Anthocyan colouring composition

FIELD: chemistry.

SUBSTANCE: colouring composition having a blue colour contains one or more anthocyans; metal ions of Fe (II), tannic acid as a stabiliser, in which the molar ratio of metal ions to anthocyanins is, at least, 0.5:1, and the molar ratio of stabiliser to anthocyanin is, at least, 0.5:1. The method for preparing a colouring composition having a blue colour comprises adjusting the pH of the anthocyan solution to a value between 3.5 and 8.0 before addition of Fe (II) metal ions and tannic acid as a stabiliser. Herewith the ratio of metal ions to anthocyanins is, at least, 0.5:1, and the molar ratio of stabiliser to anthocyanin is, at least, 0.5:1. The invention relates to the composition comprising a colouring composition, in which the pH is in the range of 3.5 to 8.0 and the composition is blue or green.

EFFECT: improving the compound properties.

13 cl, 1 dwg, 16 tbl, 9 ex

 



 

Same patents:

FIELD: chemistry.

SUBSTANCE: invention refers to a method for producing a colouring agent of mulberry fruit applicable in medicine, pharmaceutical industry, particularly in staining histologic specimen and dosage forms. The method involves drying a substrate in vacuum in a foam layer at a heat flux of E=1.5-3.0 kW/m2, a biomaterial layer thickness of 2-5 mm and a residual pressure in a vacuum enclosure of 7 kPa. The dry substrate is extracted for 24-34 hours in a solution of tartaric acid and ethanol in a weight ratio of 2-8:18-24 at a room temperature.

EFFECT: invention provides simplifying the process due to preventing heating in extraction, using easily acceptable extractants and reducing their amount in increasing tinctorial properties of the colouring agent.

3 tbl, 9 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a food colouring agent for colouring products with large water content in black colours. The food colouring agent is designed in the form of a dispersed system including vegetable carbon particles, Polysorbate 80 emulsifier and a water-soluble viscous substance. The water-soluble viscous substance has viscosity equal to 1400 Pas - 4000 Pas at a temperature of 20C and is chosen from glycerine, glucose syrup and sugar syrup. The vegetable carbon average particles size is equal to 10-60 mcm. Additionally, one describes a method for production of the said colouring agent by way of the component stirring at a rate of 2000-3000 rpm during 20-30 minutes.

EFFECT: invention ensures improvement of consumer characteristics of the black food colouring agent, simplification and effectiveness of products colouring with such colouring agent.

5 cl, 3 ex

FIELD: chemistry.

SUBSTANCE: invention relates to production of trans-fucoxanthinol from crystalline fucoxanthin. The latter comprises application of lipase extracted from swine pancreas. Fucoxanthin is dissolved in ethanol to complete dilution. Albumin and calcium chloride are added to said solution to hold the mix for 5-10 hours at the following ratio of components, g: crystalline fucoxanthin 10%-solution - 0.8-8.0, lipase extracted from swine pancreas - 0.01-0.5; 4%-solution of calcium chloride - 1.0-10.0, albumin - 0.01-0.1, phosphate buffer - 105-525.

EFFECT: perfected process.

FIELD: chemistry.

SUBSTANCE: invention relates to oxidation protection of natural dyes using a solubilisate. The solubilisate contains at least one natural dye which is insoluble or poorly soluble in water, at least one emulsifier with a hydrophilic-lipophilic balance of 8 to 19, at least one water-soluble antioxidant and at least one fat-soluble antioxidant. The dye and antioxidant are together enclosed in micellae. Content of the emulsifier ranges from 65 to 90 wt %. Described also is a method of producing said solubilisate and use thereof in food products, cosmetic and pharmaceutical agents.

EFFECT: solubilisate provides oxidation protection of antioxidants and substantially complete antioxidative protection of a dye up to the end of the minimum shelf life thereof.

25 cl, 13 dwg, 9 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of food concentrates of grape refuses polyphenols. The production method envisages grape refuses mixing with ethyl alcohol, the extract separation from solid phase and the extract concentration under vacuum. After refuses mixing with ethyl alcohol the produced mixture is infused under pressure-tight conditions; concentration is performed till alcohol exclusion from the extract with subsequent invert sugar introduction therein.

EFFECT: method improvement.

FIELD: chemistry.

SUBSTANCE: to obtain dye applied is milled thermally processed carrot and dried and milled squeezed blackberry berries Carrot is crushed to small chips and processed in air atmosphere at 40C, 60C and 80C with keeping at each temperature for 2 hours Squeezed blackberry barriers are dried at 55-60C and milled Mixture of prepared carrot and squeezed berries in ratio 1:1-3:1 is twice extracted by 4-multiple volume of ethyl alcohol with volume part of ethanol 96% at 55-60C for 1 hour Extracts are combined, settled for 2 hours, filtered and concentrated under vacuum to the content of dry substances not less than 68%.

EFFECT: obtaining natural dye, enriched with natural antioxidants, with high dyeing ability with extension of colour range from yellow to vinous-red and reduction of prime cost of dye due to application of wastes of blackberry berries processing.

1 dwg, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention may be used in food industry for natural anthocyan colouring agents production. The method for production of an anthocyan colouring agent from refuses of berries of dark varieties involves mixing of dried and milled raw material with an extragent - a mixture of water and glycerine at a weight ratio equal to 13; extraction is performed at a temperature of 90-98C during 0.5-1 hour (under stirring conditions). The produced colouring agent is separated from the solid fraction by way of filtration; the residue is expressed.

EFFECT: invention allows to enhance red pigments extraction efficiency and resistance to heating, simplify and intensify the anthocyan colouring agents production method.

6 dwg, 1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: food fat-soluble colouring agent production method involves mixing of a water-soluble synthetic food colouring agent with a food solvent at a temperature of 22 - 27C till the colouring agent complete dissolution, an emulsifier addition to the produced solution, further oil phase addition while continuously stirring. The produced far-soluble colouring agent contains, wt %: the said initial colouring agent - 1.0-10.0, food solvent - 40-50, emulsifier - 1.0-10.0, oil phase - 40.0-50.0. The fat-soluble colouring agent may contain an antioxidant.

EFFECT: creation of a universal and cost-efficient method for production of a fat-soluble colouring agent conforming to all the necessary requirements, in particular, those to stability and transparency.

8 cl, 3 ex

FIELD: chemistry.

SUBSTANCE: method of producing chlorophyll from high water plants involves washing plant material, crushing, drying the material, extraction with a mixture of hexane and ethyl alcohol, filtering, stripping the solvent, mixing chlorophyll with oil or with NaOH solution in ethanol, and separating chlorophyll in form of a solution.

EFFECT: high output and quality of the food additive.

2 ex

FIELD: chemistry.

SUBSTANCE: invention relates to vegetable dyes obtained from the coloured part of plant types, the cell tissue of which contains iridisomes that are responsible for colouring of said part. In particular, the invention relates to a blue dye obtained from seed skin of plant type Ravenala madagascariensis. The invention also relate to compositions containing said dye, particularly cosmetic compositions, especially meant for paining skin or external formations on the body.

EFFECT: invention provides cheap and safe production of a natural dye with a bright colour with a possible interference effect from a vegetable ultrastructure without denaturing thereof.

20 cl, 4 ex

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120C air flow at a rate of 8.5-9 m/s during 9 minutes and in 100C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

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