WO2013106179A1

WO2013106179A1 - Color compositions and methods of making color compositions comprising starch as a matrix

Info

Publication number: WO2013106179A1
Application number: PCT/US2012/070703
Authority: WO
Inventors: Michael John PEMBERY
Original assignee: Sensient Colors Llc
Priority date: 2011-12-19
Filing date: 2012-12-19
Publication date: 2013-07-18

Abstract

A method for preparing a color composition. The method includes heating a first dispersion comprising a first amount of a first starch to a temperature greater than about 60°C, and adding a colorant and a second amount of a second starch to the first dispersion to form a second dispersion, where the second amount of the second starch is added when the temperature of the dispersion is less than about 60°C.

Description

COLOR COMPOSITIONS AND METHODS OF MAKING COLOR COMPOSITIONS COMPRISING STARCH AS A MATRIX

CROSS REFERENCE TO RELATED APPLICATION

[0001] This application claims priority to United States Provisional Application No.

61/630,779, filed December 19, 2011, which is incorporated herein by reference in its entirety.

BACKGROUND

[0002] Color compositions, such as those comprising non-toxic dyes, lakes and pigments, are in great demand for providing attractive colors to foods, cosmetics and pharmaceuticals, and are regulated by government agencies for such purposes. Colorants that may be recognized as safe at one time may later be deemed to be unsafe for ingestion or use in a cosmetic. As such, there always remains a need to provide new color compositions that are deemed safe for such uses. There also is a need for improved and more efficient processes to produce such color

compositions.

SUMMARY

[0003] This disclosure provides color compositions comprising a colorant and at least one starch. This disclosure also provides methods for making color compositions comprising heating a first dispersion comprising a first amount of a first starch to a temperature greater than about 60°C, and adding a colorant and a second amount of a second starch to the first dispersion to form a second dispersion, wherein the second amount of the second starch is added when the temperature of the dispersion is less than about 60°C. This disclosure also provides methods for preparing color compositions, comprising heating a first dispersion comprising a first starch to a temperature greater than about 60°C, and adding a colorant.

[0004] The disclosure provides for additional aspects and embodiments that will be apparent to one of ordinary skill in the art in light of the drawings and detailed description that follow. DETAILED DESCRIPTION

[0005] The compositions and methods disclosed herein are not limited in their applications to the details of construction and the arrangement of components described herein. The

compositions and methods are capable of other embodiments and of being practiced or of being carried out in various ways.

[0006] Also, the phraseology and terminology used herein are for the purpose of description only, and should not be regarded as limiting. Ordinal indicators, such as first, second, and third, as used in the description and claims to refer to various structures, compositions or steps, are not meant to be construed to indicate any specific structures, compositions or steps, or any particular order or configuration to such structures. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., "such as") provided herein, is intended merely to better illuminate the methods and compositions disclosed herein and does not pose a limitation on the scope of the methods and apparatuses unless otherwise claimed. No language in the specification and no structures or compositions shown or described in the drawings, should be construed as indicating that any non-claimed element is essential to the practice of the methods and compositions disclosed herein. The use of "including,"

"comprising," or "having" and variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additional items.

[0007] Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. The recited range of values thus includes all values from the lower value to the upper value. For example, if a concentration range is stated as 1% to 50%, it is intended that values such as 2% to 40%, 10%> to 30%>, or 1% to 3%, etc., are expressly enumerated in this specification. These are only examples of what is specifically intended, and all possible combinations of numerical values between and including the lowest value and the highest value enumerated are to be considered to be expressly stated in this application.

[0008] Further, no admission is made that any reference, including any non-patent or patent document cited in this specification, constitutes prior art. In particular, it will be understood that, unless otherwise stated, reference to any document herein does not constitute an admission that any of these documents forms part of the common general knowledge in the art in the United States or in any other country. Any discussion of the references states what their authors assert, and the applicant reserves the right to challenge the accuracy and pertinency of any of the documents cited herein.

[0009] This disclosure generally provides color compositions and methods of making color compositions, where the compositions may be safely incorporated into foods, cosmetics, and pharmaceuticals. The color compositions may, for example, be used in lieu of color

compositions that may have been determined to be unsafe or may have become subject to restricted use under governmental regulations.

1. Color Compositions

[0010] The color compositions of this disclosure generally may include a colorant and a starch. The starch may act as a carrier. The color compositions also may include one or more additional additives including, but not limited to, non-starch carriers, dispersants, antioxidants, and pH modifiers. Each of the various components of the compositions may be food grade materials, such as those "generally recognized as safe" ("GRAS") by the United States Food and Drug Administration ("FDA"), and/or by other regulatory entities. In particular, food safe components may include those listed as approved under 21 C.F.R. §§ 73, 74, 172, 182 and 184.

[0011] The color compositions of this disclosure may have enhanced color stability. Color stability may be measured using a color stability test. For example, tristimulus values may be used to determine color stability. Tristimulus values represent the magnitude of three standard stimuli, i.e., hue, chroma (saturation), and lightness, required to match a given light sample. To facilitate accurate specification of object colors and color differences, in 1976, the Commission Internationale de l'clairage ("CIE") recommended three-dimensional uniform color spaces, CIELAB and CIELUV. In imaging applications, CIELAB space is commonly used.

[0012] In CIELAB space, L* indicates the lightness (e.g., a more negative L* value indicates that the sample has become darker; a more positive L* value indicates that the sample has become lighter), a* indicates reddishness (a*) to greenishness (-a*), and b* indicates yellowishness (b*) to blueishness (-b*) of a given color. The L*, a*, and b* parameters can be measured with, for example, a tristimulus colorimeter, such as, for example, a COLORQUEST^® XE color measurement spectrophotometer (HunterLab, Reston, Virginia). The output of the colorimeter can provide a method of quantifying colorant stability, through the calculation of color difference, AE*_at, of a sample at various time intervals. AE*_ab values can be calculated according to the following formula:

AE_a ^* _b = Μ² + (Δα^* )² + (Δδ^* )²

[0013] A small AE*_ab between the color measurements (e.g., less than 7) of a sample may suggest a stable colorant, whereas a large AE*_ab between the color measurements (e.g., greater than 7) of a sample may suggest an unstable colorant. Typically, a AE*_ab of less than about 1 is not detectable to the human eye.

[0014] Samples including a colorant can be tested for colorant stability by exposing the sample to a light source, for example, a Xenon lamp that emits a broad spectrum light, i.e., infrared, ultraviolet, and visible light (about 400 to about 765 W/m²; 0.0036 MJ/W-hr), in a light box and determining AE*_ab for the sample.

[0015] Samples including a colorant can be tested for colorant stability by exposing the sample to a light source, for example, a Xenon lamp that emits a broad spectrum light, i.e., infrared, ultraviolet, and visible light (about 400 to about 765 W/m²; 0.0036 MJ/W-hr), in a light box, measuring a first refiectance colorimeter spectral curve of the sample at a first time, further exposing the sample to the light source, measuring a second reflectance colorimeter spectral curve of the sample at a time later than the first time, and determining the integrated space between the first and second reflectance colorimeter spectral curves representing the beginning and ending values for light absorbance in the spectrum region selected (e.g., 430 nm to 530 nm; basic blue spectrum). The spectral reflectance curves can be measured with, for example, a reflectance colorimeter, such as, for example, a COLORQUEST^® XE color measurement spectrophotometer (HunterLab, Reston, Virginia). The difference between the two spectral reflectance curve regions can be described as: (s2)dx = A _≠ectaace ,

where si is the first reflectance colorimeter spectral curve, s2 is the is the second reflectance colorimeter spectral curve, and the difference is the area between the reflectance colorimeter spectral curves, si and s2, which represents the change in overall reflectance of the sample over time a. Colorants

[0016] Colorants suitable for the color compositions disclosed herein generally may be nontoxic colorants that are suitable for ingestion or use in a cosmetic. Colorants may include natural colorants and synthetic dyes and lakes approved for human consumption.

[0017] Natural colorants may include, but are not limited to, deodorized paprika extract (i.e., "paprika oleoresin" (red-orange), such as paprika 130,000 extract and paprika oleoresin 180,000 CU), curcumin oleoresin (yellow), black carrot anthocyanin (e.g., black carrot juice or black carrot juice powder), anthocyanins (pink-red-purple), (e.g., purple sweet potato anthocyanin), fusion cassis (red), saffron (yellow), annatto (orange), paprika emulsion (red-orange), turmeric extract (yellow-orange), chlorophyll (green), copper chlorophyllin (green), beet extract (red), red cabbage (red), elderberry (purple), carrot extract (yellow-orange) (e.g., mixed carotene, β- carotene, etc.), grape anthocyanin (purple), carminic acid (red), carmine/cochineal extract (red) and any other natural color that currently may be available for use in food, cosmetic or pharmaceutical applications. The shades achieved with these natural colors include, without limitation bright orange, dark orange, bright yellow, burnt orange to brown, caramel, red, purple, blue and green.

[0018] Synthetic colorants may include, but are not limited to, FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 40, FD&C Red No. 3, FD&C Yellow No. 5, FD&C Yellow No. 6 and any other synthetic colorant known in the art that may be available for use in food, cosmetic or pharmaceutical applications. To achieve a desired color tint or shade, a colorant may include mixtures of more than one colorant. Moreover, colorants may be modified or unmodified.

