COMPOSITIONS AND METHODS FOR INHIBITING DEPOSITION OF DYES IN A BEVERAGE

FIELD: food industry.SUBSTANCE: invention relates to the food industry, namely to a beverage product (variants) and to a method for preventing deposition of azo dyes from a beverage product. The beverage product comprises (a) a first azo dye and a second azo dye, wherein the total amount of the first azo dye and the second azo dye is in the range from approximately 0.01 wt.% to approximately 6 wt.% of the beverage product; (b) an electrolyte in an amount of approximately 2 wt.% to approximately 20 wt.% of the beverage product and (c) a solvent. The mass ratio of the first azo dye and the second azo dye is in the range from 75:25 to 1:19. The beverage product is presented in the form of a solution, and the first azo dye and the second azo dye remain in the solution for at least seven days at cooling temperatures and/or ambient temperatures. The beverage product comprises (a) a first azo dye and a second azo dye, wherein the total amount of the first azo dye and the second azo dye is in the range from approximately 0.01 wt.% to approximately 6 wt.% of the beverage product; (b) an electrolyte containing sodium chloride and/or potassium salt in an amount of approximately 2 wt.% to approximately 20 wt.% of the beverage product, and (c) a solvent, wherein the second azo dye is different from the first azo dye. The mass ratio of the first azo dye and the second azo dye is in the range from approximately 1:3 to approximately 3:1. The beverage product is presented in the form of a solution. The first azo dye and the second azo dye remain in solution for a period of time longer than the period wherefor the first azo dye will remain in solution without the second azo dye, at cooling temperatures and/or ambient temperatures. The beverage product comprises (a) an azo dye in an amount of approximately 0.01wt.% to approximately 6 wt.% of the beverage product; (b) a non-azo dye colouring agent; (c) an electrolyte in an amount of approximately 2 wt.% to approximately 20 wt.% of the beverage product and (d) a solvent. The beverage product is presented in the form of a solution, and the azo dye remains in the solution for at least seven days at cooling temperatures and/or ambient temperatures. The method for preventing deposition of azo dyes from the beverage product involves producing a solution containing: (a) a first azo dye and a second azo dye, wherein the total amount of the first azo dye and the second azo dye is in the range from approximately 0.01 wt.% to approximat