Abstract: A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.

Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer including 1) a colorant, 2) an oil, 3) a hydrocolloid stabilizing system including a cellulose component and a gum component in an amount sufficient to suspend the colorant, and 4) an emulsifying stabilizing system including emulsifier(s) and a protein in an amount sufficient to maintain emulsion stability in the liquid creamer. The gum component can include kappa carrageenan and iota carrageenan having a kappa carrageenan:iota carrageenan weight ratio of about 3:1 to about 1:10. The weight ratio among the cellulose component, the gum component, the emulsifier and the protein can be about 1:(0.005-8):(0.05-20):(0.025-5), respectively.

Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.

Abstract: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.

Abstract: The present invention is related to a multiple emulsion of the water-in-oil-in-water (W/O/W) type for stabilization of natural coloring agents, such as anthocyanin, phycocyanin, carthamus, huito, calcium carbonate, carmine and carminic acid, against changes in pH values, oxidation and light as well as against ingredient interactions.

Abstract: The present invention relates to effect pigments which are based on flake-form substrates having a circular form factor of 1.2-2 and are coated with at least one high-refractive-index layer, and to the use thereof, inter alia in paints, coatings, printing inks, plastics and in cosmetic formulations.

Abstract: The invention describes novel aluminum based aqueous anthocyanin solutions, methods to prepare them and the compositions thereof.

Abstract: An aqueous-based food coloring concentrate is formed by blending a food-grade emulsifier with a food-grade organic solvent to form a blend which is then mixed with an aqueous solution of a food-grade colorant. The co-solvent must both disperse the emulsifier and be miscible in water. The formed concentrate is a single-phase product that can be mixed with oil or fat. If mixed with fat, it disperses evenly throughout the fat providing a uniformly-colored product without streaks or splotches. When combined with the oil it forms a single-phase product that remains stable for a period long enough to be applied to color the surface of other food products.

Abstract: Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH?3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted.

Abstract: The invention describes novel aluminum plant yellow extract lakes that are not typical for an aluminum lake material.

Abstract: Disclosed herein are particulate coating compositions comprising a powdered carrier and a pearlescent pigment. Also disclosed herein are pearlescent, coated chewing gum compositions comprising the particulate coating composition and methods for making the pearlescent coated chewing gum compositions.

Abstract: A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.

Abstract: This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present.

Abstract: The invention relates to an emulsion comprising an aqueous phase and an oil phase having a liposoluble colorant and comprising an emulsifier composition for emulsification of the liposoluble colorant in a foodstuff. In order to further develop the emulsion in such a manner that it has a very high transparency and a stable colouration, and in order to provide an emulsifier composition for a colorant emulsion which also has a high acidic stability in very acidic drinks in the range of pH?3.5, the invention proposes that an emulsifier in the aqueous phase is a quillaia extract and the aqueous phase comprises at least one polyol and/or at least one sugar alcohol and preferably comprises lecithin in the oil phase.

Abstract: An oven baked French fry with reduced and relatively low acrylamide level. Raw cut strips are initially subjected to an extended blanch step for increased sugar leaching and to prepare the strips with a preferred soft internal texture. A coloring agent such as annatto or the like is included within the blanching medium, or otherwise added during a post-blanching dwell step. The blanched strips are next dried for an extended time period at a relatively low dryer temperature to produce controlled moisture reduction without becoming tough and chewy. The dried strips then travel through a hot air impingement oven at a mid-range temperature for a relatively short time interval. The air-impinged strips are then frozen, followed by oil coating and optional seasoning. The thus-treated strips are finish prepared by oven baking to produce finished strips having high quality sensory attributes, in combination with an unexpectedly low acrylamide level.

Abstract: Beverage products containing a color derived from a natural source or its synthetic equivalent further include a compound selected from a hydroxymethane sulfonic acid (HMSA) and ergothioneine to inhibit fading of the color derived from a natural source or its synthetic equivalent. Methods of making the beverages with reduced color-change are further provided.

Abstract: A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.

Abstract: A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.

Abstract: A method of obtaining yellow-orange coloration of egg yolks and chicken skins using 4-ketolutein as feed additive for chicken feed.

Abstract: Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition; a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added; water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation.

Abstract: A low inflammatory oil composition and method for supplementing feed, nutrition and diet systems with omega-3 to omega-6 balanced oils comprised of a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition further provides an effective increase in reducing inflammation for therapeutic, and pharmacological treatment in addition to general nutrition and diet systems.

Abstract: A water-based composition for coating foodstuffs where the composition consists essentially of water as a major component, between about 2 and about 5 w/w % alginate, between about 1 and about 2.5 w/w % starch and between about 0.6 and about 1.3 w/w % carboxymethyl cellulose.