[0019] The color compositions disclosed herein may include an amount of colorant that is at least about 3.00 wt%, at least about 4.00 wt%, at least about 5.00 wt%, at least about 6.00 wt%, at least about 7.00 wt%, at least about 8.00 wt%, at least about 9.00 wt%, at least about 10.00 wt%, at least about 11.00 wt%, at least about 12.00 wt%, at least about 13.00 wt%, at least about 14.00 wt%, at least about 15.00 wt%, at least about 17.50 wt%, at least about 20.00 wt%, at least about 22.50 wt%, at least about 25.00 wt%, or at least about 27.50 wt% of the total composition. The color compositions may include an amount of natural color that is less than about 30.00 wt%, less than about 27.50 wt%, less than about 25.00 wt%, less than about 22.50 wt%, less than about 20.00 wt%, less than about 17.50 wt%, less than about 15.00 wt%, less than about 14.00 wt%, less than about 13.00 wt%, less than about 12.00 wt%, less than about 11.00 wt%, less than about 10.00 wt%, less than about 9.00 wt%, less than about 8.00 wt%, less than about 7.00 wt%, less than about 6.00 wt%, less than about 5.00 wt%, or less than about 4.00 wt% of the amount of the total composition. This includes embodiments where the amount of colorant (by weight) in the color composition ranges from about 3.00 wt% to about 30.00 wt%, including, but not limited to, amounts ranging from about 5.00 wt% to about 20.00 wt%, and from about 10.00 wt% to about 15 wt% of the total composition.

[0020] It should be understood that, as used herein, the term "about" is synonymous with the term "approximately." Illustratively, the use of the term "about" indicates that a value includes values slightly outside the cited values. Variation may be due to conditions such as experimental error, manufacturing tolerances, variations in equilibrium conditions, and the like. In some embodiments, the term "about" includes the cited value plus or minus 10%. In all cases, where the term "about" has been used to describe a value, it should be appreciated that this disclosure also supports the exact value,

b. Starches

[0021] The color compositions of this disclosure may include at least one starch. The starch may function as a stabilization matrix, and thus may act as a carrier. The starch may be an unmodified or a modified starch, depending on the desired reactivity and solubility of the starch. In some embodiments, the starch may be an unmodified starch, including, but not limited to, rice starch, potato starch, wheat starch, maize starch, tapioca starch, manioc starch, sago starch, taro starch, and/or any other unmodified starch that may be available for use in food, cosmetic or pharmaceutical applications.

[0022] The total amount of starch used in the color composition may be less than about 65.00 wt%, less than about 60.00 wt%, less than about 57.50, less than about 55.00 wt%, less than about 52.50 wt%, less than about 50.00 wt%, less than about 47.50 wt%, less than about 45.00 wt%, less than about 42.50 wt%, less than about 40.00 wt%, less than about 37.50 wt%, less than about 35.00 wt%, or less than about 32.50 wt% of the total composition. The total amount of starch may be greater than about 30.00 wt%, greater than about 32.50 wt%, greater than about 35.00 wt%, greater than about 37.50 wt%, greater than about 40.00 wt%, greater than about 42.50 wt%, greater than about 45.00 wt%, greater than about 47.50 wt%, greater than about 50.00 wt%, greater than about 52.50 wt%, greater than about 55.00 wt%, or greater than about 57.50 wt%. This includes embodiments where the amount of starch (by weight) in the color composition ranges from about 30.00 wt% to about 65.00 wt%, including, but not limited to, amounts ranging from about 40.00 wt% to about 55.00 wt%, and from about 45.00 wt% to about 55.00 wt% of the total composition.

[0023] As discussed in more detail below, the starch may be added during the preparation of the color composition all at once as one amount, or during multiple steps as two or more amounts. When the total amount of starch is added during multiple steps as two or more amounts during the preparation of the color composition, the first amount may be added to an aqueous reaction mixture that is heated to form a first dispersion, which is subsequently cooled. A second amount thereafter may be added when the temperature of the dispersion is lower than about 60°C to form a second dispersion. It should be appreciated that starch, particularly unmodified starch, may be difficult to solvate in water unless it is heated. As such, addition of starch at different temperatures, and/or in the presence of other additives, may lead to dispersions having different properties, which may be utilized to devise more efficient methods for making color compositions. This is discussed in more detail below with respect to the methods of making color compositions.

c. Additional Additives

[0024] As indicated above, the color compositions also may include one or more additional additives including, but not limited to, non-starch carriers, dispersants, antioxidants, and pH modifiers.

(1) Non-Starch Carriers

[0025] In addition to starch, one or more other non-starch carriers may be used as stabilization matrices for the colorants, and/or to affect the solubility of the color compositions (e.g., to solvate or emulsify oil soluble or water soluble colors). The carriers may be water soluble, partially water soluble, or water insoluble carriers, depending upon the intended use of the color composition. Suitable carriers may include, but are not limited to, carbohydrates (e.g., sugars, celluloses, etc.), lipids (e.g., oils, waxes, fats, stearates, and glycerides, etc.), peptides (e.g., gelatins and the like), and inorganic materials (e.g., salts, oxides, and hydrates, etc.). Some carrier materials may have their origin in plant or animal matter. Any food safe or food compliant non- starch carrier of natural origin may be used for these purposes. Examples of such carriers may include, but are not limited to, glycerine (e.g., vegetable glycerine, etc.), waxes (e.g., carnauba wax, beeswax, etc.), oils (e.g., sunflower oil, canola oil, olive oil, corn oil, etc.), and/or any other non-starch carrier known in the art that may be available for use in food, cosmetic or pharmaceutical applications.

[0026] Some color compositions according to this disclosure may include a total amount of non-starch carrier of at least about 1.00 wt%, at least about 2.00 wt%, at least about 3.00 wt%, at least about 4.00 wt%, at least about 5.00 wt%, at least about 6.00 wt%, at least about 7.00 wt%, at least about 8.00 wt%, at least about 9.00 wt%, at least about 10.00 wt%, at least about 12.50 wt%, or at least about 15.00 wt% of the total composition. Some color compositions may include total amount of non-starch carrier of less than about 17.50 wt%, less than about 15.00 wt%, less than about 12.50 wt%, less than about 10.00 wt%, less than about 9.00 wt%, less than about 8.00 wt%, less than about 7.00 wt%, less than about 6.00 wt%, less than about 5.00 wt%, less than about 4.00 wt%, less than about 3.00 wt%, or less than about 2.00 of the total composition. This includes embodiments where the total amount of non-starch carrier (by weight) in the color composition ranges from about 1.00 wt% to about 20.00 wt%, including, but not limited to, amounts ranging from about 5.00 wt% to about 15.00 wt%, and from about 7.00 wt% to about 10.00 wt% of the total composition.

(2) Dispersants

[0027] The color compositions disclosed herein also may include one or more dispersants, such as a dispersant of oil and/or a dispersant of molten wax. Any food safe or food compliant dispersant may be used for these purposes. An exemplary dispersant includes, without limitation, gum acacia, polysorbate, and/or any other dispersant known in the art that may be available for use in food, cosmetic or pharmaceutical applications.

[0028] The color compositions may include an amount of dispersant less than about 10.00%, less than about 7.50 wt%, less than about 5.00 wt%, less than about 4.00 wt%, less than about 3.00 wt%, less than about 2.00 wt%, less than about 1.50 wt%, less than about 1.40 wt%, less than about 1.30 wt%, less than about 1.20 wt%, less than about 1.10 wt%, less than about 1.00 wt%, less than about 0.90 wt%, less than about 0.80 wt%, less than about 0.70 wt%, less than about 0.60 wt%, less than about 0.50 wt%, less than about 0.40 wt%, less than about 0.30 wt%, or less than about 0.20 wt% of the total composition. The color compositions may include an amount of dispersant greater than about 0.10 wt%, greater than about 0.20 wt%, greater than about 0.30 wt%, greater than about 0.40 wt%, greater than about 0.50 wt%, greater than about 0.60 wt%, greater than about 0.70 wt%, greater than about 0.80 wt%, greater than about 0.90 wt%, greater than about 1.00 wt%, greater than about 1.10 wt%, greater than about 1.20 wt%, greater than about 1.30 wt%, greater than about 1.40 wt%, greater than about 1.50 wt%, greater than about 2.00 wt%, greater than about 3.00 wt%, greater than about 4.00 wt%, greater than about 7.50 wt%, or greater than about 9.00 wt% of the total composition. This includes embodiments where the total amount of dispersant (by weight) in the color composition ranges from about 0.10 wt% to about 5.00 wt%, including, but not limited to, amounts ranging from about 0.50 wt% to about 4.00 wt%, and from about 1.00 wt% to about 3.00 wt% of the total composition.

(3) Antioxidants

[0029] Some color compositions disclosed herein also may include an antioxidant. Any food safe or food compliant antioxidant may be used for these purposes. An exemplary antioxidant may include, but is not limited to, sodium ascorbate, tocopherol, and/or any other antioxidant known in the art that may be available for use in food, cosmetic or pharmaceutical applications.

[0030] The color compositions may include an amount of antioxidant that is at least about 1.00 wt%, at least about 2.00 wt%, at least about 3.00 wt%, at least about 4.00 wt%, at least about 5.00 wt%, at least about 6.00 wt%, at least about 7.00 wt%, at least about 8.00 wt%, or at least about 9.00 wt% of the total composition. The color compositions may include an amount of antioxidant that is less than about 10.00 wt%, less than about 9.00 wt%, less than about 8.00 wt%, less than about 7.00 wt%, less than about 6.00 wt%, less than about 5.00 wt%, less than about 4.00 wt%, less than about 3.00 wt%, or less than about 2.00 wt% of the total composition. This includes embodiments where the total amount of antioxidant (by weight) in the color composition ranges from about 1.00 wt% to about 10.00 wt%, including, but not limited to, amounts ranging from about 3.00 wt% to about 7.00 wt%, and from about 4.00 wt% to about 6.00 wt% of the total composition.

