WO2019102022A1 - Composition servant à colorer des denrées alimentaires - Google Patents

Composition servant à colorer des denrées alimentaires Download PDF

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Publication number
WO2019102022A1
WO2019102022A1 PCT/EP2018/082633 EP2018082633W WO2019102022A1 WO 2019102022 A1 WO2019102022 A1 WO 2019102022A1 EP 2018082633 W EP2018082633 W EP 2018082633W WO 2019102022 A1 WO2019102022 A1 WO 2019102022A1
Authority
WO
WIPO (PCT)
Prior art keywords
phosphate
food
composition according
particles
composition
Prior art date
Application number
PCT/EP2018/082633
Other languages
German (de)
English (en)
Inventor
Thomas KRAHL
Lisa ULBRICHT
Original Assignee
Sensient Colors Europe Gmbh
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 Sensient Colors Europe Gmbh filed Critical Sensient Colors Europe Gmbh
Priority to EP18814523.9A priority Critical patent/EP3691470A1/fr
Publication of WO2019102022A1 publication Critical patent/WO2019102022A1/fr

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09C—TREATMENT OF INORGANIC MATERIALS, OTHER THAN FIBROUS FILLERS, TO ENHANCE THEIR PIGMENTING OR FILLING PROPERTIES ; PREPARATION OF CARBON BLACK  ; PREPARATION OF INORGANIC MATERIALS WHICH ARE NO SINGLE CHEMICAL COMPOUNDS AND WHICH ARE MAINLY USED AS PIGMENTS OR FILLERS
    • C09C1/00—Treatment of specific inorganic materials other than fibrous fillers; Preparation of carbon black
    • C09C1/0081—Composite particulate pigments or fillers, i.e. containing at least two solid phases, except those consisting of coated particles of one compound
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01P—INDEXING SCHEME RELATING TO STRUCTURAL AND PHYSICAL ASPECTS OF SOLID INORGANIC COMPOUNDS
    • C01P2004/00—Particle morphology
    • C01P2004/60—Particles characterised by their size
    • C01P2004/61—Micrometer sized, i.e. from 1-100 micrometer
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01P—INDEXING SCHEME RELATING TO STRUCTURAL AND PHYSICAL ASPECTS OF SOLID INORGANIC COMPOUNDS
    • C01P2006/00—Physical properties of inorganic compounds
    • C01P2006/60—Optical properties, e.g. expressed in CIELAB-values
    • C01P2006/62—L* (lightness axis)

