Coloring of fruit

Details Coloring of fruit Coloring of fruit

1983-01-04

1984-04-10

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426252, 426102, 426103, 426540, 426639, A23L 1275, A23L 1212

Patent

active

044421044

ABSTRACT:
A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a colorant and a hydrolyzable tannin at an adequate temperature until the desired quantities of colorant and hydrolyzable tannin are absorbed by the fruit, the pH is lowered at least to a value at which the colorant becomes substantially insoluble, after which the pH is raised gradually while ensuring that the pH of the inner parts of the fruit does not exceed 7 and finally the fruit is separated from the aqueous medium.

REFERENCES:
patent: 2624676 (1953-01-01), Mako
patent: 2692831 (1954-10-01), Weckel et al.
patent: 3307954 (1967-03-01), Blakemore
patent: 3406075 (1968-10-01), Zukerman
patent: 3451824 (1969-06-01), McLeod
patent: 4115595 (1978-09-01), Jordan

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