(4) pH Modifiers

[0031] During manufacture of the color compositions disclosed herein, the pH of dispersions containing the colorant and carrier materials may, in some cases, be modified to improve the association of the colorant with the carrier materials, and/or to adjust and/or stabilize the color of the color compositions made from the dispersions. For example, some colorants may be pH sensitive, such that adjusting the pH with a pH modifier may change and/or stabilize the shade, hue, or intensity of the colorant. For example, anthocyanin may be red, blue or green at pH to 3, 8 and 10 respectively, and as such, color compositions containing anthocyanin may be made having different colors by adjusting the pH of dispersions containing the colorant prior to final processing of the color composition. Any food safe or food compliant pH modifiers may be used for these purposes. One or more pH modifiers may be used, and may be selected from citric acid, lactic acid, ascorbic acid, tricalcium citrate, sodium hydroxide, acetic acid, sodium carbonate, calcium carbonate, calcium hydroxide, and/or any other pH modifier known in the art that may be available for use in food, cosmetic or pharmaceutical applications.

[0032] Some color compositions may include an amount of pH modifier less than about 20.00 wt%, less than about 17.50 wt%, less than about 15.00 wt%, less than about 12.50 wt%, less than about 10.00 wt%, less than about 9.00 wt%, less than about 8.00 wt%, less than about 7.00 wt%, less than about 6.00 wt%, less than about 5.00 wt%, less than about 4.00 wt%, less than about 3.00 wt%, less than about 2.00 wt%, less than about 1.00 wt%, less than about 0.90 wt%, less than about 0.80 wt%, less than about 0.70 wt%, less than about 0.60 wt%, less than about 0.50 wt%, less than about 0.40 wt%, less than about 0.30 wt%, or less than about 0.20 wt% of the total composition. Some color compositions may include an amount of pH modifier greater than about 0.10 wt%, greater than about 0.20 wt%, greater than about 0.30 wt%, greater than about 0.40 wt%, greater than about 0.50 wt%, greater than about 0.60 wt%, greater than about 0.70 wt%, greater than about 0.80 wt%, greater than about 0.90 wt%, greater than about 1.00 wt%, greater than about 2.00 wt%, greater than about 3.00 wt%, greater than about 4.00 wt%, greater than about 5.00 wt%, greater than about 6.00 wt%, greater than about 7.00 wt%, greater than about 8.00 wt%, greater than about 9.00 wt%, greater than about 10.00 wt%, greater than about 12.50 wt%, greater than about 15.00 wt%, greater than about 17.50 wt% of the total

compositions. This includes embodiments where the total amount of pH modifier (by weight) in the color composition ranges from about 0.10 wt% to about 20.00 wt%, including, but not limited to, amounts ranging from about 1.00 wt% to about 17.50 wt%, and from about 5.00 wt% to about 10.00 wt% of the total composition.

(5) Water

[0033] The color compositions of this disclosure may be formed by spray drying dispersions comprising the colorant and starch. During the spray drying process, the amount of water in the dispersion may be reduced to the point where the color composition has a total water content of less than about 15.0 wt%, less than about 14.0 wt%, less than about 13.0 wt%, less than about 12.0 wt%, less than about 11.0 wt%, less than about 10.0 wt%, less than about 9.0 wt%, less than about 8.0 wt%, less than about 7.0 wt%, less than about 6.0 wt%, less than about 5.0 wt%, less than about 4.0 wt%, less than about 3.0 wt%, less than about 2.0 wt%, less than about 1.0 wt%, less than about 0.9 wt%, less than about 0.8 wt%, less than about 0.7 wt%, less than about 0.6 wt%, or less than about 0.5 wt%. This includes, but is not limited to, color compositions having a total amount of water between about 0.1 wt% and about 15.0 wt%, about 2.0 wt% and about 10.0 wt%, and about 3.0 wt% and about 5.0 wt%. The balance of the color compositions may be water.

2. Methods of Making Color Compositions

[0034] This disclosure also provides methods of making the color compositions disclosed herein. These methods generally comprise associating (e.g., encapsulating or otherwise binding) a natural color with a starch, which acts as a stabilization matrix. The color compositions generally may be made by forming, under controlled conditions, one or more dispersions comprising the starch and/or the natural colorant. The total amount of starch in a color composition may be added during the preparation of the color composition either all at once, or in multiple steps. As discussed above, these dispersions further may include one or more other non-starch carriers, dispersants, antioxidants, and pH modifiers.

[0035] Some methods of preparing the color composition comprise heating a first dispersion, which includes all of the starch for the color composition, to a temperature greater than about 60°C (e.g., greater than about 62.5°C, greater than about 65°C, greater than about 67.5°C, greater than about 70°C, greater than about 72.5°C, greater than about 75°C, greater than about 77.5°C, greater than about 80°C, greater than about 82.5°C, or greater than about 85°C). A colorant subsequently is added to the first dispersion to form a second dispersion. In some embodiments, the first and second dispersions may have between about 5 wt% and about 15 wt% starch. The first and second dispersions may have less than about 15 wt% starch, less than about 14 wt% starch, less than about 13 wt% starch, less than about 12 wt% starch, less than about 11 wt% starch, less than about 10 wt% starch, less than about 9 wt% starch, less than about 8 wt% starch, less than about 7 wt% starch, or less than about 6 wt% starch. The first and second dispersions may have greater than about 5 wt% starch, greater than about 6 wt% starch, greater than about 7 wt% starch, greater than about 8 wt% starch, greater than about 9 wt% starch, greater than about 10 wt% starch, greater than about 11 wt% starch, greater than about 12 wt% starch, greater than about 13 wt% starch, or greater than about 14 wt% starch. This includes embodiments where the first and second dispersions have starch amounts ranging from about 5 wt% to about 15 wt% starch, including but not limited to starch amounts ranging from about 6 wt% to about 14 wt% starch, and from about 8 wt% to about 12 wt% starch. In some embodiments, the first dispersion may be cooled to a temperature less than about 60°C (e.g., less than about 57.5°C, less than about 55°C, less than about 52.5°C, less than about 50°C, less than about 47.5°C, less than about 45°C, less than about 42.5°C, less than about 40°C, less than about 37.5°C, or less than about 35°C), such as to room temperature, prior to adding the colorant. Other ingredients, such as other non- starch carriers, dispersants, pH modifiers and/or antioxidants may be added to the first dispersion (either before or after cooling), and/or to the second dispersion. After all of the various components have been added, the resultant dispersion may be dried (e.g., via spray drying, filtration, or any other suitable process) to form the color composition.

[0036] Some methods for preparing the color compositions include heating a first dispersion comprising a first amount of starch to a temperature greater than about 60°C (e.g., greater than about 62.5°C, greater than about 65°C, greater than about 67.5°C, greater than about 70°C, greater than about 72.5°C, greater than about 75°C, greater than about 77.5°C, greater than about 80°C, greater than about 82.5°C, or greater than about 85°C), and adding a colorant and a second amount of a second starch to the first dispersion to form a second dispersion. The first and second starches may be the same or different. The second amount of the second starch may be added when the temperature of the dispersion is less than about 60°C (e.g., less than about 57.5°C, less than about 55°C, less than about 52.5°C, less than about 50°C, less than about 47.5°C, less than about 45°C, less than about 42.5°C, less than about 40°C, less than about 37.5°C, or less than about 35°C), such as at room temperature. The second dispersion may have more starch by weight than the first dispersion. For example, the first dispersion may have between about 5 wt% and about 15 wt% starch, and the second dispersion may have between about 15 wt% and about 30 wt% starch. The first dispersion may have less than about 15 wt% starch, less than about 14 wt% starch, less than about 13 wt% starch, less than about 12 wt% starch, less than about 11 wt% starch, less than about 10 wt% starch, less than about 9 wt% starch, less than about 8 wt% starch, less than about 7 wt% starch, or less than about 6 wt% starch. The first dispersion may have greater than about 5 wt% starch, greater than about 6 wt% starch, greater than about 7 wt% starch, greater than about 8 wt% starch, greater than about 9 wt% starch, greater than about 10 wt% starch, greater than about 11 wt% starch, greater than about 12 wt% starch, greater than about 13 wt% starch, or greater than about 14 wt% starch. This includes embodiments where the first dispersion has starch amounts ranging from about 5 wt% to about 15 wt% starch, including but not limited to starch amounts ranging from about 6 wt% to about 14 wt% starch, and from about 8 wt% to about 12 wt% starch. The second dispersion may have less than about 30 wt% starch, less than about 29 wt% starch, less than about 28 wt% starch, less than about 27 wt% starch, less than about 26 wt% starch, less than about 25 wt% starch, less than about 22.5 wt% starch, less than about 20 wt% starch, less than about 17.5 wt% starch, or less than about 16 wt% starch. The second dispersion may have greater than about 15 wt% starch, greater than about 16 wt% starch, greater than about 17 wt% starch, greater than about 18 wt% starch, greater than about 19 wt% starch, greater than about 20 wt% starch, greater than about 22.5 wt% starch, greater than about 25 wt% starch, greater than about 27.5 wt% starch, or greater than about 29 wt% starch. This includes embodiments where the second dispersion has starch amounts ranging from about 15 wt% to about 30 wt% starch, including but not limited to starch amounts ranging from about 18 wt% to about 28 wt% starch, and from about 20 wt% to about 25 wt% starch. The second amount of starch may be added before or after the colorant. Other ingredients, such as other non-starch carriers, dispersants, pH modifiers and/or antioxidants may be added to the first dispersion (either before or after cooling), and/or to the second dispersion.

