Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced
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United States of America Patent
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Oct 26, 2004
Grant Date -
Dec 13, 2001
app pub date -
Apr 21, 1999
filing date -
Apr 21, 1999
priority date (Note) -
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status (Latency Note)
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Abstract
Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant, preferably dispersed in the oil phase. The products are formed of a layer containing a first colorant and an adjacent layer containing a second, different colorant. The multi-layered gel-based dessert products are made by introducing a gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the second colorant into the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.
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