Anthocyanin-based colorant

• Main Authors: Mane, Carine, Chanforan, Celine, Jouenne, Eric, Lemmonier, Patrick
• Format: Patent
• Language: English
• Published: 13.04.2017
• Subjects: ADHESIVES; CHEMISTRY; DYES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; LAKES; METALLURGY; MISCELLANEOUS APPLICATIONS OF MATERIALS; MISCELLANEOUS COMPOSITIONS; MORDANTS; NATURAL RESINS; ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES; PAINTS; POLISHES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) > 70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) > 20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H ≥ in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0 ± 0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant.