Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid
AssigneeKraft Foods, Inc.
InventorHelena S. Soedjak
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Abstract
The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin.
Claims7
A method for stabilizing the blue color of a disodium salt of 5,5'-indigotin disulfonic acid in an aqueous fruit-flavored dessert gel having a pH of less than 4.5 and which is contained in an aluminum container by adding to said gel an amount of a complexing agent selected from the group consisting of tannic acids, ortho-phenanthroline, apoferritin and combinations thereof, said complexing agent being added at a weight level of from 0.5-5.0 times the level of the disodium salt of 5,5'-indigotin disulfonic acid, the level of the complexing agent being below its taste threshold level in the gel.
Dependencies are inferred from the claim text.