Colorants for lipid-based confection compositions and lipid-base

Details Colorants for lipid-based confection compositions and lipid-base Colorants for lipid-based confection compositions and lipid-base

1980-11-20

1982-02-09

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426540, 426607, 426613, 426653, 426660, A23L 1275

Patent

active

043150357

ABSTRACT:
Colored confectionery compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions, which employ powdered caramel color as a basic coloring pigment, are disclosed.

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patent: 3851070 (1974-11-01), Sessons
patent: 4100301 (1978-07-01), Triello
Marmion, D. M., Handbook of U.S. Colorants for Foods, Drugs, and Cosmetics, John Wiley & Sons, N.Y. 1979, pp. 79-80.

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