# US 11,297,854 B1 · Colored beverage having a neutral pH

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- Number: US 11,297,854 B1
- Document ID: US11297854B1
- Status: Granted
- Kind: B1
- Application number: 17/423,624
- Filed: 2019-11-19
- Published: 2022-03-24
- Granted: 2022-04-12
- Earliest claimed: 2019-01-18
- Assignees: Gnt Group B.V.
- Applicants: Gnt Group B.V.
- Inventors: Jane Lee MacDonald; Elena Leeb
- Web page: https://patentgrep.com/patent/US11297854B1

## CPC

- A23L 2/58: Colouring agents
- A23B 70/10: by addition of preservatives
- A23B 70/30: by heating
- A23L 2/02: containing fruit or vegetable juices
- A23L 2/68: Acidifying substances
- A23L 2/84: using microorganisms or biological material, e.g. enzymes
- A23L 5/46: using dyes or pigments of microbial or algal origin
- A23L 29/231: Pectin; Derivatives thereof
- A23L 29/256: from seaweeds, e.g. alginates, agar or carrageenan
- C12G 3/04: by mixing, e.g. for preparation of liqueurs
- 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)
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- C12G: WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES (beer C12C); PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

## Claims

### Claim 1

A liquid foodstuff, comprising:
a. a spirulina-extract comprising phycocyanin
b. at least one multi-sulphated carrageenan and/or pectin
c. a chelating agent
d. a solvent,
i. wherein the amount of the at least one multi-sulphated carrageenan and/or the pectin is between 0.003 and 0.6 wt %,
ii. wherein the weight ratio between the at least one multi-sulphated carrageenan and/or the pectin and the phycocyanin ranges between 1:1 and 100:1,
iii. wherein the chelating agent is present between 1-2000 ppm,
iv. wherein the solvent consists of water and optionally ethanol,
v. wherein the amount of the solvent ranges between 60-99 wt %,
vi. wherein the wt % are relative to the total weight of the liquid foodstuff.

### Claim 2 (depends on 1)

The liquid foodstuff according to claim 1, wherein the solvent content is between 75-98 wt %.

### Claim 3 (depends on 1)

The liquid foodstuff according to claim 1, wherein the solvent consists of water and optionally ethanol (ethylalcohol).

### Claim 4 (depends on 1)

The liquid foodstuff according to claim 1, wherein the foodstuff contains between 0.1-20 wt % ethanol.

### Claim 5 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan is a non-degraded occurring carrageenan.

### Claim 6 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan is a hydrolyzed carrageenan.

### Claim 7 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan is selected from the group consisting of ι-carrageenan, δ-carrageenan, μ-carrageenan, θ-carrageenan, λ-carrageenan and ν-carrageenan, a hydrolysed product of ι-carrageenan, a hydrolysed product of δ-carrageenan, a hydrolysed product of μ-carrageenan, a hydrolysed product of θ-carrageenan, a hydrolysed product of λ-carrageenan and a hydrolysed product of ν-carrageenan.

### Claim 8 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan content of the liquid foodstuff is between 0.003-0.6 wt %.

### Claim 9 (depends on 1)

The liquid foodstuff according to claim 1, wherein the pectin content of the liquid foodstuff is between 0.003-0.6 wt %.

### Claim 10 (depends on 1)

The liquid foodstuff according to claim 1, wherein the phycocyanin content is between 0.003-0.07 wt %.

### Claim 11 (depends on 1)

The liquid foodstuff according to claim 1, wherein the dissolved at least one multi-sulphated carrageenan and/or the pectin and the phycocyanin present within the liquid foodstuff at a weight ratio between 2:1-50:1.

### Claim 12 (depends on 1)

The liquid foodstuff according to claim 1, wherein the chelating agent is selected from the group consisting of ethylene diamine tetra acetic acid and/or its Na, K, Ca salts and L-glutamic acid N,N-diacetic acid tetrasodium salt (GLDA).

### Claim 13 (depends on 1)

The liquid foodstuff according to claim 1, wherein the chelating agent is ethylene diamine tetra acetic acid, which is present between 1-100 ppm.

### Claim 14 (depends on 13)

The liquid foodstuff according to claim 13, wherein ethylene diamine tetra acetic acid and the phycocyanin are present within the liquid foodstuff at a weight ratio between 2:1-1:3000.

### Claim 15 (depends on 1)

Process for preparing the liquid foodstuff according to claim 1, wherein the process comprises the steps:
a. adding and dissolving the at least one multi-sulphated carrageenan and/or the pectin in the water and mixing until the at least one multi-sulphated carrageenan and/or the pectin are dissolved, as determined by visual observation;
b. adding the phycocyanin, and mixing until dissolved at a pH of at least 5;
c. adding a chelating agent,
d. optionally adding a sweetener, flavor, vitamin, mineral, salt, buffer, juice, or other beverage components;
e. optionally adding other pigments;
f. adding the solvents to obtain the total volume;
g. treating the mixture of a)-f) by either thermally processing the liquid to at least 65° C. and filling it into a container; filling the liquid into a container and thermally processing the filled package to at least 100° C. or no thermal treatment and cold filling into a container and controlling by formulation (alcohol or water activity) addition of preservatives or high pressure.

### Claim 16 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan is selected from the group consisting of ι-carrageenan, λ-carrageenan, a hydrolysed product of ι-carrageenan, and a hydrolysed product of λ-carrageenan.

### Claim 17 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan is selected from the group consisting of λ-carrageenan and hydrolyzed λ-carrageenan.