Verfahren zur Färbung von Früchten und Gemüsen

摘要

A method for permanently coloring fruits, such as cherries, and vegetables which uses carmine and other anthraquinones, and mixtures of multivalent metal ions and acid. The cherries, for example, are infused with a mixture of calcium ions, other multivalents metal ions, and carmine dye, at a pH at which the carmine is in soluble form. The cherries are then infused with an acidification solution which results in the precipitation of an insoluble carmine-metal ion complex within the cherries. Unused dye is treated and recycled.