METHOD FOR PREPARING COLOR CHANGING FOOD

摘要

A food composition having the ability to change color when heated to a temperature above 66 DEG C (150 DEG F), comprising (1) an edible substrate and (2) a color system including colored edible particles coated by a color composition consisting of (a) 80 - 90 wt.% a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 - 12 wt.% titanium dioxide and (c) optionally 0 - 5 wt.% a cellulose ester such as carboxymethyl cellulose.