과 연자육을 사용하여 연의 각종 유익한 성분의 손실이 없으면서도 연 고유의 향미가 살아있어 간식, 대용식 또는 기호식품으로서 용이한 섭취가 가능하도록 한, 연을 이용한 한과제조방법을 제공한다. The present invention relates to a method for producing confectionery, and more particularly, to a method for manufacturing a confectionery containing lead. The use of lotus leaf and lotus root meat as part of natural pigments, subsidiary ingredients, and dough, produces a unique flavor of the kite without loss of various beneficial ingredients, making it easy to consume as a snack, substitute or favorite food. Provide a method. 연잎, 연자육, 연근, 삼색 한과 Lotus leaf, lotus root, lotus root, tricolor

Coating composition based on food colouring agents

本发明涉及涂料组合物，相对于其重量的100％包含：10-90重量％至少一种成膜聚合物，选自纤维素聚合物或纤维素聚合物的衍生物、乙烯醇的衍生物、乙烯基吡咯烷酮的衍生物、天然来源的聚合物、丙烯酸或甲基丙烯酸系衍生物、乙二醇或丙二醇或所述两种物质的组合的衍生物或乙烯醇和聚乙二醇(PEG)的共聚物；1-50重量％至少一种食品着色剂；和0-50重量％至少一种辅助涂覆剂，选自白色遮光剂、稀释剂、表面活性剂、增塑剂和消泡剂。

Edible inks for ink-jet printing on edible substrates

High resolution ink jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fit or wax base, are used to produce high resolution images on edibles. The methods utilize a piezoelectric printhead; and the edible products include confectionery pieces having non-planar, hydrophobic surfaces, such as wax-polished sugar shell surfaces, with a printed image thereon having a resolution greater than 100 dpi, preferably greater than 300 dpi.

Method for preparing gamma-valerolactone from levulinic acid and esters thereof

本发明公开了由乙酰丙酸及其酯类制备γ‑戊内酯的方法，属于生物质能源技术领域，在乙酰丙酸或其酯类中加入金属复合氧化物催化剂反应，制得γ‑戊内酯，金属复合氧化物催化剂为Zr x Fe 10‑x (x＝1‑9)，本发明所制备的催化剂合成步骤简单，原料廉价易得，同时含有酸性位点和碱性位点，能高效的催化乙酰丙酸或其酯类生成γ‑戊内酯，反应后的催化剂易于分离，可多次循环利用，符合绿色可持续发展的要求。

Sausage slices ink jet printed with pattern of coloured and clear areas

On at least one of the cut surfaces of a sausage slice, a colour pattern is applied. Pref. a permitted food colourant is used, with neutral taste. It is distributed over the surface, partly covering it. The cut surfaces have alternating coloured and clear areas. Also claimed is the process to make the ready-for-sale packed sausage slices in which one or more cut surfaces are printed as described, after cutting and before packing. Every slice, or every nth slice, may be printed using a fluid food colourant, dispensed by an ink jet printer.

Multi coloured tablets

The present invention is directed towards a dry mix composition that can be used to produce multi coloured tablets. The dry mix composition can be used to achieve a multi colour effect for uncoated and coated tablets. Coated tablets include any and all coatings applied over tablets like film coating, enteric coating, polymeric coats and other similar coatings. The dry mix composition comprises of commonly used excipients incorporating a fixing agent and a suitable pigment colour. A process to manufacture multi coloured tablets using the inventive dry mix composition is also described. The invention can be applied to pharmaceutical, food products, confectionery, agricultural seeds, nutritional feeds etc. Furthermore, the application describes the formulation variances by which the invented technology can easily be implemented on commercial levels.

Edible inks for ink-jet printing on edible substrates

High resolution ink-jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fat or wax base, are used to produce high resolution images on edibles. The methods utilize a piezoelectric printhead; and the edible products include confectionery pieces having non-planar, hydrophobic surfaces, such as wax-polished sugar shell surfaces, with a printed image thereon having a resolution greater than 100 dpi, preferably greater than 300 dpi.

Methods of preparation of oil-in-water dispersions of beta-carotene and other carotenoids stable against oxidation, prepared from water-dispersible beadlets having high concentrations of carotenoid

Edible caramel color composition

Oil-in-water dispersions of .beta.-carotene and other carotenoids stable against oxidation prepared from water-dispersible beadlets having high concentrations of carotenoid

Oil-in-water dispersions of .beta.-carotene and other carotenoids that are stable against oxidation, even in the presence of polyphosphates, especially sodium hexametaphosphate. These oil-in-water dispersions are typically prepared by contacting a water-dispersible beadlet comprising at least about 5 % colloidal carotenoid with the water phase to form droplets of the carotenoid that are in intimate contact with sufficient oil phase such that the carotenoid is stable against oxidation, even in the absence of an effective antioxidant such as ascorbic acid. The oil-in-water carotenoid dispersions of the present invention are especially useful in dilute juice beverages for providing vitamin A fortification and color, as well as other oil/water food and beverage products where vitamin A fortification and/or color are desired.

Method for extracting and separating active ingredients from krill, and related products

The present invention relates to a method for extracting active ingredients from krill. The present invention provides a method for selecting, fractionating, extracting, and separating special nutritious ingredients through each step of extraction using supercritical carbon dioxide and a single solvent of ethanol or a mixed solvent of ethanol and the like by a supercritical carbon dioxide extraction system. The present invention provides oil products with rich astaxanthin and omega-3 unsaturated fatty acid, high purity phospholipid products having phospholipids of 80% or higher, and other protein products by varying the extraction conditions such as solvent, pressure, temperature, solvent injection speed, and total amount of solvent, etc. The present invention also provides a method for separating the products. The present invention is advantageous as it eliminates the necessity of solvent removing processes and produces high-quality protein products with solvent rarely remaining.

Kneaded sheet for soup with wheat flakes or noodles food and method for manufacturing and cooking the same

본 발명은 수제비 또는 면류용 생지 및 그 제조방법과 조리방법에 관한 것이다. 본 발명은 곡물 분말 및 반죽수를 포함하는 재료를 반죽하여 생지를 얻는 제1단계; 상기 생지 위에 토핑물(topping materials)을 적층한 다음, 토핑물을 감싸도록 생지를 접는 제2단계; 상기 접은 생지를 밀어 펴는 제3단계; 및 상기 제3단계의 생지를 접은 다음, 밀어 펴는 공정을 1회 이상 진행하는 제4단계를 포함하여, 글루텐(gluten)의 특성이 최대화되어 쫄깃함과 식감 등이 우수한 다수 겹의 수제비 또는 면류용 생지의 제조방법 및 이에 따라 제조된 생지를 제공한다. 또한, 본 발명은 약재 추출물을 함유하는 국물을 얻는 단계; 및 상기 국물에 상기 방법에 따라 제조된 생지를 절편하여 투입하는 단계를 포함하여, 쫄깃함과 식감이 우수하면서 약재 추출물의 약리작용에 의해 건강유지와 함께 성인병, 암, 당뇨, 혈액순화 불량 등을 예방할 수 있는 수제비 또는 면류의 조리방법을 제공한다.  The present invention relates to dough for homemade or noodle, and a manufacturing method and a cooking method thereof. The present invention comprises a first step of kneading the material comprising the grain powder and the dough water; A second step of laminating toppings on the dough and then folding the dough to wrap the toppings; A third step of pushing out the folded dough; And a fourth step of folding the third step of dough, and then pushing the spreading step one or more times, thereby maximizing the properties of the gluten, which is excellent in chewyness and texture, and includes multiple layers of homemade dough or noodles. It provides a method of manufacturing and the dough prepared accordingly. In addition, the present invention comprises the steps of obtaining a broth containing a medicinal extract; And including the step of inserting the dough prepared according to the method in the broth, excellent in chewy and texture while maintaining health by pharmacological action of the medicinal extract to prevent adult diseases, cancer, diabetes, poor blood purification, etc. Provides a method of cooking homemade noodles or noodles. 수제비, 생지, 반죽, 약재, 글루텐 Homemade, Dough, Dough, Herb, Gluten