The present disclosure relates to an edible coating composition comprising precipitated calcium carbonate particulate material, wherein the BET surface area of the precipitated calcium carbonate particulate material is about 15 m.sup.2/g or less, a suspension comprising the edible coating composition and at least one solvent, an article which is at least partially coated with the edible coating composition or the suspension, and a process for producing an article, wherein the article is at least partially coated with the suspension. The present disclosure is furthermore directed to the use of the precipitated calcium carbonate particulate material (i) for at least partially replacing TiO.sub.2 in edible coatings of nutraceutical products, pharmaceutical product, and/or food products and (ii) in an edible coating composition for improving the opacity of coatings and/or reducing crack formation of coatings.

A method of infusing salt can include heating salt to a temperature above the boiling point of water. The method can also apply a liquid additive solution to the heated salt to create an infused salt. The temperature of the heated salt can be sufficiently high that the salt remains above the boiling point of water for a first period of time after the liquid additive solution is applied thereto.

A method of infusing salt can include heating salt to a temperature above the boiling point of water. The method can also apply a liquid additive solution to the heated salt to create an infused salt. The temperature of the heated salt can be sufficiently high that the salt remains above the boiling point of water for a first period of time after the liquid additive solution is applied thereto.

This invention aims to provide an inkjet ink capable of sufficiently suppressing the photodiscoloration and/or photofading of printed images and maintaining the lightfastness not only when the inkjet ink is stored and used in a low humidity environment (about 20% RH) but when the inkjet ink is stored and used in a normal humidity environment (about 50% RH), and a tablet (tablet printed matter) including printed parts printed with the inkjet ink.

An inkjet ink according to this embodiment contains: Blue No. 1 as a food dye in the range of 0.1 mass % or more and 2.5 mass % or less based on the total mass of the inkjet ink; and reduced isomaltulose as a fixing agent in the range of 5.7 times or more and 16.2 times or less the mass of the Blue No. 1.

This invention aims to provide an inkjet ink capable of sufficiently suppressing the photodiscoloration and/or photofading of printed images and maintaining the lightfastness not only when the inkjet ink is stored and used in a low humidity environment (about 20% RH) but when the inkjet ink is stored and used in a normal humidity environment (about 50% RH), and a tablet (tablet printed matter) including printed parts printed with the inkjet ink.

An inkjet ink according to this embodiment contains: Blue No. 1 as a food dye in the range of 0.1 mass % or more and 2.5 mass % or less based on the total mass of the inkjet ink; and reduced isomaltulose as a fixing agent in the range of 5.7 times or more and 16.2 times or less the mass of the Blue No. 1.

Microparticles comprising carboxylated, sulfated, or phosphated cellulose nanocrystals (CNCs) and pigment nanoparticles are provided. In these particles, the cellulose nanocrystals and the pigment nanoparticles are agglomerated together thereby forming said microparticle, and wherein the pigment nanoparticles are bound to the surface of the cellulose nanocrystals. Cosmetic preparations comprising these microparticles are also provided. Finally, a method for producing the microparticles is provided. The method comprises the steps of a) producing an aqueous suspension of carboxylated, sulfated, or phosphated CNCs with pigment nanoparticles bound thereto; and b) drying said aqueous suspension to produce the microparticles.

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling.

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling.

The present invention relates to a process for colouring surfaces, in particular surfaces of foods, with effect pigments, preferably pearlescent pigments, based on flake-form substrates, where (i) the effect pigment is incorporated into a pasty, transparent, water-based material and (ii) the application medium prepared in step (i) is applied to the surface.

A process for the preparation and colouring of pulverulent foods which is distinguished by the fact that uncoloured pulverulent foods are mixed with effect pigments based on flake-form substrates.