PROCESSED PICKLES PEPPERS

Brand Owner (click to sort) Address Description
TONY PACKO'S PICKLES & PEPPERS Tony Packo's, Inc. 1902 Front St. Toledo OH 43605 Processed Pickles and Peppers;Tony Packo's comprises the name of a living individual whose consent is of record.;No claim is made to the exclusive use of the words Pickles And Peppers apart from the mark shown.;TONY PACKOS PICKLES & PEPPERS;
TONY PACKO'S PICKLES & PEPPERS Tony Packo's, Inc. 1902 Front St. Toledo OH 43605 Processed Pickles and Peppers;Tony Packo's comprises the name of a living individual whose consent is of record.;No claim is made to the exclusive use of Pickles and Peppers apart from the mark as shown.;TONY PACKOS PICKLES & PEPPERS;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. Lutein and zeaxanthin, the main carotenoids in marigold flowers, and capsanthin and capsorubin, the main carotenoids in red peppers are esterified mainly with C-18 fatty acids. The pigments were re-esterified without isolating them from the natural saponified extract using carboxylic acids in the range of C-1 to C-12 and their corresponding metallic salts in the presence of a catalyzing agent. Both the diester and monoester forms were obtained. It is expected that the pigment esters with a fatty acid of 12 or less carbons will have a better digestibility than the esters of xanthophylls in their natural state and better stability than the hydrolyzed xanthophylls. This will result in a better pigmentation capacity of the carotenoids for poultry or aquaculture.