DRY POWDERED CHEESE COMPOSITIONS WITH MIXTURES OF NATURAL ORIGIN DYES, A METHOD FOR PRODUCTION AND A CHEESE PRODUCT Russian patent published in 2020 - IPC A23C19/86 A23C19/09 A23C20/00 

FIELD: cheese industry.

SUBSTANCE: dry powdered composition which can be reduced to produce a cheese product or cheese analogue contains at least one cheese component or cheese analogue and a mixture of dyes, containing from about 38.5 million^-1 to about 733.9 million^-1 curcumin compounds of total weight of powder composition, from about 3.6 million^-1 to about 165.7 million^-1 annato carotenoids of total weight of powder composition and about 5.8 million^-1 to about 90.7 million^-1 paprica carotenoids of total weight of powder composition. Content of curcumin compounds exceeds content of annato carotenoids. Method for preparation of a dry cheese powder composition includes stirring of at least one cheese component or cheese analogue with a dye composition, containing from about 49.7 wt % to about 87.1 wt % of curcumin compounds of the total content of coloring substances in the dye composition, from about 2.1 wt % to about 42.8 wt % annato carotenoids of total content of dyes in dye composition and from about 7.5 wt % to about 10.8 wt % of paprika carotenoids of total content of coloring substances in dye composition. Proportion of coloring substances in the dye composition containing curcumin compounds, carotenoids annatto and paprika carotenoids represented in volume of 47.9 million^-1 to about 990.3 million^-1 of the total weight of the powder composition. Content of curcumin compounds exceeds content of annato carotenoids.

EFFECT: group of inventions provides a product which, after reduction will have a taste and appearance of conventional cheese and products with cheese flavor filler containing dyes, obtained using a synthetic method, which is so claimed by consumers.

15 cl, 2 tbl, 1 ex