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

A - Human Necessities – 23 – L

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

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 2305945

Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant, preferably dispersed in the oil phase. The products are formed of a layer containing a first colorant and an adjacent layer containing a second, different colorant. The multi-layered gel-based dessert products are made by introducing a 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 second colorant into 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.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Method for reducing color migration in multi-layered and... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for reducing color migration in multi-layered and..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for reducing color migration in multi-layered and... will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1459730

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.