JP2002053857A - Fading inhibitor of carotenoid pigment and method for preventing fading - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an excellent fading inhibitor for articles such as a carote noid pigment-containing beverage, food, feed, medicine, quasi-medicine, sanitation supplies, cosmetic, etc., without deteriorating qualities which these articles essentially have, and to provide a method for preventing fading using the fading inhibitor. SOLUTION: This fading inhibitor of a carotenoid pigment comprises an extract of pecan nuts or the extract and vitamin E as active ingredients. This carotenoid pigment composition is characterized by mixing a carotenoid pigment with the fading inhibitor. This fading preventing method of carotenoid pigment is characterized by mixing a carotenoid pigment-containing food, beverage, medicine, quasi-medicine, sanitation article or cosmetic with the fading inhibitor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an anti-fading agent and a method for preventing fading of carotenoid pigments, and more particularly to a food and drink, feed, pharmaceuticals, quasi-drugs, health and hygiene products, and cosmetics. Use of an anti-fading agent which stably retains a preferable color tone and the like inherent to these articles and which can effectively prevent fading (fading) of a carotenoid-based pigment contained in these articles, and using the anti-fading agent The present invention relates to a method for preventing discoloration of a carotenoid-based article. More specifically, the present invention relates to an anti-fading agent containing a pecan nut extract or a vitamin E known as an antioxidant added thereto as an active ingredient, and a method for preventing discoloration of a carotenoid pigment-containing article using the anti-fading agent.

[0002]

2. Description of the Related Art It is well known that pigments such as carotenoids derived from natural products are oxidized by heat, light, oxygen or the like, and fade or discolor. Many proposals have been made on methods for preventing discoloration and fading of such unstable dyes. For example, as an anti-fading agent for paprika dyes,
Rutin and / or quercetin (Japanese Patent Publication No. 54-10568)
Japanese Patent Application Laid-Open No. 6-207172), a fading inhibitor for carotenoid pigments containing sunflower seed extract and tea extract as active ingredients. In addition to inhibitors and methods (JP-A-10-94381), addition of ascorbic acids and tocopherols is known. Each of these anti-fading agents shows a corresponding effect, but depending on the target food, a satisfactory effect may not be obtained in some cases. Further, when ascorbic acids are used, they have drawbacks such as yellowing, and also have problems in ease of handling, influence on aroma and taste, etc., so that satisfactory effects were not always obtained.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide beverages, foods, feeds, pharmaceuticals, quasi-drugs, health and hygiene products and cosmetics containing carotenoid pigments such as carotene pigments, paprika pigments and annatto pigments. An object of the present invention is to provide an excellent anti-fading agent and a method for preventing fading using the anti-fading agent, which can prevent the fading of these articles without affecting the quality or the like inherently possessed by the anti-fading agent.

[0004]

In view of such circumstances, the present inventors have conducted various studies on the prevention of fading of carotenoid pigments. As a result, it was found that a pecan nut extract or a combination of vitamin E and pecan nut extract is excellent. The present inventors have found that they have a discoloration preventing effect, and have completed the present invention.

[0005] The present invention described in claim 1 is an anti-fading agent for carotenoid pigments containing a pecan nut extract as an active ingredient. The present invention according to claim 2 is an anti-fading agent for carotenoid pigments containing a pecan nut extract and vitamin E as active ingredients. The present invention according to claim 3 is characterized in that vitamin E is blended at a ratio of 0.01 to 2.0 parts by weight with respect to 1 part by weight of the pecan nut extract, and the carotenoid-based pigment according to claim 2 is prevented from fading. Agent. According to a fourth aspect of the present invention, there is provided a carotenoid-based pigment composition having improved anti-fading properties, comprising mixing the carotenoid-based pigment with the anti-fading agent according to any one of the first, second and third aspects. It is. The present invention according to claim 5 is a food or drink, feed, pharmaceutical, quasi-drug, health or hygiene product or cosmetic containing a carotenoid pigment, and the anti-fading method according to any one of claims 1, 2 and 3 A method for preventing discoloration of carotenoid pigments, which comprises adding an agent. The present invention according to claim 6 is characterized in that the carotenoid pigment composition according to claim 4 is blended as a coloring agent in the production of foods and drinks, feeds, pharmaceuticals, quasi-drugs, health and hygiene products, and cosmetics. This is a method for preventing discoloration of carotenoid pigments.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The pecan nut extract which is an active ingredient of the anti-fading agent of the present invention is an extract obtained by extracting a seed or a seed shell of a plant belonging to the genus Pecan of the family Walnuts. It is an extract obtained by extracting a seed hull with an organic solvent such as water or alcohol or a hydrate of an organic solvent.

[0007] The plants of the genus Pecan of the family Walnuts used in the present invention are mainly distributed from North America to Central America, and the embryos of the seeds have been edible since ancient times, and the whole seeds are called pecan nuts or pecan nuts. I have. The method for extracting the pecan nut extract used in the present invention is not particularly limited, and may be performed according to a conventional method. Hereinafter, a preferred extraction method will be described. As an extraction solvent, water,
In addition to heated water, organic solvents such as methanol, ethanol, n-propanol, iso-propanol, and acetone can be mentioned, and these alone or a mixed solvent of water and an organic solvent are preferable. In the mixed solvent, a hydrate of the above organic solvent is more preferable.

[0008] The amount of the extraction solvent is not particularly limited, and may be usually 5 to 100 times the weight of the pecan nut or its shell used. The extraction temperature is about 20 when water or hot water is used as the extraction solvent.
C. to 120.degree. When an organic solvent or a water-containing organic solvent is used as the extraction solvent, the extraction solvent is not particularly limited, but is preferably at room temperature, particularly preferably 20 ° C to
Extract at a temperature of 30 ° C. The extraction time may be about 5 to 60 minutes in the case of extraction with water or hot water, but 24 to 96 hours is appropriate in the case of extraction with an organic solvent or a water-containing organic solvent. After performing the extraction,
Natural filtration using filter paper or cotton wool, etc., to obtain a portion soluble in each extraction solvent by means of filtration under reduced pressure, etc., then distill off the solvent by means such as filtration under reduced pressure, and further freeze-dry or spray-dry as necessary. Thereby, a pecan nut extract which is an active ingredient of the anti-fading agent according to the present invention is obtained.

[0009] The pecan nut extract thus obtained is
It has an extremely high effect of preventing carotenoid pigment discoloration,
A more powerful effect can be exhibited by using vitamin E in combination.

The pecan nut extract and vitamin E used in the present invention are highly safe, and their effects are stable without losing their effects even when processing means such as heating are added. Therefore, by using these substances as an anti-fading agent, an excellent effect of preventing the fading of the carotenoid pigment can be obtained.

The dyes which are the object of the anti-fading agent of the present invention include:
It is a carotenoid pigment. Specific examples include α-carotene, β-carotene, γ-carotene, rutin, cryptoxanthin, zeaxanthin, crocetin, paprika dye, anato, gardenia yellow dye, and lycopene dye. These pigments may be contained alone or in a mixture of two or more in articles such as food and drink.

The vitamin E used in combination with the anti-fading agent of the present invention includes synthetic or natural α-tocopherol, β-tocopherol, γ-tocopherol,
Other than δ-tocopherol, ε-tocopherol, ζ-tocopherol, η-tocopherol, and the like, there are esters thereof with acetic acid, succinic acid, nicotinic acid, and the like,
They can be used alone or as a mixture of two or more.

The anti-fading agent of the present invention according to claims 1 to 3,
That is, the used amount of the pecan nut extract or the combination of the pecan nut extract and vitamin E is 0.02 to 3.0 parts by weight, preferably 0.3 to 1.0 part by weight, per part by weight of the carotenoid pigment. If the mixing ratio of the anti-fading agent to the carotenoid-based pigment is less than the lower limit, the expected anti-fading effect cannot be obtained. On the other hand, when the compounding ratio of the anti-fading agent is larger than the upper limit,
It may be in a state that is not functionally preferable. When the pecan nut extract and vitamin E are used in combination as an anti-fading agent, it is preferable to add 0.01 to 2.0 parts by weight of vitamin E to 1 part by weight of the pecan nut extract. If the blending ratio of vitamin E is less than the lower limit, the expected effect of preventing fading cannot be obtained, and if it is greater than the upper limit, a functionally unfavorable state may result.

Next, a fourth aspect of the present invention will be described. The present invention according to claim 4 is a composition comprising a carotenoid-based pigment and the above-mentioned anti-fading agent. The composition may be emulsified using an emulsifier such as gum arabic to form a carotenoid-based pigment emulsified composition. When the composition according to the present invention is a carotenoid-based pigment emulsified composition, it is preferable to incorporate an emulsifier, a specific gravity adjuster, a fat or oil, and a polyhydric alcohol. When a carotenoid pigment is used as an emulsified composition, the carotenoid pigment is usually added in an amount of 0.1 to 5.0% by weight based on the pigment emulsified composition. The amount of the anti-fading agent in the carotenoid-based pigment emulsified composition may be determined based on the carotenoid-based pigment contained in the composition. The amount is suitably from 3.0 to 3.0 parts by weight, preferably from 0.3 to 1.0 parts by weight. If the amount of the anti-fading agent is less than the lower limit of the carotenoid pigment, the expected anti-fading effect cannot be obtained. On the other hand, if the discoloration inhibitor exceeds the upper limit and is added in an unnecessarily large amount, it may be undesirably functional.

When the product of the present invention is a carotenoid pigment emulsified composition, gum arabic is mentioned as a suitable emulsifier that can be used. Gum arabic is used as an aqueous solution from which impurities are removed. In the present invention, besides natural products such as gum arabic, synthetic emulsifiers can be used. For example, polyglycerin fatty acid ester, sucrose fatty acid ester and the like can be mentioned.

When the product of the present invention is a carotenoid pigment emulsified composition using an emulsifier such as gum arabic, a specific gravity adjuster is usually added. Sucrose acetate iso-butyrate (Sucrose acetate iso-
butyrate, hereinafter referred to as SAIB). SAIB,
Two hydroxyl groups of sucrose are esterified with an acetic acid group and six are isobutyric acid groups, and all eight hydroxyl groups are substituted with fatty acids. Therefore, it is well soluble in fats and oils and is widely used as a specific gravity adjuster. The fats and oils that can be used in the present invention may be selected according to the use of the carotenoid-based pigment preparation. When used in foods and drinks, feeds, and the like, any edible fats and oils may be used. Specifically, animal and vegetable oils or carbon such as soybean oil, safflower oil, cottonseed oil, sesame oil, corn oil, sunflower oil, olive oil, rapeseed oil, peanut oil, coconut oil, palm oil, rice oil, tallow, lard, fish oil, etc. An edible oily material such as triglyceride of a medium-chain saturated fatty acid of Formulas 6 to 12 and an arbitrary mixture thereof are included.

Furthermore, examples of the polyhydric alcohol that can be used in the present invention include glycerin, propylene glycol, sorbitol, maltitol and the like, and arbitrary mixtures thereof.

The mixing ratio of each of the above components in the carotenoid-based pigment emulsified composition depends on various foods and drinks, feeds, pharmaceuticals, quasi-drugs, health and hygiene products, cosmetics, etc. to which the carotenoid-based pigment emulsified composition is usually added. It is determined as appropriate. The emulsification method is not particularly limited, and a preferred emulsification method will be described below.

After mixing a carotenoid pigment, an edible oil-based material such as coconut oil, and SAIB, the mixture is heated and dissolved at about 100 to 150 ° C. to form a uniform mixed oil. Next, the pecan nut extract, the aqueous solution of gum arabic, and propylene glycol are mixed and sterilized by heating at about 80 ° C. for about 30 minutes. Here, the above-mentioned homogeneous mixed oil is added, and it is 5 to 10,000 rpm.
Preliminary emulsification is carried out by stirring for 30 minutes, and high-pressure homogenization treatment is carried out with a high-pressure homogenizer at 200 to 250 Kg / cm ² for 5 to 10 minutes to obtain a carotenoid pigment emulsion composition. When a pecan nut extract and vitamin E are used in combination as an anti-fading agent, when carotenoid pigments, edible oily materials such as coconut oil, and SAIB are mixed, vitamin E
And further heat-dissolve at about 100 to 150 ° C. to prepare a homogeneous mixed oil. Subsequent treatment methods are the same as those described above to obtain the desired dye emulsion composition. In addition, an emulsion composition may be prepared by a known method.

The anti-fading agent and the carotenoid pigment emulsified composition of the present invention can be used for articles such as various drinks, foods, feeds, pharmaceuticals, quasi-drugs, health and hygiene products, and cosmetics. Here, some of these articles inherently contain a carotenoid pigment, and some are colored by adding a carotenoid pigment. In the former case, the anti-fading agent of the present invention is basically used, and in the latter case, a carotenoid-based pigment emulsion composition containing the anti-fading agent is used.

Examples of foods and drinks include liquid drinks such as soft drinks, fruit drinks, and alcoholic drinks; cold desserts and desserts such as ice cream, sorbet, frozen desserts, and jelly; candies, chewing gum, tablet confectionery, cookies, bread, jam, and centers. Confectionery bakery products such as cream, cake, Japanese confectionery; dairy products such as cheese, butter, and fermented milk; processed oil and fat products such as margarine, mayonnaise, and dressing;
Livestock meat and marine products such as kamaboko; raw Chinese noodles, sweet potato, dumpling skin, instant noodles and the like, processed foods of flour and starch, health foods, and the like.

These foods and drinks can use any components according to the purpose of use, and when the product of the present invention is added, it may be used appropriately depending on the form of the food or drink. Generally, the anti-fading agent of the present invention is used in an amount of 0.0000002 to 0.45% by weight, preferably 0.1% by weight, based on the above article.
00000-0.3% by weight, more preferably 0.0
The carotenoid pigment composition of the present invention may be used in an amount of 0.01 to 3.0% by weight, preferably 0.01 to 3.0% by weight.
It is preferable to mix in the range of 5 to 2.0% by weight.

Further, the product of the present invention can be blended in various feeds. Examples of the form of the feed include feed for raising cattle, feed for laying hens, feed for fish farming, and the like. For these feeds,
The product of the present invention may be appropriately added as needed. The amount of the anti-fading agent of the present invention is 0.0000002 to 0.45.
% By weight, preferably 0.000001 to 0.3% by weight,
More preferably, the amount is 0.000015 to 0.1% by weight, and the amount of the carotenoid pigment composition is 0.01 to 0.1% by weight.
3.0 wt%, preferably in the range of 0.05 to 2.0 wt%.

The anti-fading agent and the carotenoid pigment composition according to the present invention can be used in various pharmaceuticals, quasi-drugs, health and hygiene products, cosmetics, and the like in addition to the above-mentioned articles. Agents, liquid oral medicines, drinks, nutritional drinks, troches, mouthwashes, toothpastes, mouth fresheners, anti-odor agents, skin lotions, emulsions, creams, lipsticks, and other carotenoid pigments derived from raw materials contained in or added It can be used in compositions or products containing carotenoid pigments.

The anti-fading agent and the carotenoid-based dye composition of the present invention may optionally contain other anti-fading agents and antioxidants.

[0026]

EXAMPLES Next, the present invention will be described in more detail with reference to examples and the like, but the present invention is not limited thereto.

Production Example 1 (Production of Pecan Nut Extract) The seed shell obtained by removing the edible part of pecan nut was pulverized,
Add 500 mL of distilled water to 100 g of the pulverized product and add 110 g
Heat extraction was performed at 10 ° C. for 10 minutes. After cooling to room temperature, the water-soluble portion was filtered through a filter paper, concentrated under reduced pressure at 50 ° C. to distill off water, and further freeze-dried to obtain the desired active ingredient (6.5 g of light brown powder, yield). 6.5%).

The infrared absorption spectrum of the active ingredient obtained by the above method was as follows. In addition, this spectrum measuring device is IR-810 type manufactured by JASCO Corporation,
The sample was prepared by the KBr method. Active ingredient absorption peak (cm ^-1 ): 3400-3300
(Broad), 1615, 1450, 1350, 12
00, 1040, 830

Example 1 (Production of Dye Composition, Paprika Dye Composition) 4.0 g of paprika dye (manufactured by Stange), SAIB1
A mixture of 8.0 g and coconut oil 16.0 g was heated to 150 ° C. to obtain a uniform oil-soluble mixture. Next, 54.0 g of water
Then, a mixture obtained by dissolving 1.2 g of the pecan nut extract and adding 266.8 g of gum arabic (solid content: 30%) and 40.0 g of propylene glycol were heat-sterilized at 80 ° C. for 30 minutes. The above uniform oil-soluble mixture was added thereto, and the mixture was stirred with a TK mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) under conditions of 5000 to 10000 rpm for 5 to 30 minutes to perform preliminary emulsification. Next, high-pressure homogenization was performed with a high-pressure homogenizer (manufactured by Gorin) at 200 to 250 kg / cm ² for 5 to 10 minutes to obtain a carotenoid-based pigment emulsion composition.

Example 2 (Preparation of pigment composition, paprika pigment composition) Except that the amount of pecan nut extract added was changed,
A dye composition was obtained in the same manner as in Example 1.

Example 3 (Production of Dye Composition, Paprika Dye Composition) 4.0 g of paprika dye (manufactured by Stange), SAIB1
A mixture of 8.0 g, 16.0 g of coconut oil, and 0.2 g of vitamin E (manufactured by Eisai) was heated to 150 ° C. to obtain a uniform oil-soluble mixture. Next, 1.2 g of the pecan nut extract was dissolved in 53.8 g of water, and gum arabic (solid content: 3 g) was added.
(0%) 266.8 g, propylene glycol 40.0 g
The mixture obtained by adding was sterilized by heating at 80 ° C. for 30 minutes. Here, the above uniform oil-soluble mixture was added, and 5000
Preliminary emulsification was performed by stirring with a TK mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) under the conditions of 1 to 10,000 rpm and 5 to 30 minutes.
Then, a high pressure homogenizer (Gaulin Co., Ltd.)
High-pressure homogenization treatment was performed under the conditions of 00 to 250 Kg / cm ² for 5 to 10 minutes to obtain a carotenoid-based pigment emulsion composition.

Examples 4 to 11 (Production of pigment composition, paprika pigment composition) Except that the amounts of the pecan nut extract and vitamin E (manufactured by Eisai Co., Ltd.) were changed, the same method as in Example 3 was used. A dye composition was obtained.

Example 12 (Production of pigment composition, β-carotene pigment composition) β-carotene (manufactured by Roche Vitamin Japan) was used instead of paprika pigment, and the amounts of added SAIB and coconut oil were changed. Except for this, a dye composition was obtained in the same manner as in Example 3.

Table 1 shows the composition of each of the dye compositions of Examples 1 to 12.

[0035]

[Table 1] Table 1 (Part 1)

[0036]

[Table 2] Table 1 (Part 2)

Comparative Examples 1 to 5 (Preparation of Dye Composition) A dye composition was obtained in the same manner as in Examples 1 and 3, except that the types and amounts of the dye and the anti-fading agent were changed. Was.

Table 2 shows the composition of each dye composition of Comparative Examples 1 to 5.
Shown in

[0039]

[Table 3] Table 2 Chlorogenic acid: manufactured by Tokyo Chemical Industry Co., Ltd. Vitamin C: manufactured by Takeda Pharmaceutical Co., Ltd. Vitamin E: manufactured by Eisai

Test Example 1 (Production of Colored Beverage) Granulated sugar was mixed with purified water to prepare a syrup having a brix (soluble solid content concentration) of 10%. Fill 100 ml of the prepared syrup into a transparent glass bottle for beverages,
Next, the carotenoid pigment emulsified compositions of Examples 1 to 12 and Comparative Examples 1 to 5 were each added in an amount of 0.1% by weight, and
Sterilized at 20 ° C. for 20 minutes, and colored beverages 1 to 12
(Colored beverages containing the pigment compositions of Examples 1 to 12) and Colored beverages 13 to 17 (colored beverages containing the pigment compositions of Comparative Examples 1 to 5) were produced (the colored beverage Nos. Are shown in Tables 1 and 2).
Pointing out toungue).

Test Example 2 (Effect of Preventing Pecan Nut Extract from Discoloration) The effect of pecan nut extract on the anti-fading of carotenoid pigments was evaluated. That is, for the colored beverages 1, 2, 13, and 14 produced above, using a constant temperature / humidity chamber with a fluorescent lamp (LH3014M, manufactured by Nagano Science Co., Ltd.)
It was stored at 25 ° C. under 9,000 lux (lx) of fluorescence irradiation. For each of the colored beverages, the absorbance at a wavelength of λmax (480 nm) after 6 hours and 17 hours of fluorescence irradiation was measured using a spectrophotometer (UV-1200, manufactured by Shimadzu Corporation).
And the residual ratio (%) of the dye was determined by the following equation. Table 3 shows the results.

[0042]

(Equation 1)

[0043]

[Table 4] Table 3 Anti-fading effect of pecan nut extract

As shown in Table 3, the pecan nut extract has an excellent anti-fading effect as compared with other water-soluble anti-fading agents such as vitamin C and chlorogenic acid.

The control products in the above table were prepared in the same manner as in Example 1 except that no anti-fading agent was added, and then a colored beverage was produced in the same manner. The amount of the anti-fading agent is based on the weight% of the anti-fading component in the produced dye composition.
It is.

Test Example 3 (Discoloration preventing effect when pecan nut extract and vitamin E are used in combination) The discoloration preventing effect of carotenoid pigments when pecan nut extract and vitamin E were used in combination was evaluated. Colored beverages 3, 4, 5, 6,
With respect to 7, 8, 15, and 16, the dye remaining rates after 24 hours, 56 hours, and 78 hours after fluorescence irradiation were determined in the same manner as in Test Example 2. Table 4 shows the results.

As is evident from Table 4, when the pecan nut extract and vitamin E are used in combination, when vitamin E or chlorogenic acid, which is conventionally used as a water-soluble anti-fading agent other than the pecan nut extract, is used in combination with vitamin E. An excellent anti-fading effect with more sustainability was obtained.

[0048]

[Table 5] Table 4 Anti-fading effect when pecan nut extract and vitamin E are used in combination

The control products in the above table were prepared in the same manner as in Example 2, except that no anti-fading agent was added, and then a colored beverage was produced in the same manner. The amount of the anti-fading agent is the weight% of the anti-fading component in the produced dye composition.

Example 13 (Manufacture of orange juice) Orange juice 1 was prepared by a conventional method using the following components.
000 g were produced. Ingredients Compounding ratio (% by weight) Orange juice 2.0 Fructose-glucose liquid sugar 1.4 Citric acid 0.02 Pigment composition produced in Example 1 0.1 Orange flavor 0.1 Water Remainder

Example 14 (Production of orange jelly) Orange jelly 10 was prepared in a conventional manner using the following ingredients.
0 g was produced. Ingredients Mixing ratio (% by weight) Orange juice 30.0 Granulated sugar 0.8 Agar 15.0 Citric acid 0.2 Pigment composition produced in Example 12 0.1 Orange flavor 0.1 Water Remainder

Example 15 (Manufacture of feed for cattle breeding) Feed for cattle breeding 100 was prepared by a conventional method using the following components.
0 g was produced. Ingredients Mixing ratio (% by weight) Skim milk powder 72.0 Animal fats and oils 20.0 Fish extract powder 5.0 Mineral mixture 1.5 Pigment composition produced in Example 3 1.5

[0053]

The carotenoid pigment anti-fading agent of the present invention comprises a pecan nut extract as an active ingredient, a pecan nut extract combined with vitamin E as an active ingredient, and has an excellent effect of preventing the carotenoid pigment from fading. have. Therefore, when added to foods and drinks, feeds, pharmaceuticals, quasi-drugs, health and hygiene products, cosmetics, and the like, it is extremely useful for preventing discoloration of carotenoid-based pigments contained in these products.

Further, the carotenoid-based pigment composition of the present invention is obtained by adding the above-mentioned anti-fading agent to a carotenoid-based pigment. The discoloration of the carotenoid pigment can be prevented for a long period of time.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) C09K 15/08 C09K 15/08 (72) Inventor Izumi Kawada 1-4-11 Nishi-Hachiman, Hiratsuka-shi, Kanagawa Takasago International Co., Ltd. (72) Inventor Shun Ishii 1-4-11 Nishi-Hachiman, Hiratsuka-shi, Kanagawa Prefecture Takasago International Co., Ltd. F-term (reference) 2B150 AA02 AA05 AA08 AB02 AB05 AB08 AB20 DD31 DD57 DE15 4B018 MA01 MB05 MC04 MF01 4H025 AA83 BA01 BA04

Claims (6)

[Claims] 1. An anti-fading agent for carotenoid pigments containing a pecan nut extract as an active ingredient. 2. An anti-fading agent for carotenoid pigments comprising a pecan nut extract and vitamin E as active ingredients. 3. The anti-fading agent for carotenoid pigments according to claim 2, wherein vitamin E is mixed in an amount of 0.01 to 2.0 parts by weight per 1 part by weight of the pecan nut extract. 4. A carotenoid-based dye composition having improved anti-fading properties, characterized in that the anti-fading agent according to any one of claims 1, 2 and 3 is added to a carotenoid-based dye. 5. A food or drink containing a carotenoid pigment,
A method for preventing discoloration of carotenoid pigments, comprising incorporating the anti-fading agent according to any one of claims 1, 2 and 3 into feed, pharmaceuticals, quasi-drugs, health and hygiene products or cosmetics. 6. A carotenoid based composition comprising the carotenoid pigment composition according to claim 4 as a coloring agent in the production of foods and drinks, feeds, pharmaceuticals, quasi-drugs, health and hygiene products and cosmetics. A method for preventing color fading.