Method for coloring fruits and vegetables

A method for permanently coloring fruits, such as cherries, and vegetables which uses carmine and other anthraquinones, and mixtures of multivalent metal ions and acid. The cherries, for example, are infused with a mixture of calcium ions, other multivalents metal ions, and carmine dye, at a pH at w...

Full description

Saved in:
Bibliographic Details
Main Authors LEM, RUSSEL A, KEEFER, DOROTHY KRAUSE, STRASSER, JURGEN H, NAFISI-MOVAGHER, KARIM, DRAVENSTADT, LOWELL V
Format Patent
LanguageEnglish
Published 30.01.1998
Edition6
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

More Information
Summary:A method for permanently coloring fruits, such as cherries, and vegetables which uses carmine and other anthraquinones, and mixtures of multivalent metal ions and acid. The cherries, for example, are infused with a mixture of calcium ions, other multivalents metal ions, and carmine dye, at a pH at which the carmine is in soluble form. The cherries are then infused with an acidification solution which results in the precipitation of an insoluble carmine-metal ion complex within the cherries. Unused dye is treated and recycled.
Bibliography:Application Number: GR19970402475T