Stabilized curcumin colorant
AssigneeGeneral Foods Corporation
InventorRichard R. Leshik
Life of this patent
Estimating the term…
Abstract
The present invention stabilizes curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed in contact therewith. Preferably, the pH of the curcumin is maintained at a value within the range of from about 3.5 to about 4.5, and comprises a spray-dried intimate mixture of curcumin, an organic acid, a buffer, a dispersant for the curcumin, and a film-forming encapsulant. A preferred use of the colorant is in dry mixes for instant puddings which are alkaline due to the salts employed to cause setting.
Claims34
A dry stabilized yellow colorant compatible with alkaline and acid dry food mixes which comprises:
- a curcumin codried with an amount of an acid effective to maintain the curcumin at a pH at less than 6.
An improved dry food mix with a pH of greater than 6 which comprises a colorant and dry ingredients and is adapted for storage for long periods of time in dry form and then mixing with an aqueous liquid in the preparation of a colored food product, wherein the improvement comprises:
- a stabilized yellow colorant in dry powder form which contains a curcumin codried with an amount of an acid effective to maintain the curcumin at a pH of less than 6.
An improved method for preparing a dry curcumin colorant by dispersing curcumin in an aqueous film-forming solution and drying the solution, wherein the improvement comprises:
- adding an amount of an acid to the solution to reduce the pH thereof to below 6, to thereby render the colorant stable to dry food mixes of any pH.
Dependencies are inferred from the claim text.