# US 11,439,163 B2 · Colored beverage having a low pH

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- Number: US 11,439,163 B2
- Document ID: US11439163B2
- Status: Granted
- Kind: B2
- Application number: 17/423,511
- Filed: 2019-11-19
- Published: 2022-02-10
- Granted: 2022-09-13
- Earliest claimed: 2019-02-11
- Assignees: Gnt Group B.V.
- Applicants: Gnt Group B.V.
- Inventors: Jane Lee MacDonald; Elena Leeb
- Web page: https://patentgrep.com/patent/US11439163B2

## 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 carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 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
c. a solvent,
wherein the amount of the at least one multi-sulphated carrageenan is between 0.005 and 0.6 wt. %,
wherein the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 1.5:1 and 200:1,
wherein the liquid foodstuff has a pH between 2.0-4.6,
wherein the solvent consists of water and optionally ethanol,
wherein the amount of the solvent ranges between 75-99 wt. %,
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 foodstuff contains other pigments selected from the group consisting of safflomin (safflower), anthocyanin, carotenoid, betanin, annatto, lycopene, curcumin and chlorophyll.

### Claim 3 (depends on 1)

The liquid foodstuff according to claim 1, wherein the phycocyanin content of the liquid foodstuff is between 0.003-0.15 wt. %.

### Claim 4 (depends on 1)

The liquid foodstuff according to claim 1, wherein the liquid foodstuff has a solvent content of 75-99 wt.

### Claim 5 (depends on 1)

The liquid foodstuff according to claim 1, wherein the liquid foodstuff contains between 0.1-40 wt. % ethanol.

### Claim 6 (depends on 1)

The liquid foodstuff according to claim 1, wherein the liquid foodstuff is a juice, juice drink, sports drink, flavored tea, flavored water, carbonated beverage, non-carbonated beverage, nutritional drink, and/or alcoholic beverage.

### Claim 7 (depends on 1)

The liquid foodstuff according to claim 1, wherein the liquid foodstuff contains dissolved multi-sulphated carrageenan.

### Claim 8 (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 iota (ι)-carrageenan, delta (δ)-carrageenan, mu (μ)-carrageenan, theta (θ)-carrageenan, lambda (λ)-carrageenan and nu (v)-carrageenan.

### Claim 9 (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 a hydrolyzed product of iota (ι)-carrageenan, a hydrolyzed product of delta (δ)-carrageenan, a hydrolyzed product of mu (μ)-carrageenan, a hydrolyzed product of theta (θ)-carrageenan, a hydrolyzed product of lambda (λ)-carrageenan and a hydrolyzed product of nμ(v)-carrageenan.

### Claim 10 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan content is between 0.01-0.50 wt. %.

### Claim 11 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan and the phycocyanin are present at a weight ratio between 2:1-100:1.

### Claim 12 (depends on 1)

The liquid foodstuff according to claim 1, wherein a chelating agent is present between 1-2000 ppm in the liquid foodstuff.

### Claim 13 (depends on 12)

The liquid foodstuff according to claim 12, wherein the chelating agents are selected from the group consisting of ethylene diamine tetra acetic acid and/or its Na, K or Ca salts and L-glutamic acid N,N-diacetic acid tetrasodium salt (GLDA).

### Claim 14 (depends on 13)

The liquid foodstuff according to claim 13, wherein the ethylene diamine tetra acetic acid is present between 10-300 ppm.

### Claim 15 (depends on 13)

The liquid foodstuff according to claim 13, wherein the ethylene diamine tetra acetic acid and the phycocyanin are present within the liquid foodstuff at a weight ratio between 4:1 — 1:200.

### Claim 16 (depends on 1)

A process for making the foodstuff according to claim 1 comprising the steps:
a. adding the at least ne multi-sulphated carrageenans in water and mixing until the at least one multi-sulphated carrageenan is dissolved, as determined by visual observation at a pH of at least 5;
b. adding the phycocyanin, and mixing until dissolved;
c. adding an acid or acidifying component;
d. optionally adding a sweetener, flavor, vitamin, mineral, salt, buffer, juice, or other beverage components;
e. optionally adding a chelating agent;
f. optionally adding other pigments;
g. Optionally adding an additive;
h. adding the solvent to obtain the total volume;
i. treating the mixture of a)-h) by either thermally processing the liquid to at least 65° C. and filling it into a container; or no thermal treatment and cold filling into a container, or combinations of the two.

### Claim 17 (depends on 16)

The process according to claim 16, wherein step a) and b) of the process are carried out before any component is added that will destabilize the phycocyanin before it is dissolved with the at least one multi-sulphated carrageenan.

### Claim 18 (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 iota (ι)-carrageenan and lambda (λ)-carrageenan.

### Claim 19 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan is lambda (λ)-carrageenan.

### Claim 20 (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 a hydrolyzed product of iota (ι)-carrageenan and a hydrolyzed product of lambda (λ)-carrageenan.

### Claim 21 (depends on 1)

The liquid foodstuff according to claim 1, wherein the at least one multi-sulphated carrageenan is a hydrolyzed product of lambda (λ)-carrageenan.