Fruit coloring process

Details Fruit coloring process Fruit coloring process

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

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

Patent

active

044421052

ABSTRACT:
A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a dye and an edible calcium salt at an elevated temperature until the desired quantity of dye penetrates the fruit tissue, then the pH is lowered at least to a value at which the dye 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: 2692831 (1954-10-01), Weckel
patent: 2785071 (1957-03-01), Mathews
patent: 3307954 (1967-03-01), Blakemore
patent: 4115595 (1978-09-01), Jordan
patent: 4156023 (1979-05-01), Jessen et al.

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