Composition comprising spirulina extract
AssigneeGnt Group B.V.
InventorsElena Leeb, Marcus Volkert, Jane Lee MacDonald
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Abstract
Utilizing a sulfated polysaccharide to stabilize a foodstuff containing phycocyanin from Spirulina extract. Compositions and foodstuffs containing phycocyanin from Spirulina extract and a sulfated polysaccharide. The foodstuffs can be syrups, jams, jellies, beverages, confectionary, fruit preparations, condiments and sauces. In particular, the invention uses sulfated polysaccharides from macroalgae such as fucoidan.
Claims23
A method for preparing a food coloring composition, the method comprising:
- mixing phycocyanin, a sulfated polysaccharide, and water to obtain an aqueous mixture having a sulfated polysaccharide-to-phycocyanin weight ratio from 0.5:1 to 400:1;
- and
- drying the aqueous mixture to obtain a solid material having a water content of no more than 15.0 weight %;
- wherein the sulfated polysaccharide is not a sulfated carrageenan.
A method for color stabilizing a food product, the method comprising:
- providing a food coloring composition comprising phycocyanin and a sulfated polysaccharide having a sulfated polysaccharide-to-phycocyanin weight ratio from 0.5:1 to 400:1;
- providing a food product to be color stabilized;
- and
- mixing the food coloring composition and the food product to produce a color-stabilized food product;
- wherein the sulfated polysaccharide is not a sulfated carrageenan.
A food coloring composition configured to be mixed with a food product to provide a blue color-stabilized food product, the food coloring composition comprising:
- a mixture comprising phycocyanin and a sulfated polysaccharide having a sulfated polysaccharide-to-phycocyanin weight ratio from 0.5:1 to 20:1;
- wherein the food coloring composition contains phycocyanin in an amount from 0.5 weight % to 50.0 weight %;
- and
- wherein the sulfated polysaccharide is not a sulfated carrageenan.
Dependencies are inferred from the claim text.