FIELD: food industry.
SUBSTANCE: disclosed is a natural coloring composition for coloring pickled or fermented vegetables in brine, containing an extract obtained from turmeric, containing curcuminoids, and an extract obtained from carrots, containing carotenes. Extracts are contained in amounts effective for adsorption and/or penetration into pickled or fermented vegetables with white flesh/skin.
EFFECT: invention enables to obtain a yellow hue of pickled or fermented vegetables in brine and its stability for at least one month.
15 cl, 5 dwg, 28 tbl, 12 ex
