PROCESS OF PRODUCING NATURAL YELLOW FOOD COLORANT

The present utility model relates to a process of producing natural yellow food colorant which can be used as a substitute for artificial/synthetic food colorants. The process of producing natural yellow food colorant comprises the steps of: a. separating mesocarps from peeled and deseeded squash (Cucurbita maxima); b. slicing thinly the squash mesocarps; c. drying the thinly sliced squash mesocarps; d. pulverizing the dried squash mesocarps into powder form; e. adding heated mixture of palm oil and tocopherol to the pulverized squash mesocarps; f. stirring occasionally the combined mix of pulverized squash mesocarps and heated mixture of palm oil and tocopherol being allowed to stand for thirty to fifty minutes; and g. decanting of oil extract produced as natural yellow food colorant; wherein the heated mixture of palm oil and tocopherol has the temperature of sixty to eighty degrees centigrade (60-80øC); wherein the ratio of squash powder and palm oil is (1:5-1:7 solid-liquid ratio); wherein the heated mixture of palm oil and tocopherol is 350- 450mg of tocopherol per kilogram of palm oil (350-450mg/kg oil); and wherein oven drying temperature is between sixty to eighty degrees centigrade (60-80øC) until moisture content drops below 10 pcnt .