| 摘要 |
1,164,205. Colouring foodstuffs; coating confectionery. F. HOFFMANN-LA ROCHE & CO. A.G. 20 Jan., 1967 [21 Jan., 1966], No. 3149/67. Headings A2A, A2B and A2Q. [Also in Divisions A5, B8, C2 and C3] Colouring agents for foodstuffs comprise one or more polyene dialdelydes of the formula where x is o or i, y is o, or 1-3, provided that x plus y is at least 1. The dialdehydes range in colour from yellow to violet. The foodstuff may contain 0.0000001-0.1 parts by wt. of the dialdehyde. The colouring agent may be added as such or may be formulated into a dry composition with an edible gellable colloid, e.g. gelatin, before incorporation in fatdeficient foodstuffs. Specified foodstuffs are fruit, vegetable and fruit preserves, creamfoods, confectionery, edible fats, cheese, fish products, pasta and soup powders. Examples relate to the preparation of coloured fondant, ice-cream, caramels, fats and oils, pasta, candied fruits, gelatin foods, pudding mixture, yoghurt and marzipan. According to Example F hard wheat grains are mixed, in a drum, with an aqueous solution of a yelloworange colouring agent comprising C20-dialdehyde and the resulting, moist, spongy mass is extruded, through nozzles, and dried to form yellow-orange coloured pasta. |
