Method for coloring fruits and vegetables with anthraquinones an

Details Method for coloring fruits and vegetables with anthraquinones an Method for coloring fruits and vegetables with anthraquinones an

1991-08-23

1992-11-17

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426540, 525282, 525375, 546 70, A23L 1275

Patent

active

051642123

ABSTRACT:
A method for permanently coloring fruits (cherries) and vegetables using carmine and other anthraquinones, using mixtures of multivalent metal ions and acid. The cherries are infused with a mixture of calcium ions, other multivalent metal ions, and carmine dye, at a pH at which the carmine is in soluble form. The cherries are then infused with an acidification solution which results in the preciptation of an insoluble carmine-metal ion complex within the cherries. Unused dye is treated and recycled.

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Tri Valley Growers, press release, Feb. 2, 1990; Natural Color Developed for Fruit Cocktail Cherries; 1 page.

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