METHOD OF PREPARING FOOD COLORANT FROM VEGETABLE STOCK Russian patent published in 1998 - IPC

FIELD: food industry, more particularly manufacture of colorants from vegetable stock. SUBSTANCE: vegetable stock is crushed to particle size of less than 100 mcm, extracted with fresh water having temperature lower than that of pigment decomposition temperature. Extraction process is carried out at temperature of less than 20 for 1.5-4.0 hours. Water for extraction has hydrogen index of 6-7 and extraction process is conducted two times. After concentration the resulting colorant concentrate is stabilized by addition thereto sugar or acetylsalicilic acid and is subjected to drying. EFFECT: more efficient preparation method. 6 cl, 1 dwg