WO2016030548A1 - Plant extract for incorporating into food products that change colour, and use of said extract - Google Patents

Plant extract for incorporating into food products that change colour, and use of said extract Download PDF

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Publication number
WO2016030548A1
WO2016030548A1 PCT/ES2014/070668 ES2014070668W WO2016030548A1 WO 2016030548 A1 WO2016030548 A1 WO 2016030548A1 ES 2014070668 W ES2014070668 W ES 2014070668W WO 2016030548 A1 WO2016030548 A1 WO 2016030548A1
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Prior art keywords
food product
plant extract
changes color
extract
component
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PCT/ES2014/070668
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Spanish (es)
French (fr)
Inventor
Manuel LINARES REY
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Linares Rey Manuel
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Abstract

The invention relates to a plant extract for incorporating into a food product that changes colour, using a plant component and a solvent component, to the use of said extract as a basic ingredient in the production of food products that change colour, to a food product comprising said plant extract and to the production of a frozen food product from said plant extract.

Description

Extracts for inclusion in food products that change color and use of such extract.

Description

Field of the Invention

The present invention relates to a plant extract is incorporated in food products that change color and use thereof as a basic ingredient in the manufacture of food, such as ice creams, granitas, ice, gelatins, prepared fruit syrups fantasy products (toppings), gelatin desserts. The foodstuff incorporating the plant extract of the invention is based on a natural ingredient, for example, a vegetable, a fruit, a flower, and the use of physical and chemical characteristics of that ingredient.

BACKGROUND OF THE INVENTION

In the food industry, more specifically in the food industry semifinished products, there is particular concern about the entry into force of a legal norm (Regulation EC No. 1333/2008 of the European Parliament of 16.12.2008 on food additives) introduces a requirement to incorporate in labeling of foods containing certain food colors additional information. This law states that for the orange additives (E 110), quinoline yellow (E 104), carmoisine (E 122), Allura Red AC (E 129), tartrazine (E 102), cochineal red (E 124) , stating the following warning: "name or E number / of the dye (s) can have negative effects on activity and attention in children". Therefore, much of the food industry turned to total replacement of the dyes listed in the regulation of its analogs, as to hue refers, as natural colorants or color-imparting plant extracts. However, due to the nature and complexity of natural dyes and vegetable extracts and especially due to the effects caused by variations of pH on the shades thereof, great efforts were made to find solutions to the problem of changes color, once these semifinished products used in the manufacture of the final product. This problem is seen mainly with red hues as anthocyanins, which is the major pigment of natural red dyes, have the characteristic of producing color variations.

Anthocyanins (as shown below) are a group of water-soluble pigments responsible for the red color, blue or violet of many flowers, fruits, vegetables, etc.

Figure imgf000003_0001

Anthocyanins are very sensitive to variations in pH. In general, they take on a red in acid and change to dark blue when the pH is basic, to violet color. In aqueous solutions at pH values ​​below 2, essentially all of the pigment is in its most stable oxonium ion or flavylium cation form deep red. A values ​​above pH 7, the quinoidal purple forms that degrade rapidly by air oxidation are presented.

Temperature increases cause loss of glycosylating sugar molecule and ring opening with consequent production of colorless chalcones. Degradative effects of oxygen and the presence of ascorbic acid on the stability of anthocyanins are interrelated. Conditions favoring the aerobic oxidation of ascorbic acid in strawberry juice and in model systems containing pelargonidin 3-glucoside from strawberry causing great losses of anthocyanins, but when oxygen was excluded from the system no color deterioration was observed. Similarly, it has been reported that there is a synergistic effect between the ascorbic acid and oxygen on the degradation of pelargonidin 3-glucoside solution.

The interest in anthocyanin pigments has intensified recently because of their pharmacological and therapeutic properties. Because anthocyanins remain intact during its passage from the digestive tract into the bloodstream of mammals, their consumption can have a direct impact on human health. Anthocyanins exert known therapeutic effects include reduction of coronary disease, antitumoral, anti-inflammatory and antidiabetic addition to improving visual acuity and cognitive performance (neurological effects).

