| 摘要 |
1493449 Coloured beverage mixes GENERAL FOODS CORP 23 Sept 1975 39035/75 Heading C6E [Also in Division A2] A process for preparing a coloured, dry food composition comprising crystalline particulate material selected from sugars, food acids and acid salts, e.g. a sucrose-based beverage mix, involves the steps of applying a colouring solute on to finely divided particles of tricalcium phosphate (TCP) and blending the so-coloured TCP and at least some of the crystalline particles of the final mix to cause portions of the coloured solute originally applied to the TCP to be transferred to and adhere on the surfaces of the crystalline particles. The TCP may be coloured by applying a colouring solution thereto and spray drying so that the TCP particles have a moisture content after drying of less than 0À50 wt. per cent. The TCP typically has a particle size such that at least 40% passes a No. 200VSS screen. Alternatively, the TCP may be coloured by blending finely divided tricalcium phosphate (TCP) and a minor amount of a water-colouring solute in a dry powdered condition, gradually metering a quantity of water on to the resulting blend to produce a superficially dry powder admixture wherein the water is uniformly distributed, and milling the moistened blend to evenly distribute the colouring solute throughout the TCP particles and coat them. An amount of water ranging from 10 to 25 wt. per cent based on the total charge of TCP particles, colouring solute and water, is added in this way and the TCP particles are subdivided by the milling to a particle size of less than 10 microns. The sucrose particles of the final mix may have been otherwise coloured prior to being blended with the coloured TCP. The proportion of coloured TCP in the final mix typically amounts to from 0À05 to 5À0 wt. per cent. The Examples relate to beverage mixes including conventional constituents in specified proportions. |
