CN107105729A - 天然来源的颜色稳定剂 - Google Patents
天然来源的颜色稳定剂 Download PDFInfo
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- CN107105729A CN107105729A CN201680004247.8A CN201680004247A CN107105729A CN 107105729 A CN107105729 A CN 107105729A CN 201680004247 A CN201680004247 A CN 201680004247A CN 107105729 A CN107105729 A CN 107105729A
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Abstract
本发明涉及颜色不稳定或颜色消退的预防。它涉及根皮素(一种天然来源的颜色稳定剂)的用途并且涉及通过将所述稳定剂包括在所述产品中来防止着色饮料或食品中的颜色不稳定或颜色消退的方法。
Description
发明领域
本发明涉及防止着色饮料或食品中的颜色不稳定或颜色消退。它涉及天然来源的颜色稳定剂并且涉及通过将所述稳定剂包括在所述产品中来防止着色产品中的颜色不稳定或颜色消退的方法。
背景
食品或饮料或任何消费产品的颜色通常决定消费者接受还是拒绝所述产品。向食物中添加颜色可以通过抵消由于暴露于光、空气、极端温度、水分和/或储存条件引起的颜色损失来鼓励接受。
据信氧化和/或还原是颜色不稳定或颜色消退的主要原因。氧化和/或还原可以由微生物或酶在化学、光或生物学上诱导,然而光通常是主要的引发剂。已知天然的和合成(或人造)的颜色,最通常在暴露于紫外光时,都被降解或消退。次级化学还原引发剂可以存在于某些饮料中,诸如抗坏血酸、羟甲基糠醛(在HFCS中形成的HMF)和金属。而且,这些引发剂使用光来消退颜色。因此,在饮料产品中抗氧化剂(诸如抗坏血酸)的存在可以促进颜色的消退。
颜色可以与HMF和其他碳水化合物降解产物反应以形成褐变化合物。在果汁中非常明显的反应机理是已知的,并且它是非常温度依赖性的并由于氧的存在而加速。
当饮料被包装在玻璃或聚对苯二甲酸乙二酯(PET)容器中时,它们更容易受到颜色不稳定或颜色消退的问题的影响。
已经描述了用于防止颜色降解的许多解决方案。文献WO9714319A1描述了选自类黄酮葡萄糖醛酸苷和硫酸盐、半乳糖醛酸苷和咖啡酸衍生物的花色素苷和颜料改进剂的组合,以便加深和改进花色素苷的强度并增加其稳定性。
文献JP 6-93199公开了绿原酸、咖啡酸或阿魏酸作为天然栀子黄(gardenianyellow)色的抗褪色剂的用途。文献US 5,314,686公开了迷迭香、鼠尾草和百里香对于天然颜色(诸如胭脂树红、胭脂树橙、红辣椒和类胡萝卜素)具有颜色保留特性。
文献US 5,336,510公开了核黄素(维生素B2)作为颜色稳定剂在用维生素C强化的偶氮染色的饮料中的用途。文献US 6,379,729公开了亚硫酸和山梨酸的组合在用花色素苷着色的食物或饮料中的获得颜色稳定作用的用途。文献WO2013013014描述了酶促改性的异槲皮苷(EMIQ)、芦丁和杨梅苷以及富马酸作为源自天然来源的颜色的保护剂的用途。
