COLOURING OF FRUIT

摘要

A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a colorant and a hydrolyzable tannin at an adequate temperature until the desired quantities of colorant and hydrolyzable tannin are absorbed by the fruit, the pH is lowered at least to a value at which the colorant becomes substantially insoluble, after which the pH is raised gradually while ensuring that the pH of the inner parts of the fruit does not exceed 7 and finally the fruit is separated from the aqueous medium.