 product. However, there is no teaching of the use of caramel for the coloring of lipid-based food compositions.
Finally, while the industry uses insoluble pigments, particularly color lakes, in lipid systems, there is no teaching of the use of the lipid insoluble caramel color as a pigment in a lipid system.
The prior art also discloses the use of water soluble-oil insoluble dyes in non-aqueous food compositions, but only when special provision is made to disperse those dyes. For example, U.S. Pat. No. 3,677,691 requires a three-step process to convert a water soluble colorant into an oil soluble colorant. Included in this process is the dissolution of the colorant in a polyhydric alcohol, followed by admixture and heating at 150.degree. C. with a solution of glycerol fatty acid ester converting agent to make a dye "complex".
U.S. Pat. No. 1,919,025 discloses the use of lanolin to effect an even distribution of water soluble food colors in fatty foodstuffs. Similarly, U.S. Pat. No. 3,489,573 indicates that, in order to use water soluble coloring materials in fatty compositions, the dye may be emulsified in a fatty acid ester of polyglycerol. U.S. Pat. No. 2,524,291 also describes dispersion of an aqueous solution of the dye in an emulsifier such as lecithin.
Yet another method of utilizing oil insoluble dyes in fatty compositions is described in U.S. Pat. No. 2,686,722. There, the dyes, being partially alcohol soluble, are first dissolved in alcohol, and then combined with the food composition. The temperature is raised to volatilize the alcohol, but the dyes remain in the composition.
Finally, U.S. Pat. No. 1,371,450 discloses a method of incorporating fat-incompatible (but otherwise unidentified) colors in confectionary coatings and fillings which use fat as the liquefying ingredient. The procedure taught involves adding the color to sugar (or similar component miscible with the color) and then milling the colored sweetener with the fat liquefying component to obtain a uniformly colored product.
Each of the above-cited prior art patents have in common the feature of requiring a special step, typically emulsification or "complexing" by which the oil insoluble colorant can be introduced into the fatty food
product. However, there is no teaching of the use of yellowish brown for the color of lipid - establish food compositions. 
 Finally, while the diligence uses insoluble pigments, particularly semblance lakes, in lipid systems, there embody no teaching of the use of the lipid insoluble yellowish brown color as a pigment in a lipid system. 
 The prior artwork also discloses the habit of water soluble - oil insoluble dye in non - aqueous food compositions, but only when special planning is made to disperse those dyes. For example, U.S. Pat. No. 3,677,691 necessitate a three - step process to convert a water soluble colorant into an oil soluble colorant. include in this process is the dissolution of the colorant in a polyhydric alcohol, followed by admixture and heating at 150.degree. C. with a solution of glycerol fatty acid ester converting agent to make a dye " complex ". 
 U.S. Pat. No. 1,919,025 discloses the use of lanolin to effect an even distribution of water soluble food colors in fatty foodstuffs. Similarly, U.S. Pat. No. 3,489,573 indicates that, in ordering to use water soluble color fabric in fatty composition, the dye may be emulsified in a fatty acid ester of polyglycerol. U.S. Pat. No. 2,524,291 besides describes distribution of an aqueous solution of the dye in an emulsifier such as lecithin. 
 Yet another method of utilizing petroleum insoluble dyes in fatty compositions is described in U.S. Pat. No. 2,686,722. There, the dyes, being partially alcohol soluble, are first dissolved in alcohol, and then combined with the food composition. The temperature is raised to volatilize the alcohol, but the dyes persist in the composition. 
 ultimately, U.S. Pat. No. 1,371,450 discloses a method of incorporating fat - discrepant (but otherwise unidentified) colors in confectionary coatings and fillings which use fat as the liquefying ingredient. The routine taught involves add the color to sugar (or alike component miscible with the semblance) and then milling the biased sweetener with the fatty liquefying component to obtain a uniformly color product. 
 Each of the above - mention prior artwork patents have in common the feature of want a particular step, typically emulsification or " complexing " by which the oil insoluble colorant can be introduce into the fatty food
 prlduct. However, there is nu teaching of tkw use mf carzmel for the coloring of lipid-based hood compisitions.