The therapeutic effects of anthocyanins are related to their antioxidant activity. Studies with fractions from wine anthocyanins have shown that they are effective in trapping reactive oxygen species, besides inhibiting lipoprotein oxidation and platelet aggregation.

A diverse group of phenolic compounds from the so-called red, such as flavonols, ellagitannins and anthocyanins fruits, inhibit digestive-glucosidase, α-amylase, protease and lipase enzymes which are therapeutic targets for controlling diabetes mellitus type 2 and obesity.

Anthocyanins restrict activity α-glucosidase, which determines a decrease of glucose levels in blood. Furthermore, together with ellagitannins, they act synergistically to inhibit the activity of the enzyme α-amylase. Pro- anthocyanidins contribute mainly in inhibiting gastrointestinal lipase and limit fat digestion after meals.

Red fruit intake also improves the immune system. Juices rich in anthocyanins, such as fruit blueberry or boysenberry (Rubus ursinus x idaeus), when provided as a dietary supplement to healthy people, increase lymphocyte proliferation as well as the secretion of cytokinins (interleukin-2 ) by activated lymphocytes.

DESCRIPTION OF THE INVENTION

Whereas natural dyes and the need to work with them in the manufacture of food products, including semifinished products, taking into account the complexity of their chemical structures, the problem of their behavior against changes in pH, temperature, etc., and the importance of making more natural and healthy food products discussed herein the present invention.

In the present invention it is understood by food product that changes color to the following products: ice, ice cream ice cream, frozen skim milk and whole milk, water ices, sorbets, liquid mixtures or powder for making ices, granitas, fruit preparations for decorating products ice cream, pastry, confectionery and pastries, jellies decoration products ice cream, pastry, confectionery and pastries, gelatin desserts, etc.

A first aspect of the invention is directed to a plant extract for incorporation into food products that change color, which comprises a plant component and a solvent component, which relate respectively in a proportion by weight of at least 1x10 "10 : 10 ,. Optionally, the solvent component is milk According to another option, the solvent component is water..

According to another preferred option, the solvent component is a solid component in powder form, which may be selected from the following materials: mixture of sugars, dyes, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, gelling agents, acidulants, correctors acidity, caking, defoamers, fillers, carriers, flavor enhancers, foaming, wetting, modified starches, gasifiers and sequestrants.

Preferably the vegetable component is one of the following: red cabbage, red and yellow roses, purple, black carrots, radish, cranberry, currant, cherry, raspberry, paprika, carminic acid, carotene and mixtures thereof, aronia, pumpkin, onion , turmeric, and their derivatives.

A second aspect of the invention relates to the use of a plant extract as defined above as a basic ingredient for producing a food product that changes color selected from the group consisting of: ice, ice cream, sherbet, ices, gelatins, prepared fruit, syrups fantasy (toppings), gelatin desserts.

A preferred option is referred to as the plant extract may be used in liquid form or in powder form, as basic ingredient for producing a food product that changes color.

A third aspect of the invention relates to a food product that changes color comprising from 0.0001 to 99.9% by weight of a plant extract.

Preferably, the food product that changes color can be in the form of one of the following products: ice cream, sorberte, granita, gelatin, fruit preparations, syrups fantasy (toppings), gelatin desserts.

A preferred option of the invention relates to a frozen food product that changes color, which composition comprises between 1x10 "10 and 99.9% by weight of extract of red cabbage.

A fourth aspect of the invention relates to the manufacture of a frozen food product that changes color, comprising the steps of ripening, and final freezing mantecación, which further comprises the following preliminary steps:

a) obtaining a plant extract from a plant component and a solvent component in a proportion of at least 1x10 "10: 10 by weight, b) preparing a first dry mixing a stabilizing agent with sucrose in a proportion in weight of 1: 10 and then preparing a second dry blend of soluble fiber sucrose, and both mixtures are reserved,

c) incorporating the plant extract of step a) in a pasteurizer and heating to 50 ° C, adding the first mixture and stir for 5 minutes to dissolve all the plant extract,

d) adding the second mixture, and stirring until complete dissolution and obtain a final homogeneous mixture,

e) incorporate fat (vegetable or milk) to the mixture and raising the temperature to 65 ° C, which is maintained for 30 minutes (low pasteurization)

f) after that time low pasteurization, is chilled the mixture to 4 ° C and to transfer the liquid mixture pasteurized at maturation stages, mantecación and freezing, in order to obtain the food product frozen.

