Colouring of fruit

Details Colouring of fruit Colouring of fruit

A - Human Necessities

23

L

99/7

A23L 1/275 (2006.01)

Patent

CA 1208963

Abstract Colouring of fruit A process for artificially colouring fruit characterised in that an aqueous medium containing the fruit is treated with a colourant and a hydrolysable tannin at an adequate temperature until the desired quantities of colourant and hydrolysable tannin are absorbed by the fruit, the pH is lowered at least to a value at which the colourant 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.

443788

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