Provided is a method for producing a yeast cell wall-derived decomposition product-containing composition, the method including enzymatically treating a cell wall of yeast with exoglucanase.

The present invention relates to a plant protein product with colouring ingredients and to a production method. In the method, a protein formula is provided which comprises plant proteins from oil seeds or from legumes and oil seeds, and secondary plant compounds from the oil seeds. In this method, the secondary plant compounds from the oil seeds contain polyphenols which alter their colour on oxidation. The polyphenols fraction selected for the protein formula. is between 10 ppm and 0.2%. The protein formula is then extruded at a temperature of more than 100° C. in the presence of atmospheric oxygen. The addition of proteins and of the aforesaid secondary plant compounds from the oil seeds allows different hues to be established in the vegetable extrudate that lend the impression of meat in any of a variety of prepared forms, without any need to add further colorants to the extrudate.

A process for preparing a caramel color using a sugar source, further incorporating into the color-making process a food-grade spacing agent, and a caramel color.

A process for preparing a caramel color using a sugar source, further incorporating into the color-making process a food-grade spacing agent, and a caramel color.

The present invention relates to a food colourant prepared from natural ingredients by heating a mixture comprising 15% w/w to 60% w/w of a source of reducing sugars and 25% w/w to 85% w/w of an amino acid for 1 to 12 hours at 85 to 110 degrees C. The food colourant is of a dark brown to black colour and has a colour intensity of at least 6 at 490 nm. Food products comprising the colourant according to the invention meet the actual needs of consumers and producers in the food industry for natural products. The present invention also relates to a method for preparing the food colourant and to products containing the food colourant.

The present invention relates to a food colourant prepared from natural ingredients by heating a mixture comprising 15% w/w to 60% w/w of a source of reducing sugars and 25% w/w to 85% w/w of an amino acid for 1 to 12 hours at 85 to 110 degrees C. The food colourant is of a dark brown to black colour and has a colour intensity of at least 6 at 490 nm. Food products comprising the colourant according to the invention meet the actual needs of consumers and producers in the food industry for natural products. The present invention also relates to a method for preparing the food colourant and to products containing the food colourant.

An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.

An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.

The present invention relates to a method of producing compositions with enhanced color properties and to compositions obtainable by such a method, especially cocoa-based compositions with enhanced color properties. The method comprises the steps of providing an initial composition comprising a polyphenol, adding an aqueous base to the initial composition to produce an aqueous mixture, heating the aqueous mixture to a temperature of 50 to 100° C. during a time period of 120 to 300 minutes, cooling the aqueous mixture, and optionally adjusting the pH of the aqueous mixture to between 6 and 9. The method further comprises oxygenising the aqueous base and/or the aqueous mixture, wherein the produced food product comprises chromophores having an absorption maximum between 505 to 515 nm and/or 428 to 438 nm.

Methods are provided to use water-free quench liquids to obtain pyrolytic liquid products with reduced formaldehyde content. Products include liquids with improved hydroxyacetaldehyde content.