As an option, in step a), the solvent component is milk. According to another option, the solvent component is water.

Another preferred option is that, in step a), the solvent component is a solid material in powder form. Under this option, making ice cream product will comprise the preliminary step of hydrating the whole plant extract powder. That is, a liquid component of hydration is incorporated into a pasteurizer and heated to 50 ° C and then the plant extract powder is added, mixed and stirred for 5 minutes to achieve complete dissolution. Thus, a final blend of hydrated vegetable extract is achieved. Then proceed to pasteurize the final mixture to 65 ° C, for 30 minutes (low pasteurization). Then cooled to 4 ° C and the final pasteurized mixture is transferred to maturation stages, mantecación and freezing.

Optionally, the liquid component of hydration is milk. Another option is to hydrate the plant extract powder with water.

Features foodstuff ice cream produced according to the invention (% by weight):

Specific gravity obtained: from 0.50 to 0.80 g / ml

% Of total sugars: 15 - 25%

Power Sweetener: 15-28 Antifreeze Power: -8.00 to -14 ° C

Fat: 0.001 to 20%

Non-fat milk solids: 0-12%

Protein% Total: 0 - 6%

% Lactose 0 - 6%

% Total Solids: 30-44%

% Of other solid: 1 to 5%

Energy: 50-280 Kcal Optionally, one can employ a reaction accelerator of color change of the frozen food product through a natural liquid sauce.

Next, embodiments of the invention are described, which should not be considered limiting the scope of the present invention.

DESCRIPTION OF EXAMPLES OF THE INVENTION

Example 1

Initially it proceeds with obtaining a plant extract is incorporated in the final composition of a food product that changes color according to the invention. In this example, it is part of 1, 5 kg of cabbage and 15 liters of water. the water is heated to a temperature between 60-70 ° C and reserves. In this example, the water is heated to a temperature of 62 ° C. cabbage triturated in diminutive sizes. Then, water is added to the shredded cabbage and continue grinding with a blender or similar apparatus for 5 to 10 minutes. This mixture of shredded cabbage and water is allowed to stand. the mixture is then filtered and the filtrate is sent to cool in cooling to a temperature of 10 ° C for subsequent freezing at a temperature between -16 and -24 ° C. This filtrate is the liquid plant extract is incorporated in food products of the invention. example 2

In another example of initial preparation of the plant extract, which will be comprised in the composition of the foodstuff of interest, 1, 5 kg of cabbage and 15 liters of milk are used. the milk is heated to a temperature of 68 ° C, and then reserves. Similarly, cabbage ground to a size as small as possible. Then milk comminuted cabbage and continue grinding this mixture with a mixer for 5-10 minutes is added. Left to stand, filtered and the filtrate, ie liquid extract is sent to cool in cooling to a temperature of 10 ° C for subsequent freezing at a temperature between -16 and -24 ° C. example 3

In another example of initial preparation of the plant extract, which will be comprised in the composition of the food product of interest. This example shows the option of how to prepare and obtain a plant extract in powder form.

Here, 20 g of a plant component, which can be any of the aforementioned materials are used; 6 g of stabilizer, 250 g of sugar, 30 g of soluble fiber, 20 g fat (vegetable or milk), 1 g of natural flavor, 4 g of emulsifier and 10 g of anticaking. All components are passed through a sieving machine in order to match the granulometry thereof and mixed for 2 to 3 minutes to achieve a final homogeneous powder blend. This powder mixture is packed in a heat-sealed bag, waiting to be used in the manufacture of a alimentico product, eg a frozen food product.

example 4

In this example, the manufacture of a frozen food product comprising the plant extract obtained according to Examples 1 and 2. This ice cream product changes color based on the composition and manufacturing detailed described below.

(A) the liquid extract initially prepared according to Example 1, at a temperature between 4 and 6 ° C is thawed.

