414 results about "Yellow food colouring" patented technology

An applicator for applying functional substances, such as cosmetic powder, food color marking, India ink effect marks, or drugs into human skin, having a base, a plurality of microneedles fixed to and projecting from the base a distance only sufficient to penetrate into the stratum corneum or dermis, with the microneedles being of a material that is capable of disintegration and dispersion into the stratum corneum or dermis, such as maltose. The needles contain the functional substance for delivery into the stratum corneum or dermis. The microneedles are of a length approximately 0.5 to 500 μm when used to apply a functional substance to the stratum corneum, or are of a length of approximately 500 to 5,000 μm when used to apply a functional substance to the dermis.

The present invention relates to a starch composite plant capsule and its preparation method. Said method includes the following steps: uniformly mixing starch or starch composite, dispersing it in distilled water, heating for 15-60 min, at 60-95 deg.c to make starch be fully gelatinated, then adding plasticizer, gel, surfactant, opacifier, edible color matter, preservative, ant-oxidant and enhancer, fully and uniformly mixing them, then decompressing and defoaming, and adopting conventional capsule-forming process to make the obtained colloid liquid into the invented starch composite plant hollow capsule, and its capsule-forming temperature is 40-95 deg.C.

The present invention is the lutein crystal preparing process from marigold flower. Lutein ester is first extracted from marigold flower with non-polar solvent under heating condition and then saponified with alkali solution in stirring and heating condition; and the saponified product is diluted with deionized water and separated, washed and vacuum dried. After that, the obtained lutein crystal is re-crystallized in three-component solvent of tetrahydrofuran, deionized water and normal hexane or petroleum ether; and the lutein crystal is suction filtered, washed and vacuum dried. The present invention has low-toxicity solvent in small amount used, simple technological process, high extraction, rate, and high product purity. The product of the present invention may be used widely as feed coloring additive and food coloring agent and in medicine and health care article.

The invention discloses a cocktail, which is prepared from white granulated sugar, a wine base, concentrated fruit and vegetable juice, citric acid, malic acid, sodium citrate, potassium sorbate, sodium benzoate, an edible essence, an edible pigment and pure water. The invention also discloses a preparation method of cocktail. The cocktail disclosed by the invention is an industrialized cocktail product prepared by carbonating such distilled liquor as vodka, whiskey, brandy, rum, gin, tequila, grape wines and edible alcohol, as well as brewed wines and fruit and vegetable juice by using carbon dioxide and filling. The cocktail can satisfy the pursuit of people for the dazing stimulation of wines, and does not lose the taste of juice. Due to the perfect combination of wines and fruit juice, the cocktail retains the taste and flavor of cocktailed mixed in bars on the scene better and also solves the bottleneck of the storage life.

The invention relates to red health milk. The red health milk contains the following components in percentage by weight: 0.5 to 20 percent of red food raw material, 0.01 to 8 percent of sweet auxiliary material, 0.1 to 0.5 percent of stabilizing agent, 75 to 85 percent of milk, and water which is supplemented till the whole volume is 100 percent. The traditional Chinese red health food raw material is added into the milk, and the traditional food color health concept and the milk are organically combined to produce the milk with rich nutrition and traditional five-element five-color health so as to provide the nutritional and healthy milk product for customers.

The invention discloses a leucoderma covering agent. The leucoderma covering agent is a covering liquid or covering cream, wherein the covering liquid mainly comprises 1,2-propyleneglycol, jojoba oil, a preservative, a surfactant, vitamin E acetate, 1,3-dihydroxyacetone, an edible pigment and deionized water; and the covering cream mainly comprises magnesium aluminum silicate, 1,2-propyleneglycol, methyl parahydroxybenzoats, propyl p-hydroxybenzoate, imidazolidinyl urea, talcpowder, titanium dioxide, iron oxide, jojoba oil, vegetable fat, vitamin E acetate, stearyl alcohol, stearic acid, decapolyglycerol monooleate, diolein, triethanolamine and deionized water. The covering liquid has waterproof, sweatproof and wear-resistant effects, and is durable; the covering cream is quick in coloration and natural in color formation, and is convenient to use; and the covering liquid and the covering cream are combined to provide comprehensive covering for leucoderma patients.

