Color butter

Later it was found growing in South America where the Indians used the red dye from the seeds as a body paint. An extract of the seeds appears on the market as annatto. This extract is used in coloring butter, margarine, and cheese such as Leicester cheese. In Mexican and South American cuisine, it finds special use as a flavor and coloring matter. The seeds are sold under the name achiote in many Latin grocery stores and markets. Ann at o is available as an aqueous solution, as an oleaginous dispersion, and a spray-dried powder. 

Butter Yellow.—The di-methyl derivative of amino azo benzene which we have referred to in our discussion of the general method for the formation of amino azo compounds by the Griess reaction (p. 569), is also a dye known as butter yellow It is insoluble in water, but soluble in oils and, therefore, is used to color butter. 

USE Dyeing silk orange in hot soap bath coloring butter, margarine, cheese and oils manuf wnod stains, varnishes,... 

Butter Yellow, C6H5.N2.C6H4N(CH3)2, is the dimethyl derivative of aniline yellow. It is chiefly used for coloring butter and oils. 

Margarine and butter contain fat plus water and water-soluble ingredients, eg, salt and milk soHds that impart flavor and color to the product. Generally these products are distributed at refrigerated temperatures to retain their quaHty. Greaseproof packaging, such as polyethylene-coated paperboard, aluminum foil/paper, parchment paper wraps, and polypropylene tubs, is used for butter and margarine (see Dairy substitutes). 

White chocolate has been defined by the European Economic Community (EEC) Directive 75/155/EEC as free of coloring matter and consisting of cocoa butter (not less than 20%) sucrose (not more than 55%) milk or soHds obtained by partially or totally dehydrated whole milk, skimmed milk, or cream (not less than 14%) and butter or butter fat (not less than 3.5%). 

Codex has also defined the various types of cocoa butter ia commercial trade (10). Press cocoa butter is defined as fat obtained by pressure from cocoa nib or chocolate Hquor. In the United States, this is often referred to as prime pure cocoa butter. ExpeUer cocoa butter is defined as the fat prepared by the expeUer process. In this process, cocoa butter is obtained direcdy from whole beans by pressing ia a cage press. ExpeUer butter usuaUy has a stronger flavor and darker color than prime cocoa butter and is filtered with carbon or otherwise treated prior to use. Solvent extracted cocoa butter is cocoa butter obtained from beans, nibs, Hquor, cake, or fines by solvent extraction (qv), usuaUy with hexane. Refined cocoa butter is any of the above cocoa butters that has been treated to remove impurities or undesirable odors and flavors. 

A stable crystalline form for chocolate depends primarily on the method used to cool the fat present in the Hquid chocolate. To avoid the grainy texture and poor color and appearance of improperly cooled chocolate, the chocolate must be tempered or cooled down so as to form cocoa butter seed crystals (31). This is usually accompHshed by cooling the warm (44—50°C) Hquid chocolate in a water jacketed tank, which has a slowly rotating scraper or mixer. As the chocolate cools, the fat begins to soHdify and form seed crystals. Cooling is continued to around 26—29°C, during which time the chocolate becomes more viscous. If not further processed quickly, the chocolate will become too thick to process. 

Americans were eating a wide variety of artificially colored products, including ketchup, jeUies, cordials, butter, cheese, ice cream, candy, sausage, noodles, and wine. The use of the new synthetic colorants in dmg and cosmetic products was also increasing rapidly. 

Consumers expectations depend on several factors including cultural background, past experiences, desire for color coordination, esthetic appeal, local customs, fads, etc. Thus, eg, a Texas red hot sold ia the South is often colored quite differently than one sold ia the North, Midwesterners prefer butter with a deep yellow color, and on birthdays the decoration on a boy s cake are often blue and those on a gid s are often pink. 