(B) the ingredients are weighed according to the following formula based composition or quantitative (by weight):

Cabbage Extract (as Example 1) 69.30%

Stabilizers (E410, E461, E407, E440) 0,60%

Sucrose 25.00%

Soluble fiber 3.00%

Milkfat (of vegetable origin) 2.00%

natural aroma 0, 10%

(C) a first mixture, dry stabilizer and sucrose (mixture c1) was prepared according to a weight ratio of 1: 10. Then, a second mixture of soluble fiber is prepared with the rest remaining sucrose (mixture c2), dry, and both mixtures are reserved.

(D) vegetable extract is incorporated into a pasteurizer, the temperature rises to 50 ° C and, at this point, the mixture is added c1 and stirred for 5 minutes until completely dissolved in the extract.

(E) the other mixture, c2 is added and stirred until dissolution and obtain a final homogeneous mixture.

(F) then it joins the fat and the temperature rises to 65 ° C, and held for 30 minutes (low pasteurization process). (G) is cooled to a temperature of 4 ° C.

(H) is maturated between 6 and 12 hours, to obtain a mixture of liquid ice.

(I) After the maturation, the natural aroma is added and the process mantecación, which changes the texture of the ice cream mixture liquid to solid or semisolid by stirring and cold starts. In this case, the ice cream mix is ​​introduced into a batch freezer, which is normally a cylindrical tube that produces cold in its walls and blades that scrape the cylinder, whereby the ice cream mixture takes form of ice cream.

During mantecación, air is incorporated due to stirring blades batch freezer. The amount of air depends on various factors (amount of protein, total solids, type of carbohydrates used, use of emulsifiers, etc.) is incorporated. If too much air is incorporated into a mouse like an ice cream is obtained. If, however little air is incorporated, a heavy cream tight and possibly be obtained. The amount of air in ice cream ranges from 10% - about 60%, so that if, for example, an ice cream mix is ​​pasteurized and weighs 50 kg and is incorporated by 30% air will get approximately 65 liters . Ice cream as it exits the hot process or process does mantecación at a temperature which can be between -8 ° C and -12 ° C, approximately.

When exposing the public for consumption, it is kept in the display case at -16 ° C.

Optionally, at the time serve ice cream, apply 2 to 4 sprays a natural liquid sauce in order to accelerate the color change and increase the aroma of the ice cream.

The ice cream product with the basic ingredient, according to Examples 1 and 2, changes color between 30 and 60 seconds served. Features ice cream product obtained (% by weight):

Specific gravity obtained: 0.80 g / ml

% Of total sugars: 25%

Sweetener power: 25

Antifreeze power: -1 1, 24 ° C

Fat: 2%

Milk solids non-fat: 0%

% Of Total Protein: 0%

% Lactose: 0%

% Total solids: 31%

% Other solids: 3%

Energy: 125 Kcal

For the case where the plant extract is obtained according to Example 2 (cabbage + milk), the ice cream is manufactured as explained above and has the following characteristics:

Specific gravity obtained: 0.72 g / ml

% Of total sugars: 22%

Sweetener power: 23

Antifreeze power: -10, 7 ° C

Fat: 4.5%

Milk solids non-fat: 6.5%

% Of Total Protein: 2.5%

% Lactose 4%

% Total solids: 36.7%

% Other solids: 3%

Energy: 163 Kcal

example 5

In this example, the manufacture of a frozen food product comprising the plant extract powder as detailed in Example 3. This product changes color based on their composition and manufacture, as detailed below described.

In this case, instead of thawing the plant extract based on milk or water, which is done first is to hydrate the plant extract in powder form, as illustrated in Example 3.

One option is to hydrate the plant extract powder milk, according to the following proportions: 341 g of plant extract powder and 659 g of milk.

Another preferred option is the use of water to hydrate the plant extract powder according to the following ratio 341 g of plant extract powder and 659 g water

To hydrate the plant extract in powder or milk or water, the hydration fluid is incorporated into a pasteurizer, the temperature rises to 50 ° C and, at this point, the plant extract is added in powder form . Then, the temperature rises to 65 ° C, and held for 30 minutes (low pasteurization process). After this time, it is cooled to a temperature of 4 ° C and sent to the following stages of maturation, mantecacion and freezing.

