DE202020000437U1 - Dye composition and its use as a black dye for food - Google Patents

Abstract

Composition for use as a black dye characterized in that it contains the following components: (a) a brown dye selected from the group consisting of malt extract, caramel, apple extract and mixtures thereof, (b) a blue dye made up of is selected from the group comprising phycocyanins, iridoids and mixtures thereof, (c) a red dye selected from the group comprising anthocyanins, betalaines and mixtures thereof, and (d) optionally at least one customary additive.

Description

The invention relates to a dye composition and its use as a black dye for food.
In the food industry, water-soluble dyes or coloring concentrates have long been used for coloring food. In order to color products black, until now vegetable charcoal or coal black, which is also known as the approved food coloring E153, has been the method of choice. Biochar or E153 is also called and used as activated carbon. Activated carbon is a porous, fine-grained carbon that is used as an adsorbent in many different areas. It is known that activated carbon can reduce the effectiveness of medication when taken orally.

Another approved color for coloring products black is iron oxides, which must be declared under E number E172. These synthetic food colors are made artificially through chemical reactions. These water-insoluble pigments cannot be digested by the body. In some cases, there are concerns that nanosized particles remain in the body and can have negative health effects there.

In addition, sepia, a brown to gray-black dye that is obtained from the squid's ink bag, is also used to color food black (see, for example EP 0966 888 A1 ). The dark "ink" of the octopus actually serves to ward off enemies and has long been coloring Italian pasta specialties black. No e-number is required for sepia, but sepia must be included on the list of ingredients because it can cause allergies.

Anthocyanins are natural plant dyes that can make fruits and vegetables appear blue, purple or almost black. Anthocyanins belong to the flavonoids, are secondary plant substances and are therefore basically healthy. The more flavonoids and healthy phytochemicals we ingest, the better. For example, blackberries contain many anthocyanins. CN 1231542 discloses a natural blackberry dye that colors foods dark brown.

The increasing awareness of the population for a healthy lifestyle promotes the search for new additives, including dyes that are natural and can be used without specifying E numbers. The modern nutritional philosophy leads consumers to a clear trend to choose the so-called clean label products, i.e. Food that does not contain E numbers. When choosing between two products of the same quality, one of which contains E numbers and the other of which none, consumers will definitely choose the one without.

It is therefore the object of the invention to provide a naturally black color which can be used safely in the food, cosmetics or pharmaceutical industry or without E numbers. It is particularly interesting to find a black dye that can be used for coloring foods in confectionery or drinks.

1. (a) einen braunen Farbstoff, der aus der Gruppe ausgewählt ist, die Farbmalzextrakt, Karamell, Apfelextrakt und Mischungen daraus umfasst,
2. (b) einen blauen Farbstoff, der aus der Gruppe ausgewählt ist, die Phycocyanine, Iridoide und Mischungen daraus umfasst,
3. (c) einen roten Farbstoff, der aus der Gruppe ausgewählt ist, die Anthocyane, Betalaine und Mischungen daraus umfasst, und
4. (d) gegebenenfalls zumindest einen üblichen Zusatz.

This task was surprisingly achieved by a composition that includes composition:

1. (a) a brown dye selected from the group consisting of malt extract, caramel, apple extract and mixtures thereof,
2. (b) a blue dye selected from the group consisting of phycocyanins, iridoids and mixtures thereof,
3. (c) a red dye selected from the group consisting of anthocyanins, betalaines and mixtures thereof, and
4. (d) optionally at least one customary additive.

The proportion of the brown dye (a) in the composition according to the invention is 10-50% by mass, preferably 20-40% by mass, particularly preferably 25-35% by mass.

The proportion of the blue dye (b) in the composition according to the invention is 35-75% by mass, preferably 45-65% by mass, particularly preferably 50-60% by mass.

The proportion of the red dye (c) in the composition according to the invention is 1-30% by mass, preferably 5-25% by mass, particularly preferably 10-20% by mass.