文献US 8,420,141(US 2004/0091589)描述了使用植物来源的颜色稳定剂来防止合成着色的饮料的褪色,所述颜色稳定剂是在碳原子处含有不饱和和氧化的C6-C3苯基丙烯羰基化合物。查耳酮与根皮素(具体提及的查耳酮中的一种)作为一组植物来源的颜色稳定剂一起被提及。然而,查耳酮是不饱和的共轭酮,而根皮素是二氢查耳酮并且因此不具有与酮基共轭的双键。因此根皮素是被错误地提及,当在第3列至第6列中强调了所述双键的重要性时甚至更如此,尤其是通过说明除去苯乙烯基不饱和度导致颜色消退保护的丧失。上述情况同样适用于US 2010/0075005,其中C6-C3苯基丙烯羰基化合物还用于降低天然存在的高强度甜味剂的莫纳甜的降解。
Food Chemistry 141(2013)3451-3458涉及多酚(如根皮素)用于增加焦糖的褐变强度和抗氧化能力的用途。据指出,糖和多酚系统中褐色颜料的生产应该是多酚(或其热转化产物)与糖焦糖化中间体和产物之间的化学反应过程。
US 2010/0202996涉及苯酚化合物如(根皮素)在具有改进的卷曲、耐久性和颜色消退特性的头发卷发组合物中的用途。
本领域需要开发一种天然来源的颜色稳定剂,其将在已经用天然或人造着色剂着色的着色饮料或食品中有效降低或防止颜色不稳定、颜色消退或颜色丧失。
发明概述
如本发明所附的实施例所示,本发明的作者已经发现,当向消费产品(例如像饮料)中加入式(I)的化合物时,所述化合物(I)可以意外地减少或防止由合成的或天然来源的颜色赋予所述产品的颜色不稳定或颜色的消退或丧失。
因此,在一方面,本发明涉及式(I)化合物或其衍生物或盐
用于在着色饮料或食品中稳定颜色、防止颜色不稳定或颜色消退的用途。
附图简述
图1表示具有根皮素(50ppm)和没有根皮素的饮料随着时间推移的吸光度(465nm)。
图2表示通过改变稀释体积(上图)或Altratene重量(下图)的不同β-胡萝卜素浓度下的样品的吸光度(466nm)。
图3表示非碳酸饮料(样品A、B、C、D)随着时间推移的吸光度(466nm)。
图4表示碳酸饮料(样品A、B、C、D)随着时间推移的吸光度(466nm)。
发明详述
如上所提及,本发明的作者已经发现,式(I)的化合物可以意外地充分减少或防止由合成的或天然来源的颜色赋予所述产品的颜色不稳定或颜色的消退或丧失。
因此,在第一方面,本发明涉及式(I)化合物或其衍生物或盐
用于在着色饮料或食品中稳定颜色、防止颜色不稳定或颜色消退的用途。
通常称为根皮素的式(I)的化合物
为二氢查耳酮,一种天然酚。天然地,它可以在苹果树叶和东北杏中发现。根皮素可以从苹果、苹果汁和苹果酒中获得。此外,这种化合物是可商购获得的。式(I)的化合物另外可以根据本领域技术人员已知的程序合成。因此,本文所用的式(I)的化合物还指任何合成的等同物。如上所提及,根据本发明的式(I)的化合物的用途还包括其衍生物或盐的用途。
如本文所用,术语“合成的等同物”是指合成生产的根皮素。
如本文所用,术语“衍生物”是指根皮素的酯,特别是具有C2至C6链烷单酸或链烷二酸的酯,其酸可以被一个或多个羟基取代。此类酸的实例是乙酸、苹果酸、乳酸或酒石酸。根皮素的1、2、3或4个羟基可以用相同或不同的链烷酸酯化。
式(I)的化合物的盐可以用无机碱(诸如碱金属氢氧化物和碱土金属氢氧化物)来形成。盐的实例为钠盐和钾盐。
如本文所用,术语“颜色消退”是指颜色色调或强度的丧失。如上所提及,式(I)的化合物不仅可以防止颜色消退,而且可以防止颜色不稳定或颜色丧失。因此,如本文所用,术语“颜色稳定剂”是指能够防止或降低颜色不稳定、颜色消退或颜色丧失的化合物。同样,本文所用的术语“颜色稳定量”是指足以充分减少或防止由合成的或天然来源的颜色赋予产品的颜色不稳定或颜色的消退或丧失的量。
将根据本发明的有效量的化合物(I)加入根据本发明的饮料或食品或其他消费产品中或者与根据本发明的饮料或食品或其他消费产品组合。因此,有效量可以根据待处理的产品的类型以及需要保存颜色的时间长度而变化。
