Abstract: A saponified marigold extract having a zeaxanthin content between about 20% to 80% of the total xantophylls, as well as a formulation and a method of dosing, comprising incorporating about 10 to 55 ppm. of the saponified marigold xantophylls having a zeaxanthin content of about 20% to 80% in the bird feed or beverage, for the pigmentation of the broiler skin and yolk egg, to impart them the right hue as the market requires.

Abstract: A nutrient formulation including moisture, a coloring agent, a palatability modifier, and/or an adjuvant which is designed for use in poultry and other animals, and a method of feeding it which improves subsequent livability, cumulative feed efficiency, weight gain, and resistance to disease challenge or other stresses is disclosed.

Abstract: A process for a preparing stable lycopene concentrate in an essentially non-dissolving liquid and uses thereof is described.

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 method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: Systems and apparatus for generating bioluminescence, and combinations of these systems and apparatus with inanimate articles of manufacture to produce novelty items are provided. These novelty items, which are articles of manufacture, are designed for entertainment, recreation and amusement, and include toys, paints, slimy play material, textiles, particularly clothing, bubbles in bubble making toys and other toys that produce bubbles, balloons, personal items, such as bath powders, body lotions, gels, powders and creams, toothpastes and other dentifrices, soaps, body paints, and bubble bath, foods, such as gelatins, icings and frostings, beverages such as beer, wine, champagne, soft drinks, and glowing ice, fountains, including liquid "fireworks" and other such jets or sprays or aerosols of compositions that are solutions, mixtures, suspensions, powders, pastes, particles or other suitable formulation.

Abstract: Tea products, particularly black leaf tea and tea powder, derived from green tea leaf are manufactured by a process involving addition of zeolite, preferably a synthetic sodium or potassium zeolite, for reaction with tea ingredients present or subsequently produced to generate red colour species. The tea products produce beverages having enhanced colour characteristics, in terms of colour properties and speed of colour generation, compared with conventional products.

Abstract: A method is disclosed for making the 3R-3'R stereoisomer of zeaxanthin as a sole detectable or heavily dominant (more than about 90%) stereoisomer, for human ingestion. Zeaxanthin, a yellowish pigment which is naturally present in macular cells in the center of the human retina, absorbs blue and near-ultraviolet light radiation, thereby protecting the retinal cells against phototoxic damage. Zeaxanthin preparations which contain only the desired R--R isomer can be produced by a strain of Flavobacterium multivorum cells (ATCC accession number 55238). These cells (and other cells transformed with their zeaxanthin-producing genes) do not create any detectable quantities of the undesired S--S or S-R isomers of zeaxanthin, and they do not synthesize significant quantities of other carotenoids which might compete against zeaxanthin for alimentary uptake after oral ingestion.

Abstract: A device and method for decorating an egg is provided which comprises a paper bag, the inner surface of which is coated with a water-soluble transfer dye, such that when an egg with a wetted surface is introduced into the bag and comes into contact with the dye on the inner surface of the bag, the dye releases from the bag and transfers onto the egg, coloring the egg.

Abstract: A device and method for decorating an object such as an egg, which has a perimeter surface. The device includes a resilient band adapted for placement about the perimeter of the object to be decorated, the resilient band having a surface and at least one prominent, resilient area for masking. The resilient area for masking is mounted against the surface of the resilient band, so that the resilient band may be placed about the perimeter surface of the object, so that the resilient band will bias the resilient area for masking against the perimeter surface, so that the perimeter surface of the object may be immersed in a colorant, and thereby producing an image on the perimeter surface of the object by preventing colorant to reach the perimeter surface. The method includes providing a resilient band with prominent areas for masking.

