Methods for Providing a Thermally Stable Purple Color in Packaged Foods
OwnerSalvador GARCIA, Jacqueline K. CURTIS +3inventors
InventorsSalvador GARCIA, Jacqueline K. CURTIS, Kelly Anne DAVENPORT, Michelle Emily MOY, Bernadette Revel-McInnis DAVIS
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Abstract
Methods are provided for preparing a thermally stable purple color comprising at least one source of anthocyanins. The purple color is stable in adverse conditions such as light exposure, various pHs, and cold through to hot temperature exposure. The purple color is prepared from a combination of sufficient amounts of anthocyanin from at least one source; stabilized by formation of anthocyanin-tin complexes in a media comprising the anthocyanins; and supplemented by anthocyanin supplements.
Claims31
A method for producing a thermally stable purple color comprising:
- combining a media with a food product, the media comprising at least one source of anthocyanins;
- and
- maintaining the media at a pH value in the range of about pH 2 to about pH 6.
A method of preparing a heat resistant purple color for coloring acidified fruits and vegetables comprising:
- combining a media comprising at least one form of anthocyanin capable of turning purple with a food product;
- maintaining the media at a pH value in the range of about pH 2 to about pH 6;
- and
- stabilizing the purple color by exposing the media to tin.
A method for preparing a stable purple color at chilled to retort temperatures comprising:
- combining a source of anthocyanins with media and a food product in a container;
- and
- maintaining the media at a pH value in the range of about pH 2 to about pH 4.
Dependencies are inferred from the claim text.