在一个优选的实施方案中,所述颜色稳定剂化合物能够稳定颜色,防止颜色不稳定或颜色的消退或损失至少一个月的时间段、更优选至少两个月的时间段、甚至更优选至少三个月的时间段并且甚至更优选至少六个月的时间段。
通常,产品在环境条件下保存,所述环境条件包括在储存、运输和展示过程中经历的全部温度范围(例如0℃至40℃、10℃至30℃、20℃至25℃),而不限制暴露于任何给定温度的长度。
如本文所用,术语“饮料”是指成品饮料,然而天然来源的颜色稳定剂可以在饮料制造中的任何点添加,即糖浆、浓缩物或可以包含在玻璃或塑料(诸如PET)容器中的成品饮料。如本文所用,此类饮料包括但不限于碳酸饮料、非碳酸饮料、软饮料、果汁、果汁调味饮料、水果调味饮料、能量饮料、水合饮料、运动饮料、健康和保健饮料、泉水饮料、冷冻即饮饮料、冷冻碳酸饮料、液体浓缩物、咖啡饮料、茶饮料、乳制饮料、大豆饮料、蔬菜饮料、调味水、增强水或酒精饮料。
因此,根据本发明的饮料产品包括无气饮料和碳酸饮料。在本文中,术语“碳酸饮料”包括意在作为无酒精液体被消耗并且还被制成具有0.2或更大的CO2体积的二氧化碳浓度的水、果汁、调味剂和甜味剂的任何组合。术语“CO2的体积”理解为吸收到液体中的二氧化碳的量,其中在25℃下一体积CO2等于1.96克二氧化碳(CO2)/升产品(0.0455M)。碳酸饮料的非限制性实例包括以软饮料的方式碳酸化的调味苏打水、果汁、可乐、柠檬-酸橙、姜汁和根啤酒饮料,以及由代谢活性物质(诸如维生素、氨基酸、蛋白质、碳水化合物、脂质或其聚合物)的存在而提供健康或保健益处的饮料。这些产品也可以配制成含有牛奶、咖啡或茶或其他植物固体。也可能配制此类饮料以包含一种或多种营养制品。在这里,“营养制品”是指如在专业期刊或文本中记载的已经被证明最低限度地具有一般的或特有的健康益处或保健意识的物质。然而,营养制品并不一定用来治愈或预防特有类型的医学病状。
在本文中,术语“无气饮料”是水和意在以无酒精液体的方式被消耗并且具有不大于0.2体积的二氧化碳的成分的任何组合。无气饮料的非包括性实例包括调味水、茶、咖啡、花蜜、矿物饮料、运动饮料、维生素水、含果汁的饮料、冲泡剂或这些饮料的浓缩形式,以及含有至少约45重量%的果汁的饮料浓缩物。此类饮料可以补充有维生素,氨基酸,基于蛋白质、基于碳水化合物或基于脂质的物质。如上所述,本发明包括含有果汁的产品,无论是碳酸的还是无气的。“含有果汁的饮料”或“果汁饮料”,无论是无气的还是碳酸的,都是含有可以悬浮或溶于水果的天然液体馏分中的水果、蔬菜或坚果或其混合物的一些或全部组分的产品。
以举例的方式,果汁产品和果汁饮料可以从以下的果实中获得:苹果、蔓越莓、梨、桃、李子、杏、油桃、葡萄、樱桃、黑醋栗、覆盆子、鹅莓、黑莓、蓝莓、草莓、柠檬、橙子、葡萄柚、西番莲、柑橘、布拉斯李、番茄、莴苣、芹菜、菠菜、卷心菜、豆瓣菜、蒲公英、大黄、胡萝卜、甜菜、黄瓜、菠萝、南美番荔枝、椰子、石榴、番石榴、猕猴桃、芒果、木瓜、香蕉或香蕉泥、柠檬、芒果、木瓜、酸橙、橘子及其混合物。
可以使用各种酸以及酸与相同酸或不同酸的盐的组合,以便将饮料的pH或缓冲能力控制在指定的pH或pH范围内。通常将pH调节至2.5至6范围内的pH。实际上可以使用任何有机酸盐,只要它是可食用的并且不提供异味。盐或盐混合物的选择将由溶解度和味道来确定。柠檬酸盐、苹果酸盐和抗坏血酸盐产生可吸收的复合物,其口味被判定是完全可接受的,特别是在果汁饮料中。酒石酸是可接受的,特别是在葡萄汁饮料中,乳酸也是可接受的。可以使用较长链脂肪酸,但是会影响口味和水溶性。