Abstract: The staining effect (particularly with respect to the staining of polyamides) of a colorant such as a dye used in foods and beverages is inhibited by a compound of the formula ##STR1## wherein: Z.sup.1, Z.sup.2, and Z.sup.3 are the same or different and are each a bridging radical or a direct bond,Ar.sup.1, Ar.sup.2, and Ar.sup.3 are the same or different and are aromatic or bicyclic radicals;Q is a fused, partially aromatic bicyclic radical,or Q is a carbohydrate residue having a non-repeating structure, in which case m is 1, or Q is a carbohydrate having repeating saccharide units, in which case Q along with its substituents is repeated m times, where m is the number of said repeating saccharide units, butwhen Q is not a carbohydrate residue, m is 1;R.sup.1, R.sup.2, and R.sup.3 are H or polyhydroxybenzoyl,R.sup.4, R.sup.5 and R.sup.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below.

Abstract: The invention relates to a method of coloring a crystalline material, such as sodium chloride, and a product resulting therefrom. The method provides for a step of exposing a mixture of crystalline product and liquid coloring agent to microwave energy for a time sufficient to cause drying of the mixture. When mixed with table salt and other crystallized materials, a liquid food dye containing propylene glycol can be used in the concentration of between 0.1 and 2% by total weight.

Abstract: A jelly-type substance incorporating a water-insoluble color is provided. The colored jelly-type substance can be incorporated in a liquid composition having an acidic pH between about 2.5 and 6.0 and the color will remain incorporated in the jelly-type substance. A liquid composition including the jelly-type substances and a method for incorporating the water-soluble colors in the jelly-type substance are also provided.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. This invention is useful in foodstuffs which are not subject to oxidation.

Abstract: A press and a method for using the press to tie-dye eggs is claimed. The press comprises a planar material having a surface; a center fold line essentially dividing said planar material into two parts, each part having in the surface of said planar material, a depression such that when the planar material is folded along said centerfold line, the two depressions align to define a closed void that is substantially egg-shaped; each depression further having at least one predetermined locus for puncturing.

Abstract: A method for suspending inclusions in an acidic or alcoholic liquid composition is provided. The method includes the steps of preparing a pre-gel solution including gellan gum in water, providing a liquid composition having inclusions, and incorporating the pre-gel solution into the liquid composition. Alternatively, the liquid composition can be provided without inclusions and the inclusions may be added after the pre-gel solution is incorporated into the liquid composition. Upon standing, the pre-gel solution will cause the inclusions to suspend in the liquid composition. Acidic or alcoholic liquid compositions having suspended particulates or inclusions are also provided.

Abstract: This invention relates broadly to a novel ambient-temperature process for making aquatic animal feed including fish and crustaceans and to the aquatic animal feed so produced.

Abstract: A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline, combining maltodextrin and/or cyclodextrin with the neutralized reaction medium to obtain a support solution and freeze-drying the support solution to obtain the composition.

Abstract: The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin.

Abstract: The present invention relates to a process for preparing frozen potato products, wherein raw potatoes are cut into a desired shape. The particular improvement which comprises the present invention is the added step of passing the potato pieces through an aqueous solution of food grade color, i.e. annatto or yellow dye. Such treatment provides potato pieces having a light golden yellow color upon emerging from said color solution. The colored pieces may then be additionally cooked and frozen for packaging and sale. Final preparation for consumption of the pieces is by reheating for a few minutes in an oven or deep frying.

Abstract: The present invention relates to a dry mixture which provides a color-stable liquid composition when combined with free chlorine-containing water, said dry mixture comprising: (a) from about 0.005% to about 0.035% by weight chlorine reactive agent; (b) from about 0.5% to about 5.0% by weight electrolyte; (c) coloring agent, wherein the dry mixture comprises sufficient coloring agent to provide for a concentration of coloring agent in the range of from about 5 ppm to about 200 ppm in a color-stable liquid composition prepared from said dry mixture; and (d) a balance of carbohydrate. The present invention also relates to a method of preparing a color-stable liquid composition, said method comprising: (a) preparing a dry mixture comprising: (1) from about 0.005% to about 0.035% by weight chlorine reactive agent; (2) from about 0.5% to about 5.