[0037] In embodiments where a second amount of starch is added when the temperature of the dispersion is less than about 60°C, it has been observed that the viscosity of the dispersion decreases upon addition of the second amount of starch. This was true even under circumstances where the second dispersion comprises more starch by weight than the first dispersion. For example, it has been observed that, when the first dispersion comprises between about 5 wt% and about 15 wt% of starch, and a second amount of starch is added when the temperature of the dispersion is less than about 60°C to form a second dispersion comprising between about 15 wt% and about 25 wt% of starch, the viscosity of the second dispersion is noticeably less than the viscosity of the first dispersion. This was a surprising finding, because one skilled in the art would expect the viscosity of the dispersion to increase upon adding more starch. This finding allowed for the formation of dispersions having substantially greater solids content (i.e., substantially less water as a total percentage), which in turn allows for much faster and more efficient drying and subsequent processing of the color compositions.

[0038] After dispersions comprising the desired components are formed, the dispersions may be dried to form the color compositions disclosed above. Any suitable process may be used to dry the color compositions, including, but not limited to, spray drying, drum drying, freeze drying, supercritical drying, and the like. For example, the dispersions may be spray dried to lower the water content and thus produce color compositions having an amount of water less than about 15.0%, and more preferably less than about 5.0%. The dispersions may be at a temperature less than about 60°C (e.g., less than about 57.5°C, less than about 55°C, less than about 52.5°C, less than about 50°C, less than about 47.5°C, less than about 45°C, less than about 42.5°C, less than about 40°C, less than about 37.5°C, or less than about 35°C), such as at room temperature, before drying. The color compositions may stay true to shade after the water is substantially removed therefrom.

[0039] After drying, the color compositions may be milled according to known methods to impart plating qualities which allows the compositions to be use in dry mix applications.

3. Methods of Using Color Compositions

[0040] The color compositions disclosed herein may be suitably incorporated into any number of foods, cosmetics and/or pharmaceuticals. Allergen free raw materials may be used to ensure acceptance from regulatory entities as food stuffs and additives. For example, the color compositions disclosed herein may be used to color foods including, without limitation, meats, beverages (e.g., powdered beverages, carbonated beverages, etc.) dairy products (e.g., yogurt, flavored milk, and cheese, etc.), processed foods (e.g., snack foods, chips, etc.), fresh, frozen or dry baked goods (e.g., dough, breads, crusts, rolls, cookies, cupcakes, waffles, pancakes, biscuits, icings, coatings, toaster pastries, etc.), seasonings, pasta, pudding, desserts (mousse, gelatin, pudding, etc.), chocolate, peanut butter, butterscotch, processed fruit products, hot breakfast grains (oatmeal, grits, cream of wheat, etc.), mashed potatoes (ready to eat and instant), sauce or marinade mixes, and confectionary applications (hard and soft candy, panned pieces, tablets, gums, etc.). It should be appreciated that the color compositions also may be used to color foods intended for animal consumption, such as pet foods. The color compositions may be used to color cosmetics, such as lotions, gels, creams, toothpastes, makeup, lip sticks, lip glosses, and the like. The color compositions may be used to color pharmaceuticals such as pills (e.g., carriers and coatings), liquid medicaments, and the like. Finally, the color compositions may be used on goods that are not intended for use as foods, cosmetics, or pharmaceuticals at all.

4. Examples

[0041] The following non-limiting Examples are intended to be purely illustrative, and show specific experiments that were carried out in accordance with the disclosure. Examples of the color compositions include without limitation Examples 1-42, described in Tables 3-44, respectively.

Example 1

[0042] 50.00 g of rice starch was added with mixing to 950.00 g of purified water. The mixture was heated to 80°C for 1 to 2 hrs and then allowed to cool to room temperature (25°C) for about 2 to 16 hrs. 2.50 g of black carrot juice powder (Sensient Food Colors) was added. Citric acid was added steadily and allowed to dissolve to adjust the pH to 3. The resulting dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 2

[0043] 30.00 g of rice starch was added with mixing to 570.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs and then allowed to cool to room temperature (25°C) for about 2 to 16 hrs. 3.00 g of black carrot juice (Sensient Food Colors) and 1.00 g of carrot extract (Sensient Food Colors) was added. Citric acid was added steadily and allowed to dissolve to adjust the pH to 3. The color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 3&4

[0044] 25.00 g of rice starch was added with mixing to 450.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs and then allowed to cool to room temperature (25°C) for about 2 to 16 hrs. 10.00 g of black carrot juice (Sensient Food Colors), 2.50g of carrot extract (Sensient Food Colors), and either 1.25 g (Example 3) or 5.00 g (Example 4) vegetable glycerine was added. Citric acid was added steadily and allowed to dissolve to adjust the pH to 2. The color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 5

[0045] 30.00 g of glycerine and 300.00 g of rice starch was added with mixing to 1800.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 21.00 g of sunflower oil was added carefully avoiding lumping. 12.00 g of citric acid was added steadily and allowed to dissolve. 7.50 g of sodium ascorbate was added and mixed thoroughly. The mixture was allowed to cool to less than 45°C for 2 hrs.

[0046] 190.00 g of the mixture was transferred to a clean, dry vessel. 9.00 g of black carrot juice (Sensient Food Colors) and 1.00 g of carrot extract (Sensient Food Colors) was added with mixing. The color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 6

[0047] 30.00 g of vegetable glycerine and 300.00 g of rice starch was added with mixing to 1800.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 21.00 g of sunflower oil was added carefully avoiding lumping. 12.00 g of citric acid was added steadily and allowed to dissolve. 7.50 g of sodium ascorbate was added and mixed thoroughly. The mixture was allowed to cool to less than 45°C for 2 hrs.

[0048] 181.00 g of the mixture was transferred to a clean, dry vessel. 1.25 g of paprika oleoresin (Sensient Food Colors) was added with mixing. The color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 7

[0049] 200.00 g of rice starch was added with mixing to 750.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 8.00 g of citric acid was added steadily and allowed to dissolve. 5.00 g of sodium ascorbate was added and mixed thoroughly. 20.00 g of vegetable glycerine was added with mixing. 14.00 g of sunflower oil was added carefully avoiding lumping. 5.00 g of gum acacia was added. The mixture was allowed to cool to less than 45°C for 2 hrs.

[0050] 250.00 g of the mixture was transferred to a clean, dry vessel. 5.00 g of black carrot juice (Sensient Food Colors) was added with mixing. The color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). 250.00 g of the color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZMl mill.

Example 8

[0051] 200.00 g of rice starch was added with mixing to 750.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 8.00 g of citric acid was added steadily and allowed to dissolve. 5.00 g of sodium ascorbate was added and mixed thoroughly. 20.00 g of glycerine was added with mixing. 14.00 g of sunflower oil was added carefully avoiding lumping. 5.00 g of gum acacia was added. The mixture was allowed to cool to less than 45°C for 2 hrs.

[0052] 200.00 g of the mixture was transferred to a clean, dry vessel. 40.00 g of black carrot juice (Sensient Food Colors) and 1.00 g of gum acacia was added with mixing. 240.00 g of the color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZMl mill.

Example 9

[0053] 200.00 g of rice starch was added with mixing to 750.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 8.00 g of citric acid was added steadily and allowed to dissolve. 5.00 g of sodium ascorbate was added and mixed thoroughly. 20.00 g of glycerine was added with mixing. 14.00 g of sunflower oil was added carefully avoiding lumping. 5.00 g of gum acacia was added. The mixture was allowed to cool to less than 45°C for 2 hrs.

[0054] 200.00 g of the mixture was transferred to a clean, dry vessel. 2.00 g of curcumin oleoresin (Sensient Food Colors) and 2.00 g of gum acacia was added with mixing. 200.00 g of the color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZMl mill. Example 10

[0055] 200.00 g of rice starch was added with mixing to 750.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 8.00 g of citric acid was added steadily and allowed to dissolve. 5.00 g of sodium ascorbate was added and mixed thoroughly. 20.00 g of glycerine was added with mixing. 14.00 g of sunflower oil was added carefully avoiding lumping. 5.00 g of gum acacia was added. The mixture was allowed to cool to less than 45°C for 2 hrs.

[0056] 332.00 g of the mixture was transferred to a clean, dry vessel. 19.92 g of paprika oleoresin (Sensient Food Colors) and 3.30 g of gum acacia was added with mixing. 350.00 g of the color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 11

[0057] 100.00 g of rice starch was added with mixing to 780.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 50.00 g of vegetable glycerine was added with mixing. 60.00 g of sunflower oil was added carefully avoiding lumping. 5.00 g of gum acacia was added. The mixture was allowed to cool to less than 45°C for 2 hrs.

[0058] 200.00 g of the mixture was transferred to a clean, dry vessel. 1.00 g of curcumin oleoresin (Sensient Food Colors) was mixed in with high sheer, and the temperature went up to 60°C. 350.00 g of the color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 12

[0059] 100.00 g of rice starch was added with mixing to 780.00 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 50.00 g of vegetable glycerine was added with mixing. 60.00 g of sunflower oil was added carefully avoiding lumping. 5.00 g of gum acacia was added. The mixture was allowed to cool to less than 45°C for 2 hrs.