The invention discloses a raticide, containing0.1-20 percent of rat-poison active ingredients extracted from plants, 0.1-30 percent of microcapsule embedding medium, 0.1-30 percent of odor sequestering agent, 18.7-98.6 percent of food-taking attractant, 0.1-0.3 percent of conserving agent and 1 percent of food color. The raticide is the mixture of one or more active ingredients extracted from poison hemlock, stramonium, honeylocust, Arisaema, raw pinellia ternate and scopine. The odor sequestering agent is soyabean protein or zein which is used to sequester the malodor of the extracts of the plant coating the microcapsule. Because the active gradients of the raticide are plant extracts, the raticide can decompose completely in the environment, as a result, environment pollution is avoided; besides, the plant extracts are made into microcapsules, thereby, the defect of oxygenolysis is avoided, and the effective period is extended; the raticide oriented in plants is not acute raticide, therefore, a rat which takes the raticide does not show the symptom of being poisoned, and alertness and food refusal of other rats do not occur; the raticide can be used to protect and kill rats in organic ecological agricultural zones, hotels, houses, etc..

The invention relates to a Chinese-traditional-medicine-extract-containing throat-soothing candy, which mainly comprises the following components: mulberry leaf extract, chrysanthemum extract, 1-10 percent of emblica extract, 0.1-1 percent of menthol, 30-70 percent of white granulated sugar, and 20-60 percent of glucose sirup; simultaneously, maltodextrin, modified corn starch, carrageenan, soft powdered sugar, gelatin, edible flavor, edible pigment and other candy forming raw materials are added to be made into a soft candy or a hard candy, and also an additive for adjusting taste and stability can be added; and the throat-soothing candy can be also used as a sugar core, and is wrapped with sugar coating to be made into a soft-centered candy. The throat-soothing candy comprises the mulberry leaf extract, the chrysanthemum extract, the emblica extract and the menthol, and mulberry leaves, chrysanthemum and emblica are medicine and food; the mulberry leaves, the chrysanthemum and the emblica have mutual synergy of character and taste functions in lungheat clearing and moisturizing, sore throat relieving, liver clearing, vision improving and the like, so that the throat-soothing candy can well clear away and protect throat, and well alleviate sore throat, conjunctival congestion with swelling and pain, dim eyes and other symptoms.

A method of preparing fluorescent carbon dots by adopting waste sugarcane molasses as a raw material and application of the fluorescent carbon dots are disclosed. The method includes weighing 4.0-6.0 g of the waste sugarcane molasses, performing pyrolysis at 240-260 DGE C, adding 4-6 mL of deionized water, filtering the mixture with a filter membrane having a pore size of 0.22 [mu]m, adding dropwise the filtrate into absolute ethanol, performing centrifugation for 5 min at a rotating speed of 6000 round / min, collecting a clear liquid, performing vacuum concentrating to remove the ethanol, adding the deionized water again, filtering the mixture with the filter membrane having a pore size of 0.22 [mu]m, collecting a filtrate, and freeze-drying the filtrate to obtain the fluorescent carbon dots. A preparing process of the fluorescent carbon dots is simple and raw materials are cheap. The fluorescent carbon dots have characteristics of good biocompatibility, good bleaching resistance performance, high optical stability, excellent fluorescent properties, and the like, and can be used for cell imaging and used for content detection of a food coloring agent that is sunset yellow.

The invention discloses a multi-nutrient block for promoting fattening of cattle and sheep and breeding stock health. The brick comprises the following components: salt, mixed vitamins for cattle and sheep, gypsum, calcium hydrophosphate, anhydrous magnesium sulfate, honey, organic copper, organic iron, zinc methionine, organic zinc, anhydrous manganous sulfate, calcium iodate, sodium selenite, cobalt chloride, a rumen microbial nutrition agent, bentonite and a food pigment. The components adopted by the brick are easily absorbed by the cattle and sheep, and meanwhile, the rumen microbial nutrition agent is added, so that the environment of microbial synthetic protein in rumen can be better ensured, and meanwhile, required nutrients for bacteria and ciliates in the rumen are also provided. By adopting the brick, the digestibility of energy and protein can be greatly improved, the digestibility of the rumen is improved, the biological value of a feed is improved, and the multi-nutrient block is abundant in nutrient, and applicable to a plurality of stages of cattle and sheep with different growth conditions and different physiological regions.

The present invention relates to a starch composite plant capsule and its preparation method. Said method includes the following steps: uniformly mixing starch or starch composite, dispersing it in distilled water, heating for 15-60 min, at 60-95 deg.c to make starch be fully gelatinated, then adding plasticizer, gel, surfactant, opacifier, edible color matter, preservative, ant-oxidant and enhancer, fully and uniformly mixing them, then decompressing and defoaming, and adopting conventional capsule-forming process to make the obtained colloid liquid into the invented starch composite plant hollow capsule, and its capsule-forming temperature is 40-95 deg.C.

