Food additives and methods for preparing the same
AssigneeBASF SE
InventorsJohn L. Foley, Christian Koepsel
Life of this patent
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Abstract
This disclosure relates to a method for improving a sensory characteristic of a carotenoid composition including providing a carotenoid composition into a reaction vessel and holding the carotenoid composition at a holding temperature between 50° C. to 180° C. while purging atmosphere from the reaction vessel for a suitable time to remove volatile odor-causing impurities from the carotenoid composition. This disclosure also relates to carotenoid food additive formulations prepared according to the above method.
Claims18
A method for improving a sensory characteristic of a carotenoid composition having volatile impurities comprising:
- providing the carotenoid composition into a reaction vessel;
- and
- holding the carotenoid composition at a holding temperature between 50° C. and 180° C. while purging atmosphere from the reaction vessel for a time suitable to remove a sufficient amount of volatilized volatile odor-causing impurities.
A carotenoid food additive formulation comprising a carotenoid composition having an odor intensity value of not more than 5.
Dependencies are inferred from the claim text.