[0060] 200.00 g of the mixture was transferred to a clean, dry vessel. 1.00 g of curcumin oleoresin (Sensient Food Colors) was mixed in with high sheer, and the temperature went up to 60°C. 2.00 g of citric acid was added steadily and allowed to dissolve. 1.00 g sodium ascorbate was added and mixed thoroughly. 200.00 g of the color dispersion was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 13

[0061] (1) A first starch dispersion was formed as follows: 100.00 g of rice starch was added with mixing to 780.00 g of purified water. The mixture was heated to 85°C for about 1 to 2 hrs. 50.00 g of vegetable glycerine was added with mixing. 60.00 g of sunflower oil was added carefully avoiding lumping. 5.00 g of gum acacia was added. The first starch dispersion was allowed to cool to less than 45°C for 2 hrs.

[0062] (2) A second starch dispersion was formed as follows: 800.00 g of the first starch dispersion of (1) was transferred to a clean, dry vessel. 560.00 g of purified water was added. 240.00 g of rice starch was added with mixing and the temperature was not allowed to rise above 60°C. 16.00 g of gum acacia was also added and mixed thoroughly to generate the second starch dispersion. The viscosity of the second starch dispersion was less than the viscosity of the first starch dispersion.

[0063] (3) A color dispersion was formed as follows: 100.00 g of the second starch dispersion formed in (2) was mixed with 2.00 g of curcumin oleoresin (Sensient Food Colors) that was premixed as a 50% dispersion in 5.71% NaOH solution. The pH of the color dispersion was 10.3.

[0064] (4) 100.00 g of the color dispersion of (3) was spray dried using Mini Spray Dryer B290 (Buchi). The color dispersion was mixed prior to drying to ensure consistency of starting material. The dried material was milled using a Retsch ZM1 mill.

Example 14

[0065] A color dispersion was formed as follows: 100.00 g of the second starch dispersion formed in (2) of Example 13 was mixed with 2.00 g of curcumin oleoresin (Sensient Food Colors) that was premixed as a 50%> dispersion in 5.71% NaOH solution. The pH of the color dispersion was 10.3. 10.00 g of purified water was added and 0.50 g of citric acid was added steadily and allowed to dissolve to adjust the pH to 5.0. 100.00 g of the color dispersion was spray dried and milled as described in (4) of Example 13. Example 15

[0066] A color dispersion was formed as follows: 100.00 g of the mixture formed in (2) of Example 13 was mixed with 2.00 g of curcumin oleoresin (Sensient Food Colors) that was premixed as a 50% dispersion in 5.71% NaOH solution. The pH of the color dispersion was 10.3. 0.20 g of citric acid was added as a solution to adjust the pH to 8.4. 100.00 g of the color dispersion was spray dried and milled as described in (4) of Example 13.

Example 16

[0067] A color dispersion was formed as follows: 100.00 g of the mixture formed in (2) of Example 13 was mixed with 2.00 g of curcumin oleoresin (Sensient Food Colors) that was premixed as a 50%> dispersion in 5.71% NaOH solution. The pH of the color dispersion was 10.3. 1.00 g of citric acid was added as a solution to adjust the pH to 3.5. 100.00 g of the color dispersion was spray dried and milled as described in (4) of Example 13.

Example 17

[0068] A color dispersion was formed as follows: 150.00 g of the mixture formed in (2) of Example 13 was mixed with 1.50 g of paprika oleoresin (Sensient Food Colors). 150.00 g of the color dispersion was spray dried and milled as described in (4) of Example 13.

Example 18

[0069] A color dispersion was formed as follows: 150.00 g of the mixture formed in (2) of Example 13 was mixed thoroughly with 0.76 g sodium ascorbate. 4.50 g of fusion cassis red (Sensient Food Colors) was added with mixing. 1.36 g of citric acid was added steadily and allowed to dissolve. 100.00 g of the color dispersion was spray dried and milled as described in (4) of Example 13.

Example 19

[0070] (1) A first starch dispersion was formed as follows: 35.00 g of rice starch was added with mixing to 273.00 g of purified water. The mixture was heated to 85°C for about 1 to 2 hrs. 17.50 g of vegetable glycerine was added with mixing. 7.00 g of sunflower oil was added carefully avoiding lumping. 14.00 g of carnauba wax and 3.50 g of gum acacia were added and mixed. The first starch dispersion was allowed to cool to less than 45°C for 2 hrs. [0071] (2) A second starch dispersion was formed as follows: 333.00 g of the first starch dispersion of (1) was transferred to a clean, dry vessel. 233.00 g of purified water was added. 100.00 g of rice starch was added with mixing and the temperature was not allowed to rise above 60°C. The viscosity of the second starch dispersion was less than the viscosity of the first starch dispersion.

[0072] (3) A color dispersion was formed as follows: 150.00 g of the second starch dispersion formed in (2) was mixed with 0.23 g of sodium hydroxide (added as a solution with 3.77 g purified water) and 2.00 g of curcumin oleoresin (Sensient Food Colors). 0.20 g of citric acid was added as a 33% citric acid solution.

[0073] (4) 150.00 g of the color dispersion of (3) was spray dried and milled as described in (4) of Example 13.

Example 20 - Curcumin pH 3.5

[0074] (1) A first starch dispersion was formed as follows: 2.50 kg of glycerine, 0.50 kg of gum acacia, and 5.00 kg of rice starch was added with mixing to 39.00 kg of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 1.00 kg of sunflower oil and 2.00 kg of carnauba were added and mixed thoroughly. The mixture was allowed to cool. The weight was adjusted to 250.00 kg with purified water.

[0075] (2) A second starch dispersion was formed as follows: 50.00 kg of the first starch dispersion of (1) was transferred to a clean, dry vessel. 35.00 kg of purified water was added. 15.00 kg of rice starch was added with mixing and the temperature was not allowed to rise above 60°C. The viscosity of the second starch dispersion was less than the viscosity of the first starch dispersion.

[0076] (3) A color dispersion was formed as follows: 10.00kg of the second starch dispersion formed in (2) was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 0.51kg of curcumin oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. 0.19 kg of sodium ascorbate was added and mixed thoroughly. 0.40 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.25 kg with purified water. The pH of the color dispersion was adjusted to 3.5 with citric acid/KOH. [0077] (4) 12.25 kg of the color dispersion of (3) was spray dried using a GEA Niro small scale Spray Dryer with a nozzle atomizer having an inlet temperature of 180°C, an outlet temperature of 92°C and pump pressure of 2 bar. Before drying, the mixture was mixed to ensure consistency of the starting material. After drying, the product was collected and sieved to remove lumps. The dried material was milled using a Hosokawa Alpine Multi-processing system 100 AFG under nitrogen to remove any explosion risk.

Example 21- Curcumin pH 5.5

[0078] A color dispersion was formed as follows: 10.00 kg of the mixture formed in (2) of Example 20 was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 0.51 kg of curcumin oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. 0.19 kg of sodium ascorbate was added and mixed thoroughly. 0.40 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.25 kg with purified water. The pH of the color dispersion was adjusted to 5.5 with citric acid/KOH. 12.25 kg of the color dispersion was spray dried and milled as described in (4) of Example 20.

Example 22 -Curcumin pH 7.5

[0079] A color dispersion was formed as follows: 10.00 kg of the mixture formed in (2) of Example 20 was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 0.51 kg of curcumin oleoresin was added carefully and allowed to disperse. 0.19 kg of sodium ascorbate was added and mixed thoroughly. 0.40 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.5 kg with purified water. The pH of the color dispersion was adjusted to 7.5 with citric acid/KOH. 12.5 kg of the color dispersion was spray dried and milled as described in (4) of Example 20.

Example 23 - Curcumin pH 9.5

[0080] A color dispersion was formed as follows: 10.00 kg of the mixture formed in (2) of Example 20 was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 0.51 kg of curcumin oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. 0.19 kg of sodium ascorbate was added and mixed thoroughly. 0.40 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.25 kg with purified water. The pH of the color dispersion was adjusted to 9.5 with citric acid/KOH. 12.25 kg of the color dispersion was spray dried and milled as described in (4) of Example 20.

Example 24 - Anthocyanin pH 2.0

[0081] A color dispersion was formed as follows: 9.91 kg of the mixture formed in (2) of Example 20 was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 1.00 kg of black carrot extract (Sensient Food Colors) was added carefully and allowed to disperse. 0.17 kg of sodium ascorbate was added and mixed thoroughly. 0.34 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.549 kg with purified water. The pH of the color dispersion was adjusted to 2.0 with citric acid/KOH. 12.549 kg of the color dispersion was spray dried and milled as described in (4) of Example 20.

Example 25 - Anthocyanin pH 3.5

[0082] A color dispersion was formed as follows: 9.91 kg of the mixture formed in (2) of Example 20 was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 1.00 kg of black carrot extract (Sensient Food Colors) was added carefully and allowed to disperse. 0.17 kg of sodium ascorbate was added and mixed thoroughly. 0.34 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.549 kg with purified water. The pH of the color dispersion was adjusted to 3.3 with citric acid/KOH. 12.549 kg of the color dispersion was spray dried and milled as described in (4) of Example 20.