Abstract: A quercetin-containing colorant which has as an effective component a quercetin included by cyclodextrin. Effective use thereof as a colorant is possible by imparting thereto resistance against light, heat and chemicals to quercetin which is a flavonoid yellow substance. The colorant may be added to various food products for use of quercetin as a stable coloring matter.

Abstract: An edible muscle food product is provided as a mixture of two essential components. One essential component is the pigment responsible for the color of cooked cured meats which has been prepared from red blood cells. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide powdered cooked cured-meat pigment. Then the cooked cured-meat pigment is encapsulated within a treating mixture consisting of: a carbohydrate-based wall material; a binding agent; and an additional agent selected from a reducing agent, a sequestrant or mixtures thereof. The food product includes the cooked cured-meat pigment and a proteinaceous material, e.g., an emulsion-type meat product, an emulsion-type fish mince product, or an emulsion-type surimi-based product. When the pigment in the encapsulated form is added to the proteinaceous materials prior to cooking the typical color of a nitrite-cured product is reproduced.

Abstract: A method of producing a browning liquid product by pyrolyzing sugars and starches. The browning liquid imparts a brown, smoked color to a cooked foodstuff without imparting an undesirable strong smoked flavor to the foodstuff.

Abstract: The process for preparing fat-free frozen french fry style potatoes utilizes the steps of: preheating raw peeled potatoes; cutting the preheated and peeled potatoes; blanching the preheated, peeled and cut potatoes to remove excess sugars, to gelatinize starch, to remove the gelatinized starch, and to inactivate the enzymes during subsequent handling, freezing, and holding periods; drying the preheated, peeled, cut, and blanched potatoes; then freezing the reheated, peeled, cut, blanched and dried potatoes; and for convenient handling, packing the frozen potatoes in selected containers which are kept within frozen storage volumes until used in preparing a meal.

Abstract: 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.about.6.0 parts by weight of component (b), 1.0.about.10.0 parts by weight of component (c) and 3.about.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.about.3.6 parts by weight of component (b), 1.0.about.6.0 parts by weight of component (c) and 3.about.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.

Abstract: A simulated hard cooked egg-yolk composition, shaped egg-yolks, eggs comprising such egg-yolks, as well as methods for making the same, by utilizing colored pureed egg-white, of preferably increased solids, along with a grain preserving agent. This invention also encompasses food products containing one or more of the above simulated entities.

Abstract: The invention is a method for effectively transferring finely detailed images in edible pastes onto pastry shapes for decorative pastry dough that may be shaped into decorative pieces for various effects. The method comprises a first step of transferring the fine pattern images onto silk screen and then using silk screening methods to impart a paste onto specially developed, reusable, transfer sheets. Batter is then placed across the transfer sheets and then baked at approximately 350.degree.-450.degree. F. The images in edible paste are effectively transferred to the pastry without sticking to the sheet. The sheets are made of tetrafluorethylene coated fabric sheet and may be reused.

Abstract: A method for improving pigmentation of the rind of anthocyanin-containing apples comprising treating fruit-bearing apple trees or apples before or after harvesting with an effective amount of an agent which comprises 5-aminolevulinic acid, a salt thereof or a mixture thereof as an active component.

Abstract: A dyeing agent for dyeing strawberries comprises (a-1) a lac dye; (b) alum; (c) L-ascorbic acid and/or a salt thereof; and (d) a phosphoric acid salt in a weight ratio in an amount of 0.8.about.6.0 parts by weight of component (b), 1.0.about.10.0 parts by weight of component (c) and 2.5.about.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.about.3.6 parts by weight of component (b), 1.0.about.6.0 parts by weight of component (c) and 2.5.about.14 parts by weight of component (d) relative to 1 part by weight of component (a-2). A method for dyeing strawberries comprises the steps of removing the cuticula layer of unripe strawberries, charging the strawberries 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.