The invention relates to white health-preserving milk. The white health-preserving milk comprises the following components in percentage by weight: 0.5 to 20 percent of white food raw material, 0.01 to 8 percent of sweet auxiliary material, 0.1 to 0.5 percent of stabilizer, 75 to 85 percent of milk, and the balance of water. The Chinese traditional white health food raw material is added into themilk, and the traditional food color health concept and the milk are combined to produce the milk having rich milk nutrition and meeting traditional five-element five-color health. The invention provides a nutrient and healthy health milk product for consumers.

The invention discloses non-toxic color mud, which comprises the following raw materials in percentage by weight: 30 to 60 percent of water, 30 to 60 percent of resin material, 3 to 10 percent of preservative, 0 to 10 percent of humectant and 0.1 to 5 percent of pigment, wherein the resin material is mainly made of flour, which accounts for 90 and 100 percent of the total weight of the resin material. In the non-toxic color mud, approved food ingredients are taken as main raw materials, namely the water and the flour, and the color is formed by the edible pigment, is pure and non-toxic and in strict accordance with the international safety standards, so even if the mud is eaten by mistake by babies, there is nothing to worry about; and the non-toxic color mud has the advantages of abundant colors, no pollution, tack free, good handfeel and the like.

The invention provides a green healthy spicy gluten and relates to the technical field of non-staple food processing. The green healthy spicy gluten is prepared from the following raw materials: 15-25 parts of high gluten flour, 10-20 parts of bean flour, 5-8 parts of edible oil, 6-8 parts of seasoner, 8-10 parts of food coloring matter, 7-10 parts of natural essence and 30-40 parts of healthcare liquor. The green healthy spicy gluten has the beneficial effects that the technological process is simple; the raw material formula is reasonable; the cost is low; the raw materials are easily acquired; the adopted raw materials are all pure natural and free from pollution; no additive is added; the prepared spicy gluten has pure natural flavor; the spicy gluten is decocted with traditional Chinese medicine liquor, so that the spicy gluten has a healthcare effect; the medicine and food are homological with each other; the green healthy spicy gluten has obvious advantages and is convenient to practically popularize and eat.

The present invention provides a liquid coloring composition comprising of a coffee solution or coffee extract and an ink vehicle. The coloring composition is suitable for use as an ink in a non-impact printing device, including an ink jet type printer. The composition is composed of edible components. The invention further provides a process for applying a design to a food substrate, comprising of providing a non-impact printing device, wherein the ink cartridge or external container contains the coloring composition of the invention.

A sculpting / modeling medium is provided comprised of a nontoxic premixed loose ground cellulose material present in the amount ranging from 10–15% by weight; a vegetable adhesive present in the amount ranging from 75–85% by weight; and water present in the amount of 5–10% by weight. The medium may also include a quantity of food coloring or dyes blended in a proportion such that the color of the medium is due primarily to the dyed color of the cellulose. Also present is a method of making the same.

The invention discloses a colorful edible lipstick. The colorful edible lipstick is characterized by being prepared from, 2-3 parts of sweet almond oil, 2-3 parts of extra virgin olive oil, 1-3 parts of candelilla wax, 0.5-1.5 parts of supercritical extraction pomegranate seed oil, 1-1.5 parts of edible colorants, 0.5-1 part of sweet-scented osmanthus wax, 0.5-1 part of botanical squalane and 0.5-1 part of natural vitamin E; no artificially synthetic essence is added, the colorful edible lipstick has the better smell, all the raw materials are natural, no damage is caused to the human body after a user eats the colorful edible lipstick, the colorful edible lipstick is natural in gloss, lips feel quite soft, the adopted raw materials are pure natural, the colorful edible lipstick is edible, lip decrustation is effectively avoided, particularly people suffering from cheilitis and lip sensitivity are more comfortable and safer when using the colorful edible lipstick, the lips can keep elasticity and gloss, no toxic or harmful materials are contained, and the colorful edible lipstick can be used by the child and pregnant women.

The invention discloses a preparation method of multilayer multicolor multi-taste cold noodles, comprising the following steps of: carrying out mixing, color matching, shaping and curing of a material A and a material B to obtain a finished product, wherein the material A mainly comprises flour or rice flour and the material B mainly comprises coarse grain; and adding fruit juice, vegetable juice or chopped vegetable leaves or adding sauce or food colourant into the material A and / or the material B to enable the material A or the material B to show different colors. The method is simple and extremely-easy to popularize and can be used for preparing the multicolor multi-taste cold noodles, so that a plurality of new varieties are added in the culinary culture. More importantly, the invention integrates the nutrients of different foods into a whole, so that more nutrients can be acquired by eaters during enjoying favorable cold noodles and are especially beneficial to people which do not like to eat vegetable. Meanwhile, the same product prepared by the invention has different colors and meets the requirement of people on the colors of foods. The invention is bound to bring new profit increase pint for operators and improve the competitiveness of the operators.

