Class / Patent application number | Description | Number of patent applications / Date published |
426540000 | Specific dye or pigment per se or compositions containing same | 26 |
20080260924 | Composition Comprising Five Kinds of Processed Fruit or Vegetables - The present invention discloses a nutritional composition, comprising at least five kinds of processed fruit/vegetables: green processed fruit/vegetables, yellow/orange processed fruit/vegetables, white processed fruit/vegetables, red processed fruit/vegetables, and blue/purple processed fruit/vegetables. Moreover, the composition may further comprise at least one kind of artificially-added phytochemical, which is selected from the group consisting of flavonoids, carotenoids, phenolic acids, organosulfur compounds, other phytochemicals, and mixtures thereof. | 10-23-2008 |
20080311267 | Direct dissolution - The present disclosure describes a method for the continuous dissolution of e.g. crystalline astaxanthin or canthaxanthin suspension in oil, by applying heat for a predetermined period using an in-line or optionally batch wise-process, followed by cooling the heated solution with an oil phase or heat exchanger. The resulting oil solution may be used as such or added directly to feed components which are turned into feed compositions by extrusion, compaction or granulation. Alternatively the oil solution is spray coated or directly loaded to extruded or compacted pellets and granulates. The disclosure avoids using formulated carotenoids prepared by known multi-step production methods requiring solvents, solvent removal, cooling and emulsification with an aqueous phase or precipitation and recovery steps. Thus the present invention is a more economical, efficient and environmentally friendly method to add nutrients and colourants to feed compositions instead of using colloid dispersed particulate hydrocolloid compositions. | 12-18-2008 |
20090238940 | COLOR-IMPARTING CHOCOLATE COMPOSITIONS AND FOOD ARTICLES MADE THEREFROM - Disclosed are color-imparting chocolate compositions. The compositions are formulated to have a visual appearance consistent with a conventional chocolate composition, yet include a visually hidden (i.e., hidden to the unaided eye) color-imparting dye. Upon contact with a water-based liquid (e.g., during the act of consuming the chocolate composition), the color-imparting dye is activated and imparts its color to the water-based liquid and/or to a surface wetted or in contact with the water-based liquid. | 09-24-2009 |
20090246343 | Stable Natural Color Process, Products and Use Thereof - A method of preparing colored products from edible materials comprises processing | 10-01-2009 |
20100203212 | Snack Food Chip Containing Cooked Grain And Method Of Making Same - Disclosed is a sheeted, baked, and fried snack chip formed by cooking grain in a heated cooking solution to form cooked grain; mixing the cooked grain with masa flour while the cooked grain is still moist to form a hybrid mix; hydrating the hybrid mix to form a dough; sheeting the dough to form a dough sheet; cutting chip-shaped dough pieces from the dough sheet, and then baking and frying the chip-shaped dough pieces to form the final snack chips. The grain may be pre-soaked prior to cooking. The grain may also be colored with a colorant to impart a color to the cooked grain that makes it visually distinct from a primary color of the dough. If a colorant is used, it may be accomplished in association with the pre-soaking step or in association with the cooking step. The grain may be rice. | 08-12-2010 |
20100260911 | Liquid egg product - A novel liquid egg composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is added to and emulsified in liquid egg. | 10-14-2010 |
20100291278 | EDIBLE COLORING COMPOSITION - 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. | 11-18-2010 |
20110129584 | Natural blue-shade colorants and methods of making and using same - Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ΔE* | 06-02-2011 |
20110244102 | Removal Of Reaction Byproducts And Impurities From Caramel Color And A Shelf Stable Caramel Color Concentrate - Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but remove 4 MeI and other salts. After ultrafiltration, the retentate is subjected to an acidifying step to convert remaining impurities into salts which are then removed. A shelf stable concentrate is obtained having color bodies with a wide range of molecular weight. | 10-06-2011 |
20110250338 | Adsorption Purification Of Caramel - A process of purifying a caramel color solution comprising introducing the caramel color solution into an adsorbent wherein the adsorbent adsorbs 4-MeI to form a purified caramel color solution, and adding an acid to the purified caramel color solution to lower the pH to less than 5. | 10-13-2011 |
20110274809 | METHOD FOR MASKING CURCUMINE FLAVOR | 11-10-2011 |
20110318465 | EFFERVESCENT CARRIER, A METHOD OF CHANGING THE FLAVOR OF MILK AND AN EFFERVESCENT TABLET FOR CHANGING THE FLAVOR OF MILK - An effervescent tablet that includes an effervescent agent that includes an acid component selected from the group consisting of an acid salt, an acid anhydride, and combinations thereof, and a base, binder, and lubricant, the effervescent tablet disintegrating when placed in milk to form a milk beverage that is free of noticeable curdling. | 12-29-2011 |
