Natural coloring products, production processes for pickled and / or fermented vegetables and products including packaged vegetables

Abstract

The invention relates to a novel natural yellow coloring system for improving the appearance of pickled and / or fermented vegetable products. Individual completely natural yellow pigments have failed in light stability studies of pickled and / or fermented vegetable products - the yellow color of the brine fades, or the flesh / flesh of the vegetables turns white, or both. The surprising combination of these individual natural yellow pigments not only produces the color of brine and coloration of vegetables comparable to FD&C Yellow #5 products, but also maintains stability in light stability tests designed to match the product's real-time shelf life.