Abstract: The invention relates to a method for separating off coloring components from aqueous plant extracts in which magnesium ions (Mg2+) are added to the plant extract, at least one alkaline component is added to the plant extract, a precipitate is formed, and the precipitate formed is separated off from the plant extract.

Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Abstract: There is disclosed a method for preparing whole grain pasta products with improved (lighter) color or traditional pasta color by utilizing a reducing agent in the milling step or pasta manufacturing step from ‘dry’-milled whole durum wheat. Also provided is a whole grain pasta product with pale, amber yellow, or golden color. In addition, there is provided a method to control the texture of pasta without the use of eggs by including propylene glycol alginate (PGA), or one or more pharmaceutically acceptable salts thereof, instead.

Abstract: Salts of phenylazonaphthyl sulfonic acids useful as blue-red colorants for textile fabrics, cellulosic fibers and edible compositions are prepared by diazotizing aniline sulfonic acid and coupling the resulting diazo compound to a 1-hydroxynaphthalene mono- or disulfonic acid.

Abstract: Milk or other beverages or foods may be preserved by adding thereto a minor amount of an aqueous germicidal solution of elemental iodine, hydrazine as hydrazine hydrate, and an organic carrier, such as polyvinyl pyrrolidone, with sufficient water to dissolve the other constituents. Such beverages include fruit juices and soft drinks. The germicidal solution may also be employed advantageously for purifying water to be used for drinking or swimming pool purposes, and also for purifying sewage effluent. The polyvinyl pyrrolidone largely overcomes the odor and taste of the iodine in the solution, while the hydrazine completely overcomes the iodine color. Nevertheless, the germicidal effectiveness of the solution is maintained. Sufficient hydrazine is employed to cause the iodine to be dissolved in the water and to remove the iodine color. A modified aqueous solution containing only elemental iodine and hydrazine as hydrazine hydrate may also be employed for the same purposes.