摘要:
Methods for altering, modifying or enhancing the organoleptic properties of foodstuffs and perfumes comprising incorporating with such materials a small but effective amount (from 0.02 ppm up to about 150 ppm) of at least one 2-alkylidene-cis-3-alkenal or at least one 2-alkylidene-trans-3-alkenal or a mixture having at last one 2-alkylidene-trans-3-alkenal and one 2-alkylidene-cis-3-alkenal represented by the formula: ##SPC1##Or di-lower alkyl acetal thereof wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is lower alkyl; and one of R.sub.3 and R.sub.4 is hydrogen and the other is lower alkyl; together with compositions containing the said 2-alkylidene-3-alkenals or acetals thereof for use in altering such organoleptic properties.
摘要:
A composition which is a natural red dyestuff composed of two ingredients:(i) A natural red purple dye such as an anthocyanin (e.g. red cabbage dye) or a betalaine (e.g. a red beet dye); and(ii) Caramel color.The composition is stabilized with ascarbic acid and is useful in foodstuffs, chewing gum and medicinals.