The invention relates to a method for dyeing green silk fabrics by sodium copper chlorophyllin. The dyeing method is a direct dyeing method without using mordant, and the parameters of the dyeing process are as follows: the bath ratio is 1:30-50, the pH value of a dye bath is 7 to 9, the dyeing temperature is 70 to 90 DEG C, the heat-insulating dyeing time is 60 to 120min, and the weight of the sodium copper chlorophyllin accounts for 1 to 3 percent of that of the silk fabric to be dyed; NaCl additives can simultaneously be added into the dye bath, and the application amount thereof is 2-8g / L, the NaCl additives and the sodium copper chlorophyllin can be simultaneously added into the dye bath for one time or for times. The sodium copper chlorophyllin in the invention is safe and non-toxic, and is widely used in food colourants; and the green silk fabrics dyed by the sodium copper chlorophyllin are vivid and bright, and can be used in the development of high-grade pure silk underwear.

The invention relates to a chestnut beverage. The beverage is prepared from fresh chestnut kernel and broken chestnut kernel of chestnut roasted with sugar; and the beverage is prepared by the following steps of: processing the raw materials, shelling, pulping and adding water, an edible gelling agent, a flavoring agent and an edible pigment. The nutritional ingredients of the chestnut are damaged little; the original nutritional ingredients and fragrant, sweet and glutinous flavor of the chestnut are kept to the greatest extent; a new way is opened up for the utilization of chestnut resources; the varieties of chestnut products are increased; the economic value of the defective product broken chestnut kernel generated during the processing of the chestnut kernel roasted with the sugar isincreased; and the product has the advantages of long shelf life and unique flavor.

The invention discloses casing soft sweets and a preparation method thereof. The casing soft sweets are prepared from the following components in parts by weight: 50 to 60 parts of a sweetener, 3 to 10 parts of gel, 1 to 15 parts of concentrated juice, 1 to 3 parts of a collagen casing, 0.1 to 5 parts of a sour agent, 0.01 to 0.2 part of a nutrition enhancer, 0 to 0.5 part of edible essence, 0 to 0.5 part of a fruit and vegetable juice type beverage, 8 to 35 parts of water and 0 to 0.5 part of a food pigment; the collagen casing covers the surface of syrup prepared from the sweetener, the gel, the concentrated juice, the sour agent, the nutrition enhancer, the edible essence, the fruit and vegetable juice type beverage, the water and the food pigment. The casing soft sweets disclosed by the invention have good elasticity, toughness and chewiness, and have more attractive color, luster and brightness; the demand of people on diversified tastes is met; especially, the obtained soft sweets have a natural fruit flavor which is extremely close to real fruits; the method abandons injection molding and drying time and steps, so that the production efficiency is extremely improved, and the energy consumption of production is reduced.

The invention relates to a dust suppressant for constructional engineering and a preparation method thereof. The dust suppressant for constructional engineering consists of carboxymethyl cellulose, hydroxypropyl methyl cellulose, polyvinyl alcohol, polyacrylamide, rare earth, benzene sulfonic acid sodium salt, a food coloring agent and water. The dust suppressant for constructional engineering is mainly applied to construction site construction, building removing, municipal administration path construction and the like. The dust suppressant does not contain heavy metals and toxic and side effects, is low in cost and convenient to spray; the dust suppressant can improve soil quality, and regulate soil viscosity and water content; the dust suppressant is easily and biochemically degraded, does not harm the soil and vegetation and cannot cause secondary pollution.

A health-care starch toothpick is made up of corn starch, sweet potato starch, mint, imperate rhizome, dehurian angelica root, alum sorbitol, water and edible pigment through pretreating the mint, imperate rhizome and dahurian angelica root, boiling water, mixing with other, high-temp high-pressure extruding out to obtain bar, wash with clean water, freezing at -21 deg.C for 24 hrs, washing with clean water, drying at 35-40 deg.c for 24-30 hrs, cutting and sharpening. Its advantages include high hardness, health-care action to tooth, and no environmental pollution.

