GB425567A - Method and material for colouration and condimentation of food stuffs - Google Patents

Method and material for colouration and condimentation of food stuffs

Info

Publication number
GB425567A
GB425567A GB6879/34A GB687934A GB425567A GB 425567 A GB425567 A GB 425567A GB 6879/34 A GB6879/34 A GB 6879/34A GB 687934 A GB687934 A GB 687934A GB 425567 A GB425567 A GB 425567A
Authority
GB
United Kingdom
Prior art keywords
parts
blood
sodium
haemoglobin
nitrites
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB6879/34A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ALBERT GILBERT MCCALEB
Original Assignee
ALBERT GILBERT MCCALEB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ALBERT GILBERT MCCALEB filed Critical ALBERT GILBERT MCCALEB
Priority to GB6879/34A priority Critical patent/GB425567A/en
Publication of GB425567A publication Critical patent/GB425567A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A colouring material for foodstuffs consists of haemoglobin from animal blood treated with nitrites or nitrates or both, the sodium or potassium salts being preferably used, and then dehydrated. The blood may first be defibrinated, e.g. by agitating it violently for 5--10 minutes and skimming off the fibrous mass which rises to the surface, and the haemoglobin is preferably separated from the blood serum, albuminous matter and a part of the aqueous content, e.g. by centrifuging. The nitrites and nitrates may be mixed with a diluent salt such as sodium chloride. In an example, 5 ozs. of a mixture of 5 parts of sodium nitrite, 1\ba2/3\be parts of sodium nitrate and 93\ba1/3\be parts of sodium chloride are added to 100 lbs. of fresh warm blood which is agitated strongly for about 10 minutes and allowed to stand for about 2 hours, preferably at 70 DEG F. The product is next chilled to about 36--42 DEG F. and kept at this temperature until a bright red colour develops, usually in 24--48 hours. The material is then dried in a vacuum pan or by spraying into heated air, giving a bright red powder.ALSO:A colouring material for foodstuffs especially meat products such as sausages and meat rolls consists of haemoglobin from animal blood treated with nitrites or nitrates or both, the sodium or potassium salts being preferably used, and then dehydrated. The blood may first be defibrinated, e.g. by agitating it violently for 5-10 minutes and skimming off the fibrous mass which rises to the surface, and the haemoglobin is preferably separated from the blood serum, albuminous matter and a part of the aqueous content, e.g. by centrifuging. The nitrites and nitrates may be mixed with a diluent salt such as sodium chloride. In an example, a mixture of 5 parts of sodium nitrite, 1 1/3 parts of sodium nitrate and 93 1/3 parts of sodium chloride is employed, 5 ozs. of the mixture being added to 100 lbs. of fresh warm blood which is agitated strongly for about 10 minutes and allowed to stand for about 2 hours preferably at about 70 DEG F. The product is next chilled to about 36-42 DEG F., and kept at this temperature until a bright red colour develops, usually in 24-48 hours. The material is then dried in a vacuum pan or by spraying into heated air, giving a bright red powder. The colouring may be combined with seasoning and spicing agents, e.g. essential oils and distilled essences from spices and oleoresins of pepper distributed on sugar or other carrier.
GB6879/34A 1934-03-05 1934-03-05 Method and material for colouration and condimentation of food stuffs Expired GB425567A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB6879/34A GB425567A (en) 1934-03-05 1934-03-05 Method and material for colouration and condimentation of food stuffs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB6879/34A GB425567A (en) 1934-03-05 1934-03-05 Method and material for colouration and condimentation of food stuffs

Publications (1)

Publication Number Publication Date
GB425567A true GB425567A (en) 1935-03-18

Family

ID=9822451

Family Applications (1)

Application Number Title Priority Date Filing Date
GB6879/34A Expired GB425567A (en) 1934-03-05 1934-03-05 Method and material for colouration and condimentation of food stuffs

Country Status (1)

Country Link
GB (1) GB425567A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2196759A1 (en) * 1972-08-23 1974-03-22 Uncle Ben S Australia Pty
US11604026B2 (en) 2019-03-14 2023-03-14 Terumo Bct Biotechnologies, Llc Lyophilization loading tray assembly and system
US11634257B2 (en) 2017-10-09 2023-04-25 Terumo Bct Biotechnologies, Llc Lyophilization container and method of using same
CN116686933A (en) * 2023-06-14 2023-09-05 黄安根 Preparation method of pure bovine hemoglobin pigment

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2196759A1 (en) * 1972-08-23 1974-03-22 Uncle Ben S Australia Pty
US11634257B2 (en) 2017-10-09 2023-04-25 Terumo Bct Biotechnologies, Llc Lyophilization container and method of using same
US11604026B2 (en) 2019-03-14 2023-03-14 Terumo Bct Biotechnologies, Llc Lyophilization loading tray assembly and system
US11609042B2 (en) 2019-03-14 2023-03-21 Terumo Bct Biotechnologies, Llc Multi-part lyophilization container and method of use
US11609043B2 (en) 2019-03-14 2023-03-21 Terumo Bct Biotechnologies, Llc Lyophilization container fill fixture, system and method of use
US11740019B2 (en) 2019-03-14 2023-08-29 Terumo Bct Biotechnologies, Llc Lyophilization loading tray assembly and system
US11747082B2 (en) 2019-03-14 2023-09-05 Terumo Bct Biotechnologies, Llc Multi-part lyophilization container and method of use
US11815311B2 (en) 2019-03-14 2023-11-14 Terumo Bct Biotechnologies, Llc Lyophilization container fill fixture, system and method of use
US11994343B2 (en) 2019-03-14 2024-05-28 Terumo Bct Biotechnologies, Llc Multi-part lyophilization container and method of use
CN116686933A (en) * 2023-06-14 2023-09-05 黄安根 Preparation method of pure bovine hemoglobin pigment

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