如本发明所附的实施例所示,本发明的作者另外已经发现,当将根皮素与抗坏血酸组合加入时,观察到的颜色稳定作用意外地增加,即饮料与单独加入根皮素或抗坏血酸时相比时随着时间保持更稳定的颜色。因此,在本发明的一个特定的实施方案中,将根皮素与另一种稳定剂组合加入到产品中。在一个优选的实施方案中,所述稳定剂为抗坏血酸。
在本发明的另一个特定的实施方案中,所述着色饮料或食品包含天然来源的颜色或其合成等同物或者合成的颜色。
根据本发明的所述天然来源的颜色的非限制性实例为胭脂树橙提取物、虾青素、脱水甜菜、角黄素、焦糖、β-阿朴-8'-胡萝卜素醛(carotenal)、β-胡萝卜素、胭脂虫提取物、胭脂红、叶绿素铜钠、葡萄糖酸亚铁、乳酸亚铁、葡萄色提取物、葡萄花青素、红球藻藻粉、果汁、蔬菜汁、胡萝卜油、玉米胚乳油、红辣椒、辣椒油树脂、红发夫酵母、核黄素、藏红花、二氧化钛、姜黄油树脂、胭脂树橙及其组合。
在另一个实施方案中,着色产品含有合成的着色产物。所述合成颜色的非限制性实例为FD&C蓝1号、FD&C蓝2号、FD&C绿3号、橙B、柑橘红2号、FD&C红3号、FD&C红40号、FD&C黄5号、FD&C黄6号、柑橘红2号、D&C红28号、D&C黄10号、合成氧化铁、葡萄糖酸亚铁、群青蓝、群青绿、群青紫、群青红及其组合。
此类天然或合成的颜色是可商购获得的;或者,此类颜色可以根据本领域技术人员已知的程序来合成。本领域普通技术人员将认识到,给定产品中存在的最佳颜色的量由以下因素,诸如总体所需颜色、溶解度、管理批准等来确定。本领域普通技术人员可以基于这些因素容易地确定给定产品的最佳颜色的量。
着色饮料可能凭借一种或多种上述颜色的存在而着色。
在本发明的一个特定的实施方案中,所述化合物(I)以约0.1ppm至约500ppm范围的量存在于所述饮料或食品中。在一个优选的实施方案中,所述化合物(I)以约1ppm至约100ppm范围的量存在。在本发明的一个更优选的实施方案中,所述化合物(I)以约10ppm至约50ppm范围的量存在。
在本发明的另一个特定的实施方案中,抗坏血酸以约0.1至约500ppm范围的量存在。在一个优选的实施方案中,抗坏血酸以约1至约300ppm范围的量存在。在一个更优选的实施方案中,抗坏血酸以约20至约200ppm范围的量存在。
根据本发明的天然来源的颜色稳定剂可以以着色组合物的形式提供给消费产品。所述着色组合物可以包括在产品制造的任何阶段。例如,当所述产品为饮料时,可将所述着色组合物加入糖浆、浓缩物或成品饮料中。
现在将参考以下实施例更详细地描述本发明,这些实施例不应被解释为限制本发明的范围。
实施例
材料和方法
方法和试剂
根皮素(批号03K080)由Beniel(Murcia–Spain)的Interquim,S.A.提供。β-胡萝卜素(Altratene 10%WSC批号FEX1011004-5)由Allied Biotech Corp.(Taipei–Taiwan–R.O.C.)提供。L-抗坏血酸(批号0000224398)和柠檬酸(批号0000128079)来自Panreac Química S.L.U.(Castellar del Vallès–Barcelona–Spain)。焦糖色E150D粉末(参考号MDC/2892/15)和红甜菜汁粉末(参考号MDC/2893/15)由Magnil Dye Chem(Mumbai–India)提供。
为了制备饮料,使用了矿泉水(无气的和起泡的)。为了分析的目的,将水通过Millipore系统(Milli-Q)双蒸馏并纯化。
