Stabilized annatto-caramel food colorant

Details Stabilized annatto-caramel food colorant Stabilized annatto-caramel food colorant

1999-08-02

2000-12-05

Nessler, Cynthia L.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426540, 426620, A23L 127, A23L 1275

Patent

active

061563609

ABSTRACT:
Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.

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