Method for reducing color migration in multi-layered,...

A - Human Necessities – 23 – L

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A23L 1/187 (2006.01) A23C 9/123 (2006.01) A23C 9/13 (2006.01) A23L 1/00 (2006.01) A23L 1/05 (2006.01) A23L 1/275 (2006.01) A23P 1/08 (2006.01)

Patent

CA 2305943

Disclosed is a multi-layered, gel-based dessert product, such as a pudding product, formed of a gel-based layer containing a first colorant and an adjacent gel- based layer containing a second, different colorant, at least one of the colorants being a negatively charged caramel colorant. The dessert product is made by introducing gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.

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