METHOD OF FOOD DYE PREPARING Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: reagent is added to the invert sugar solution following by heating for melanoidines formation and cooling of food dye solution. Lysine (16-49 g) or a mixture of phenylalanine and lysine (16-49 g) per 100 g invert sugar is used as a reagent. Quantity of phenylalanine and lysine is 5-15 and 85-95 g, respectively, per 100 g mixture. After addition of indicated mixture to solution citrate-phosphate buffer mixture is added to the latter up to pH 7-10. Heating is carried out at 95-150 C for 1.5-10 h, and cooling is performed for two stages: firstly up to 50-70 C following by centrifugation for precipitate separation, and then - up to environment temperature. EFFECT: improved method of food dye preparing.