The preferred ratio of the dyes brown to blue to red is therefore 30:55:15.

The brown dye (a) is colored malt extract, caramel and / or apple extract, in particular colored malt extract from barley malt or other cereals and / or caramel from caramelized sugar and / or apple extract or mixtures thereof. Colored malt extract from barley malt is particularly preferred.

The blue dye (b) is a phycocyanine and / or iridoide, in particular from spirulina plantensis, Gardenia jasminoides and / or Genipa americana or mixtures thereof.

The red dye (c) is an anthocyanin and / or a betalain, in particular from black carrot (Daucus carota), violet sweet potato (Ipomoea batatas), red radish (Raphanus sativus), grape (Vitis), elderberry (Sambucus nigra), blackberry ( Rubus), black currant (Ribes nigrum), hibiscus (Hibiscus sabdariffa), beetroot (Beta vulgaris) or mixtures thereof.

The composition according to the invention contains at least one customary additive which can be used in the food, cosmetic and / or pharmaceutical industry. The usual additives for food or beverages are preferred, the additives for confectionery are particularly preferred. This additive can be selected from the group consisting of thickeners, preservatives, antioxidants, acids, alkalis, carrier materials or mixtures thereof. The additive is dosed in an effective amount.

To increase the viscosity, for example, xanthan can be used as a thickener.

In order to stabilize the water phase microbially, for example, potassium sorbate can be used as a preservative.

Ascorbic acid is preferred as an antioxidant.

Acid and alkalis, such as citric acid and / or potassium hydroxide, can be used to adjust the pH.

For example, maltodextrin and / or gum arabic can be added as the carrier material.

The process for producing a composition according to the invention comprises mixing the dyes (a), (b) and (c) in the amounts mentioned above.

1. (A) Mischen zumindest eines üblichen Zusatzes, wie zum Beispiel Träger, und Wasser,
2. (B) Einrühren der Farbstoffe (a), (b) und (c) in den oben genannten Mengen,
3. (C) Trocknen dieser in Schritt (B) erhaltenen Lösung mittels eines geeigneten Trocknungsverfahren wie beispielsweise Sprüh-, Band-, Vakuumband- oder Gefriertrocknungsverfahren, besonderes mittels Sprühtrocknungsverfahren, unter Erhalt einer pulverförmigen Komposition.

In a preferred embodiment, the method for producing a composition according to the invention comprises the following steps:

1. (A) mixing at least one customary additive, such as, for example, carrier, and water,
2. (B) stirring in the dyes (a), (b) and (c) in the abovementioned amounts,
3. (C) drying this solution obtained in step (B) by means of a suitable drying process, such as, for example, spray, belt, vacuum belt or freeze-drying processes, in particular by means of spray drying processes, to obtain a powdery composition.

The powdery composition produced can be used as a black dye, preferably for coloring food or beverages.

Another object of the invention is the use of a composition according to the invention as a black dye, preferably as a black dye for the food, cosmetics and / or pharmaceutical industry, particularly preferably for food or beverages, very particularly preferably for food in the confectionery sector. The following products can be colored black with the composition: hard or soft dragées, fruit gums, hard caramels etc.

The invention also relates to all combinations of preferred configurations, insofar as these are not mutually exclusive. The information "about" or "approx." In connection with a number means that at least 10% higher or lower values or 5% higher or lower values and in any case 1% higher or lower values are included.

