COLORANT EMULSION

The invention relates to an emulsion with an aqueous phase and an oil phase comprising a fat-soluble dye, and with an emulsifier composition for emulsification of the fat-soluble dye in a food. In order to further develop the emulsion such that it possesses very high transparency and stable colourin...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KLINGENBERG, ANDREAS, ANETZBERGER, SASCHA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to an emulsion with an aqueous phase and an oil phase comprising a fat-soluble dye, and with an emulsifier composition for emulsification of the fat-soluble dye in a food. In order to further develop the emulsion such that it possesses very high transparency and stable colouring, and in order to provide an emulsifier composition for a dye emulsion which has a high acid stability even in very acidic beverages in the range of pH < 3.5, the invention proposes that an emulsifier in the aqueous phase is a quillaya extract and the aqueous phase comprises at least one polyol and/or at least one sugar alcohol, and preferably lecithin, in the oil phase.