Methods and compositions for brightening the color of thermally processed nutritionals
US6811801B2 · kind B2 · utility
76Cited by
33References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 12, 2001 |
| Grant date | Nov 2, 2004 |
| Priority date | — |
| Expiry date | Mar 18, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/44
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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 strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.