Definitions

  • the present invention relates to a composition for dyeing foods comprising phosphate particles and calcium carbonate particles, wherein the phosphate is a phosphate approved as a food additive and preferably tricalcium phosphate.
  • the mass ratio of phosphate to calcium carbonate is 99.5 to 0.5 to 75 to 25.
  • 90% of the particles of the contained mixture have a particle size of 50 ⁇ m or less.
  • a further subject matter of the present invention is a food, animal feed, a cosmetic or a medicament which comprises the composition according to the invention. Caramel, jellybeans, salad dressings, sauces, drinks or coatings for confectionery, bakery products and ice cream are among the foods that can be used.
  • Calcium carbonate is also a white color food colorant authorized in the European Union. Since calcium carbonate occurs naturally and can also be obtained from plant and animal sources, it is much more acceptable to consumers than titanium dioxide. However, its use has hitherto been limited to narrowly defined areas. This is mainly due to the fact that calcium carbonate in many applications has no dyeing properties comparable to titanium dioxide. has. Furthermore, its use in sour foods often leads to bubble or foaming because of the carbon dioxide evolution.
  • WO 2010/079103 A1 discloses water-dispersible compositions comprising from 5 to 70% of particles of calcium carbonate having a particle size of 10 ⁇ m or below and from 0.5 to 50% of a starch octenylsuccinate derivative as a hydroploid.
  • the compositions are used for coloring foodstuffs and in particular for coating chocolate lenses. Due to the hyd rokolloid the agglomeration of the calcium carbonate is suppressed.
  • the additive-modified starch starch octenyl succinate derivatives
  • the agent should have good coloring properties. It should preferably be insensitive to heat during the positioning of the article. In foodstuffs with a low pFI value, in particular in liquids, such as beverages, it should produce as little foam as possible or as little foaming as possible. Furthermore, the agent should give the colored article a pleasant mouthfeel.
  • the present invention relates to a composition for coloring foods, pet foods, cosmetics or medicaments comprising phosphate particles and calcium carbonate particles, wherein the phosphate is selected from the group consisting of monosodium phosphate (NaFhPC), disodium phosphate (Na 2 FIP0 4 ), Trinatri - umphosphate (Na3P0 4 ), monopotassium phosphate (KFI2PO4), dipotassium phosphate (K2FIPO4), tripotassium phosphate (K3PO4), monocalcium phosphate (CaiF PC ⁇ ), dicalcium phosphate (CaFIPC), tricalcium phosphate (Ca3 (P0 4 ) 2), monomagnesium phosphate (MgiF PC), Dimagnesium phosphate (MgFIPO 4 ), trimagnesium phosphate (Mg 3 (P0 4 ) 2 ) and mixtures thereof.
  • the phosphate is selected from the group consisting of monosodium
  • composition according to the invention allows whitening or whitish coloring in foods to which it is added. It has a high covering power and is thermally stable.
  • the composition according to the invention is preferably a composition for coloring food or pet food. Most preferably, the composition of the present invention is a food coloring composition.
  • the composition according to the invention is stable at all temperatures used for processing foodstuffs. All substances listed as ingredients are authorized for use in foodstuffs at the time of submission to the European Union.
  • the phosphate is preferably selected from the group consisting of monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, monomagnesium phosphate, dimagnesium phosphate, trimagnesium phosphate and mixtures thereof, since high sodium or potassium contents in foods are often undesirable. Most preferred is the phosphate tricalcium phosphate.
  • the composition of the invention should preferably be used in products selected from the group consisting of foods, pet foods, cosmetics and pharmaceuticals. Tricalcium phosphate is almost completely insoluble in the substances present in these products, especially in the liquids contained therein, including water. Since calcium carbonate is almost completely insoluble, this leads to a high resistance in virtually all dyed products.
  • phosphate and calcium carbonate are preferably present in a mass ratio of 99.5 to 0.5 to 75 to 25.
  • Such mixtures have the best coloring properties and do not lead to foaming in foods, pet foods, cosmetics or pharmaceuticals colored therewith. significantly less foaming than when using calcium carbonate alone.
  • Particularly preferred is a mass ratio of 99.5 to 0.5 to 85 to 15, most preferably from 99 to 1 to 90 to 10 and most preferably from 97 to 3 to 90 to 10. The aforementioned properties are in these Volume ratios particularly pronounced.
  • 90% of the particles of the composition have a particle size of 50 microns or less, with the particle size being measured by laser diffraction.
  • a more precise instruction for measuring the particle size is given in the examples.
  • Particles of this size can be easily incorporated into foods, pet foods, cosmetics or pharmaceuticals. They have better coloring properties than larger particles. They also have the surprising effect of providing a particularly pleasant mouthfeel on ingestion. This in turn is especially true when used in candy and the like. It is believed that particles of this size have a beneficial effect on sensory perception in the oral area.
  • 90% of the particles have a particle size of 20% or less, and more preferably 10% or less.
  • Most preferably, 90% of the particles have a particle size of 5 miti or less. The aforementioned properties are particularly pronounced in these sizes.
  • the composition according to the invention can be prepared in a simple manner by mixing phosphate particles with calcium carbonate particles.
