An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color.

The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass %. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass %.

Disclosed herein are photoisomerized compositions comprising anthocyanins and methods of making an use thereof. For example, disclosed herein are methods of photoisomerizing a composition, the methods comprising: irradiating a composition comprising an anthocyanin dissolved in a solvent solution with UV light; wherein at least a portion of the anthocyanin is present as a trans isomer before the irradiation; wherein the solvent solution comprises ethanol and water in a ratio of ethanol to water (volume/volume) of 99:1 to 70:30; thereby converting at least a portion of trans isomer to a cis isomer via photoisomerization to produce a photoisomerized composition. In some examples, the photoisomerized composition has a more intense and stable blue color at pH 8 relative to the composition before irradiation.

Disclosed herein are photoisomerized compositions comprising anthocyanins and methods of making an use thereof. For example, disclosed herein are methods of photoisomerizing a composition, the methods comprising: irradiating a composition comprising an anthocyanin dissolved in a solvent solution with UV light; wherein at least a portion of the anthocyanin is present as a trans isomer before the irradiation; wherein the solvent solution comprises ethanol and water in a ratio of ethanol to water (volume/volume) of 99:1 to 70:30; thereby converting at least a portion of trans isomer to a cis isomer via photoisomerization to produce a photoisomerized composition. In some examples, the photoisomerized composition has a more intense and stable blue color at pH 8 relative to the composition before irradiation.

A concentrated orange carrot permeate, wherein a) the amount of fructose is 2.5 to 30.0 wt. % on a dry matter basis, b) the amount of glucose is 3.0 to 20.0 wt. % on a dry matter basis, c) the amount of sucrose is 0.5 to 60.0 wt. % on a dry matter basis, and d) the dry matter is 55 to 85 wt. %, wherein the amounts of fructose and glucose are determined according to ASU L 31.00-12, wherein the amount of sucrose is determined according to ASU L 31.00-13, and wherein the dry matter is determined according to ASU L 26.11.03-1a. A caramelized concentrated orange carrot permeate, a mix of the concentrated orange carrot permeate and the caramelized concentrated orange carrot permeate, to the use of said products in food applications and to food products containing concentrated orange carrot permeate and/or caramelized concentrated orange carrot permeate.

A concentrated orange carrot permeate, wherein a) the amount of fructose is 2.5 to 30.0 wt. % on a dry matter basis, b) the amount of glucose is 3.0 to 20.0 wt. % on a dry matter basis, c) the amount of sucrose is 0.5 to 60.0 wt. % on a dry matter basis, and d) the dry matter is 55 to 85 wt. %, wherein the amounts of fructose and glucose are determined according to ASU L 31.00-12, wherein the amount of sucrose is determined according to ASU L 31.00-13, and wherein the dry matter is determined according to ASU L 26.11.03-1a. A caramelized concentrated orange carrot permeate, a mix of the concentrated orange carrot permeate and the caramelized concentrated orange carrot permeate, to the use of said products in food applications and to food products containing concentrated orange carrot permeate and/or caramelized concentrated orange carrot permeate.

Embodiments of the invention relate to an apparatus, method and article of manufacturing for producing an edible multi-color ink image. In some embodiments, first and second fluids are provided where: i. the first fluid is an acidic edible and aqueous ink whose color is pH sensitive, the first fluid comprising anthocyanin-containing extract of anthocyanin-containing plant matter (ACE-ACPM), or solids of the ACE-ACPM; ii. the second fluid is an edible pH-adjusting liquid which is clear, or whose primary colorant is riboflavin or riboflavin-phosphate.

Embodiments of the invention relate to an apparatus, method and article of manufacturing for producing an edible multi-color ink image. In some embodiments, first and second fluids are provided where: i. the first fluid is an acidic edible and aqueous ink whose color is pH sensitive, the first fluid comprising anthocyanin-containing extract of anthocyanin-containing plant matter (ACE-ACPM), or solids of the ACE-ACPM; ii. the second fluid is an edible pH-adjusting liquid which is clear, or whose primary colorant is riboflavin or riboflavin-phosphate.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

A method for obtaining a betalain pigment composition from red beet plants comprising pre-harvest foliar spraying of an ethylene-generating compound and the use of the obtained betalain pigment composition for coloring of an edible product.

A method for obtaining a betalain pigment composition from red beet plants comprising pre-harvest foliar spraying of an ethylene-generating compound and the use of the obtained betalain pigment composition for coloring of an edible product.