# US 10,499,669 B2 · Natural blue-shade colorants and methods of making and using same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,499,669 B2 - Document ID: US10499669B2 - Status: Granted - Kind: B2 - Application number: 15/377,713 - Filed: 2016-12-13 - Published: 2017-03-30 - Granted: 2019-12-10 - Earliest claimed: 2009-11-25 - Assignees: Sensient Colors LLC - Applicants: Sensient Colors LLC - Inventors: Gale D. Myers; Michael C. Jelavich; Leo H. Otto; Jeffrey R. Plodzien - Web page: https://patentgrep.com/patent/US10499669B2 ## CPC - A23L 5/43: using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives - C09B 61/00: Dyes of natural origin prepared from natural sources {, e.g. vegetable sources} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - C09B: ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES {, e.g. PIGMENTS}; MORDANTS; LAKES (fermentation or enzyme using processes to synthesise a desired chemical compound C12P) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ΔE*ab of the composition is less than 30% of the average variation of ΔE*ab of a control composition after exposure of the composition and the control composition to a 400 to 765 W/m2 light source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source. ## Claims ### Claim 1 A method of stabilizing a blue colorant, the method comprising: combining an anthocyanin, a divalent ion source, and a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof to provide a blue composition, wherein the blue composition comprises 10% buffer to about 50% buffer by weight of the blue composition; and wherein the blue composition comprises 1% to 25% divalent ion source by weight of the blue composition. ### Claim 2 (depends on 1) The method of claim 1, wherein the method comprises first combining the buffer and the divalent ion source to form a mixture followed by combining the mixture with the anthocyanin. ### Claim 3 (depends on 1) The method of claim 1, wherein the anthocyanin is a compound of the formula: wherein R1, R2, and R5 are each independently H, OH, or OCH3, and R3, R4, and R6 are each independently H, OH, OCH3, a sugar residue, or an acylated sugar residue. ### Claim 4 (depends on 1) The method of claim 1, wherein the anthocyanin is a natural anthocyanin. ### Claim 5 (depends on 1) The method of claim 1, wherein the average variation of ΔE*ab of the composition is about 30% less than the average variation of ΔE*ab of a control composition after exposure of the composition and the control composition to a 400 to 765 W/m2 light source for about 13 weeks, wherein the control composition comprises the same components as the composition but comprises no divalent ion source. ### Claim 6 (depends on 1) The method of claim 1, wherein the composition exhibits a less than about 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time of at least about 13 weeks. ### Claim 7 (depends on 6) The method of claim 6, wherein the period of time is at least about 3 months. ### Claim 8 (depends on 1) The method of claim 1, further comprising adding a natural yellow colorant. ### Claim 9 (depends on 1) The method of claim 1, wherein the divalent ion source comprises calcium carbonate, calcium chloride, magnesium carbonate, magnesium chloride, or a combination thereof. ### Claim 10 A method of modifying a food product, the method comprising: adding to the food product a composition comprising an anthocyanin, a divalent ion source, and a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof, wherein the blue composition comprises 10% buffer to about 50% buffer by weight of the blue composition; and wherein the blue composition comprises 1% to 25% divalent ion source by weight of the blue composition. ### Claim 11 (depends on 10) The method of claim 10, wherein the food product is intended for human consumption. ### Claim 12 (depends on 10) The method of claim 10, wherein the food product is intended for animal consumption. ### Claim 13 (depends on 10) The method of claim 10, wherein the composition further comprises a natural yellow colorant. ### Claim 14 (depends on 10) The method of claim 10, wherein the divalent ion source comprises calcium carbonate, calcium chloride, magnesium carbonate, magnesium chloride, or a combination thereof. ### Claim 15 A composition having a blue color, the composition comprising: a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof; an anthocyanin; and a divalent ion source, wherein the composition comprises 10% buffer to about 50% buffer by weight of the composition; and wherein the composition comprises 1% to 25% divalent ion source by weight of the composition. ### Claim 16 (depends on 15) The composition of claim 15, wherein the anthocyanin comprises red cabbage anthocyanin, purple sweet potato anthocyanin, red sweet potato anthocyanin, or a combination thereof. ### Claim 17 (depends on 15) The composition of claim 15, wherein the anthocyanin is a compound of the formula: wherein R1, R2, and R5 are each independently H, OH, or OCH3, and R3, R4, and R6 are each independently H, OH, OCH3, a sugar residue, or an acylated sugar residue. ### Claim 18 (depends on 15) The composition of claim 15, wherein the divalent ion source comprises calcium carbonate, calcium chloride, magnesium carbonate, magnesium chloride, or a combination thereof. ### Claim 19 (depends on 15) The composition of claim 15, wherein the composition has a pH of about 5 to about 10. ### Claim 20 (depends on 15) The composition of claim 15, wherein the composition further comprises a natural yellow colorant.