A method for detecting food additives in moon cakes, comprising the following steps: (1) preparing a mixed standard solution: mixing and preparing dehydroacetic acid, benzoic acid, sorbic acid, and four kinds of p-hydroxybenzoic acid lipid standard products in pure methanol; Acesulfame K, sodium saccharin, and 8 food coloring standards were mixed and prepared in pure water; then the above solutions were mixed in proportion to obtain a mixed standard stock solution; (2) sample extraction; (3) sample purification; (4) on Machine detection: the liquid to be tested and the mixed standard solution are placed in a liquid chromatograph equipped with an ultraviolet detector for detection, and the external standard method is used for quantification. Through gradient elution and wavelength switching, the content of food additives is measured simultaneously on the machine. The invention has the same pretreatment steps, low cost, high speed, reliable results and good reproducibility, and can simultaneously detect 17 kinds of food additives at one time.

A description is given of a novel frozen potato, similar to fresh potato but with a lower starch content and retaining a lower quantity of oil when fried than par-fried frozen potatoes that exist on the market. To this end, the potatoes undergo a treatment in a saline solution followed later, or in the actual previous stage, by the addition of a food preservative / anti-oxidant, which treatments may optionally be followed by stages of drying with hot air, addition of a color homogenizer, basifying and structure stabilizer for the potato, cooling in a solution with optional addition of food colors and / or flavors, according to the different variant embodiments of the general process that are considered, and all the aforesaid previously undergoing a stage of drying by means of laminar airflow, prior to their freezing. This type of potato may be used in catering in general, being particularly recommended for its low calorie content.

The invention discloses an eternal flower replacement liquid, which is characterized in that: the formula of the replacement liquid is: every 1000ml of the replacement liquid contains: polyethylene glycol 300ml-450ml; ethanol 500ml-600ml; 1.2 propylene glycol 50ml-100ml; Alcohol 50ml-100ml; Wood citric acid 20g; Food coloring 10-20g; Sodium citrate 5g. Compared with the prior art, the present invention has the advantages that the preserved flowers soaked in the replacement solution of the present invention have the original shape and soft feel of fresh flowers, can be kept for 3-5 years, and will fade a little after 5 years.

The invention provides a preparation method and application method of edible ink for inkjet printing. This ink can form printed records with good identification and certain water resistance on the surface of various foods (including tablets), food contact materials, food packaging materials, etc. The raw materials of this inkjet ink are approved food additives, including shellac, cellulose resin, ethanol, water and so on. The manufacture method of this ink-jet ink is: a, food coloring is dispersed or dissolved in the aqueous solution that contains cellulose resin to make color base dispersion, contains the water more than 50wt% in this dispersion; B, shellac Dissolve in dehydrated alcohol and make shellac solution, contain the dehydrated alcohol more than 50wt% in this shellac solution; c, color paste dispersion is dispersed in shellac solution again, add a certain amount of conductive salt sodium lactate, pH Regulator ammonium carbonate, humectant, emulsifier, defoamer, etc.; d, filter filling.

The invention provides an avian coccidiosis vaccine stabilizer for spray or water drinking immunization, and a preparation method and an application thereof. The stabilizer mainly comprises 10-35% ofedible gum, 2-5% of sodium alginate, 3-12% of a water stable compound sodium polyacrylate, 0.1-0.5% of a food coloring, 0.1-0.5% of a sweetener, 2-8% of ginseng leaf extract and 39-82.8% of dextrin. The prepared stabilizer is suitable for being diluted during water drinking immunization or spray immunization with an avian coccidiosis vaccine, can make the chicken coccidian oocysts form a uniformlydispersed system in water and keep for 8 h or more without settling, and improves the avian coccidiosis immunization effect.

The invention discloses edible ink for ink-jet printing on the surface of an eggshell, which comprises the following components in percentage by weight: 3-6% of edible pigment, 0.01-0.5% of hydroxypropyl cellulose, 0-20% of propanediol, 0.0001-0.1% of ink lubricant, 0.0001-0.05% of dispersant and the balance of water. The preparation method comprises the following steps: preparing 0.1-5wt% of hydroxypropyl cellulose water solution; preparing the ink lubricant having a polydimethylsiloxane-silicon dioxide ratio of (8.5:1.5)-(9:1); preparing an emulsion from the ink lubricant, the dispersant and the water; and preparing the product from the edible pigment, the propanediol, the hydroxypropyl cellulose water solution and the emulsion. Compared with the prior art, the ink disclosed by the invention is safe to eat and highly applicable to various ink-jet printers, and has the advantages of excellent visibility, water resistance, stability and the like for an eggshell.