Abstract: A method for extracting a color-enhancing pigment includes separating grapefruit into in-line pulp and juice and then separating the juice into clarified juice and retentate. The retentate or the in-line pulp is then homogenized to form a slurry, and the pigment is recovered from the slurry. The extraction method of the present invention is accomplished without the use of enzymes or harsh organic solvents, but rather is aqueous-based. The system includes an extractor and a finisher to separate citrus fruit into in-line pulp and juice. An ultrafiltration unit is used to separate the juice into clarified juice and retentate. Homogenization is accomplished with applied pressure, and pigment recovery, by washing and centrifugation.

Abstract: A general process for the extraction of carotenoids from a carotenoid source such as a biomass, which may be various biomasses including the yeast Phaffia rhodozyma, comprises treating the carotenoid source at an elevated temperature with a solvent mixture comprising water, a hydrophobic carotenoid solvent such as vegetable oil and a water soluble co-solvent such as ethanol so as to extract the carotenoid source into the hydrophobic solvent. Benefits include (a) the ease of incorporation into the diet, (b) the increased bioavailability achieved and, (c) the ease of stabilization against oxidation.

Abstract: Ready-to-use water dispersible pigment compositions containing waer-insoluble, hydrophilic pigments are provided. The compositions comprise a stable dispersion of the pigment such as a porphyrin pigment, carmine, curcumin and a carotenoid in the form of bodies of an average size which is at the most 10 &mgr;m is provided. The pigment bodies are dispersed without the use of a surface active substance in an aqueous phase comprising a hydrocolloid. The natural pigment compositions which are useful for coloring of food products and maceuticals do not migrate in the products and they are acid stable. The compositions are useful in coating compositions for tablets and dragees.

Abstract: A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent during the formation of the filling.

Abstract: Color altering food products and methods which utilize a plurality of coloring factors containing dyes and/or lakes in combination with various substrates. Coloring factors with varying degrees of responsiveness to moisture are combined to provide selectively varying color altering effects in either the product, a food substance which contains moisture that the product contacts, or in a consumer's mouth. These effect may also be controlled to occur in varying combinations as well as with varying delays in onset. Additional control of aspects of the color altering effect's activation following exposure to elevated temperatures is provided.

Abstract: The invention relates to an edible composition, preferably an edible emulsion, which comprise high amounts, e.g. at least 15 mg/kg of one or more coloured carotenoids, but is not coloured in a manner as expected when using such high amounts of carotenoids, as defined by the composition having a yellowness factor of less than 4000 g/kg, and a yellowness index in the range of 1 to 90.

Abstract: An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has structure to prevent or minimize the amount of fluid additive that contacts or pools along the periphery of the fluid food flow stream. A fluid additive delivery system is provided to deliver equal amounts of fluid additive to a plurality of fluid additive injectors using a single pump without adjustable flow control apparatus.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: Edible films incorporated carrageenan in conjunction with insoluble and inert carbohydrate components, such as high-amylose starch, have been found to exhibit superior properties as material for meat casings, including high strength and excellent adhesion to the meat. Liquid compositions for casting into such edible films are disclosed which facilitate the efficient production of sausage and other film-encased meat products using conventional forming apparatus.

Abstract: Disclosed is a method of producing a crisp surface and imparting a uniform golden-brown to mahgony-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of the precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to a temperature greater than about 400° C. for a time sufficient to selectively heats the coated surface of the precooked whole muscle meat product and develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: An improved method for the uniform coloration of cheese comprises binding or associating a food grade water-soluble annatto colorant with a renaturable casein carrier which is then dispersed within the milk source that is processed into the final cheese product. The method comprises the improved partitioning of color between curd and whey resulting in whey with less or substantially no color contamination.

Abstract: A low-staining orange food coloring composition and a process of producing such a food coloring is disclosed, as well as an orange colored beverage composition colored with such a food coloring composition and a process of producing such a beverage. The orange food coloring composition comprises a combination of a yellow dye selected from the group consisting of FD&C Yellow #5, quinoline yellow and combinations thereof and a red dye selected from the group consisting of carmoisine, Ponceau 4R, FD&C Red #40, amaranth and combinations thereof.

Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.

Abstract: This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.

Abstract: A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provide a second color. A dye or colorant of a color is added to the second portion or batch to provide a second color. Each of the first and second batches are then individually aerated to form first and second aerated streams of first and second colors of substantially identical density and rheological properties. After aeration of the first and second portions, the first and second colored streams are fed to an extrusion die manifold, where they are extruded in disproportionate amounts to form a multicolored a rope having the first and second colors of unequal proportion. A starch anti-sticking agent is applied, and the rope is cut into individual pieces. The individual pieces are then dried to a 1 to 5% moisture content.

Abstract: The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention comprises in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer comprises of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.

Abstract: A method of visually marking an agricultural commodity before or after processing is provided. The markers are colored plant protein-derived pellets that can be made in different sizes and shapes for mixing into various agricultural commodities as a visual label or “taggant” during storage and shipment. The invention greatly simplifies the tracking and identification of commodity products in storage or in transit.

Abstract: The present invention involves a glow-in-the-dark edible terrarium substrate for a terrarium animal such as a reptile, an amphibian, or an arachnid. The substrate is a glow-in-the-dark, calciferous sand including a calciferous sand with a glow-in-the-dark coating. The glow-in-the-dark, calciferous sand is healthy, ingestible, and digestible by the terrarium animal and provides lighting for observing the nocturnal behavior of the terrarium animal.

Abstract: Disclosed is a water-soluble color-stabilized food containing ascorbic acid or its salt and at least one water-soluble color selected from the group consisting of coal-tar color, anthocyanin color and carthamus yellow, said food further containing sorbic acid and/or its salt and/or a salt of sulfurous acid so that the fading of the water-soluble color can be prevented and the stability thereof can be increased.

Abstract: Multi-colored products, particularly food products, are obtained by preparing a base mixture suitable for preparing an emulsion, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion.

Abstract: A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provide a second color. A dye or colorant of a color is added to the second portion or batch to provide a second color. Each of the first and second batches are then individually aerated to form first and second aerated streams of first and second colors of substantially identical density and rheological properties. After aeration of the first and second portions, the first and second colored streams are fed to an extrusion die manifold, where they are extruded in disproportionate amounts to form a multicolored a rope having the first and second colors of unequal proportion. A starch anti-sticking agent is applied, and the rope is cut into individual pieces. The individual pieces are then dried to a 1 to 5% moisture content.

Abstract: A nutrient formulation including moisture which is designed for use in poultry and other animals, and a method of feeding it which improves subsequent livability, cumulative feed efficiency and weight gain is disclosed.

Abstract: The process is based on the stabilization of a natural colorant such as cephalopod ink and is carried out in two phases, a microbiological stabilization and a chemisal stabilization, the first being carried out between 80 and 90° C. and the chemical stabilization being carried out by mixing with chemical absorbents such as plant carbon and a cellulose hydrolisate, and incorporating a common salt, medicinal plant carbon, cellulose hydrolisate and water, while providing for a stabilization time prior to packaging. The present invention can be used to obtain extruded substitute products such as the simulation of the backs, eyes and eye spots of squids and the colour of the legs and the degraded bicolor of calamars.

Abstract: Butter oil (anhydrous milk fat) is used as appropriate carrier of carotenal solution, formed of Excelcolor, for use as a colorant in food products.

Abstract: An edible confection includes a cookie having white icing imprinted with a black edible ink outline of an image suitable for coloring. According to the invention, the cookies are distributed with one or more fruit flavored alcohol based ink markers. According to the presently preferred embodiment, the cookies are shaped to conform to the general outline of the image borne thereon. The presently preferred ink markers contain a mixture of water, glycerine, ethyl alcohol, flavoring, and food dyes. The cookies of the invention are preferably distributed in groups of thematically related images. Some thematic images contemplated by the invention include farm animals, zoo animals, reptiles, fish, holiday themes, licensed characters, etc. According to one embodiment, indicia are provided on the icing of the cookie to indicate what colors should be used to color each portion of the image.

Abstract: A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does not require the addition of other ingredients and can be applied immediately before cooking. The marinade can be a solid powder that is coated on the food or a liquid that is brushed or sprayed on the food.

Abstract: Disclosed is a multi-layered, gel-based dessert product, such as a pudding product, formed of a gel-based layer containing a first colorant and an adjacent gel-based layer containing a second, different colorant, at least one of the colorants being a negatively charged caramel colorant. The dessert product is made by introducing gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.

Abstract: A method for coloring live bait worms comprises adding to a cultivation bed containing one or more worm storage media, a non-toxic amount of a colorant to form a coloring medium, and incubating live bait worms in the coloring medium at a temperature and for a time sufficient to allow the bait worms to become colored by ingesting the coloring medium. The colorant is preferably a D&C coloring additive such as a xanthene dye, most preferably D&C Yellow No. 8, and/or D&C Yellow No. 7, and the worm storage medium is preferably peat loam. The worms become colored during an incubation period of up to about one week and retain their color for a prolonged period of time after being removed from the coloring medium.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern forming die (20). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of 4:1 to as much as 50:1 at an average convergence angle of 5 to 65° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned food product, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.

Abstract: A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing.

Abstract: The invention is a specialty beverage container with a multiple colorant reservoir built into the cap 4. The colorant reservoir has a number of colorant chambers respectively for the colorants, such as primary colors red, yellow and blue, or others. The colorant reservoir 5 has a number of colorant chambers arrayed much like the sections of an orange, opening into a central cylindrical tube 7. Central cylindrical tube 7 is open into the main chamber 3 of the beverage container (bottle 1). The consumer purchases a bottle 1 filled with a neutral drink and with a colorizer cap 4. The consumer then proceeds to unlock the colorizer cap 4, select a color, and add colorant or colorants to achieve the desired hue and intensity. The consumer may then remove the colorant valve mechanism (or the entire colorizer cap) and drinks the beverage colored to his specifications.

Abstract: A black edible flat film based on collagen with a wall thickness of up to 40 microns that comprises (a) a collagen substrate, and (b) at least one black pigment and wherein the concentration of said pigment is between 2% and 40% by weight based on dry collagen in order to meet the requirements of suppleness and non-transparency. These films are useful in the manufacture of foodstuffs having a black outer coating.

Abstract: The present invention relates to a method of making edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention consists in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer consists of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.

Abstract: A batch identifier for seeds and livestock feeds in the form of coded particles of approximately the same size as the seed or feed is disclosed. In use the coded particles are mixed with the seed or feed. The batch identifier may be paper or plastic, and coated or uncoated; and the coding may be any appropriate symbols such as letters or numbers.

Abstract: This invention provides a nutritional supplement containing docosahexaenoic acid (DHA), antioxidants and anthocyanosides. The supplement is useful for improving night vision acuity, field of vision and adaptation to light.

Abstract: A food barrier casing for enclosing foodstuffs to be boiled or cooked within the casing, in particular for cooking or simmering sausages, ham, pickled products, or soft cheese. The casing comprising an absorbent inner layer which is firmly connected to an impermeable foil, wherein the inner layer comprises fibers and is impregnated with coloring and/or flavoring agents in an amount sufficient to impart color and/or flavor to the foodstuff within the casing.

Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.

Abstract: The invention is to a carotenoid composition comprising:a) a carotenoid in an oil solvent wherein the weight of carotenoid in the carotenoid composition is up to 12%;b) a dispersion of a water dispersible matrix and a stabilizer, and optionally a non-oil solvent; andc) an emulsifier,wherein the carotenoid, non-oil solvent, water dispersible matrix, stabilizer and emulsifier all either exist naturally or are derived from natural sources without the use of chemical or synthesized compounds, nor chemically modified using processes of synthetic chemistry.