  • the mixture thus obtained can be used directly.
  • the particle size distribution of the phosphate particles is preferably the same or similar to the particle size distribution of the calcium carbonate particles. Differences in the particle size distribution between the phosphate particles and the calcium carbonate particles have no or no significant influence on the abovementioned properties of the compositions according to the invention. However, very large differences in particle size distributions may occur when storing or processing the compositions to separate the components. to lead them. This is undesirable since this can lead to changes in the composition and thus indirectly to disadvantageous properties. Preference is therefore given to compositions according to the invention which do not separate out or do not distinctly separate. Separation can be easily determined by measuring and comparing the material composition in various parts thereof.
  • the composition of the invention is preferably a powdery solid. In this form it can easily be added to foods, pet foods, cosmetics or pharmaceuticals and processed. Most preferably, the composition according to the invention is a powdered solid which consists of phosphate particles and calcium carbonate particles. However, such compositions often result in excessive dust formation during processing, which must be limited by protective measures for the personnel. As a rule, screens, dust filters and the like are used for this purpose.
  • the composition according to the invention therefore comprises a binder.
  • Suitable binders are liquids, in particular viscous liquids.
  • vegetable oils or polyols are suitable. Examples include liquids selected from the group consisting of glycerol, propylene glycol and edible oils.
  • Preferred edible oils are those selected from the group consisting of soybean oil, sunflower oil, olive oil, palm oil, coconut oil and MCT oils. Especially suitable is coconut oil.
  • a composition of the invention consisting of phosphate particles and calcium carbonate particles and binder.
  • the composition according to the invention preferably contains from 0.1 to 3% by weight of the binder, based on the total sum of the masses of the phosphate and of the calcium carbonate. More preferably, the amount of binder is in the range of 0.2 to 2 weight percent, and most preferably in the range of 0.5 to 1 weight percent. If the binders are used in these amounts, the formation of dust is effectively suppressed. Larger quantities only have a smaller influence on the dust development. Often, lesser amounts can not sufficiently suppress the formation of dust.
  • the binders can be easily incorporated into the composition are introduced, in which they are sprayed when mixing the components of the resulting mixture.
  • Another object of the present invention is a dispersion of a composition according to the invention in a liquid carrier medium.
  • These dispersions are dispersions of solids in liquids.
  • the dispersions of the invention are preferably pumpable and / or easily metered.
  • Such dispersions can be used if the coloring compositions according to the invention are required in the form of pumpable, meterable compositions. This may be advantageous, for example, in the preparation of beverages, soups, coatings and the like, in particular if the compositions according to the invention are mixed with other components of foods, animal feeds, cosmetics or medicaments which are liquid or viscous.
  • Suitable carrier medium are, for example, substances selected from the group consisting of sugar syrups, sorbitol syrup, propylene glycol, glycerol and water.
  • sugar syrups are preferably selected from the group consisting of sucrose syrup, glucose syrup and fructose syrup. Among them, sucrose syrup is particularly suitable.
  • sucrose syrup is particularly suitable.
  • the preparation of the dispersion according to the invention is carried out by adding the powder mixture in portions into the liquid medium with stirring and, if necessary, by additional mechanical comminution of the dispersion, for example by means of dispersion mills (colloidal mills).
  • the Fier ein preferably takes place at room temperature and particularly preferably at 20 ° C.
  • the carriers are preferably used in amounts of 10 to 90 wt .-%, particularly preferably 20 to 80 wt .-% and most preferably 30 to 70 wt .-%, each based on the total dispersion.
  • a further subject matter of the present invention is food, animal feed or cosmetics which comprise a composition according to the invention or a dispersion according to the invention.
  • Another object of the present invention is a pharmaceutical composition comprising a composition according to the invention or a dispersion according to the invention.
  • the amount of the composition according to the invention is preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight and most preferably 1 to 3% by weight, each based on the total weight of the final product.
  • the end product is considered to be the entire article to be dyed.
  • the end product is the entire product, ie, for example, food, animal feed, cosmetic or pharmaceutical. This is the case, for example, in beverages, soups, sauces and full-colored masses.
  • the mass fraction of the composition according to the invention is referred to this part only. This is the case, for example, with coatings.
  • the mass fraction of the composition according to the invention relates only to the mass of the coatings, but not to the coating-coated part of the food. If in doubt, however, it refers to the entire food.
  • the food according to the invention is selected from the group consisting of caramel, jelly candy, salad dressings, sauces, drinks and coatings for confectionery, bakery products and ice cream.
