FIELD: food industry. SUBSTANCE: composition contains 1-30 wt.% edible dye, sodium and/or potassium sulfate (the balance), and additionally 0.5 to 10 wt. % dextrin. Composition is provided in the form of powder or tablets. Composition is flooded with water at room temperature taken in amount large enough to cover all surface of eggs, after which eggs are put into resulting solution and held there until desired intensity of color is attained. EFFECT: enabled rich gamma of colors and extremely simplified tinting operation. 4 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR DYEING PASCHAL EGGS AND METHOD OF APPLICATION THEREOF | 1998 |
|
RU2162868C2 |
| COLORANT COMPOSITION FOR EASTER EGGS | 2004 |
|
RU2281964C2 |
| MAYONNAISE | 2006 |
|
RU2321273C1 |
| MAYONNAISE | 2008 |
|
RU2531238C9 |
| GEL-BASED HAIR TINT COLORING | 2017 |
|
RU2654015C1 |
| FOAM COMPOSITION FOR HAIR COLOURING | 2014 |
|
RU2572708C2 |
| COMPOSITION FOR HAIR DYEING | 2012 |
|
RU2493814C1 |
| TINT DYE FOR HAIR ON FOAMING BASIS | 2017 |
|
RU2642655C1 |
| TINT COLOURING FOR HAIR | 2017 |
|
RU2654033C1 |
| FOAM-BASED HAIR TINT COLORING | 2017 |
|
RU2654751C1 |
