Process for coloring maraschino cherries with natural colors

Details Process for coloring maraschino cherries with natural colors Process for coloring maraschino cherries with natural colors

1977-11-14

1978-09-19

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426102, 426103, 426540, 426639, A23L 1275

Patent

active

041155955

ABSTRACT:
A process for dyeing foods with oxidation-sensitive natural colors such as betalaine or anthocyanin plant extracts, wherein the food is adjusted, if necessary, to an SO.sub.2 content of a maximum of 30 ppm, and a pH value below 7.0, the food in enough water to cover the food is placed in a sealable container, substantially all air in the container is removed, and an oxidation-sensitive natural color is added to the container contents. The container is then sealed, while maintaining air exclusion therefrom, and stored, preferably under ambient conditions.

REFERENCES:
patent: 2692831 (1954-10-01), Weckel et al.
patent: 3336141 (1967-08-01), Frisina
patent: 4027042 (1977-05-01), Von Elbe et al.
Warner-Jenkinson Mfg. Co., "Coloring Cocktail Cherries", St. Louis, Mo., 1963.

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