  • foods according to the invention selected from the group consisting of flaked caramels, sweets, coatings for confectionery, baked goods and ice cream, and instant drinks.
  • flartar candies and jelly candies are preferred.
  • the composition according to the invention produces a pleasant mouthfeel. This applies in particular to compositions according to the invention having a particle size of 10 ⁇ m or less and very particularly to a particle size of 5 ⁇ m or less.
  • Another embodiment of the food of the invention is a liquid food.
  • the composition according to the invention and the dispersion according to the invention in addition to dyeing, can also be used to produce a permanent haze.
  • For the preparation of such an inventive liquid food is added to a liquid food with the composition of the invention and / or the dispersion of the invention and stirred and, if necessary, homogenized.
  • the latter can be done for example by homogenization using a high-pressure homogenizer at 100 bar.
  • beverages and low pH products to be colored comprising the inventive composition or dispersion of the invention.
  • the composition or dispersion of the present invention significantly reduces foam development compared to beverages or low pH products added with calcium carbonate alone.
  • a low pH is understood to mean a pH of 6 or less, preferably 5 or less and most preferably 4 or less.
  • Other foods with a low pH are jellies, candies and acid dressings.
  • Figure 1 shows the foam formation when using the composition according to the invention in a gelatin mass with a pH of 3.0 compared to the use of pure calcium carbonate.
  • Example 1 Preparation of a Composition According to the Invention 118.75 g of tricalcium phosphate (CAFOS MF) and 6.25 g of calcium carbonate are added to the container of a BOSCH "MCM 2050/04 Compact Food Processor” with a capacity of 2.3 L and then heated to 20 to 30 ° C for 5 Minutes at the highest level (level 2) using a multifunctional blade mixed to obtain the inventive composition.
  • CAFOS MF tricalcium phosphate
  • MCM 2050/04 Compact Food Processor with a capacity of 2.3 L
  • citric acid solution 50% (item 625 / distilled water
  • the sucrose is heated to 115 ° C with 480 g of water.
  • To the resulting sucrose solution first the glucose syrup and then 1400g of the gelatin solution are added and stirred well. Subsequently, the citric acid solution is added in portions until the pH reaches 3.0.
  • the resulting gelatin mass is poured into high and low II beakers and placed in a 60 ° C water bath until all bubbles have risen to the surface. The pH of the gelatin mass thus obtained is 3.0.
  • 98 g of the gelatin mass thus prepared are used to produce 100 g of a turbid to white colored mass.
  • 2 g of the composition of the invention according to Example 1 are stirred at 70 ° C in 30 g of the gelatin.
  • a further 68 g of the gelatin mass are carefully stirred in at 70 ° C. without introducing air. From the mass thus obtained jelly beans are poured in a mold and rubbed after cooling in the refrigerator with release wax.
  • 98 g of the mass thus produced are used to produce 100 g of a turbid to white colored mass.
  • 2 g of the composition according to the invention according to Example 1 are first stirred into 15 g of the mass prepared at 135 ° C, further 15 g of the mass prepared are then also stirred at 135 ° C. Thereafter, the remaining 68 g of the mass prepared are added and stirred at 135 ° C.
  • the hot mass is poured into hard caramel molds and taken out immediately after cooling and immediately packed in plastic bags.
  • hard caramels prepared according to Example 3 which have a proportion of 2 wt .-% of the inventive composition according to Example 1, based on the total weight of the hard caramels have.
  • 90% of the particles had a particle size of 10 ⁇ m or less. The particle size was determined by means of the aforementioned method for measuring the particle size distribution.
  • the hard caramels were handed out to 8 people (tasters) for tasting by sucking. During the tasting, the tasters should assess whether the hard caramel in the mouth creates a pleasant or unpleasant mouthfeel and whether the hard caramel in the mouth creates a smooth or rough mouthfeel. All 8 tasters independently determined during the tasting that the hard caramels produce both a pleasant and smooth mouthfeel.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Composite Materials (AREA)
  • Organic Chemistry (AREA)
  • Fodder In General (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une composition servant à colorer des denrées alimentaires comprenant des particules de phosphate et des particules de carbonate de calcium. Le phosphate est un phosphate autorisé en tant qu'additif alimentaire et est de manière préférée un phosphate tricalcique. Dans une composition préférée, le rapport de poids entre le phosphate et le carbonate de calcium est de 99,5:0,5 à 75:25. De manière préférée, 90 % des particules du mélange contenu présentent une granulométrie de 50 µm ou moins. L'invention concerne également une denrée alimentaire, une alimentation pour animaux, un produit cosmétique ou un médicament comprenant la composition selon l'invention. Sont concernés en tant que denrées alimentaires entre autres les caramels, les bonbons à base de gelée, les vinaigrettes pour salades, les sauces, les boissons ou les enrobages pour confiseries, pâtisseries et la crème glacée.
PCT/EP2018/082633 2017-11-27 2018-11-27 Composition servant à colorer des denrées alimentaires WO2019102022A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP18814523.9A EP3691470A1 (fr) 2017-11-27 2018-11-27 Composition servant à colorer des denrées alimentaires