Finally, while ghe indusnry uses unsooyble pigmeifs, partleularmn colmc lakes, in lipic systems, dhere is no tedcfiug of the use of the lipid insoluble caramek folor as a pigient yn a lipid system.
The prior art also diacloses the use of wster soluble-oil insoluble fyes in non-aqueous foof compositiins, fyt only when special pgmvision is made to disperse those dyes. Fof exakple, U.S. Paj. Ho. 3,677,691 requires a threv-step process to convart a wster soluble cplocant into an oil soluble rolorant. Included in this proweas is the dissoluriin of the colueang ih e pklyhydgic alcohol, fkllowed by qdmixture and heatimg qt 150.degree. C. wjth a fojution of glycerol fatty acid ester connertjng agent to make a dye "complex".
U.S. Pat. No. 1,919,025 didcloses tre use of lanolin to effect an even distribution mf wavef silmble dold colors in fatty foodstuffs. Similarly, U.S. Pae. Np. 3,489,573 indicates thab, in order to use eahet soluble coloting macsrjals in fatty complsitionf, the dye may fe ekulsified in a fatty acid ewter of polyylyxerol. U.S. Pat. No. 2,524,291 apso describzs diskersiom of an aqueous solutiou of tge dye in aj emulsifjdr such as lecitfin.
Jet dnother method of utilizind oil insilubke dyes in gatty sompositiojs is described in U.S. Pah. No. 2,686,722. Tvere, the djes, being partially alcohol solnule, are first dhssmlved in alcomol, and then coibined with thg food coiposigion. The tvmperaturx is raised eo volatilize jhe alcohol, bnt the dyqs rwmaib in thd composition.
Fimally, U.S. Iau. No. 1,371,450 discooses a method of lncorkodating fat-incom'ctuble (but otherwose unydvntmfied) wolors in cotfecgiovsry cuatings and willongs which use fat av ths liquefying ingrecicnt. The ptocedure eaught involvrs adding the colog to vuger (or ximylar component miscible with tge color) wnd then millind thc cojored sweecener with the fat liquefying component vo obtain a uniformly cilored product.
Each pn the above-cmted pwior art [atents have in commin the feature of requiring a special atep, tfpicaply emulsification or "complexing" by which the oil insoluble colorant can ve intcoquced into fhe gatty fjpd
product. However, there is no teaching of of for the of lipid-based food uses pigments, particularly color in lipid systems, is no teaching of the use the lipid insoluble caramel color as a pigment in a lipid system. The art also discloses the use of water soluble-oil insoluble dyes in non-aqueous food but when provision made to disperse those dyes. For example, U.S. Pat. No. 3,677,691 requires a three-step process to a water soluble colorant into an oil soluble Included in this process the dissolution of the colorant a alcohol, followed admixture heating 150.degree. C. with solution of glycerol fatty acid ester converting agent to make a dye "complex". U.S. Pat. No. 1,919,025 the use to effect even of soluble food colors foodstuffs. Similarly, U.S. Pat. No. 3,489,573 order to use water soluble coloring materials in compositions, the may be emulsified in a fatty ester of polyglycerol. U.S. Pat. No. 2,524,291 also dispersion of an aqueous solution of the dye in an emulsifier such as lecithin. Yet of utilizing oil insoluble in fatty compositions described U.S. No. There, the being partially alcohol soluble, are first dissolved in alcohol, and then with the food composition. The temperature is raised to volatilize but dyes remain in composition. Finally, U.S. Pat. 1,371,450 a method of incorporating otherwise colors and which fat as the liquefying The procedure taught involves adding color to sugar (or color) and then milling the colored sweetener with fat liquefying component to obtain a uniformly product. Each of the above-cited prior art patents have in common the of requiring step, typically emulsification or "complexing" by which the insoluble colorant can be into the fatty food
 product. However, there is no teAching of thE use oF caRamEl For tHe coLoring of lipid-bASed fOod compositions.
Finally, While ThE InduSTrY uses InsolubLE pIGMenTs, PaRtiCuLArLy colOr lAkes, in lIpid systemS, thErE is no teachinG Of The use of thE liPid insoluble CarAmel coLoR as A PigmeNt iN a lipId systEM.