It allowed to age for 6 to 12 hours to obtain a mixture of liquid ice. To this mixture is added the natural aroma and then mantecacion process, which was described in example 4 above is started.

Ice cream leaves the process mantecacion at a temperature which may be between - 8 ° C and -12 ° C, approximately. Similarly, its final characteristics are similar to those of ice cream made from a water-based or milk, according to Examples 1 and 2 extract.

When exposing the public for consumption, it is kept in the display case at -16 ° C.

Optionally, at the time serve ice cream, apply 2 to 4 sprays a natural liquid sauce in order to accelerate the color change and increase the aroma of the ice cream.

Ice cream product with ingredient obtained according to Examples 3 and 4, changes color between 30 and 60 seconds served.

Other examples of food products that change color, incorporating the extract according to Examples 1 and 2: Example 6: Granizado that changes color:

Ingredient% by weight.

Col extract (Example 1) 83.30

Stabilizers (E410, E461, E407, E440) 0.60

sucrose 16,00

Natural Aroma 0, 10 Example 7: Color Changing Polo

Ingredient% by weight.

Col extract (Example 2) 78.98

sugar 19.72

Stabilizers (E410, E461, E407, E440) 0.40

acid 0.80

natural aroma 0, 10 Eiemplo 8: Gelatin cover cakes (sweet)

Ingredient% by weight.

Col extract (Example 1) 40.00

acid 0.40

sugar 27,90

Glucose syrup 29,90

stabilizers 0.70

Acidity 0.60

Preservative 0.50 Eiemplo 9: Gelatin cover (for savory)

Ingredient wt%

Col extract (Example 2) 66.55

acid 0.45

29.75 maltodextrin

Stabilizers 1, 30

Acidity 0.50

preservative 0.65

Sea salt 0,80 Eiemplo 10: Prepared fruit changes color for decorating ice cream products, pastry, bakery and confectionery.

Ingredient wt%

Col extract (Example 2) 37.36

sugar 45.60

Stabilizers (E440, E415) 1, 10 10.00 Fresh Fruit

Modified starch 1 40

acidifying 3.00

Preservative 1, 50

Natural Aroma 0.04

Eiemplo January 1: Syrup fantasy that changes color for decorating ice cream products, pastry, bakery and confectionery.

Ingredient wt%

Col extract (Example 2) 18.85

sugar 33,00

Glucose syrup 45.60

Modified starch 1 40

Stabilizer (E440) 0, 10

acidifying 0.80

Natural aroma 0.25

Eiemplo 12: Gelatin dessert that changes color.