Abstract: Zeaxanthin is produced using Flavobacterium multivorum. The process and the nutrient medium used in the process provide greater zeaxanthin and cell yields per liter, at a lower cost, and more rapidly than known methods and microorganisms. Biomass compositions containing the microorganism of this invention are also disclosed.

Abstract: Disclosed are beverage products which contain artificial purple-producing dyes and have an improved, brightened purple color. The beverage products contain a liquid beverage component having a light transmittance of not less than about 30%. The beverage products also contain from about 500 to 1200 ppm of a clouding agent, from about 3.5 to 11.5 ppm of FD&C Blue Dye No. 1 and from about 10.5 to 34.5 ppm of FD&C Red Dye No. 40. The weight ratio of the Red to Blue Dye is from about 2.3:1 to 5.6:1. The purple colored beverages have a Hunter L color of from about 23.9 to 10.0, a Hunter a-color of from about 12.7 to 7.4, and a Hunter b-color of from about -2.1 to 2.0. The present invention is particularly useful when applied to shelf stable beverages.

Abstract: The invention relates to a process for producing a liquid product for coloring and flavoring a foodstuff by pyrolyzing sugars and starches. The liquid product is useful for imparting a brown smoked color to a foodstuff without adding undesired strong smoked flavors to the foodstuff.

Abstract: A method of making a microwave reconstitutionable pizza including coating the outer peripheral edge of the pizza crust with a liquid crust coloring substance, which includes an aqueous solution of an edible dispersion agent and a natural occurring coloring agent which can be coffee, tea, chicory and mixtures thereof.

Abstract: A browning composition is prepared by mixing an oil phase containing an emulsifier with an aqueous phase containing a colorant under shear conditions to form a dispersion of the aqueous phase in the oil phase.

Abstract: Concentrates of natural coloring agents such as carotene are prepared from organic media, particularly from palm oil, by a process in which the oil, together with a volatile solvent, is subjected to gel permeation chromatography. The concentrated coloring agent may then be used in food products such as margarine and ice cream.

Abstract: The rate of color development in fish flesh is dramatically accelerated by injecting the fish flesh with a first aqueous solution of the dye, lecithin with which to emulsify the fatty oils of the fish flesh, and a food grade salt; and then ageing the injected fish flesh by soaking it in a second solution of the dye and the salt, with the salt being dissolved in the second solution in such a lower concentration, relative to the concentration of the salt in the first solution, to generate an osmotic pressure differential between the respective first and second solutions, which will diffuse the dye throughout the flesh and produce a substantially even hue therethroughout in about 20-28 hours.

Abstract: A dyeing agent for dyeing strawberries comprises (a-1) a lac dye; (b) alum; (c) L-ascorbic acid and/or a salt thereof; and (d) a phosphoric acid salt in a weight ratio in an amount of 0.8.about.6.0 parts by weight of component (b), 1.0.about.10.0 parts by weight of component (c) and 2.5.about.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.about.3.6 parts by weight of component (b), 1.0.about.6.0 parts by weight of component (c) and 2.5.about.14 parts by weight of component (d) relative to 1 part by weight of component (a-2). A method for dyeing strawberries comprises the steps of removing the cuticula layer of unripe strawberries, charging the strawberries 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.

Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.

Abstract: A process for producing a fish paste product, for example, fish paste made to look like crab meat, having the steps of forming a fish paste material into a sheet, cutting the sheet into fibers or strips extending in the longitudinal direction of the sheet, winding the sheet into a rod-like shape, and cutting the material with the rod-like shape to a predetermined length. The surface of the sheet is coated with a dye over a predetermined width, and the sheet cut into fibers or strips is wound in such a way that the colored surface portion forms the outer surface of the material with the rod-like shape. Also disclosed is a coloring nozzle which is suitable for use in the process for producing the fish paste product.