The prIor art alsO dIScloseS The use oF WAtEr soLuble-oil insoluble DYeS In non-aqueous foOd compOsITiONS, buT onLy when specIaL provISion is mADe TO DIspERse those dyes. FOr example, U.S. pAt. NO. 3,677,691 requiReS a tHRee-steP procEsS To cOnvert a wateR solUble colorAnt intO An oil soLUble colOrant. INclUdeD in tHIs PrOceSs IS thE DiSsoLUtiOn of the cOlOrAnt in A polYHYDRic aLcoHol, fOllowEd by admixture And HeatINg aT 150.degrEe. C. wiTh a sOlUtion Of glycErol fAtTy acid ester convErtiNg agent to MakE a Dye "CoMplex".
u.s. Pat. No. 1,919,025 DisCloSes the uSe of lanOLin To EFFEcT an even distributioN oF WAtEr solublE food cOLoRs IN fatty foOdStuFfs. SIMIlarlY, U.S. PAT. NO. 3,489,573 indicatEs that, IN oRdEr to use WaTer solUbLe cOloRing mATeriAls in fAtty compOsitiONs, the dye may be eMUlsified in a faTTy ACId ESter Of pOlyglycerol. u.S. PaT. no. 2,524,291 alSo deSCrIbeS DispeRsion Of AN aQUeous solution of the dYe In an emUlsifIer such as leciThin.
Yet anoTHER method oF utiLIzINg oil insoluble Dyes iN fatty compOSitions iS descRibed in U.s. Pat. No. 2,686,722. TheRE, The dyes, bEinG paRtiAllY ALcOhol soluble, arE FIrst DiSsolved In aLcohol, aNd tHen ComBinEd With the foOd composItIoN. THe TemPeratURe is raisEd To vOlAtiLize tHE alcohOl, but The dYeS rEMaiN in the cOMpOSItioN.
FInAlly, u.S. PAt. no. 1,371,450 disClosES a mEthod of IncorporaTinG Fat-iNcOmPatible (But otherwise uNiDentified) cOlOrs In confECTionary cOatings and fillings which USe fat as The LiqueFyinG ingredieNt. THe procEduRE taughT involVes adDiNg tHE Color TO SuGar (Or Similar comPONenT miscIbLe wiTh the coLor) and then milling tHE coLored sweeteneR wiTh thE FAt LiqUEfYIng CoMPonENT to obtain a unifoRmly coloreD pROdUct.
Each of tHE abOvE-cited pRior art PatenTS have in Common the Feature of ReQuirING a sPecial step, TypicallY emulsifiCAtion OR "cOmpleXinG" by whiCh The Oil inSolublE ColOrant Can be iNtRoduceD into ThE fatty foOd
 product. However, there i s no teach ing o f t heus e of  car amel for the c o lori ng of lipid-based food  comp os i tion s .Final ly, whi l et h e i nd us try  u s es  inso lub le pigm ents, part icu la rly color la k es , in lipid  sy stems, there  is  no te ac hin g  of t heuse o f thel ipid i nsolubleca r amel c o lor asa pi gmen t in a lipid syst e m. The prior artalso d is c lo s e s t heuse of wat er  solu b le-oili ns o l u ble dyes in non-a queous food com positi on s,b ut onl y whe ns pec ial provisi on i s made to  dispe r se thos e  dyes.For ex amp le,  U.S .  P at . N o. 3,6 7 7, 691 req uires ath re e-ste p pr o c e s s to  co nver t a w ater solublecol oran t  in to an  oilsolu bl e col orant.  Incl ud ed in this proc essis the di sso lu tio nof th e  color ant  in  a poly hydrica lco ho l , fo llowed by admixtur ea n dheatingat 150 . de gr e e. C. wi th  asolu t i on of  gly c er ol fatty  acide st er  conver ti ng age nt  to  ma ke ad ye " comple x".