Examples

Example 1: Manufacturing

• - Mischen von 12 g Gummi Arabicum und 600 g Maltodextrin in 1300 g demineralisiertem Wasser
• - Einrühren der Farbkomponenten, bestehend aus Farbmalzextrakt, Spirulina-Extrakt und färbendem Konzentrat aus Roter Beete in einem Verhältnis von 30:55:15
• - Trocknen dieser Sprühlösung auf einem Laborsprühtrockner der Firma Büchi bei einer Eingangstemperatur von ca. 160 °C und einer Ausgangstemperatur von ca. 80 °C

Preparation of the spray solution and drying:

• - Mix 12 g gum arabic and 600 g maltodextrin in 1300 g demineralized water
• - Stir in the color components, consisting of colored malt extract, spirulina extract and coloring concentrate from beetroot in a ratio of 30:55:15
• - Drying this spray solution on a laboratory spray dryer from Büchi at an inlet temperature of approx. 160 ° C and an outlet temperature of approx. 80 ° C

Example 2: Coloring gelatin-based fruit gums

• - dissolve gelatin in water (ratio 2: 1)
• - Dissolve sugar in a little water and bring to the boil at approx. 120 ° C
• - Cool the sugar mixture and slowly stir in the dissolved gelatin
• - Stir in the glycerin and color mixture slowly
• - Pour the colored fruit gum mixture into the prepared starch troughs and let it cool down for at least 24 hours.

Example 3: Coloring foamed pectin-based fruit gums

• - dissolve gelatin in water (ratio 2: 1)
• - Mix the pectin and sugar in a little water and bring to the boil at approx. 120 ° C
• - Cool the sugar / pectin mass and slowly stir in the dissolved gelatin
• - Beat in a suitable mixer at high speed
• - Slowly stir in the glycerin and color mixture and beat again at high speed
• - Dress the mass with a piping bag in prepared starch troughs and let it cool down for at least 24 hours.

Other possible examples:

• - Hard coating of chocolate lentils, use 5% in the coating solution,
• - soft coating (jelly beans), use 8%,
• - Color hard caramel, use 3%.

QUOTES INCLUDE IN THE DESCRIPTION

This list of documents listed by the applicant has been generated automatically and is only included for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent literature cited

• EP 0966888 A1 [0003]
• CN 1231542 [0004]

Claims (8)

Composition for use as a black dye characterized in that it contains the following components: (a) a brown dye selected from the group consisting of malt extract, caramel, apple extract and mixtures thereof, (b) a blue dye made up of is selected from the group comprising phycocyanins, iridoids and mixtures thereof, (c) a red dye selected from the group comprising anthocyanins, betalaines and mixtures thereof, and (d) optionally at least one conventional additive. Composition according to Claim 1 , characterized in that the proportion of brown dye (a) is 10-50% by mass, preferably 20-40% by mass, particularly preferably 25-35% by mass. Composition according to Claim 1 or 2nd , characterized in that the proportion of blue dye (b) is 35-75% by mass, preferably 45-65% by mass, particularly preferably 50-60% by mass. Composition according to one of the preceding claims, characterized in that the proportion of red dye (c) is 1-30% by mass, preferably 5-25% by mass, particularly preferably 10-20% by mass. Composition according to one of the preceding claims, characterized in that the brown dye (a) colored malt extract, caramel or apple extract is in particular colored malt extract from barley malt or other cereals and / or caramel from caramelized sugar and / or apple extract or mixtures thereof, color malt extract is particularly preferred . Composition according to one of the preceding claims, characterized in that the blue dye (b) is phycocyanins and / or iridoids, in particular phycocyanin from Spirulina plantensis, Gardenia jasminoides and / or Genipa americana or mixtures thereof. Composition according to one of the preceding claims, characterized in that the red dye (c) anthocyanins and / or betalaine in particular from black carrot (Daucus carota), purple sweet potato (Ipomoea batatas), red radish (Raphanus sativus), grape (Vitis) , Elder (Sambucus nigra), blackberry (Rubus), black currant (Ribes nigrum), hibiscus (Hibiscus sabdariffa), beetroot (Beta vulgaris) or mixtures thereof. Composition according to one of the preceding claims, characterized in that the usual additive to at least one additive customary for the food, cosmetics and / or pharmaceutical industry is from the group consisting of thickeners, preservatives, antioxidants, acids, alkalis, carriers or Mixtures thereof is selected.