Abstract: The production and use of a stable ruby red natural colorant prepared from an anthocyanin derived from purple hulled sunflower is described. The production of the ruby red natural colorant comprises the extraction of anthocyanin with an organically acidified aqueous solution and separating the extract from residual material. The extract can be concentrated to produce a ruby red concentrate. The natural colorant produced is stable over a wide pH range and upon exposure to light and elevated temperatures. The natural colorant is useful as a coloring agent for food products, cosmetics, pharmaceuticals and other materials.

Abstract: A food composition having the ability to change color when heated to a temperature above 160.degree., comprising (1) an edible substrate and (2) a color system of colored edible particles coated by a composition consisting essentially of (a) a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof and (b) titanium dioxide. In a preferred form, the coating also contains carbomethoxy cellulose.

Abstract: The present invention relates to a process of preparing frozen potato products. More particularly, the present invention relates to a process for imparting an improved golden-brown color to frozen french fried potato products by passing potato pieces through a solution containing 0.8% to 0.4% by weight of caramel, 0.02% to 0.08% by weight of oleoresin of turmeric, 0.3% to 1.4% by weight of dextrose or any other suitable reducing sugar, and 0.5% to 2.2% by weight of sodium acid pyrophosphate or any suitable effective food grade sequestering agent, then frying and freezing the potato pieces.

Abstract: The present invention is to an edible carrier for flavor or color or flavor and color. The edible carrier contains a starch-bearing material, a balking agent and a coloring or flavoring agent. The edible carrier has a texture ranging from soft to flinty and retains the coloring or flavoring agent when added to a high moisture medium such as a dough or batter.

Abstract: A method for positioning an egg in preparation for decorative dying and painting of the egg exterior includes providing annular disk having circular inner and outer peripheries with circular cross-section beads extending circumferentially continuously around the entirety of the disk of the inner and outer disk extremities, positioning the disk lying flat on a planar surface and positioning the larger radius egg and facing substantially downward in the interior of the disk thereby permitting the egg to rest on the disk in an upright position.

Abstract: The present invention involves an edible terrarium substrate for a terrarium animal such as a reptile, an amphibian, or an arachnid. The substrate includes a fine calciferous sand that is healthy, ingestible, and digestible by the terrarium animal.

Abstract: The present invention relates to a browning composition which, when applied to a foodstuff, in particular meat or a meat product, imparts a browning effect to the surface of the substrate to which it is applied. More in particular, the present invention relates to a browning composition which can be applied by spraying on the foodstuff. This is achieved by dissolving or dispersing a browning agent in a water phase, and mix such water phase with an oil or fat phase to form an emulsion.

Abstract: A food product includes an edible base and an outer coating that contains a whitener such that the resulting food product has a white light color. The whitener includes titanium dioxide, white dye, or other substance that imparts a white color. A process for making the food product includes incorporating a whitener into the process by such means as addition of the whitener into a dry batter mix, addition of the whitener to the water used to hydrate the dry batter mix, passing the edible base through an aqueous solution of the whitener, addition of the whitener after a batter coating has been applied to the edible base, or a combination of the above.

Abstract: Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral acid, preferably phosphoric acid, such that the weight ratio of organic compounds to inorganic compounds is sufficient to provide an initial % T at 590 nm of at least about 95.5%. The stabilized liquid smoke compositions are essentially free of dissolved tar, and, therefore, are water dilutable without forming a tar precipitate.

Abstract: 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.

Abstract: A moist multi-colored food product is prepared by mixing meat and meat-by-product materials and cereal, fat and water ingredient materials to obtain a base mixture, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion and deposit onto a conveyor for conveying through a steam oven, and to obtain the differently colored product, a first coloring solution is delivered to the emulsifier device for a time, the colored emulsion is passed to the distribution valve and to one piping line and one extruder in series and then after that time, a differently colored solution is delivered to the emulsifier device to obtain a differently colore