初始研究中具有β-胡萝卜素的饮料制剂
通过在pH 3.3下用柠檬酸酸化介质(渗透水)并从储备溶液中加入β-胡萝卜素来制备饮料。本研究是在室温下和光的存在下执行。
样品的组成如下表所示:
表1
在开始以及储存25和31天之后分析样品。
研究中具有β-胡萝卜素的饮料制剂
通过在pH 3.3下用柠檬酸酸化介质(用于非碳酸饮料的无气矿泉水和用于碳酸饮料的气泡水)并从储备溶液中加入β-胡萝卜素来制备饮料。
通过将400mg根皮素溶解在10mL丙二醇中来制备根皮素储备溶液。将87.5μL或25μL的根皮素储备溶液用酸化水根据所需的根皮素浓度稀释至100mL。
通过将100mg Altratene 10%WSC溶解在20mL水中来制备Altratene储备溶液。将1mL的Altratene储备溶液用酸化水稀释至100mL。
本研究是在室温下和光的存在下执行。
样品的组成如下表所示:
表2.
样品(5个非碳酸瓶和5个碳酸瓶)被制备、瓶装、巴氏消毒并封闭。在开始以及储存7、28、47、60和90天之后分析非碳酸样品。在开始以及储存7、28、60、75和114天之后分析碳酸样品。
具有天然着色剂的饮料制剂研究
在一系列实验中,通过在pH 3.3下用柠檬酸酸化介质(去离子水)并从储备溶液中仅加入焦糖来制备饮料。
通过将400mg根皮素溶解在10mL丙二醇中来制备根皮素储备溶液。将125或250μL的根皮素储备溶液用酸化水根据所需的根皮素浓度稀释至100mL。
通过将250mg焦糖溶解在50mL水中来制备焦糖储备溶液。将18mL的焦糖储备溶液用酸化水稀释至500mL。测试溶液为90mL先前的溶液加上10mL甲醇,以避免微生物污染(对照)。因此,测试溶液中焦糖的浓度为162ppm。
在另一系列实验中,通过将1250mg红甜菜汁粉末溶解在500mL酸化水中来制备红甜菜汁粉末溶液。测试溶液用90mL先前的溶液加上10mL甲醇来制备,以避免微生物污染(对照)。因此,测试溶液中红甜菜的浓度为2250ppm。
本研究是在室温下和光的存在下执行。
样品的组成见下表:
表3.
在Interquim S.A.Beniel(Murcia)不经巴氏消毒制备样品。
在开始以及储存28天之后分析样品。在红甜菜研究的情况下,由于明显的颜色降解,在15天储存后执行分析。
分析
所有分光光度测量均采用具有小于2nm的光谱带宽并连接到装有ShimadzuUVProbe 2.21的计算机的Shimadzu 1650PC双光束分光光度计。
在200nm和600nm之间执行样品的光谱以确定记录吸光度的吸收最大值。吸光度被用作颜色指示参数。
对于每个最大值,执行了吸光度相对于通过不同Altratene重量或通过不同的储备Altratene溶液的稀释度获得的β-胡萝卜素浓度(具有四个点的1-10ppm)的线性研究。
此外,从储备溶液中制备五个样品并记录吸光度,以便研究所述方法的重复性。
通过测量两个不同波长下的吸光度来研究颜色变化。将碳酸样品使用超声波浴在烧杯中脱气5分钟并进行分析。非碳酸样品直接分析,无需进一步处理。每个样品一式三份进行分析。
使用GLP21(Crison)pH计执行pH测量。
在天然着色剂的情况下,使用相同的测量设备。在200nm和600nm之间执行样品的光谱以便确定记录吸光度的吸收最大值。在红甜菜的情况下,选择最大值532nm作为测量波长。在焦糖的情况下,最大值(270nm)不仅受到抗坏血酸的干扰,而且也受到根皮素的干扰;为此,基于参考文献数据,选择390nm用于测量目的。
结果
β-胡萝卜素
初始研究
下表示出了不同采样时间样品在465nm处的吸光度结果:
表4.