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102017127902.4 2017-11-27
DE102017127902.4A DE102017127902A1 (de) 2017-11-27 2017-11-27 Zusammensetzung zum Färben von Lebensmitteln

Publications (1)

Publication Number Publication Date
WO2019102022A1 true WO2019102022A1 (fr) 2019-05-31

Family

ID=64604618

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2018/082633 WO2019102022A1 (fr) 2017-11-27 2018-11-27 Composition servant à colorer des denrées alimentaires

Country Status (3)

Country Link
EP (1) EP3691470A1 (fr)
DE (1) DE102017127902A1 (fr)
WO (1) WO2019102022A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102020003477A1 (de) 2020-06-10 2021-12-16 DÖHLER GmbH Pigment für die Weißfärbung von Lebensmitteln, Nahrungsergänzungsmitteln, kosmetischen oder pharmazeutischen Produkten

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU495943B2 (en) * 1975-09-19 1977-03-24 General Foods Corporation Making beverage mixes andthe product thereof
US20030008054A1 (en) * 1998-11-20 2003-01-09 Gordon Daniel L. Gel products fortified with calcium and methods of preparation
US20060257537A1 (en) * 2005-04-27 2006-11-16 Wisconsin Alumni Research Foundation Method to reduce pink color in light colored, cooked, uncured meats
WO2010079103A1 (fr) 2009-01-07 2010-07-15 Chr. Hansen A/S Composition comprenant du carbonate de calcium comme pigment blanc

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2764477B1 (fr) * 1997-06-13 1999-08-20 Diepharmex Pate gelifiee sans sucre a haute teneur en calcium
DE102010030546A1 (de) * 2010-06-25 2011-01-05 Lr Health And Beauty Systems Gmbh Zahnpflegekaugummi mit Silberanteilen
WO2012143515A1 (fr) * 2011-04-21 2012-10-26 Nestec S.A. Blanchisseurs alimentaires et procédés pour les préparer
US9084842B1 (en) * 2012-05-07 2015-07-21 Rania Agha Dermal filler composition

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU495943B2 (en) * 1975-09-19 1977-03-24 General Foods Corporation Making beverage mixes andthe product thereof
US20030008054A1 (en) * 1998-11-20 2003-01-09 Gordon Daniel L. Gel products fortified with calcium and methods of preparation
US20060257537A1 (en) * 2005-04-27 2006-11-16 Wisconsin Alumni Research Foundation Method to reduce pink color in light colored, cooked, uncured meats
WO2010079103A1 (fr) 2009-01-07 2010-07-15 Chr. Hansen A/S Composition comprenant du carbonate de calcium comme pigment blanc
US20110305759A1 (en) * 2009-01-07 2011-12-15 Chr-Hansen A/S composition comprising calcium carbonate as a white pigment

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EP3691470A1 (fr) 2020-08-12
DE102017127902A1 (de) 2019-05-29

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