Sensient Colors Incorporated

Gale D Myers

Jeffrey R Plodzien

Leo H Otto

Michael C Jelavich

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.

Pearlescent pigment compositions and methods for making and using the same

Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of &#x394;E*of the composition is less than 30% of the average variation of &#x394;E*of a control composition after exposure of the composition and the control composition to a 400 to 765 W/mlight source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source.

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St. Louis, MO, United States of America

Gale D Myers