其中1位对照饮料,并且2为用50ppm根皮素稳定的饮料。
从表4和图1可以看出,没有根皮素的饮料的吸光度在储存25天后显著降低,而加了50ppm根皮素的样品示出吸光度衰减的降低,即样品的颜色保持更长的时间段。
线性研究
下表示出了通过改变稀释体积或Altratene重量的不同β-胡萝卜素浓度的样品在466nm处的吸光度结果:
表5.
从表5和图2可以看出,存在与饮料中的β-胡萝卜素浓度的线性响应,获得0.9999的r2参数。
重复性研究
下表示出了来自相同样品的五个稀释在466nm处的吸光度结果:
表6.
STD:标准偏差
RSD:相对标准偏差
低RSD值表明所述方法的重复性已经令人满意。
非碳酸饮料研究
下表示出了不同采样时间样品在466nm处的吸光度结果:
表7.
如表7所示,参见样品B和C,含有根皮素的饮料比在没有添加的饮料的情况下的保护时间更长(数据从初始研究推断)。甚至更有趣的是样品A和D的情况,其中在样品D中,可以看出,根皮素已经通过提供较高的吸光度与抗坏血酸协同作用,即随着时间的推移更稳定的颜色(图3)。
碳酸饮料研究
下表示出了不同采样时间样品在466nm处的吸光度结果:
表8.
在表8中,示出了因为介质中氧气的减少,碳酸饮料中的颜色随着时间的推移比非碳酸中的更稳定。
如在先前的情况下,参见样品B和C,饮料中的颜色比在没有添加的饮料的情况下的保护时间更长(数据从初始研究推断)。甚至更有趣的是样品A和D的情况,其中在样品D中,根皮素已经通过提供较高的吸光度与抗坏血酸协同作用,即随着时间的推移更稳定的颜色(图4)。
天然着色剂
红甜菜汁粉末
下表示出了不同采样时间样品在532nm处的吸光度结果:
表9.
在图5中,示出了样品A和C的值。
如上所提及,在红甜菜汁粉末的情况下,在储存15天后测量吸光度,因为颜色的降解非常明显且快速。
结果表明,根皮素保护颜色的降解,而且呈浓度依赖性。
焦糖
下表示出了不同采样时间样品在390nm处的吸光度结果:
表10.