Abstract: The present invention relates to novel conjugates based on plant gums and modified food starch, a process for the manufacture thereof, as well as to compositions containing active ingredients, preferably fat-soluble active ingredients, and/or colorants in a matrix based on these conjugates, and to a process for preparing these compositions.

Abstract: The present invention relates to compositions containing fat-soluble active ingredients and/or colorants in a matrix based on improved modified polysaccharides, i.e. modified polysaccharides where parts were separated, and to a process for preparing these compositions as well as to these improved modified polysaccharides themselves and a process for the manufacture thereof. The present invention further relates to the use of the compositions of this invention for the to enrichment, fortification and/or for the coloration of food, beverages, animal feed, cosmetics and pharmaceutical compositions and to such food, beverages, animal feed, cosmetics and pharmaceutical compositions themselves.

Abstract: A powder composition of a functional oil material is obtained by drying an emulsion composition comprising at least one functional oil component and (i) at least one water-soluble encapsulating agent selected from saccharide containing at least two sugar units including a fructose unit or (ii) at least one water-soluble encapsulating agent selected from saccharides containing at least one galactose unit and one fructose unit. Food compositions, cosmetic compositions and pharmaceutical compositions are provided which contain the powder composition described above.

Abstract: The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more particularly, gluten-free structured protein product with substantially aligned protein fibers. The method also works for wheat-containing blends.

Abstract: [Object] The present invention relates to a turmeric pigment composition. More specifically, the present invention provides a turmeric pigment composition in which aggregation and sedimentation of a turmeric pigment over time is effectively prevented even when a concentrated amount of turmeric pigment is incorporated in a solvent; the turmeric pigment composition also ensures a desirable color-developing property, and is capable of stably adding a deep color with a bright tone, which was never accomplished by a hitherto-known colorant.

Abstract: The invention describes stabile anthocyanin compositions, methods to prepare such compositions and also methods of use of such compositions to treat various afflictions. The present invention describes unique compositions of an anthocyanin and a stabilizing compound such that the combination of the two components provides that the anthocyanin does not readily undergo degradation, such as oxidation, pH instability, etc.

Abstract: A composition interacts with a biological cell system that includes bioactive molecules with biomolecular surfaces, cellular components and water molecules with a specific density. The composition includes a biologically active component that is constructed to increase an activity of a biological cell system by increasing the hydration of one or more components of that cell system. The biologically active component may include a primary carbohydrate clathrate subcomponent that increases the H-bonded structure of water, and a secondary solute subcomponent. The biologically active component may include an inclusion complex that is made up of a clathrate component and a complex-forming compound. The clathrate subcomponent may include amyloses or cyclodextrins. There is also a beverage and a method that improves cellular hydration in an animal, such as a human.

Abstract: Anthocyanin pigments/dyes are extracted from natural, hybrid or inbred corn kernels by adding corn kernels with less than 5% by weight of corn kernels comprising broken kernels to an aqueous medium to form an aqueous-corn medium. The corn kernels have in excess of 0.1 mg of anthocyanin pigment/dye per gram of corn kernel therein. The anthocyanin pigment/dye in the corn kernels has greater than 40% by weight of anthocyanin as an acid or acylated form of the anthocyanin. The aqueous corn medium is agitated at a temperature above 35° C. The solid corn kernels are separated from the aqueous corn medium to form an extract of anthocyanin in aqueous medium having less than 1.0% solids therein before concentration or purification steps are performed on the extract.

Abstract: A method of making a pigment comprising a dye and a clay having pores. The method includes mixing a first reaction component with first and second dye components to form a reaction mixture, wherein the first reaction component comprises the clay and a catalyst associated with the clay, wherein the first and second dye components are adapted to react with each other in the presence of the catalyst to form the dye, and whereupon the catalyst catalyzes the reaction of the first and second dye components, and at least some of the first and second dye components react within the pores.

Abstract: Compositions containing modified gum acacia, less than 40% oil and carotenoids, where the gum acacia has been subjected to a heat-treatment at a temperature between 100° C. and 115° C. for 1 to 38 hours. These compositions allow preparation of emulsions having a very high color intensity and color stability and useful for the enrichment, fortification and/or coloration of food beverages, animal feed, cosmetics or pharmaceutical compositions.

Abstract: Engineered strains of the oleaginous yeast Yarrowia lipolytica capable of producing carotenoids (e.g., ?-carotene, lycopene, lutein, zeaxanthin, canthaxanthin, astaxanthin) are provided. The strains may also be engineered to co-produce at least one ?-3/?-6 polyunsaturated fatty acid and/or at least one additional antioxidant. Methods of using the carotenoid products obtained (e.g., biomass and/or pigmented oils) in food and feed applications are also provided.