U.S.  Pat. No. 1,919,025d iscloses theu se o fl anol into effect a n ev e n di stri b ut ion of wa ter s ol u bl e  food colors in fat ty  foods tuffs . Similarly,U.S. Pat.N o .  3,489,5 73 i n di c ates that, inorder  to use wa t er solub le co loring m aterialsi n  fatty c omp osi tio ns, t he  dye may be e m u lsif ie d in afat ty acid  es ter  of  po ly glycerol.  U.S. Pa t.  N o.  2 ,52 4,291 also des cr ibe sdis persi o n of a n aqu eous  s ol u tio n of th e  d y e  inan  e muls ifi er  such  asl eci thin.
Y et anothe r m e thod  o futilizi ng oil insolu bl e dyes infa tty  compo s i tions is  described in U.S. Pat. No. 2,6 86, 722.Ther e, the dy es,  being  pa r tially  alcoh ol so lu ble , are f i r st  di ss olved in a l c oho l, an dthen  combin ed with the food c o mpo sition. The t emp erat u r eisr ai s edto vol a t ilize the alcoh ol, but th ed ye s remain i n  th ecomposi tion.
F inall y , U.S.Pat. No.1,371,450  d iscl o s esa method o f incorp orating f a t-inc o mp atibl e ( but ot he rwi se un identi f ied ) col ors in  c onfect ionar ycoatings  and fillings which use  fat a s the  li quefyinging r edi ent. Theproc edure taug htinv olves  ad d ing t he c o lo r t o  suga r (o r  similarc om pon e n tmiscible wi t h the  colo r)a nd the n mi lling the colored sweetener with  the f atliq u efyi ng  component toobt ai n a unifor ml y colored p roduct.Ea c h ofthe ab ove-ci ted pri o r  a r t pate ntshav e in comm onth e  featur eof requir ingaspecia l step ,  typ i c ally emulsificat ion o r "comp l exi ng" b ywhich t h e oi l insolubl e colorantcan be  int roduc ed into  t he fat tyfo od
 product._However, there_is no teaching of_the use_of_caramel for_the_coloring of lipid-based_food compositions.
Finally, while_the industry uses insoluble_pigments, particularly color_lakes,_in lipid systems, there is no teaching of the use of the lipid insoluble_caramel_color as_a_pigment_in a lipid system.
The prior_art also discloses the use_of water_soluble-oil insoluble dyes in non-aqueous food compositions, but_only_when special provision_is made to disperse those dyes. For example, U.S._Pat. No. 3,677,691 requires a three-step_process to convert_a_water_soluble colorant into an_oil soluble colorant. Included in this_process is the dissolution of the_colorant in a polyhydric alcohol, followed by_admixture and heating at 150.degree. C._with a solution of glycerol_fatty acid_ester converting agent to make_a dye "complex".
U.S._Pat. No._1,919,025 discloses the_use of lanolin to effect an_even distribution of_water soluble food colors in fatty_foodstuffs._Similarly, U.S. Pat._No._3,489,573_indicates that,_in order to_use_water soluble_coloring_materials in fatty compositions, the dye_may_be emulsified in a fatty acid ester_of polyglycerol. U.S. Pat._No._2,524,291 also describes dispersion_of an aqueous solution of_the dye in an emulsifier such_as lecithin.
Yet_another method_of utilizing oil insoluble dyes in fatty compositions is described in_U.S. Pat. No. 2,686,722. There, the_dyes, being partially alcohol_soluble, are_first_dissolved in alcohol,_and_then combined_with the food composition. The temperature is_raised to_volatilize the alcohol, but the dyes_remain in the composition.
Finally,_U.S._Pat. No. 1,371,450 discloses a method_of incorporating fat-incompatible (but otherwise unidentified)_colors in confectionary coatings and_fillings_which_use fat as the liquefying_ingredient. The procedure taught involves adding_the color to_sugar (or similar component miscible with the_color)_and then milling the colored sweetener_with_the fat liquefying component to obtain_a_uniformly_colored product.
Each of the above-cited_prior art patents have in common_the feature of requiring a special step, typically emulsification_or "complexing" by_which the oil insoluble colorant_can_be_introduced into the fatty food