WO2015052182A1 - Beta-carotene formulation and use thereof in coloring edible products - Google Patents

Beta-carotene formulation and use thereof in coloring edible products Download PDF

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Publication number
WO2015052182A1
WO2015052182A1 PCT/EP2014/071436 EP2014071436W WO2015052182A1 WO 2015052182 A1 WO2015052182 A1 WO 2015052182A1 EP 2014071436 W EP2014071436 W EP 2014071436W WO 2015052182 A1 WO2015052182 A1 WO 2015052182A1
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Prior art keywords
water
μιτι
dispersibie
carotene
beta
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PCT/EP2014/071436
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French (fr)
Inventor
Anders TOFTLEV
Klaus Koehler
Karsten Rasmussen
Original Assignee
Chr. Hansen Natural Colors A/S
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Publication of WO2015052182A1 publication Critical patent/WO2015052182A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L5/44—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 using carotenoids or xanthophylls

Definitions

  • the commercial colorants can be synthetic substances which are also normally referred to as dyes or azodyes, or the agents can be pigments of natural origin, e.g. in the form of plant material containing the pigment or as more or less purified pigments extracted from plants, animals or microorganisms.
  • Collagen films used as casings for sausage products are often colored to give the product a desirable appearance.
  • common problems associated herewith are the migration of the food colors to the contained food product and the release of pigment into the water when the products are cooked.
  • WO 97/026802 is directed to ready-to-use water dispersible compositions containing natural hydrophobic pigments, respectively, useful for coloring edible products wherein problems such as bleeding and changes to the color hue over time have been minimized.
  • the aim of the present invention is to provide an alternative pigment formulation for coloring of edible products, such as surimi, collagen casings and fruit preparations, which is capable of giving a red color in such edible products and at the same time eliminating the disadvantages of migration of the colorant in or from the edible food product.
  • Carotenoids which have yellow, orange or red colors occur widely in nature and important sources are plants including grasses, the annatto tree, citrus species,
  • Carotenoids can be divided into the following classes: carotenoid hydrocarbons, xanthophylls and apocarotenoids.
  • Typical examples of carotenoids include bixin, ⁇ -carotene, apocarotenals, canthaxanthin, saffron, crocin, capsanthin and capsorubin occurring in paprika oleoresin, lutein, astaxanthin, rubixanthin, violaxanthin, rhodoxanthin, lycopene and derivatives hereof.
  • the solution is based on creating a carotene formulation comprising beta-carotene in an aqueous phase comprising a hydrocolloid in an amount of at least 1% by weight of the pigment.
  • an aspect of the present invention relates to a water-dispersible pigment composition
  • a water-dispersible pigment composition comprising beta-carotene in the form of bodies of an average size of from
  • the bodies are dispersed in the absence of a surface active substance in an aqueous phase comprising a hydrocoiioid in an amount of at least 1% by weight of the pigment.
  • a further aspect of the invention relates to a method of preparing a water-dispersible pigment composition
  • a method of preparing a water-dispersible pigment composition comprising comminuting beta-carotene in the absence of an emulsifying agent in an aqueous phase containing a hydrocoiioid in an amount of at least 1% by weight of the beta-carotene to obtain a dispersion containing beta-carotene in the form of bodies having an average size of from 1.3 ⁇ to 3.0 ⁇ .
  • an aspect of the present invention concerns an edible product comprising a composition according to the invention.
  • the present invention is directed to the use of a water-dispersible pigment composition according to the invention in the manufacturing of an edible product.
  • a further aspect relates to the use of a water-dispersible pigment composition according the invention for coloring an edible product.
  • the beta-carotene bodies are solid particles.
  • the required average size of the bodies can be obtained by comminution of beta-carotene crystals. This comminution step is carried out without the addition of surface active substances such as emulsifying compounds, but in the presence of a hydrocoiioid of a type and in amounts as mentioned below.
  • the comminution can be obtained by any conventional technique which will result in comminution of a solid into discrete bodies having an average size of from 1.3 ⁇ to 3.0 ⁇ , such as from 1.35 ⁇ to 2.8 ⁇ , such as from 1.4 ⁇ to 2.6 ⁇ , such as from 1.45 to 2.4 ⁇ , such as from 1.5 ⁇ to 2.3 ⁇ .
  • surface active substance is used interchangeably with the term “surfactant” and "tenside” and it includes compounds which are generally referred to as anionic, cationic, non-ionic, amphoteric and zwitterionic surfactants.
  • anionic, cationic, non-ionic, amphoteric and zwitterionic surfactants A review of such surface active substances is e.g. given by I Smith, Blackie Academic & Professional, 1991, 169-201.
  • surface active substance does not include hydrocolloids as mentioned below. It is to be understood, that the expression “in the absence of surface active substances” does not exclude the presence of a surfactant in minor amounts which substantially does not impart surface activity.
  • the hydrocolloid acts as a protective colloid, that it prevents agglomeration of the pigment bodies and that it provides wetting and dispersing activity.
  • the amount of hydrocolloid may also be calculated on the composition.
  • the amount of hydrocolloid is preferably in the range of 1-50% by weight of the composition, preferably in the range of 5-40% by weight, such as in the range of 10-25% by weight.
  • an aspect of the invention is directed to an edible product comprising a water- dispersible pigment composition according to the invention. Furthermore, an aspect of the invention relates to the use of a water-dispersible pigment composition according the invention in the manufacturing of an edible product and a further aspect relates to the use of a water-dispersible pigment composition according to the invention for coloring an edible product. In preferred embodiments, the water-dispersible pigment composition is dispersed in the aqueous phase of the edible product.
  • the composition according to the invention is a coating composition comprising the above dispersion of beta-carotene and at least one further ingredient which is normally used in a composition for coloring coating layers of e.g. a tablet, a dragee, a pill or a capsule.
  • further ingredients can be selected from additional sugar to provide a syrup, a plasticizing agent such as propylene glycol, a film coating resin, a stabilizing agent, a further coloring agent such as CaC0 3 or titanium dioxide, or a lower alcohol.
  • the composition may also be a composition intended for decoration purposes such as a glazing composition or a "printing" composition.
  • the invention relates in a preferred embodiment to use according to the previous aspects, wherein the edible product comprises multiple separated compartments whereby the water-dispersible pigment composition is dispersed in one or more selected compartments and wherein the water-dispersible pigment composition in one
  • Example 1 Coloring composition according to the invention
  • a coloring composition according to the invention was produced as follows:
  • Example 1 To 20 kg of the ice cream mix 80 g of a beta carotene composition according to the invention (Example 1) was added. The ice cream mix including the beta carotene composition was pasteurized at 85°C for 20 seconds.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention relates to a carotene formulation comprising beta-carotene in the form of bodies of an average size of from 1.3 μm to 3.0 μm dispersed in an aqueous phase comprising a hydrocolloid in an amount of at least 1% by weight of the pigment and use of the carotene formulation for coloring an edible product, such as surimi, a collagen casing, a fruit preparation or ice cream.