Abstract: A stabilized carotenoid-based pigmenter free of synthetic antioxidants for the addition to animal feed to add color to tissues of animals fed the animal feed. The carotenoid-based pigmenter contains free-form carotenoids obtained from natural sources through a saponification reaction. A natural antioxidant, such as grape seed extracts, green tea extracts, clove bud oil, clove leaf oil, Vitamin C, cinnamon leaf oil, oleoresin turmeric, tocopherol, tocotrienol, rosemary extracts and gallic acid or salts thereof combined with a diluent, preferably glycerol or a glycerol-like substance, is added to the pigmenter after the saponification reaction.

Abstract: There is provided a plastic or gel material comprising a mixture of: (a) a compound of formula (I) or a mixture of two or more compounds of formula (I), (R?)n(Xn?) (I) or a hydrate thereof, wherein n, R+ and Xn? have meanings given in the description; (b) one or more uncharged organic compounds, each of which compounds comprises at least one oxygen atom and at least one hydrogen atom that is capable of forming a hydrogen bond with Xn?; and (c) one or more polysaccharides, wherein each polysaccharide is a polymer of pyranose monomers, at least 30% of which monomers are in the ?-anomeric conformation. There is also provided articles formed from such materials, uses of such materials and processes for forming such materials.

Abstract: The invention provides a method for in vitro formation of anthocyanic vacuolar inclusion (AVD-like structures, the method comprising the step of combining at least one anthocyanin, and b) at least one lipid. The invention also provides AVI-like structures produced by the method of the invention, compositions comprising such AVI-like structures, and uses of such AVI-like structures.

Abstract: A black colouring substance, comprising carbo vegetabilis as a black pigment. The colouring substance may be used as a colouring agent in the manufacture of e.g. food and pharmaceutical products.

Abstract: An object of the present invention is to efficiently dispose a good coloring layer without any pigment bleeding/irregularity on the surface of the food product during cooking a meat product. The present invention provides a pigment transfer sheet for foods comprising a heat-resistant and water-resistant substrate and a transferable transfer coloring layer disposed on the substrate, wherein the transfer coloring layer contains a water-soluble pigment and at least one binder.

Abstract: The present invention relates to a food grade colouring agent for the preparation of coloured ice cubes, wherein the colouring agent comprises dried red cabbage, to a method for the preparation of the colouring agent, comprising the steps of chopping and drying red cabbage, to a method for the preparation of a coloured liquid, wherein the colouring agent is extracted with water and/or ethanol, and to the use of the coloured liquid for the preparation for coloured ice cubes or confectionary.

Abstract: The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.

Abstract: An effervescent tablet that includes an effervescent agent that includes an acid component selected from the group consisting of an acid salt, an acid anhydride, and combinations thereof, and a base, binder, and lubricant, the effervescent tablet disintegrating when placed in milk to form a milk beverage that is free of noticeable curdling.

Abstract: Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise a non-nutritive sweetener comprising rebaudioside A, a sweetening amount of rebaudioside D, and at least one of tagatose and erythritol, and an acidulant comprising lactic acid, tartaric acid and citric acid and no phosphoric acid.

Abstract: A white colouring composition comprising calcium carbonate as a white pigment. It may be used in the manufacture of food and pharmaceutical products.

Abstract: The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition.

Abstract: [Object] An object of the present invention is to improve the smell, flavor and the like peculiar to curcumine by masking. [Method for Achieving the Object] The present invention provides a method for masking curcumine flavor comprising mixing curcumine with a modified starch.

Abstract: The invention provides a pigment composition comprising anthocyanic vacuolar inclusions or “AVIs” from a plant, and an acceptable carrier. The invention also provides methods for colouring products with the pigment composition, and products comprising the pigment composition or AVIs.

Abstract: A process of purifying a caramel color solution comprising introducing the caramel color solution into an adsorbent wherein the adsorbent adsorbs 4-MeI to form a purified caramel color solution, and adding an acid to the purified caramel color solution to lower the pH to less than 5.

Abstract: Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but remove 4 MeI and other salts. After ultrafiltration, the retentate is subjected to an acidifying step to convert remaining impurities into salts which are then removed. A shelf stable concentrate is obtained having color bodies with a wide range of molecular weight.

Abstract: A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.

Abstract: The present invention relates to a composition comprising: (a) at least a colouring, (b) at least a first emulsifying agent selected from the group of the polysorbates, and (c) at least a second emulsifying agent, selected from the group of the esters of mono- and diglycerides of edible fatty acids, whereby the weight ratio (b):(c) amounts to 5:1 to 40:1.