A process for evenly distributing food dye or similar coloring matter on the surface of vegetable protein seed meal material in particulate flake or grit form is provided which comprises incorporating the coloring material in a polyhydroxy alcohol carrier and applying the resulting carrier admixture to the particulate protein seed meal material with agitation until the distribution on the surface of the particulate is essentially complete. The coloring matter is fixed in the product by compaction of the resulting colored particulate under heat and pressure to produce a uniformly colored vegetable protein seed meal based product which is resistant to color extraction by water under typical aqueous food processing condition customarily.
A liquid food or drink with a pH of below 4.2 includes erythrosine (Red No. 3 and/or its lakes) and an edible soluble or dispersable protein the protein is stained by the erythrosine which is subsequently solubilized or dispersed throughout the food or beverages whereby such food or drink is colored. Also involved here are preparations such as dry mixes, frozen concentrates and syrups.
