[Alt-photo] Re: casein and Ferrari red

[Alberto Novo]

Hi Chris, 

> But PR 254 is diketo pyrrollo-pyrole. Don't have any idea why that would make this happen instantly. Does anyone have a guess why this pigment causes instant coaglulation and precipitation of the casein??? Is it just an acidity thing or is it a metallic salt? It precipitated the casein into squishy curds. Never seen this happen so rapidly before...

PR254 is not a metallic salt. Are you mixing pure pigment?
I believe you are still using pure ammonium caseinate, right? As Marek 
suggested, it may be a matter of casein stock.
What happens if you add a few drops of ammonia solution to your casein and 
then you add the pigment a little at a time? 

Alberto
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