The present invention refers to a group for preparing a compound for dyeing manufactured items, including clothing articles, including at least one tank for containing a liquid and at least one filter or dye component including at least one natural dye substance (FS).

The present invention refers to a group for preparing a compound for dyeing manufactured items, including clothing articles, including at least one tank for containing a liquid and at least one filter or dye component including at least one natural dye substance (FS).

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

A genetically modified microorganism includes: an exogenous nucleic acid sequence encoding naphthalene dioxygenase (NDO), wherein the endogenous icd gene of the genetically modified microorganism is knocked out, in which the endogenous icd gene encodes isocitrate dehydrogenase (IDH), and wherein the genetically modified microorganism is capable of using glutamic acid and/or a salt thereof as a nitrogen source to grow and producing indigo dye.

The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange or yellow.

The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange or yellow.

The present application relates to a natural coloring agent composition including a fermented plant product, wherein the composition includes nitrite in a concentration of 700 ppm or more and includes free sugar in a concentration of 1,000 ppm or less, and the free sugar includes lactose. The natural coloring agent composition may be prepared from natural raw materials to contain nitrite in a high concentration without inoculation of reducing bacteria, and may have an excellent color development effect when applied to meat products in place of synthetic nitrite.

The present application relates to a natural coloring agent composition including a fermented plant product, wherein the composition includes nitrite in a concentration of 700 ppm or more and includes free sugar in a concentration of 1,000 ppm or less, and the free sugar includes lactose. The natural coloring agent composition may be prepared from natural raw materials to contain nitrite in a high concentration without inoculation of reducing bacteria, and may have an excellent color development effect when applied to meat products in place of synthetic nitrite.

A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between 2.5 and +1.0, and a b*-value ranging between 21.5 and 30. A process for making the carrot concentrate and food products containing the carrot concentrate.

A biodegradable light wand is provided, the light wand including: a light transmitting tube comprising a natural hydrocolloid, the tube having a sidewall, a second port and a first port, to define a bore; a first bioluminescence tablet which comprises a light producing enzyme and a second bioluminescence tablet which comprises a bioluminescence-generating molecule, both housed in the bore; a bio-plug in the first port, the bio-plug sized to seal the first port, the bio-plug comprising a beeswax, charcoal, sometimes fungal spores, and a substrate; and a cap, the cap sized to seal the second port, the cap is configured in the second port. Together these components form a biodegradable, non-toxic alternative to plastic chemiluminescent glow sticks.