Stabilization of erythrosine in aqueous acidic food systems

US4133900A · kind A · utility

Assignee

• General Foods Limited · US

Inventors

• Il-Young Maing · Tarrytown, US
• Thomas H. Parliment · New City, US
• Robert J. Soukup · Frankfurt, DE

Key dates

• Filing date: Aug 29, 1977
• Grant date: Jan 9, 1979
• Expiry date: Aug 29, 1997

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L5/47
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

This invention relates to a coloring agent which is soluble and stable in low pH aqueous food systems. The food colorant, Food, Drug and Cosmetic Red No. 3, which contains a carboxylic group, is predominantly in the unionized form below pH 4.5 and is, therefore, at a concentration required for red coloring virtually insoluble. Red No. 3 is rendered soluble by mixing it with water and a hydrophilic surfactant selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate and polyoxyethylene (20) sorbitan monooleate and mixtures thereof. The resulting mixture is added directly to an aqueous foodstuff or after first fixing it on or in a carrier.