Ingredient wt%

Col extract (Example 2) 88.78

sugar 10.00

Gelatin 1, 20

Natural aroma 0.02

Claims

claims
1. Plant extract for incorporation into food products that change color, characterized by comprising a plant component and a solvent component, which relate respectively in a proportion by weight of at least 1x10 "10: 10.
2. Extracts according to claim 1, wherein the solvent component is milk.
3. Extracts according to claim 1, wherein the solvent component is water.
4. Extracts according to claim 1, wherein the solvent component is a pulverulent material.
5. Plant extract according to claim 1, wherein the plant component is one of the following: red cabbage, red and yellow roses, purple, black carrots, radish, cranberry, currant, cherry, raspberry, paprika, carminic acid, carotene and mixtures thereof, aronia, pumpkin, onion, turmeric and its derivatives.
6. Use of a plant extract according to claim 1 defined as basic ingredient for the manufacture of a food product changes color selected from the group consisting of: ice, ice cream, sherbet, ices, gelatins, fruit preparations, syrups fancy desserts gelatin.
7. Use according to claim 6 of the plant extract in liquid or solid form.
8. Food product changes color characterized by comprising 0.0001 to 99.9% by weight of a plant extract.
9. Food product that changes color according to claim 8, characterized in that may be in the form of one of the following products: ice cream, sorberte, granita, gelatin, fruit preparations, syrups fantasy, gelatin desserts.
10. Food product that changes color according to claim 9, wherein a cream whose composition comprises between 1x10 "10 and 99.9% by weight of an extract of red cabbage.
1 1. Manufacture of a frozen food product that changes color, comprising the steps of ripening, and final freezing mantecación, which is characterized by further comprising the following preliminary stages:
a) obtaining a plant extract from a plant component and a solvent component in a proportion of at least 1x10 "10: 10, by weight,
b) preparing a first dry mixing a stabilizing agent with sucrose as a weight ratio of 1: 10 and then preparing a second dry blend of soluble fiber sucrose, and both mixtures are reserved,
c) incorporating the plant extract of step a) in a pasteurizer and heating to 50 ° C, adding the first mixture and stir for 5 minutes to dissolve all the plant extract,
d) adding the second mixture, and stirring until complete dissolution and achieve a final homogeneous mixture,
e) incorporate fat (vegetable or milk) to previous final mixture and raise the temperature to 65 ° C, maintaining this value for 30 minutes, f) then cool to 4 ° C and send the steps of maturation mantecación and freezing to obtain the frozen food product.
12. Manufacture of a frozen food product that changes color according to claim 1 1, characterized in that in step a) the solvent component is milk.
13. Making a frozen food product that changes color according to claim 11, wherein, in step a), the solvent component is water.
14. Manufacture of a frozen food product that changes color according to claim 11, wherein in step a) the solvent component is a material in powder form.
15. Manufacture of a frozen food product that changes color according to claim 14, characterized in that, after a plant extract based on a plant component and a material in powder form, comprising the following steps:
a) incorporating a liquid component in a pasteurizer hydration and heating to 50 ° C,
b) adding the plant extract powder and stir for 5 minutes until completely dissolved in the liquid component of hydration, achieving a final mixture of hydrated vegetable extract.
c) raising the temperature to 65 ° C, and pasteurize the final mixture at 65 ° C for 30 minutes,
d) cooling to 4 ° C and transferred to the final pasteurized mixture maturation stages, mantecación and freezing.
16. Manufacture of a frozen food product that changes color according to claim 15, wherein in step a), the liquid component is milk hydration.
17. Manufacture of a frozen food product that changes color according to claim 15, wherein, in step a) the liquid component is water of hydration.
PCT/ES2014/070668 2014-08-25 2014-08-25 Plant extract for incorporating into food products that change colour, and use of said extract WO2016030548A1 (en)

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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/ES2014/070668 WO2016030548A1 (en) 2014-08-25 2014-08-25 Plant extract for incorporating into food products that change colour, and use of said extract

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS623744A (en) * 1985-07-01 1987-01-09 San Ei Chem Ind Ltd Red or reddish purple ice cream
WO1995007623A1 (en) * 1993-09-15 1995-03-23 Wm. Wrigley Jr. Company Chewing gum with stable natural blue color
WO2000056165A1 (en) * 1999-03-23 2000-09-28 Societe Des Produits Nestle S.A. Frozen dessert novelty
EP1764003A1 (en) * 2005-09-15 2007-03-21 The Quaker Oats Company Natural ingredient, color-stable, ready-to-eat colored food product, food composition and method
US20090298952A1 (en) * 2008-05-07 2009-12-03 Brimmer Karen S Platable soluble dyes
EP2223615A1 (en) * 2009-02-21 2010-09-01 Jess Edward Rugeris Food grade colouring agent
WO2014012874A2 (en) * 2012-07-17 2014-01-23 Nestec S.A. Red composition

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS623744A (en) * 1985-07-01 1987-01-09 San Ei Chem Ind Ltd Red or reddish purple ice cream
WO1995007623A1 (en) * 1993-09-15 1995-03-23 Wm. Wrigley Jr. Company Chewing gum with stable natural blue color
WO2000056165A1 (en) * 1999-03-23 2000-09-28 Societe Des Produits Nestle S.A. Frozen dessert novelty
EP1764003A1 (en) * 2005-09-15 2007-03-21 The Quaker Oats Company Natural ingredient, color-stable, ready-to-eat colored food product, food composition and method
US20090298952A1 (en) * 2008-05-07 2009-12-03 Brimmer Karen S Platable soluble dyes
EP2223615A1 (en) * 2009-02-21 2010-09-01 Jess Edward Rugeris Food grade colouring agent
WO2014012874A2 (en) * 2012-07-17 2014-01-23 Nestec S.A. Red composition

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