Example 26 - Anthocyanin pH 5.5

[0083] A color dispersion was formed as follows: 9.91 kg of the mixture formed in (2) of Example 20 was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 1.00 kg of black carrot extract (Sensient Food Colors) was added carefully and allowed to disperse. 0.17 kg of sodium ascorbate was added and mixed thoroughly. 0.34 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.549 kg with purified water. The pH of the color dispersion was adjusted to 5.6 with citric acid/KOH. 12.549 kg of the color dispersion was spray dried and milled as described in (4) of Example 20.

Example 27 - Anthocyanin pH 7.5

[0084] A color dispersion was formed as follows: 9.91 kg of the mixture formed in (2) of Example 20 was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 1.00 kg of black carrot extract (Sensient Food Colors) was added carefully and allowed to disperse. 0.17 kg of sodium ascorbate was added and mixed thoroughly. 0.34 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.549 kg with purified water. The pH of the color dispersion was adjusted to 7.5 with citric acid/KOH. 12.549 kg of the color dispersion was spray dried and milled as described in (4) of Example 20.

Example 28— Paprika pH 2.0

[0085] A color dispersion was formed as follows: 10.01 kg of the mixture formed in (2) of Example 20 was transferred to a clean, dry vessel. 1.08 kg of purified water and 0.06 kg of sodium hydroxide were added and mixed thoroughly. 0.47 kg of paprika 130,000 extract (Sensient Food Colors) was added carefully and allowed to disperse. 0.17 kg of sodium ascorbate was added and mixed thoroughly. 0.34 kg of citric acid was added steadily and allowed to dissolve. The weight was adjusted to 12.1293 kg with purified water. The pH of the color dispersion was adjusted to 2.0 with citric acid/KOH. 12.1293kg of the color dispersion was spray dried and milled as described in (4) of Example 20.

Example 29 - Curcumin pH 3.5

[0086] (1) A first starch dispersion was formed as follows: 6.88 kg of glycerine and 1.38 kg of gum acacia were added with mixing to 103.81 kg of purified water. 2.75 kg of sunflower oil was added and mixed thoroughly. 13.75 kg of rice starch was added with mixing. The mixture was heated to 80°C for about 1 to 2 hrs. 1.38 kg of carnauba wax was added and mixed thoroughly. The mixture was allowed to cool to room temperature (25°C) for about 2 to 16 hrs. The weight was adjusted to 129.94 kg with purified water.

[0087] (2) A second starch dispersion was formed as follows: 129.94kg of the first starch dispersion of (1) was mixed with 103.8 lkg of purified water. 41.25kg of rice starch was added with mixing and the temperature was not allowed to rise above 60°C. The weight was adjusted to 275.00 kg with purified water. The viscosity of the second starch dispersion was less than the viscosity of the first starch dispersion.

[0088] (3) A color dispersion was formed as follows: 20.00kg of the second starch dispersion formed in (2) was transferred to a clean, dry vessel. 2.15 kg of purified water and 0.20 kg of sodium hydroxide was added as a solution and mixed thoroughly. 0.80kg of curcumin oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. 0.39 kg of sodium ascorbate was added and mixed thoroughly. 1.00 kg of citric acid was added steadily and allowed to dissolve. 0.20 kg of tricalcium citrate was added and mixed thoroughly. The weight was adjusted to 12.13 kg with purified water. The pH of the color dispersion was adjusted to be between 3 and 4 (actual 3) with citric acid/KOH.

[0089] (4) 12.13 kg of the color dispersion of (3) was spray dried using a GEA Niro small scale Spray Dryer with a nozzle atomizer having an inlet temperature of 180°C, an outlet temperature of 92°C and pump pressure of 2 bar. Before drying, the mixture was mixed to ensure consistency of the starting material. After drying, the product was collected and sieved to remove lumps. The dried material was milled using a Hosokawa Alpine Multi-processing system 100 AFG under nitrogen to remove any explosion risk.

Example 30 -Curcumin pH 8.5

[0090] A color dispersion was formed as follows: 20.00 kg of the second starch dispersion formed in (2) of Example 29was transferred to a clean, dry vessel. 0.98 kg of purified water and 0.08 kg of sodium hydroxide was added as a solution and mixed thoroughly. 0.80 kg of curcumin oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. 0.39 kg of sodium ascorbate was added and mixed thoroughly. 0.81 kg of tricalcium citrate was added and mixed thoroughly. The weight was adjusted to 23.06 kg with purified water. The pH of the color dispersion was adjusted to be between 7 and 8 (actual 7.2) with citric acid/KOH. 23.06kg of the color dispersion was spray dried and milled as described in (4) of Example 29.

Example 31 -Curcumin pH 11.0

[0091] A color dispersion was formed as follows: 20.00 kg of the second starch dispersion formed in (2) of Example 29was transferred to a clean, dry vessel. 0.98 kg of purified water and 0.08 kg of sodium hydroxide was added as a solution and mixed thoroughly. 0.80 kg of curcumin oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. 0.39 kg of sodium ascorbate was added and mixed thoroughly. 0.81 kg of tricalcium citrate was added and mixed thoroughly. The weight was adjusted to 23.06 kg with purified water. The pH of the color dispersion was adjusted to be between 10 and 11 (actual 10) with citric acid/KOH.

23.06kg of the color dispersion was spray dried and milled as described in (4) of Example 29.

Example 32 -Anthocyanin pH 2.0

[0092] A color dispersion was formed as follows: 37.74 kg of the second starch dispersion formed in (2) of Example 29 was transferred to a clean, dry vessel. 2.86 kg of black carrot extract (Sensient Food Colors) was added carefully and allowed to disperse. 0.64 kg of sodium ascorbate was added and mixed thoroughly. 0.88 kg of citric acid was added steadily and allowed to dissolve. 0.38 kg of tricalcium citrate was added and mixed thoroughly. The weight was adjusted to 23.06 kg with purified water. The pH of the color dispersion was adjusted to be between 2 and 3 (actual 2.6) with citric acid/KOH. 23.06 kg of the color dispersion was spray dried and milled as described in (4) of Example 29.

Example 33 -Anthocyanin pH 7.5

[0093] A color dispersion was formed as follows: 19.82 kg of the second starch dispersion formed in (2) of Example 29 was transferred to a clean, dry vessel. 0.90 kg of sweet potato extract (Sensient Food Colors) was added carefully and allowed to disperse. 0.34 kg of sodium ascorbate was added and mixed thoroughly. 0.20 kg of citric acid was added steadily and allowed to dissolve. 0.50 kg of tricalcium citrate was added and mixed thoroughly. The weight was adjusted to 21.76 kg with purified water. The pH of the color dispersion was adjusted to be between 7 and 8 (actual 8) with citric acid/KOH. 21.76 kg of the color dispersion was spray dried and milled as described in (4) of Example 29.

Example 34 -Anthocyanin pH 9.0

[0094] A color dispersion was formed as follows: 19.82 kg of the second starch dispersion formed in (2) of Example 29 was transferred to a clean, dry vessel. 0.90 kg of sweet potato extract (Sensient Food Colors) was added carefully and allowed to disperse. 0.34 kg of sodium ascorbate was added and mixed thoroughly. 0.67 kg of tricalcium citrate was added and mixed thoroughly. The weight was adjusted to 21.73 kg with purified water. The pH of the color dispersion was adjusted to be between 9 and 10 with citric acid/KOH. 21.73 kg of the color dispersion was spray dried and milled as described in (4) of Example 29.

Example 35 - Paprika

[0095] A color dispersion was formed as follows: 43.64 kg of the second starch dispersion formed in (2) of Example 29 was transferred to a clean, dry vessel. 1.26 kg of paprika oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. 0.74 kg of sodium ascorbate was added and mixed thoroughly. 1.31 kg of citric acid was added steadily and allowed to dissolve. 0.22 kg of tricalcium citrate was added and mixed thoroughly. The weight was adjusted to 47.17 kg with purified water. The pH of the color dispersion was adjusted to be between 2 and 3 (actual 2.4) with citric acid/KOH. 47.17 kg of the color dispersion was spray dried and milled as described in (4) of Example 29.

Example 36-42

[0096] For Examples 36-42, the tricalcium citrate was added with the cooked base. This was due to lack of heat generation from the Silverson mixer. The sole heat source used in the manufacture of this product was by use of a high shear Silverson mixer fitted with a fine (or emulsion) head. YIELD - 35 Kg @ 5% Moisture Content. For Examples 41 and 42, the caustic soda was added steadily and the Curcumin addition was started after about 200 g. This was done to ensure that the starch did not gel due to high pH and temperature and to ensure that the pH was not too high for the Curcumin so as to cause degradation.

Example 36 - Paprika Yellow Shade

[0097] (1) A starch dispersion was formed as follows: 25.00 kg of glycerine, 5.00 kg of gum acacia, and 50.00 kg of rice starch were added with mixing to 380.00 kg of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 21.65 kg of tricalcium citrate was added and mixed thoroughly. The weight was adjusted to 460.00 kg with purified water.

[0098] (2) A color dispersion was formed as follows: 60.20 kg of the starch dispersion formed in (1) was transferred to a clean, dry vessel. 2.43 kg of sodium ascorbate was added and mixed thoroughly. 1.80 kg of paprika oleoresin 180,000 CU (Sensient Food Colors) was added carefully and allowed to disperse. 3.75 kg of citric acid was added steadily and allowed to dissolve. The mixture was heated to 80°C for about 1 to 2 hrs. 1.25 kg of beeswax was added carefully avoiding lumping. 47.50 kg of purified water was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). 18.75 kg of rice starch was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). The weight was adjusted to 135.60 kg with purified water. The viscosity of the color dispersion was less than the viscosity of the starch dispersion.

