Class 426/253 - REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC.

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes wherein color is removed from a food by the addition
No. of patents: 33
Last issue date: 11/08/2011

Number	Title	Issue Date
8053010	Bran and bran containing products of improved flavor and methods of preparation Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better...	11/08/2011
7582320	Acid activated montmorillonite based filtration aid Disclosed are bleaching materials for processing oils, particularly edible oils, containing an acid activated clay having a specifically defined particle size distribution. Also disclosed are methods of making the bleaching materials, and systems and methods for pur...	09/01/2009
7285505	Tape having weft-insert warp knit fabric reinforcement The present disclosure relates to a tape that comprises a weft-inserted warp knit fabric, which utilizes a combination stitch to secure the wales of the fabric. The combination stitch comprises a majority of successive chain stitches that are used with a minority of...	10/23/2007
7258888	Flour and dough compositions and related methods Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough co...	08/21/2007
7252850	High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari...	08/07/2007
7101580	Method of bleaching cereal grains The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernels are treated with a peroxide...	09/05/2006
6899907	Bleach bran and bran products A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce wh...	05/31/2005
6875457	Method of preventing browning or darkening of fish and method of treating browned or darkened fish The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention also relates to a method of preparing food from such fish. ...	04/05/2005
6818239	Processes for extracting carotenoids and for preparing feed materials A general process for the extraction of carotenoids from a carotenoid source such as a biomass, which may be various biomasses including the yeast Phaffia rhodozyma, comprises treating the carotenoid source at an elevated temperature with a solvent mixture co...	11/16/2004
6797303	Carotenoid extraction process Carotenoids are extracted from plant matter by mixing the plant matter and water to obtain a mixture of no greater than 10° Bx, crushing the mixture to obtain a pulp and a serum, and extracting the pulp to obtain a carotenoid containing plant oleoresin. ...	09/28/2004
6767999	Anthocyantin coloring agent and method for the production thereof from organic matter Anthocyanic colorant made of vegetable primary material and process for its production relate to food, cosmetic, pharmaceutical and textile industry and may be used in production of alcoholic and soft drinks, confectionery, products made of sour milk, in coloring of...	07/27/2004
6685974	Process for preparing an oat-based functional syrup A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is th...	02/03/2004
6403133	Cocoa product preparation A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color to the desired level....	06/11/2002
6348226	Method for bleaching tripe using liquid bleaching agents A tripe bleaching composition facilitating the economical processing of tripe comprising: Peracid precursor 7.5-14% by wt. Hydrogen Peroxide 9.0-46% by wt. Water balance. Th...	02/19/2002
6120820	Method of modifying the color of a dairy material A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at ...	09/19/2000
6027755	Bleaching earth product and method for producing and using the same Disclosed are compositions, suitable for use in the purification of edible or inedible oils, of agglomerated particles of at least one minus ten micron bleaching clay, wherein said agglomerated particles are microspheres having an average diameter of at l...	02/22/2000
5525365	Method for processing food A method for processing food, and particularly fruit, wherein the leaching discharge stream is separated, for example by desalting electrodialysis, into reusable brine and residual solutions. First, the fruit is brined using conventional techniques. The f...	06/11/1996
5525260	Preparation of spice extract antioxidant in oil An oil containing a spice extract which has antioxidant activity is prepared by mixing a spice extract contained in a polar solvent with an oil, evaporating the polar solvent from the mixture, adding a non-polar solvent to the mixture, to dilute the mixtu...	06/11/1996
5437884	Method of processing duck feet This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soa...	08/01/1995
5350593	Dietary fiber derived from tapioca and process therefor Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of whic...	09/27/1994
5275833	Removing green color from and reducing flavor levels of fibrous and other granular material High dietary fiber from sources that have had minimal use in food products, for example bakery goods, extruded items and pasta, for humans because of their green coloration and inherent flavors. The fibrous material is immersed in an aqueous dispersion of...	01/04/1994
5264212	Natural red coloring matter and its processing method Impurities containing a pungent taste component are removed from a hot red pepper oleoresin as a starting material therefrom by a supercritical gas extraction method using a carbon dioxide as an extracting reagent, and the extraction residue is used as a ...	11/23/1993
5151211	Oil bleaching method and composition for same The present invention contemplates a method for treating oils having undesirable color impurities and an oil bleaching composition suitable for use in this method. The method comprises contacting the oil with the oil bleaching composition for a time perio...	09/29/1992
5085880	Process for the preparation of bleached vegetable pulps Preparation of bleached and dried vegetable pulps, wherein the bleaching by means of hydrogen peroxide is carried out simultaneously by the vaporization of the water of the pulp by means of a dry gaseous atmosphere circulating in contact with said pulp....	02/04/1992
5030461	Colored shoyu (soy sauce) Shoyu, a liquid seasoning, has a blackish purple or blackish brown color, however, such color peculiar to the conventional shoyu is decolored and the shoyu is colored various colors such as red, blue, yellow, green, etc., whereby the conventional shoyu ca...	07/09/1991
4919952	Process for the production of light colored food grade protein and dietary fibre from grainby-products Food grade protein and dietary fibre concentrates are prepared from wheat millfeed. The process utilizes an efficient alkali extraction to obtain in excess of 75% w/w of the protein present in the millfeed in a solution which is further treated to separat...	04/24/1990
4888184	Decolorising of whey and products derived from whey The invention provides a process of decolorising annatto-containing whey or products produced therefrom, by oxidation with hydrogen peroxide, characterised in that the oxidation is carried out in the presence of a catalytic amount of an active peroxidase,...	12/19/1989
4781864	Process for the removal of chlorophyll, color bodies and phospholipids from glyceride oils using acid-treated silica adsorbents Phospholipids and/or chlorophyll and other color bodies are removed from glyderide oil by contacting the oil with an acid-treated amorphous silica adsorbent comprising a high surface area amorphous silica on which is supported an acid having a pKa	11/01/1988
4774096	Novel fibrous product A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, fi...	09/27/1988
4479970	Process for removing natural colorants from wine A process for reducing the color of a wine by immobilizing gelatin to form an insoluble composite and contacting a fluid selected from wine, grape juice, and grape must with the immobilized gelatin composite; and separating the fluid from the insoluble composite....	10/30/1984
4376130	Ozonolysis of whole cardamon seeds Whole cardamon seeds, either green or sun-dried, are subjected to ozonolysis to bleach the seed pods to an off-white color....	03/08/1983
4180592	Food Protein Product Blood, red blood derivatives or blood-containing materials such as liver are decolorized for use in food or animal food products by oxidants such as hydrogen peroxide or calcium or sodium peroxide. Excess peroxide can be removed and a desirable color achi...	12/25/1979
4027042	Color extract from beets and method for the preparation of same The preparation of a coloring agent formed of beet pigment wherein the water soluble phase of the beets is subjected to fermentation for conversion of the soluble carbohydrates to an insoluble phase, leaving the beet pigment in a soluble phase, separating...	05/31/1977

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Class 426/253 - REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC.