ES1221232U - Natural food coloring (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Natural food coloring characterized in that it comprises: - a support of natural origin, - a lycopene in a proportion between 1.5% and 5%, and - a vitamin B2 in a proportion between 2% and 8%. Where the colorant provides a yellow-orange color when added to a food. (Machine-translation by Google Translate, not legally binding)

Description

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NATURAL FOOD COLOR

D E S C R I P C I O N

OBJECT OF THE INVENTION

The present invention relates to a natural food dye that, providing an orange-yellow hue in the food to which it is added, does not contain components harmful to the health of the consumer.

It is a dye that includes among its elements a support of natural origin, a lycopene and vitamin B2 that mixed in the appropriate proportions makes it possible to provide the food to be spiced in a color similar to that provided by saffron, but which advantageously does not alter its flavor and it has a much lower cost than this spice.

BACKGROUND OF THE INVENTION

Natural colors such as saffron or curcuma are known in the state of the art. These dyes are added to compositions or foods in order to modify their appearance and that acquire the desired specific hue, increasing their visual appeal and therefore generating an attractive stimulus by the consumer. However, both spices add flavor and aroma to the dishes, which is not always the consumer's taste.

In particular, saffron is used in gastronomy, being stored in small quantities in order to provide an orange-yellow color, in addition to flavor and aroma, to stews, macerations, rice, etc. The truth is that the yellow color that saffron brings to the dish psychologically enhances in the consumer its increase in appetite.

On the other hand, curcuma is a dye that brings bitterness and flavor that evokes curry in the food that is spiced, so it is not applicable in all recipes.

The marketing price of saffron is high due to its high production cost, making this product not accessible to the whole society.

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Other known dyes are artificial ones, an option frequently used by those consumers who cannot access saffron because of its high price. These artificial colors have a lower selling price than saffron and provide color to the food to which they are added, without altering their flavor. However, artificial colors incorporate tartrazine among its components.

Tartracin is a petroleum derivative that has adverse effects on health, so those products that incorporate it into its composition usually generate rejection by consumers. Specifically, the consumption of tartracin in large quantities generates hyperactivity in children.

On the other hand, among the disclosed patent documents related to alternative dyes to saffron or curcuma, we must highlight the Spanish patent number ES2176219T3 that discloses a dye that comprises a lycopene from tomato pulp, among other natural sources. Lycopene brings the color red to the mixture, however, the document does not disclose the presence of vitamin B2 in its composition, which provides the color yellow.

Thus, before what is known in the state of the art, the applicant of the present utility model detects the need to offer a dye whose marketing price is lower than saffron and provides the desired orange-yellow color, without altering the flavor of the food in the to be added. That is why the proposed invention overcomes all the above-mentioned drawbacks that artificial colors generate, in addition to providing an assumable alternative for the consumer.

DESCRIPTION OF THE INVENTION

The natural food dye that is recommended solves in a completely satisfactory way the problematic previously exposed, incorporating, at least, a support of natural origin, preferably corn flour, a lycopene, and vitamin B2.

Advantageously, the addition of this natural dye to a food provides an orange-yellow color, without altering its flavor, making it an alternative to artificial colors.

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known so far. The effect obtained by giving an orange-yellow color to the food, such as a stew or a broth, is to visually boost the consumer's appetite.

Thus, it is necessary that the components that make up the natural food coloring have the appropriate proportions to provide the desired shade, similar to that provided by saffron. For this, lycopene must necessarily be present in the natural dye in a proportion between 1.5% and 5%, while vitamin B2 has a proportion between 2% and 8%.

Preferably, the lycopene used in the natural dye of the present invention is lycopene in powder form, whose function is to provide a reddish color.

On the other hand, the vitamin B2 used in the dye is riboflavin, giving the mixture a yellow color.

Lycopene and vitamin B2 mixed in the appropriate proportions, cited above, are essential to provide the desired orange-yellow coloration, similar to the effect generated by saffron. Additionally, lycopene has a stabilizing effect on riboflavin, providing a natural food coloring that maintains its properties and effect over time.

Finally, we must highlight the advantage that the natural dye of the present invention does not include among its components harmful elements that present contraindications associated with its consumption, so it is a recommended option compared to those dyes that include tartracin.

That is why the natural dye developed is an alternative to artificial dyes and substitute for saffron, which due to its natural origin is an attractive option for those consumers who are looking for food that respects the environment and whose consumption is not harmful to health. .

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PREFERRED EMBODIMENT OF THE INVENTION

A non-limiting example of preferred formulation of the invention is detailed in this section.

For example, for the preparation of 1 kg of the natural food coloring of the present invention it is necessary to follow the following steps:

- Weigh 944 mg of a support of natural origin, preferably corn flour.

- Weigh 35 mg of lycopene powder.

- Weigh 21 mg riboflavin powder.

- Introduce the heavy components in a mixer and proceed to stir until homogeneous.

- Introduce the homogeneous mixture obtained in the corresponding bag or barrel for storage, and

- Control labeling.

Thus, the natural food coloring obtained has a formulation composed of 3.5% lycopene, 2.1% riboflavin and the rest of the composition corresponds to cornmeal.

In this way, the addition in small quantities of the prepared natural food coloring provides color to the stew, rice, broth, etc. without altering its flavor, increasing the visual appeal of the food to the consumer and therefore stimulating his appetite.

Claims (1)

R E I V I N D I C A C I O N E S 1§.- Natural food coloring characterized in that it comprises: 5 - a support of natural origin, - a lycopene in a proportion between 1.5% and 5%, and - a vitamin B2 in a proportion between 2% and 8%. Where the dye provides an orange-yellow color when added to a food. 10 2§.- Natural food coloring, according to claim 1§, characterized in that the support It is corn flour.