Nabisco Brands, Inc.

Del Monte Corporation

Dorothy K Keefer

Russell Allan Lem

Jurgen H Strasser

Karim Nafisi-Novaghar

Mark E Murray

Lowell V Dravenstadt

A method for permanently coloring fruits (cherries) and vegetables using carmine and other anthraquinones, using mixtures of multivalent metal ions and acid. The cherries are infused with a mixture of calcium ions, other multivalent metal ions, and carmine dye, at a pH at which the carmine is in soluble form. The cherries are then infused with an acidification solution which results in the preciptation of an insoluble carmine-metal ion complex within the cherries. Unused dye is treated and recycled.

Method for coloring fruits and vegetables with anthraquinones and product

This invention provides a method for producing shelf-stable yogurt product which exhibits a smooth, non-gritty texture and enhanced storage stability and the yogurt product produced by such a method. A yogurt product that is storage stable is that which does not have to be refrigerated, i.e., can be stored at room temperature for a period in excess of a few weeks without undergoing spoilage or a substantial breakdown in texture.

Process for production of a no-starch shelf stable yogurt product

Growing community of inventors

Walnut Creek, CA, United States of America

Dorothy K Keefer