Abstract: A method of producing a product of fish meat paste simulating natural crab leg meat, which comprises: a first step of cutting a pair of stripes of heat-coagulated fish meat paste into two groups of noodle-like strings as each of the stripes is longitudinally conveyed by a conveyor, and putting the strings of each of the two groups together into a continuous, elongated bundle generally rectangular in transverse section; a second step of successively cutting each of the bundles aslant relative to the longitudinal direction thereof as each of the bundles is individually conveyed so as to produce a plurality of block components of generally parallelepipedic shape each having an acute angle in the forward end thereof; a third step of conveying the block components side by side in pairs and putting each pair of block components together into a single block shaped like the nocked end portion of an arrow, with one cut surface of one block component in each pair contacting the opposite cut surface of the other block c

Abstract: A method for permanently coloring fruits (cherries) and vegetables using carmine and other anthraquinones, using mixtures of multivalent metal ions and acid. The cherries are infused with a mixture of calcium ions, other multivalent 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 preciptation of an insoluble carmine-metal ion complex within the cherries. Unused dye is treated and recycled.

Abstract: A red colorant based on carminic acid which is substantially stable against color changes when exposed to acidic media and a method for preparing the same is disclosed wherein carminic acid is reacted with effective amounts of a nitrogenous base and an organic acid. In preferred embodiments, the colorant composition is edible and may be used in conjunction with pharmaceuticals, foods, and cosmetics.

Abstract: There is disclosed a browning composition for uncooked foods comprising a colorant and a fat or an oil. Also disclosed is a process for imparting a brown color to cooked foods by using the composition of the present invention on foods cooked, for example, in a microwave oven.

Abstract: This invention is directed to the use of soluble tea solids as a browning agent for use in the microwave baking of foods having an unbaked dough crust, such as meat pies and fruit pies. The soluble tea solids are coated onto the dough crust in the form of an aqueous solution obtained by the aqueous extraction of tea leaves or by the reconstitution of instant tea powder, or in the form of an emulsion of the aqueous solution with oil. A small amount of a hydrocolloid gum preferably is included in the aqueous solution to provide a thickened solution of soluble tea solids, which is coated onto the dough crust.

Abstract: Multi-colored pasta pieces exhibit at least two colors, one of which may be the color of conventional untinted pasta. The added color preferably forms a striped or checkered pattern on the pasta, and extends through the pasta.

Abstract: Stain of fabrics containing terminal amine groups by foodstuffs and other liquid or moist products that contain a dye having sulfonic acid moieties can be prevented or minimized by also including in the product a sulfonated naphthol- or sulfonated phenol-formaldehyde condensation product in non-toxic quantities.

Abstract: The present invention is concerned with a simulated fruit piece suitable for combination with a dry food product having a moisture typically of from 2-3% and wherein the fruit piece maintains its softness and the food product maintains its crispness after various storage conditions, said fruit consisting of fruit solids, a fruit concentrate, a thickening agent, edible food grade acid, sweeteners, coloring, and glycerol. The glycerol/sweetener combination functions as a humectant system which produces a fruit product with an Aw of between about 0.2 to 0.50. A process for preparing said fruit piece is also disclosed wherein a solid phase comprising a fruit solids is combined with a hot liquid phase and the mixture extruded into fruit ropes or strands and cut into the desired shape or form.

Abstract: Superior color-stabilized annatto, tomato, carrot, marigold, or synthetic carotenoid compositions, which embody certain surface-active agents, especially such compositions having increased resistance to color fading in foods exposed to oxidative stress, wherein an edible solid substrate for the carotenoid pigment or color may also be present, are disclosed, as well as: a method of stabilizing such a carotenoid pigment against oxidative discoloration; foodstuffs which may encounter oxidative stress and which are colored with a color-stabilized carotenoid composition of the invention; a method for coloring a foodstuff which may be subjected to oxidative stress by the employment of a color-stabilized carotenoid composition of the invention; the enhancement of color stabilization characteristics in the compositions and color-stabilizing effectiveness of the methods of the invention by the employment therein of a natural antioxidant; and the still further enhancement of the color-stabilizing characteristics of the