吸光度数据指明,根皮素保护这种天然着色剂不被降解(表10)。
Claims (13)
1.式(I)的化合物或其衍生物或盐
用于在着色饮料或食品中稳定颜色的用途。
2.式(I)的化合物或其衍生物或盐
用于在着色饮料或食品中防止颜色不稳定或颜色消退的用途。
3.根据权利要求1或2所述的用途,其中所述化合物(I)与抗坏血酸组合使用。
4.根据前述权利要求中任一项所述的用途,其中所述着色产品包含天然来源的颜色或其合成等同物或者合成的颜色。
5.根据前述权利要求所述的用途,其中所述天然来源的颜色选自由以下组成的组:胭脂树橙提取物、虾青素、脱水甜菜、角黄素、焦糖、β-阿朴-8'-胡萝卜素醛、β-胡萝卜素、胭脂虫提取物、胭脂红、叶绿素铜钠、葡萄糖酸亚铁、乳酸亚铁、葡萄色提取物、葡萄花青素、红球藻藻粉、果汁、蔬菜汁、胡萝卜油、玉米胚乳油、红辣椒、辣椒油树脂、红发夫酵母、核黄素、藏红花、二氧化钛、姜黄油树脂、胭脂树橙及其组合。
6.根据权利要求4所述的用途,其中所述合成的颜色选自由以下组成的组:FD&C蓝1号、FD&C蓝2号、FD&C绿3号、橙B、柑橘红2号、FD&C红3号、FD&C红40号、FD&C黄5号、FD&C黄6号、柑橘红2号、D&C红28号、D&C黄10号、合成氧化铁、葡萄糖酸亚铁、群青蓝、群青绿、群青紫、群青红及其组合。
7.根据前述权利要求中任一项所述的用途,其中所述化合物(I)以约0.1ppm至约500ppm范围的量存在。
8.根据前述权利要求中任一项所述的用途,其中所述化合物(I)以约1ppm至约100ppm范围的量存在。
9.根据前述权利要求中任一项所述的用途,其中所述化合物(I)以约10ppm至约50ppm范围的量存在。
10.根据权利要求3至9中任一项所述的用途,其中所述抗坏血酸以约0.1ppm至约500ppm范围的量存在。
11.根据前述权利要求所述的用途,其中所述抗坏血酸以约1ppm至约300ppm范围的量存在。
12.根据前述权利要求所述的用途,其中所述抗坏血酸以约50ppm至约200ppm范围的量存在。
13.一种在着色饮料或食品中稳定颜色、防止颜色不稳定或颜色消退的方法,其包括将有效量的式(I)的化合物或其衍生物或盐
或者包含有效量的所述式(I)的化合物或其衍生物或盐的着色组合物与成品或其前体组合。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11350651B2 (en) | 2018-02-27 | 2022-06-07 | Talking Rain Beverage Company, Inc. | Indian gooseberry extract as a natural color stabilizer for beverages |
CN111387378A (zh) * | 2020-03-31 | 2020-07-10 | 中国农业科学院郑州果树研究所 | 一种黄色桃果汁及其制备方法 |
CN115895292A (zh) * | 2022-12-02 | 2023-04-04 | 南京泛成生物科技有限公司 | 一种提高胭脂树橙色素光稳定性的方法及护色剂 |
CN115895292B (zh) * | 2022-12-02 | 2023-10-17 | 南京泛成生物科技有限公司 | 一种提高胭脂树橙色素光稳定性的方法及护色剂 |
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CO2017008182A2 (es) | 2017-11-30 |
JP2018501793A (ja) | 2018-01-25 |
PL3244756T3 (pl) | 2019-09-30 |
ZA201704937B (en) | 2019-01-30 |
ES2711725T3 (es) | 2019-05-07 |
BR112017015072A2 (pt) | 2018-04-10 |
EP3244756B1 (en) | 2018-12-26 |
PE20171625A1 (es) | 2017-11-02 |
KR20170103778A (ko) | 2017-09-13 |
JP2021072803A (ja) | 2021-05-13 |
CN107105729B (zh) | 2021-05-07 |
MX2017009249A (es) | 2018-03-23 |
PE20221705A1 (es) | 2022-11-02 |
RU2017119548A (ru) | 2019-02-18 |
BR112017015072B1 (pt) | 2022-06-28 |
EP3053452A1 (en) | 2016-08-10 |
AU2016208125B2 (en) | 2019-04-04 |
CA2970772A1 (en) | 2016-07-21 |
WO2016113210A1 (en) | 2016-07-21 |
AU2016208125A1 (en) | 2017-06-29 |
JP7152155B2 (ja) | 2022-10-12 |
EP3244756A1 (en) | 2017-11-22 |
US20170367377A1 (en) | 2017-12-28 |
KR102551839B1 (ko) | 2023-07-05 |
CA2970772C (en) | 2022-12-20 |
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