Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than ...

Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. In some embodiments the food grade colored fluids include a surface tension modifier to reduce their surface tensions. The food grade colored fluids may optionally include glycerine and water. In one e...

A low butterfat, butter flavored composition of sugar, condensed buttermilk, and a vegetable oil cooked together at 300.degree. F for at least 5 min to produce a solid solution.

The present invention relates to implementation of magnetic and electrostatic forces to guide ions along curved trajectories in an ion source such that macroparticles are separated from the ion stream. Magnetic and electrostatic fields act in concert with the present invention to cause ions to flow along curved trajectories from the arc source to an area where workpieces may be treated. Since macroparticles produced by consumable electrode sources are much less affected by magnetic and electrost...

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 compactio...

A process for increasing the intensity of the color of seafood, e.g., crustaceans, which comprises applying thereto a solution of canthaxanthin at an elevated temperature.

In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively str...

The invention relates to a dry clouding agent for dry beverage mixes prepared by drying an aqueous mixture, which on a dry weight basis, comprises (a) from 15 to 35% by weight of finely divided TiO.sub.2 ; (b) from 35 to 55% by weight of a suspending agent; and (c) from 20 to 40% by weight of a spacing agent with the proviso that the weight ratio of TiO.sub.2 to suspending agent is 1:1.1 to 1:3. Further the invention relates to a method for producing said clouding agent which can be used in dry ...

A cathodic arc plasma source has an anode formed of a plurality of spaced baffles which extend beyond the active cathode surface of the cathode. With the open baffle structure of the anode, most macroparticles pass through the gaps between the baffles and reflect off the baffles out of the plasma stream that enters a filter. Thus the anode not only has an electrical function but serves as a prefilter. The cathode has a small diameter, e.g. a rod of about 1/4 inch (6.25 mm) diameter. Thus the pla...

The degree of tooth enamel demineralization occurring due to the consumption of a highly acid, low pH beverage is reduced according to the present invention. This is accomplished by adding to the beverage from 1.0 to 6.0 grams per quart, and preferably from 1.25 to 2.5 grams per quart of tricalcium phosphate.