Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/40—Colouring or decolouring of foods
  • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
  • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
  • A61K8/9783—Angiosperms [Magnoliophyta]
  • A61K8/9789—Magnoliopsida [dicotyledons]
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
  • A61Q1/02—Preparations containing skin colorants, e.g. pigments
• • C—CHEMISTRY; METALLURGY
  • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
  • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
  • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
• • D—TEXTILES; PAPER
  • D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
  • D06P—DYEING OR PRINTING TEXTILES; DYEING LEATHER, FURS OR SOLID MACROMOLECULAR SUBSTANCES IN ANY FORM
  • D06P1/00—General processes of dyeing or printing textiles, or general processes of dyeing leather, furs, or solid macromolecular substances in any form, classified according to the dyes, pigments, or auxiliary substances employed
  • D06P1/34—General processes of dyeing or printing textiles, or general processes of dyeing leather, furs, or solid macromolecular substances in any form, classified according to the dyes, pigments, or auxiliary substances employed using natural dyestuffs
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
  • A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
  • A61K2800/42—Colour properties
  • A61K2800/43—Pigments; Dyes
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10S8/00—Bleaching and dyeing; fluid treatment and chemical modification of textiles and fibers
  • Y10S8/916—Natural fiber dyeing
  • Y10S8/919—Paper

Definitions

• the dye obtainable from natural raw materials according to the IR spectrum shown in FIGS. eliminates the disadvantages described above. Tests have shown that products processed with this dye also after one year of storage in daylight and There are no color changes in the room temperature. Even higher temperatures, such as those found in the tropics, do not affect the color quality.
• the dye shows a strong red when diluted normally in this area, and the colorings with it can be adjusted, depending on the concentration, from pink to deep dark blue-red, as the following table shows:
• the dye solution can be concentrated even at normal atmospheric pressure and 100 ° C without the dye being destroyed.
• the process for producing the dye is based on colored beans or soybeans, especially on the black-colored cultivated forms of the common beans (Phaseolus vulgaris), which are one of the staple foods of the local population in South America.
• This starting material is considerably cheaper than other natural dye bases or the starting material for synthetic dyes.
• the shells of all colored varieties of the genera Dipteryx, Dolichos, Phaseolus, Vicia, Vigna and Glycine can be used as the starting material.
• the broad beans Phaseolus coccineus
• Phaseolus caracalla should also be mentioned.
• the process has the following basic steps:
• the cell walls of the bean husks are at least partially destroyed in order to release the dye.
• the cell wall destruction takes place in a manner known per se by enzymatic degradation, grinding at low temperatures, if appropriate with the addition of dry ice and / or fine-particle aluminum oxide or by autoclaving at elevated pressure and elevated temperature, or by high pressure extraction with supercritical gases, for example CO 2 , or by liquid-liquid extraction with suitable solvents, for example methanol.
• the dye solution is concentrated in a manner known per se, optionally to dryness, which can be done by concentration, in particular in vacuo, or by spray drying.
• Process step a) can also be carried out with whole beans, which are optionally boiled and / or ground. This does not fundamentally change the result.
• the cell walls of the bean husks are preferably attacked, just as in the case of degradation by autoclaving.
• the larger amount to be processed expediently requires boiling twice in stage a), which makes the process more complex.
• the dye concentration in the whole slurry is of course much lower and the boiling and extraction stages have to be repeated several times, which overall offers a less elegant process. Since mechanical peeling machines for legumes are known and the bean kernels obtained during peeling for other uses, e.g. B. are available as bean puree, the use of bean husks as the starting material is highly preferred. When peeling, the top layer of beans, which is located just under the bowl, should also be removed because it also contains dye.
• Usual peeling machines remove about 10% of the mass of the core.
• the shell dust that is produced as a residue when peeling black beans for white bean puree is also very suitable as a starting material.
• the vertical grinding machine for rice, cereals and legumes, type DSRD, from the Buhler-Miag company has proven its worth.
• weak organic acids are particularly suitable for acidification in stages a) and c), oxycarboxylic acids, in particular citric acid, being preferred. However, it can also e.g. B. HCl can be used, although this is not preferred. Ascorbic acid is also worth mentioning.
• the crucial step in the present process is the destruction of the cell walls of the bean sludge to an extent that allows the dye to pass through the cell walls.
• the use of acid amylase in this process step has the further advantage that the cell walls surrounded by starch particles are easily and quickly broken up sufficiently and the dye contained in the cell can thus be isolated in a particularly good yield.
• the dye produced according to the process can be applied both as a solution and by known methods to a dry substance desired by the user, e.g. B. 60%, concentrated or put in powder form on the market.
• the intensity of the coloring can be varied in a simple manner by changing the amount of dye in all the products to be colored, but also, as shown in Table I, can be influenced by the pH.
• the constitution of the dye is defined by the attached IR spectrum.
• the essential physiochemical properties, especially the heat and light resistance distinguish the dye from the known anthocyanins and their glycosides, so that it must be assumed that it is a special dye or a complex that is modified and stabilized by the special production method .
• This example shows how the dye is obtained from the skins of black beans.
• 1000 g of black beans are mechanically peeled, whereby 250 g of husk are obtained, which are required for the further process.
• the remaining bean puree is separated and is available for other use.
• peeling the top, clearly colored layer of the bean kernel is also sanded down.
• a commercially available laboratory machine such as is known for peeling legumes, is used for peeling.
• the 250 g dishes obtained are boiled with a mixture of 2 l of water and 0.5 g of powdered crystallized citric acid for 10 minutes, bringing the pH to 5 to 5.5.
• the resulting mixture is cooled to a temperature of 53 to 56 ° C to provide the optimal pH and temperature values for the subsequent enzyme treatment.
• the suspension thus obtained is then strained through a hair sieve and. the solution obtained is concentrated in vacuo (40 torr) or spray-dried.
• the dye obtained in 0.1% aqueous solution (pH 4) has a strong red color with a light purple tinge.
• the spray-dried dye is colored black-violet.
• Example 1 was repeated with the husk dust, which is obtained as a by-product from the peeling of beans for the production of white bean flour.
• Example 1 Repeating Example 1 with ascorbic acid instead of citric acid in the same amount gave a yield of 1.8 to 2.0%.
• the 500 g dishes obtained are mixed with 2.5 l of water and this aqueous suspension is treated with an oxycarboxylic acid, the pH being adjusted to 4.
• the autoclaving process is carried out over a period of one hour at a pressure of 150 bar and a temperature of 80 ° C. Further processing is carried out as in Example 1. The yield is approximately 2%.
• Citric acid was used as oxyacid in one experiment, ascorbic acid in another experiment and tartaric acid in a third experiment. The results were practically the same.
• the use of the dye according to the invention enables tomato paste to be saved.
• the dye and tomato paste can be mixed as required.
• the fruit preparation thus produced is colored with the dye according to the invention.
• a 1% aqueous solution which preferably has a pH of 4.5
• the paper is dyed by immersing it once and then drying it. This results in an intense red hue.
• Color change rods can by. Shifting the pH value can be effected.

