A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a blue non-bleeding color that seems approvable by most health authorities. The invention is useful in food products, sweets and pharmaceutical products ingested orally.
CROSS-REFERENCE TO PRIORITY APPLICATIONS
This application claims the benefit of priority of European patent application EP 01202857.7, filed Jul. 26, 2001 and U.S. application 60/308,108, filed on Jul. 30, 2001, the contents of which are incorporated herein by reference.
A natural blue colorant solution comprising red cabbage liquid, aluminum sulfate and sodium bicarbonate is disclosed. The pH of the colorant solution is in the range of 3.8 to 4.2 and can be used to provide a blue hue when incorporated into products having a pH greater than 5.5. A highly stable blue colorant solution is created when the weight ratio of the aluminum sulfate and sodium bicarbonate is approximately 2:1. The blue colorant solution can be modified to create a natural green colorant solution by the addition of a natural yellow colorant and additional sodium bicarbonate.