In milk approximately 90% of the yellow color is because of the presence of -carotene, a fat-soluble carotenoid extracted from feed by cows. Summer milk is more yellow than winter milk because cows grazing on lush green pastures in the spring and summer months consume much higher levels of carotenoids than do cows ham-fed on hay and grain in the fall and winter. Various breeds of cows and even individual animals differ in the efficiency with which they extract -carotene from feed and in the degree to which they convert it into colorless vitamin A. The differences in the color of milk are more obvious in products made from milk fat, since here the yellow color is concentrated. Thus, unless standardized through the addition of colorant, products like butter and cheese show a wide variation in shade and in many cases appear unsatisfactory to the consumer. 

The colorant is prepared by leaching the annatto seeds with an extractant prepared from one or more approved, food-grade materials taken from a hst that includes various solvents, edible vegetable oils and fats, and alkaline aqueous and alcohoHc solutions (46,47). Depending on the use intended, the alkaline extracts are often treated with food-grade acids to precipitate the annatto pigments, which ia turn may or may not be further purified by recrystallization from an approved solvent. Annatto extract is one of the oldest known dyes, used siace antiquity for the coloring of food, textiles, and cosmetics. It has been used ia the United States and Europe for over 100 years as a color additive for butter and cheese (48—50). 

The colorant is used at 2—50 ppm as pure color to shade margarine, shortening, butter, cheese (4 ), baked goods, confections, ice cream, eggnog, macaroni products, soups, juices, and beverages (58). Its chief advantages over other colorants are its nutritional value and its abiUty to dupHcate natural yellow to orange shades. 

Observable Characteristics - Physical State (as normally shipped) Liquid Color. Clear Odor. Rancid, disagreeable strong, penetrating, like rancid butter. 

Chemical Designations - Syrwnyms Palm butter Palm fruit oil Chemical Forrrmla Not applicable. Observable Cbaracteristics - Physical State (as shipped) Semi-solid to liquid Color Orange-red Odor Pleasant, characteristic. 

Butter-amylester, tn. amyl butyrate, -ather, tn. butyric ether (ethyl butyrate), -baum, tn. shea tree, -blume, /. buttercup, -farbe, /. butter color, -fass, n. churn, -fett, n. butter fat butyrin. -gMrung, /. butyric fermentation. -gelb, n. butter yellow. 

When I lift my gimlet for that first taste, and admire its color—a pale crystal green, like a legendary jewel—I m reminded of Lewis Carroll s Alice and her healthy sense of adventure. When confronted with a bottle with a label that instructed her to down it, she did Alice ventured to taste it, and finding it very nice (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast), she very soon finished it off. ... 

Annatto provides color in cheese, butter, margarine, and microwave popcorn. It is often used as a substitute for the expensive herb saffron. It also has antioxidant properties. 

Because annatto binds well to the proteins in dairy foods, it is often used to add color to milk products such as butter, cheese, or puddings. 

U.S. butter lobby legislation enacted to prevent margarine being visually mistaken for butter (colored bright pink in some states and white in many others)... 

P.R.184 affords a red which is somewhat on the bluish side of P.R.146, to which it is closely related in terms of chemical constitution. Both products also behave very similarly in application. Their prints are fast to soap, butter, paraffin, dibutyl phthalate, white spirit, and toluene. P.R.184 produces a shade which matches that of the standard magenta for multicolor printing on the European Color Scale CIE 12-66. This shade results from formulating an ink at 15% pigment concentration and printing the ink in a standard layer (1 pm). 

P.R.83, listed under Constitution No. 58000 1, continues to be used only in the USA. The pigment affords brilliant, bluish shades of red. Traces of iron as an impurity adversely affect the full shades and shift the color towards duller and bluer shades. The pigment is not fast to common organic solvents, especially to esters and ketones. It therefore lacks stability to overcoating. Its lightfastness, particularly in tint, is poor. P.R.83 is used in paints for toys, in packaging printing inks, especially for soap and butter, and in artists colors. 

---