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• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Animal Behavior & Ethology (AREA)
• General Health & Medical Sciences (AREA)
• Public Health (AREA)
• Veterinary Medicine (AREA)
• Botany (AREA)
• Nutrition Science (AREA)
• Organic Chemistry (AREA)
• Microbiology (AREA)
• Mycology (AREA)
• Birds (AREA)
• Epidemiology (AREA)
• Biotechnology (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Textile Engineering (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Cosmetics (AREA)
• Coloring (AREA)

Priority Applications (5)

Applications Claiming Priority (2)

Publications (1)

Family

ID=6105070

Family Applications (1)

Country Status (11)

Cited By (2)

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Citations (4)

Family Cites Families (4)

• 1980
  • 1980-06-20 DE DE3023178A patent/DE3023178C1/de not_active Expired
• 1981
  • 1981-06-02 GR GR65134A patent/GR75209B/el unknown
  • 1981-06-11 WO PCT/DE1981/000089 patent/WO1982000035A1/de not_active Ceased
  • 1981-06-11 JP JP56502183A patent/JPS57500983A/ja active Pending
  • 1981-06-11 US US06/355,758 patent/US4383833A/en not_active Expired - Fee Related
  • 1981-06-11 DE DE8181901807T patent/DE3163482D1/de not_active Expired
  • 1981-06-11 BR BR8108663A patent/BR8108663A/pt unknown
  • 1981-06-11 BE BE81901807A patent/BE93T1/xx active
  • 1981-06-11 EP EP81901807A patent/EP0054562B1/de not_active Expired
  • 1981-06-17 ES ES503147A patent/ES8300442A1/es not_active Expired
• 1982
  • 1982-02-12 DK DK62382A patent/DK62382A/da not_active Application Discontinuation
  • 1982-04-22 IT IT8286214A patent/IT1210714B/it active

Patent Citations (4)

Non-Patent Citations (2)

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