10 results about "Food coloring" patented technology

This invention discloses a fruit juice jelly soda and its preparation method, relating to the field of food processing technology. The fruit juice jelly soda comprises liquid materials and carbon dioxide gas, with a volume ratio of liquid materials to carbon dioxide gas of 1:(1-2). The liquid materials comprise the following raw materials in parts by weight: 1000 parts water, 50-100 parts fructose syrup, 30-50 parts carbonated white sugar, 10-50 parts concentrated fruit juice, 5-10 parts sodium chloride, 5-10 parts compound thickener, 1-5 parts anhydrous citric acid, 1-3 parts potassium sorbate, 0.01-0.1 parts food coloring, and 1-3 parts food flavoring. The fruit juice jelly soda of this invention combines the flavor of fruit juice jelly with the refreshing taste of carbonated soda.

The present application relates to methods, systems, and compositions for food coloring. Embodiments of the present application can include methods and systems for mixing tea leaves with water to form a feed slurry; treating the feed slurry to at least partially remove tea essence from the feed slurry to obtain a tea extract containing a predetermined amount of one or more aroma or flavor; and adjusting the color of the tea extract to obtain a colorant having a predetermined color-related characteristic, wherein the colorant is added to a food product in a predetermined amount to adjust the color of the food product. Embodiments can also include a coloring composition that can include a dry tea extract, wherein the essence in the dry tea extract has been removed to a predetermined amount, and the color of the dry tea extract has been adjusted to have a predetermined color-related characteristic.

This invention discloses a non-toxic liquid chromatography teaching aid, comprising a medium-pressure liquid chromatography column with an aspect ratio of not less than 10, activated amorphous silica gel, a syringe, a pre-dispensed mixture of target compounds, and pre-dispensed food-grade citric acid. The pre-dispensed mixture of target compounds is a mixture of carmine, tartrazine, and brilliant blue. This invention does not use harmful solvents or reagents, and the separation time is significantly reduced to less than 3 minutes. Furthermore, the chromatographic column used as a teaching aid can be reused multiple times. The actual separation cost is only pure water and food coloring solution, greatly improving the feasibility of chromatography teaching experiments.

The present disclosure generally relates to beverages, and to systems and methods for creating beverages. In certain aspects, a beverage precursor can be contained within a gel, such as a carboxylate agarose gel or other gel suitable for human consumption. The precursor can be mixed with water to form a beverage. In some cases, a composition comprising the beverage precursor may also contain ice, e.g., a gel may be frozen or embedded in the ice. The ice may be heated or mixed with water (or otherwise physically disrupted) to release the precursor, which mixes with the water to form the beverage. A variety of beverage precursors are possible, including alcoholic beverages (e.g., beer, wine, rum, cognac, cocktails, etc.), juices, etc. In addition, in certain embodiments, the precursors may also include gas-forming agents, and / or other ingredients suitable for drinks, such as sugar, artificial sweetener, food coloring, flavoring, etc. Other aspects include methods for making or using such compositions, kits including such compositions, or the like.

This invention provides a method for synthesizing novel natural pigments using phenotypic catechins. Various epicatechins, epigallocatechins, epicatechin gallate esters, and epigallocatechin gallate esters are used as substrates. These are mixed and subjected to a non-enzymatic oxidation reaction under humid and hot conditions to generate a new class of tea pigment compounds. The non-enzymatic oxidation products of the phenotypic catechins are then concentrated under reduced pressure, freeze-dried, extracted, and purified by column chromatography to obtain dimeric catechin pigments. The six novel dimeric catechin pigments obtained by this invention are synthesized using a simple method. The six novel dimeric catechin pigments obtained according to the method of this invention are orange-yellow or orange-red amorphous powders with good color-adjusting capabilities, and can be applied to coloring tea beverages and new-style tea drinks. The discovery of this type of natural pigment contributes to the research on coloring substances during the thermal processing of tea, the improvement of tea liquor color quality, and the development and application in the field of food coloring.

The present application relates to the field of microbial fermentation, and discloses a solid-state fermentation method for high-yield production of Monascus yellow pigment by Monascus purpureus. By regulating key process parameters such as fermentation temperature, gelatinization amount, fermentation time, inoculation amount, loading amount of solid medium for fermentation, and types of carbon source matrix, the present application realizes efficient directional biosynthesis and enrichment of Monascin (MS) and Ankaflavin (AK). The method discards the traditional vague color value index, establishes a quality standard with MS and AK specific content as the core, and promotes the product from a food coloring agent to a medicinal raw material. The target components are enriched by solid-state fermentation technology, and the extraction and purification steps are omitted, thereby greatly reducing the cost. The finished product is Monascus powder, which is consistent with the traditional application scene. The final product has the high MS / AK content, low MK content, and no citrinin, and meets the high-end medicinal raw material standard.

This application relates to the field of food color-protecting agents, specifically to a natural color-protecting agent, its preparation method, and its application. The natural color-protecting agent includes key color-protecting components and a carrier. The key color-protecting components include enzyme inhibitors, chelating components, and antioxidant components. The preparation method of the natural color-protecting agent is as follows: the key color-protecting components and the carrier are mixed in proportion to obtain a mixture, which is then mixed in a three-dimensional mixer at a speed of 250-350 rpm for 10-20 minutes to obtain a powdered color-protecting agent; or deionized water is added to the mixture to adjust the solid content to 10-50% to obtain a liquid color-protecting agent. In the color-protecting treatment, the color-protecting agent prepared in this application significantly reduces the brightness and browning degree of food during storage, and significantly inhibits the enzyme activities of polyphenol oxidase and peroxidase. The treated food has a high sensory score and good stability.