[0099] (3) 135.00 kg of the color dispersion of (2) was spray dried using a GEA Niro small scale Spray Dryer with a nozzle atomizer having an inlet temperature of 194°C, an outlet temperature of 92°C and pump pressure of 2 bar. Before drying, the mixture was mixed to ensure consistency of the starting material. After drying, the product was collected and sieved to remove lumps. The dried material was milled using a Hosokawa Alpine Multi-processing system 100 AFG under nitrogen to remove any explosion risk.

Example 37- Paprika Red Shade

[00100] A color dispersion was formed as follows: 60.21 kg of the starch dispersion formed in (1) of Example 36 was transferred to a clean, dry vessel. 2.43 kg of sodium ascorbate was added and mixed thoroughly. 3.60 kg of paprika oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. 3.75 kg of citric acid was added steadily and allowed to dissolve. The mixture was heated to 80°C for about 1 to 2 hrs. 1.25 kg of beeswax was added carefully avoiding lumping. 47.50 kg of purified water was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). 18.75 kg of rice starch was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). The weight was adjusted to 135.40 kg with purified water. 135.00 kg of the color dispersion was spray dried and milled as described in (3) of Example 36, except the inlet temperature was 180°C.

Example 38 -Anthocyanin Red Shade

[00101] A color dispersion was formed as follows: 60.20 kg of the starch dispersion formed in (1) of Example 36 was transferred to a clean, dry vessel. 2.12 kg of sodium ascorbate was added and mixed thoroughly. 9.46 kg of black carrot extract (Sensient Food Colors) was added carefully and allowed to disperse. 2.90 kg of citric acid was added steadily to adjust the pH as necessary for a pH of 2.4 to 2.8 (actual pH 2.94). The mixture was heated to 80°C for about 1 to 2 hrs. 1.25 kg of beeswax was added carefully avoiding lumping. 47.50 kg of purified water was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). 18.75 kg of rice starch was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). The weight was adjusted to 137.425 kg with purified water. The pH was adjusted to be between 2.4 and 2.8 (actual 3.0) with citric acid (0.5 kg). 137.00 kg of the color dispersion was spray dried and milled as described in (3) of Example 36, except the inlet temperature was 180°C.

Example 39 -Anthocyanin Blue Shade

[00102] A color dispersion was formed as follows: 60.20 kg of the starch dispersion formed in (1) of Example 36 was transferred to a clean, dry vessel. 1.50 kg of tricalcium citrate and 2.12 kg of sodium ascorbate were added and mixed thoroughly. 5.68 kg of purple sweet potato extract (Sensient Food Colors) was added carefully and allowed to disperse. 1.50 kg of sodium carbonate was added steadily to adjust the pH as necessary for a pH of 8.3 to 8.7 (actual pH 8.3). The mixture was heated to 80°C for about 1 to 2 hrs. 1.25 kg of beeswax was added carefully avoiding lumping. 47.50 kg of purified water was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). 18.75 kg of rice starch was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). The weight was adjusted to 137.00 kg with purified water. The pH of the color dispersion was adjusted to be between 8.3 and 8.7 (actual 8.3) with citric acid (0.5 kg). 135.00 kg of the color dispersion was spray dried and milled as described in (3) of Example 36, except the inlet temperature was 180°C.

Example 40 -Anthocyanin Green Shade

[00103] A color dispersion was formed as follows: 60.21 kg of the starch dispersion formed in (1) of Example 36 was transferred to a clean, dry vessel. 1.50 kg of tricalcium citrate and 2.12 kg of sodium ascorbate were added and mixed thoroughly. 5.68 kg of purple sweet potato extract (Sensient Food Colors) was added carefully and allowed to disperse. 3.00 kg of sodium carbonate was added steadily to adjust the pH as necessary for a pH of 10.3 to 10.7 (actual pH 10.3). The mixture was heated to 80°C for about 1 to 2 hrs. 1.25 kg of beeswax was added carefully avoiding lumping. 47.50 kg of purified water was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). 18.75 kg of rice starch was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). The weight was adjusted to 138.535 kg with purified water. The pH of the color dispersion was adjusted to be between 10.3 and 10.7 (actual 10.2) with citric. 135.00 kg of the color dispersion was spray dried and milled as described in (3) of Example 36, except the inlet temperature was 180°C.

Example 41 - Cur cumin Yellow Shade

[00104] A color dispersion was formed as follows: 60.21 kg of the starch dispersion formed in (1) of Example 36 was transferred to a clean, dry vessel. 0.85 kg of caustic soda was steadily added as a solution to adjust the pH to about 10.5 to about 11.5 (actual 11.0). 2.43 kg of sodium ascorbate was added and mixed thoroughly. 5.00 kg of curcumin oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. Citric acid was added steadily to adjust the pH to about 4.8 to about 6.0 (actual 4.6). The mixture was heated to 80°C for about 1 to 2 hrs. 1.25 kg of beeswax was added carefully avoiding lumping. 47.50 kg of purified water was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). 18.75 kg of rice starch was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). The weight was adjusted to 134.93 kg with purified water. The pH of the color dispersion was adjusted to be between 4.8 and 6.0 (actual 4.8) with citric acid. 134.00 kg of the color dispersion was spray dried and milled as described in (3) of Example 36, except the inlet temperature was 180°C.

Example 42 - Curcumin Red Shade

[00105] A color dispersion was formed as follows: 60.00 kg of the starch dispersion formed in (1) of Example 36 was transferred to a clean, dry vessel. 0.85 kg of caustic soda was steadily added as a solution to adjust the pH to about 10.5 to about 11.5 (actual 11.2). 2.30 kg of tricalcium citrate and 2.43 kg of sodium ascorbate were added and mixed thoroughly. 5.00 kg of curcumin oleoresin (Sensient Food Colors) was added carefully and allowed to disperse. Citric acid was added steadily to adjust the pH to about 9.5 to about 11.0 (actual 10.9). The mixture was heated to 80°C for about 1 to 2 hrs. 1.25 kg of beeswax was added carefully avoiding lumping. 47.50 kg of purified water was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). 18.75 kg of rice starch was added and mixed well, not allowing the heat to build up (temperature was approximately 50°C). The weight was adjusted to 137.43 kg with purified water. The pH of the color dispersion was adjusted to be between 9.5 and 11.0 (actual 10.4) with citric acid. 137.00 kg of the color dispersion was spray dried and milled as described in (3) of Example 36, except the inlet temperature was 180°C and the outlet temperature was 80°C.

Example 43- Caramel Shade Curcumin I and II (TKPl-1-119 and TKPl-1-127)

[00106] For each of two caramel shade curcumin colors, caramel shade curcumin I and caramel shade curcumin II, a mixture of 20.00 g of glycerine, 12.20 g of gum acacia, and 60.00 g of rice starch were added separately with mixing to 446.90 g of purified water. The mixture was heated to 90°C for about 1 to 2 hrs. 2.50 g of beeswax was added to the mixture and allowed to mix thoroughly until it melted, avoiding lumping. Once the beeswax was melted, the mixture was mixed at high shear for about 1 to 2 hrs and the heat was discontinued. The weight was adjusted with purified water (27.44 g) for a final weight of 541.60 g. The mixture was transferred to a clean dry vessel.

[00107] For the caramel shade curcumin I, the mixture was less than 50°C before proceeding. 25.00 g of calcium hydroxide was added with mixing and the pH was adjusted to 10.5. 32.30 g of curcumin oleoresin (Sensient Food Colors) was added carefully with mixing and allowed to dissolve. The pH was adjusted to be between 9.5 and 10.0 with citric acid. 300.00 g of water was added and mixed well without allowing the heat to build up, i.e., not allowed to heat up greater than 60°C. 95.70 g of rice starch was added and mixed well without allowing the heat to build up. 15.40 g of sodium ascorbate was added and allowed to mix thoroughly. The pH was adjusted to be between 1 land 12 with citric acid. Purified water was added as necessary to achieve a final weight of the color dispersion of 1000.04 g.

[00108] For the caramel shade curcumin II, 25.00 g of calcium hydroxide was added with mixing and the pH was adjusted to 10.5 (actual pH 12.7). The addition of calcium hydroxide caused thinning of the mixture. 32.30 g of curcumin oleoresin (Sensient Colors Group) was added carefully with mixing and allowed to dissolve. The pH was adjusted to be between 9.5 and 10.0 with 25.00 g citric acid (actual pH 12.00), which caused thickening. 300.00 g of water was added and mixed well. The mixture was slowly heated to 60°C (30 min), kept at 60°C for 1 hr, heated to 70°C (45 min), kept at 70°C for a half hour, heated to 80°C (30 min), kept at 80°C for 1 hr, and allowed to cool to 40°C. 95.70 g of rice starch was added and mixed well without allowing the heat to build up, i.e., not allowed to heat up greater than 60°C. The viscosity of this mixture was less than the viscosity of the mixture before the second amount of starch was added. [00109] 15.40 g of sodium ascorbate was added and allowed to mix thoroughly. The pH was adjusted to be between 9.5 and 10.0 (actual pH 11.27) with citric acid (42.42 g). Purified water was added as necessary to achieve a final weight of the color dispersion of 1000.04 g.

