Modification of the color hue of anthocyanins for the obtention of coloring substances
AssigneeDiana Naturals
InventorsClaude Inisan, Matthieu Besnard, Cecile Bahu, Denis Megard
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Abstract
The present invention relates to a coloring food composition containing modified colorings of the anthocyanin family and to a process for the bathochromic modification of these colorings. This coloring composition can be used as additive or ingredient in food preparations.
Claims29
A coloring composition having a blue hue comprising at least one modified anthocyanin which is the reaction product of an anthocyanin that is a natural product of plant origin and at least one aldehyde,
- wherein the anthocyanin is a compound of formula (I):
- wherein R3′, R4′ and R5′ are independently H, OH, or OCH3 and R3 and R5 are independently H or an acetylated or non-acetylated glycoside, and
- wherein the at least one aldehyde is selected from the group consisting of furaldehyde, glyoxylic acid, butyraldehyde, valeraldehyde, and isovaleraldehyde, and
- wherein the modified anthocyanin has a reduction in b* of at least 5 units compared to the unmodified anthocyanin.
A process for the bathochromic modification of colorings of the anthocyanin family, comprising:
- obtaining a natural product of plant origin containing anthocyanins having formula (I):
- wherein R3′, R4′ and R5′ are independently H, OH, or OCH3 and R3 and R5 are independently H or an acetylated or non-acetylated glycoside;
- and
- reacting the anthocyanins in the natural product of plant origin with at least one aldehyde selected from the group consisting of furaldehyde, glyoxylic acid, butyraldehyde, valeraldehyde, and isovaleraldehyde.
A method for coloring food comprising adding to food a coloring composition having a blue hue, wherein the composition comprises at least one modified anthocyanin which is the reaction product of an anthocyanin that is a natural product of plant origin and at least one aldehyde,
- wherein the anthocyanin is a compound of formula (I):
- wherein R3′, R4′ and R5′ are independently H, OH, or OCH3 and R3 and R5 are independently H or an acetylated or non-acetylated glycoside, and
- wherein the at least one aldehyde is selected from the group consisting of furaldehyde, glyoxylic acid, butyraldehyde, valeraldehyde, and isovaleraldehyde.
Dependencies are inferred from the claim text.