GB710789A - Process for colouring foodstuffs - Google Patents

Abstract

In colouring foods in which water constitutes one component and a material which will form a dispersion with water constitutes another, both the continuous and disperse phases are coloured by the addition of a harmless colouring material capable of colouring the continuous phase and a harmless colouring material capable of colouring the disperse phase. In preparing coloured butter, riboflavin and carotene in oil, e.g. palm or arachis oil, solution are added to cream before reversal of the phases thereof. In preparing coloured margarine, carotene or bixin is dissolved in fat of the kind used for margarine, and riboflavin is dissolved in the water or milk emulsified in the fat. In preparing coloured processed cheese, a water-soluble and a fat-soluble colouring material are introduced into the molten cheese. A substance which diminishes the destructive action of air and light on the colouring materials, e.g. tocopherol, ascorbyl palmitate, gallic acid ester, may also be incorporated.ALSO:In colouring foods in which water constitutes one component and a material which will form a dispersion with water constitutes another, both the continuous and disperse phases are coloured by addition of a harmless colouring material capable of colouring the continuous phase and a harmless colouring material capable of colouring the disperse phase. In making a food preparation which forms a polyphase food on addition of an aqueous liquid, e.g. an ice-cream, blanc-manage, custard or pudding powder, a colouring material capable of colouring the aqueous phase and a colouring material capable of colouring the remaining phase are incorporated in the preparation; for incorporation of the latter, a pigment carrier, e.g. starch, skimmed milk powder, soyabean flour, pectin, may be employed. A substance which diminishes the destructive action of air and light on the colouring materials, e.g. tocopherol, ascorbyl palmitate, gallic acid ester, may also be incorporated. Examples are concerned with making macaroni or spaghetti of egg-yolk colour from a preparation of hard wheat flour, riboflavin, and potato starch flour pigmented with carotene, with making pudding powders of egg-yolk or orange colour by mixing maize or potato starch flour with a chloroform solution of carotene and evaporating the chloroform, and adding to the pigmented powder so produced further maize or potato starch, riboflavin, and a flavouring such as vanillin or coumarin, with making butter-coloured margarine by dissolving peanut oil containing carotene in a water-free margarine fat and emulsifying therein water containing common salt and riboflavin, and with making butter by reversal of phases in an unaged cream of 80 per cent fat content to which a palm or arachis oil solution of carotene and riboflavin have been added.