20120183661 | STABILIZED ANTHOCYANIN COMPOSITIONS - The invention describes stabile anthocyanin compositions, methods to prepare such compositions and also methods of use of such compositions to treat various afflictions. The present invention describes unique compositions of an anthocyanin and a stabilizing compound such that the combination of the two components provides that the anthocyanin does not readily undergo degradation, such as oxidation, pH instability, etc. | 07-19-2012 |
20120207904 | Gluten Free Structured Protein Product - The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more particularly, gluten-free structured protein product with substantially aligned protein fibers. The method also works for wheat-containing blends. | 08-16-2012 |
20130136837 | YELLOW ALUMINUM LAKE COMPOSITIONS - The invention describes novel aluminum plant yellow extract lakes that are not typical for an aluminum lake material. | 05-30-2013 |
20130260001 | LIQUID CREAMERS AND METHODS OF MAKING SAME - Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer including 1) a colorant, 2) an oil, 3) a hydrocolloid stabilizing system including a cellulose component and a gum component in an amount sufficient to suspend the colorant, and 4) an emulsifying stabilizing system including emulsifier(s) and a protein in an amount sufficient to maintain emulsion stability in the liquid creamer. The gum component can include kappa carrageenan and iota carrageenan having a kappa carrageenan:iota carrageenan weight ratio of about 3:1 to about 1:10. The weight ratio among the cellulose component, the gum component, the emulsifier and the protein can be about 1:(0.005-8):(0.05-20):(0.025-5), respectively. | 10-03-2013 |
20140248410 | CAROTENOID-CONTAINING COMPOSITION AND METHOD FOR PRODUCING SAME - A carotenoid-containing composition including: a carotenoid component containing a crystalline carotenoid that is in an amorphous state; a (poly)glycerol fatty acid ester that contains from one to six glycerol units and from one to six fatty acid units and has at least one hydroxyl group resulting from a glycerol unit; a fatty acid ester component which is at least one selected from the group consisting of triesters of glycerol and fatty acids, and esters of alcohols having one hydroxyl group and fatty acids, contains no hydroxyl group in a molecule, and has from 10 to 60 carbon atoms in total; and an antioxidant. | 09-04-2014 |
20140295046 | EMULSIONS COMPRISING CAROTENOID FOR TRANSPARENT AND PASTEURIZATION-STABLE LIQUID FORMULATIONS, ESPECIALLY BEVERAGES - The present invention to stable carotenoid emulsions, which—when used in a liquid formulation (especially a beverage, such as a soft drink)—allows to obtain transparent formulation (even after pasteurization). | 10-02-2014 |
20150017303 | ANTHOCYANIN-BASED COLORANT - 1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≧in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant. | 01-15-2015 |
20160007641 | Pigment Formulation | 01-14-2016 |
20160015067 | NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS - The present invention is directed to natural blue anthocyanin-containing colorants comprising fractions of anthocyanin molecules separated from anthocyanin-containing vegetable and fruit juices and extracts. Anthocyanin fractions are separated at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts. The invention is directed to the anthocyanin fractions providing color characteristics similar to those provided by the synthetic blue colorant, FD&C Blue No. 1. The present invention is also directed to natural green colorants comprising the natural blue anthocyanin-containing colorant and a natural yellow colorant. The present invention is further directed to edible products comprising the natural blue anthocyanin-containing colorants. | 01-21-2016 |
20160088849 | FORMULATIONS FOR USE IN FOOD PRODUCTS - The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colorings. The formulations can be used in dessert food products, especially in tres leches cakes. | 03-31-2016 |
20160113309 | FOOD PASTE - A system for applying indicia to food products comprises a dispenser for successively dispensing a quantity of food paste onto a respective surface of a portion of food. The food paste comprises a carrier, a setting agent and a contrasting agent. A fusing unit fuses a dispensed portion of the paste to provide at least one solid indicium on the food product, the indicium optically contrasting with the portion of food. | 04-28-2016 |
20160128352 | LOW 4-METHYLIMIDAZOLE CARAMEL COLOR CLASS IV PRODUCTION - A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided. Also provided is a process of ramped heating which results in a similar caramel color product. | 05-12-2016 |
20160183584 | BOTTLED CARBONATED DRINK - To provide a bottled carbonated drink including a sweetener and a caramel composition, wherein the drink contains an indigestible dextrin and the amount of 4-methylimidazole in the drink is less than 200 ppb. The drink is a bottled carbonated drink of which foam is stabilized. | 06-30-2016 |
20170231256 | TEMPERATURE-RESISTANT FORMULATION CONTAINING NATURAL COLORING AGENT FOR FOOD | 08-17-2017 |