Process for preparing disodium 5,5-indigosulfonate, the feedstock being indigo, this process including the following steps: i) the indigo is subjected to a sulfonation treatment resulting in a mixture that contains 5,5-indigosulfonic acid, this process including: ii) a reduction treatment is applied to the mixture obtained in step i), and optionally a purification step, so as to obtain a composition including leuco-5,5-indigosulfonic acid, iii) the leuco-5,5-indigosulfonic acid is isolated from the composition resulting from step ii), iv) the leuco-5,5-indigosulfonic acid resulting from step iii) is oxidized to give disodium 5,5-indigosulfonate.

Process for preparing disodium 5,5-indigosulfonate, the feedstock being indigo, this process including the following steps: i) the indigo is subjected to a sulfonation treatment resulting in a mixture that contains 5,5-indigosulfonic acid, this process including: ii) a reduction treatment is applied to the mixture obtained in step i), and optionally a purification step, so as to obtain a composition including leuco-5,5-indigosulfonic acid, iii) the leuco-5,5-indigosulfonic acid is isolated from the composition resulting from step ii), iv) the leuco-5,5-indigosulfonic acid resulting from step iii) is oxidized to give disodium 5,5-indigosulfonate.

A method of imparting pearlescence to a food product that includes applying a ready-to-use dispersion to a food product using confectionary panning, where the ready-to-use dispersion includes a pearlescent pigment, a cellulose derivative in an amount sufficient to enhance viscosity of the dispersion and impart a barrier coat to the food product, and a wax in an amount sufficient to impart a gloss to the food product. A method of incorporating a pearlescent pigment into a food product that includes applying a dispersion to a food product using panning, where the dispersion includes a pearlescent pigment, a viscosity enhancer, a fluid carrier, and a gloss agent.

A method of imparting pearlescence to a food product that includes applying a ready-to-use dispersion to a food product using confectionary panning, where the ready-to-use dispersion includes a pearlescent pigment, a cellulose derivative in an amount sufficient to enhance viscosity of the dispersion and impart a barrier coat to the food product, and a wax in an amount sufficient to impart a gloss to the food product. A method of incorporating a pearlescent pigment into a food product that includes applying a dispersion to a food product using panning, where the dispersion includes a pearlescent pigment, a viscosity enhancer, a fluid carrier, and a gloss agent.

Methods, assays and compositions for measuring intestinal permeability in subjects are provided. The methods and assays comprise the measurement of the level of food dyes, such as FD&C Blue No. 1, in blood samples shortly after the ingestion of the compositions. The methods disclosed herein are simple, cost-effective, reproducible and sensitive.

Methods, assays and compositions for measuring intestinal permeability in subjects are provided. The methods and assays comprise the measurement of the level of food dyes, such as FD&C Blue No. 1, in blood samples shortly after the ingestion of the compositions. The methods disclosed herein are simple, cost-effective, reproducible and sensitive.

The present invention relates to dry particulate encapsulation compositions comprising a water-insoluble matrix comprising at least 70% by weight of proteins, based on the total weight of the matrix and a moisture content of about 5 to 10% by weight, based on the total weight of the matrix and an encapsulate encapsulated in the matrix, wherein the matrix once wetted in a clear colorless aqueous solution or in mineral oil has a lightness value (L*) greater than about 40, a color vividness or Chroma (C*) lower than about 33 and a hue angle between about 70 and 90. The encapsulation compositions of the present invention are useful in encapsulating dyes, medications and vitamins. Fine particulate encapsulation compositions comprising natural dyes can be used in lieu of artificial lakes in confectionery, cosmetics and caplets color coatings.

The present invention relates to dry particulate encapsulation compositions comprising a water-insoluble matrix comprising at least 70% by weight of proteins, based on the total weight of the matrix and a moisture content of about 5 to 10% by weight, based on the total weight of the matrix and an encapsulate encapsulated in the matrix, wherein the matrix once wetted in a clear colorless aqueous solution or in mineral oil has a lightness value (L*) greater than about 40, a color vividness or Chroma (C*) lower than about 33 and a hue angle between about 70 and 90. The encapsulation compositions of the present invention are useful in encapsulating dyes, medications and vitamins. Fine particulate encapsulation compositions comprising natural dyes can be used in lieu of artificial lakes in confectionery, cosmetics and caplets color coatings.

A process for coloring treated and untreated green olives and their products by the use of water solutions of natural Chlorophyll, Chlorophyllin and Copper Chlorophyllin salts. A procedure for the coloring of green treated and untreated whole olives in, olives without the pit and olive slices by the use of alkaline solution of natural Chlorophyll, Chlorophyllin and Copper Chlorophyllin salts so as to have a product which is a uniformed bright green in color, enriched with Chlorophylls which were removed from the natural olives during the stages of their treatment, fermentation and storage in the tanks. It is a stable product, absolutely natural which one can handle, after this new process, as all the other olives up until now, in the global market.

The present invention relates to dry particulate encapsulation compositions comprising a water-insoluble matrix comprising at least 70% by weight of proteins, based on the total weight of the matrix and a moisture content of about 5 to 10% by weight, based on the total weight of the matrix and an encapsulate encapsulated in the matrix, wherein the matrix once wetted in a clear colorless aqueous solution or in mineral oil has a lightness value (L*) greater than about 40, a color vividness or Chroma (C*) lower than about 33 and a hue angle between about 70 and 90. The encapsulation compositions of the present invention are useful in encapsulating dyes, medications and vitamins. Fine particulate encapsulation compositions comprising natural dyes can be used in lieu of artificial lakes in confectionery, cosmetics and caplets color coatings.