Process for dyeing olives by use of erythrosine

Details Process for dyeing olives by use of erythrosine Process for dyeing olives by use of erythrosine

2008-09-23

2008-09-23

Corbin, Arthur L (Department: 1794)

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

C426S268000, C426S615000

Reexamination Certificate

active

11109727

ABSTRACT:
A process for dyeing olives by use of erythrosine includes the following steps:(i) de-bittering the olives;(ii) immersing the olives in an aqueous erythrosine solution;(iii) heating the solution and the olives contained therein;(iv) allowing the solution to cool down, contemporarily intermittently blowing cold air into the aqueous erythrosine solution;(v) washing olives;(vi) pasteurizing the olives.

REFERENCES:
patent: 4177294 (1979-12-01), Lehmann et al.
patent: 4664926 (1987-05-01), Scrimshire
patent: 4883679 (1989-11-01), Sewon
patent: 5620726 (1997-04-01), Casamassima
patent: 2003/0198717 (2003-10-01), Sigal et al.

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