[00110] 1010.00 g and 1035.00 g of the caramel shade curcumin I and caramel shade curcumin II color dispersions were spray dried separately using a Mini Spray Dryer B290 (Buchi) with a nozzle atomizer having an inlet temperature of 130°C, an outlet temperature of 80°C, and pump rate of 12%, respectively. Before drying, the mixture was mixed to ensure consistency of the starting material. After drying, the product was collected and sieved to remove lumps.

Example 44- Blue Shade Antho (TKPl-1-124)

[00111] For each of the blue shade antho and green shade antho colors, a mixture of 16.27 g of glycerine, 16.27 g of gum acacia, and 72.27 g of rice starch was added with mixing to 473.49 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 3.00 g of beeswax was added as a solid or as an emulsion to the mixture and allowed to mix thoroughly. The mixture was allowed to cool to room temperature (25°C) for about 2 to 16 hrs. The weight was adjusted with purified water (26.99 g) to get a final weight of 581.35 g.

[00112] 198.43 g of purified water was added to the mixture. 45.20 g of mineral sugar was added with mixing. 4.18 g of calcium hydroxide was added with mixing and the pH was 11.86. 113.89 g of purple sweet potato extract (Sensient Food Colors) was added carefully and allowed to disperse in the mixture. 5.50 g of calcium hydroxide was added after the purple sweet potato extract and the pH dropped to 8.12. 56.95 g of rice starch was added with mixing and the temperature was not allowed to get above 60°C. Citric acid and sodium hydroxide were used to adjust the pH to 8 (actual 8.12). Purified water was added as necessary to achieve a final weight of the color dispersion of 1050.00 g. The viscosity of this mixture was less than the viscosity of the mixture before the second amount of starch was added.

[00113] 999.95 g of the mixture was spray dried using a Mini Spray Dryer B290 (Buchi) with a nozzle atomizer having an inlet temperature of 130°C, an outlet temperature of 78°C, aspiration rate of 100% and pump rate of 10%. Before drying, the mixture was mixed to ensure

consistency of the starting material. After drying, the product was collected and sieved to remove lumps. Example 45-Green Shade Antho (TKPl-1-125)

[00114] 16.27 g of glycerine, 16.27 g of gum acacia, and 72.32 g of rice starch was added with mixing to 473.49 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 3.00 g of beeswax was added as a solid or as an emulsion to the mixture and allowed to mix thoroughly. The mixture was allowed to cool to room temperature (25°C) for about 2 to 16 hrs. The weight was adjusted with purified water (29.48 g) to get a final weight of 581.35 g.

[00115] 195.43 g of purified water was added to the mixture. 45.20 g of mineral sugar was added with mixing. 4.18 g of calcium hydroxide was added with mixing and the pH was 12.05. 113.89 g of purple sweet potato extract (Sensient Food Colors) was added carefully and allowed to disperse in the mixture. 10.50 g of calcium hydroxide was added after the purple sweet potato extract and the pH dropped to 8.12. 56.95 g of rice starch was added with mixing and the temperature was not allowed to get above 60°C. Citric acid and sodium hydroxide were used to adjust the pH to 9. Purified water was added as necessary to achieve a final weight of the color dispersion of 1050.00 g. The viscosity of this mixture was less than the viscosity of the mixture before the second amount of starch was added.

[00116] 1000.00 g of the mixture was spray dried using a Mini Spray Dryer B290 (Buchi) with a nozzle atomizer having an inlet temperature of 130°C, an outlet temperature of 78°C and 80°C, respectively, aspiration rate of 100% and pump rate of 10% and 14%, respectively. Before drying, the mixture was mixed to ensure consistency of the starting material. After drying, the product was collected and sieved to remove lumps.

Example 46- Red Shade Antho (High Black Carrot Level) (TKPl-1-123)

[00117] A mixture of 18.08 g of glycerine, 16.27 g of gum acacia, and 72.32 g of rice starch was added with mixing to 470.89 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 3.00 g of beeswax was added as a solid or as an emulsion to the mixture and allowed to mix thoroughly. The weight was adjusted with purified water (33.09 g) for a final weight of 580.56 g.

[00118] To drop the temperature of the mixture from 73°C to 60°C, 194.20 g of purified water having a temperature of 19°C was added to the mixture. The mixture was allowed to cool to 40°C for about 1 to 2 hrs. 39.40 g of mineral sugar was added with mixing. 113.89 g of black carrot extract (Sensient Food Colors) was added carefully and allowed to disperse. 56.95 g of rice starch was added with mixing and the temperature was not allowed to get above 60°C. Up to 15.00 g of citric acid (5.00 g) was added steadily and allowed to dissolve to have a target pH of 2.5. Sodium hydroxide was used to adjust the pH as necessary. Purified water was added as necessary to achieve a final weight of the color dispersion of 1000.00 g. The viscosity of this mixture was less than the viscosity of the mixture before the second amount of starch was added.

[00119] The color dispersion was spray dried using a Mini Spray Dryer B290 (Buchi) with a nozzle atomizer having an inlet temperature of 130°C, an outlet temperature of 75°C and pump rate of 20% of scale. Before drying, the mixture was mixed to ensure consistency of the starting material. After drying, the product was collected and sieved to remove lumps.

Example 47- Red Shade Antho (EV80 PSP) (TKPl-1-126)

[00120] A mixture of 15.87 g of glycerine, 14.29 g of gum acacia, and 63.50 g of rice starch was added with mixing to 413.46 g of purified water. The mixture was heated to 80°C for about 1 to 2 hrs. 2.63 g of beeswax was added as a solid or as an emulsion to the mixture and allowed to mix thoroughly. The weight was adjusted with purified water (24.98 g) for a final weight of 509.75 g.

[00121] To drop the temperature of the mixture from 73°C to 60°C, 170.52 g of purified water having a temperature of 19°C was added to the mixture. The mixture was allowed to cool to 40°C for about 1 to 2 hrs. 34.59 g of mineral sugar was added with mixing. 100.00 g of EV80 PSP (Sensient Food Colors) was added carefully and allowed to disperse. 50.00 g of rice starch was added with mixing and the temperature was not allowed to get above 60°C. 13.17 g of citric acid (plus an additional 4.39 g) was added steadily and allowed to dissolve to have a target pH of 2.5. Sodium hydroxide was used to adjust the pH as necessary. Purified water was added as necessary to achieve a final weight of the color dispersion of 878.03 g. The final pH was 3.19. The viscosity of this mixture was less than the viscosity of the mixture before the second amount of starch was added.

[00122] The color dispersion was spray dried using a Mini Spray Dryer B290 (Buchi) with a nozzle atomizer having an inlet temperature of 130°C, an outlet temperature of 75°C and pump rate of 20% of scale. Before drying, the mixture was mixed to ensure consistency of the starting material. After drying, the product was collected and sieved to remove lumps. [00123] It is understood that the foregoing detailed description and accompanying examples are merely illustrative and are not to be taken as limitations upon the scope of the invention, which is defined solely by the appended claims and their equivalents.

[00124] Various changes and modifications to the disclosed embodiments will be apparent to those skilled in the art. Such changes and modifications, including without limitation those relating to the chemical structures, substituents, derivatives, intermediates, syntheses, compositions, formulations, or methods of use of the invention, may be made without departing from the spirit and scope thereof.

Claims

CLAIMS What is claimed is:

1. A method for preparing a color composition, comprising: heating a first dispersion comprising a first amount of a first starch to a temperature greater than about 60°C; and adding a colorant and a second amount of a second starch to the first dispersion to form a second dispersion, wherein the second amount of the second starch is added when the temperature of the dispersion is less than about 60°C.

2. The method of claim 1, wherein the first starch is the same as or different than the second starch.

3. The method of claim 1, wherein at least one of the first and second starch comprises an unmodified starch.

4. The method of claim 3, wherein the unmodified starch is unmodified rice starch.

5. The method of claim 1, wherein the colorant is a natural colorant.

6. The method of claim 5, wherein the natural colorant comprises one or more of curcumin oleoresin, black carrot extract, purple sweet potato extract, and paprika oleoresin.

7. The method of claim 1, wherein the first dispersion is heated to a temperature greater than about 80°C.

8. The method of claim 1, wherein the second amount of the second starch is added when the temperature of the dispersion is room temperature.

9. The method of claim 1, wherein the first dispersion comprises between about 5% and about 15% starch by weight.

10. The method of claim 1, wherein the second dispersion comprises between about 15 > and about 30%) starch by weight.

11. The method of claim 1 , wherein the second dispersion comprises more starch by weight than the first dispersion.

12. The method of claim 1, wherein when the second amount of the second starch is added, the viscosity of the dispersion decreases.

13. The method of claim 1, wherein the second amount of the second starch is added before or after the colorant.

14. The method of claim 1, wherein the first or second dispersion further comprises one or more of a non-starch carrier, a dispersant, an antioxidant, and a pH modifier.

15. The method of claim 14, wherein the non-starch carrier comprises one or more of glycerine, sunflower oil, carnauba wax, and beeswax.

16. The method of claim 14, wherein the dispersant comprises one or more of gum acacia and polysorbate.

17. The method of claim 14, wherein the antioxidant comprises one or more of sodium ascorbate and tocopherol.

18. The method of claim 14, wherein the pH modifier comprises one or more of citric acid, tricalcium citrate, sodium hydroxide, acetic acid, sodium carbonate, calcium carbonate, and calcium hydroxide.

19. The method of claim 1, further comprising drying the second dispersion to form the color composition.

20. The method of claim 19, wherein the second dispersion is at a temperature less than about 60°C before drying.

21. The method of claim 19, further comprising milling the color composition.

22. A color composition formed according to the method of claim 1.