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Food Or Edible Material: Processes, Compositions, And Products > Addition Of Dye Or Pigment, Including Optical Brightener Addition Of Dye Or Pigment, Including Optical BrightenerAddition Of Dye Or Pigment, Including Optical Brightener patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.05/17/07 - 20070110857 - Natural coloring products A red colorant is formed of 500 to 3000 ppm of crystalline lycopene mainly encapsulated by chromoplasts, and having a soluble solid concentration below 5° Bx. ... 03/15/07 - 20070059412 - Natural ingredient, color-stable, ready-to-eat colored food product, food composition and method A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour mixture is provided that is colored with natural ingredients suitable for making a cooked, ready-to-eat, color-stable, color-based ... 03/01/07 - 20070048416 - Use of effect pigments in ingested drugs Ingestible drugs contain an effect pigment. ... 10/26/06 - 20060240158 - Process for dyeing olives by use of erythrosine A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution and the olives contained therein; (iv) allowing the solution to cool down, contemporarily intermittently blowing cold air into the aqueous ... 08/10/06 - 20060177546 - Method for dyeing the albumen of cooked and peeled eggs and a dyed cooked and peeled egg A method for dyeing the albumen of cooked and peeled eggs and a dyed cooked and peeled egg are provided by applying a dye to the egg after the eggshell has been cooked and peeled. The dye penetrates only an outer portion of the egg's albumen. Thus, the remainder of ... 04/27/06 - 20060088631 - Process for the preparation of alpha- and beta-cryptoxanthin The present invention relates to a process for converting lutein and/or lutein esters to (3R)-β-cryptoxanthin and (3R,6′R)-α-cryptoxanthin, suitable for human consumption as dietary supplements, by employing safe and environmentally friendly reagents. (3R)-β-Cryptoxanthin and (3R,6′R)-α-cryptoxanthin are two rare food carotenoids that are not commercially available and the former exhibits vitamin A ... 02/16/06 - 20060034984 - Food grade ink jet inks for printing on edible substrates Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. In some ... 01/05/06 - 20060003060 - Stabilized natural blue and green colorants A natural blue colorant solution comprising red cabbage liquid, aluminum sulfate and sodium bicarbonate is disclosed. The pH of the colorant solution is in the range of 3.8 to 4.2 and can be used to provide a blue hue when incorporated into products having a pH greater than 5.5. A ... 09/01/05 - 20050191389 - Flavoring matrix compositions, methods for preparing the same, methods for using the same, and food prepared from the same Flavoring matrix compositions, comprising: (a) a flavoring or seasoning; and (b) an edible, meltable matrix, wherein said seasoning is distributed within the matrix and wherein said composition exists in the form of a sheet, are particularly effective for adding a seasoning to a food. ... 08/18/05 - 20050181101 - Anthocyanin pigments with improved heat-resistance The present invention is to provide anthocyanin pigments with improved heat-resistance and production thereof, and a method for coloring foods with said anthocyanin pigments and foods colored with said anthocyanin pigments. Heat-resistance in anthocyanin pigments is enhanced by adjusting an aqueous anthocyanin solution to a pH range of 4.0 to ... 07/21/05 - 20050158431 - Stabilization of cochineal dye in aqueous solutions The invention relates to a method for the stabilization of cochineal dye in aqueous solutions, such as beverages, and to aqueous solutions of cochineal, which are stabilized against the photo-induced fading of the cochineal dye. The invention also relates to a composition useful in the stabilization of cochineal solutions against ... ### FreshPatents.com Support |