Description

BETA-CAROTENE FORMULATION AND USE THEREOF IN COLORING EDIBLE PRODUCTS
TECHNICAL FIELD
The present invention relates to a carotene formulation comprising beta-carotene in the form of bodies of an average size of from 1.3 μιτι to 3.0 μιτι dispersed in an aqueous phase comprising a hydrocolloid in an amount of at least 1% by weight of the pigment and use of the carotene formulation for coloring an edible product, such as surimi, a collagen casing, a fruit preparation or ice cream.
BACKGROUND
Colorants containing natural or synthetic coloring substances are commonly used as additives in the manufacturing of food products and pharmaceutical products. A wide range of such coloring agents is commercially available making it possible for the manufacturer, where a particular color tone is desired, to select a single coloring agent having the desired color or a mixture of coloring agents which in an appropriate combination impart the desired color to the product.
The commercial colorants can be synthetic substances which are also normally referred to as dyes or azodyes, or the agents can be pigments of natural origin, e.g. in the form of plant material containing the pigment or as more or less purified pigments extracted from plants, animals or microorganisms.
Food grade or pharmaceutically acceptable natural pigments can be water soluble or they can be essentially water-insoluble or sparingly soluble in water, including hydrophobic pigments. A water soluble natural pigment as such can therefore only be used for coloring a product having an aqueous phase during and/or after manufacturing. Similarly, the use of a hydrophobic natural pigment as such requires that the product to be colored has a lipid phase in which the pigment is soluble.
A well-known problem associated with the use of water soluble or dispersible
compositions of coloring agents is the tendency of such agents to migrate from one compartment of a food product or a pharmaceutical product to another where the coloring is undesired. This phenomenon is also referred to as "bleeding".
When surimi is prepared, most often a thin layer of colored surimi paste is layered over uncolored surimi. It is crucial for maintaining the desirable appearance of the product that the color from the top layer does not migrate into the uncolored surimi.
Collagen films used as casings for sausage products are often colored to give the product a desirable appearance. However, common problems associated herewith are the migration of the food colors to the contained food product and the release of pigment into the water when the products are cooked.
For fruit preparations used in dairy products this specific problem arises when the fruit preparation is layered with yoghurt or white mass; the color from the fruit preparation migrates into the yoghurt or white mass.
It is therefore particularly desirable to have water soluble or dispersible natural pigment preparations which do not migrate during manufacturing or within the finished product during storage and handling, or come off when handled. Other problems or shortages associated with known water-miscible natural coloring agents are low stability against light, heat, catalyst and oxygen generated changes of the color hue and an unsatisfactory covering ability when used for coating purposes.
WO 97/026802 is directed to ready-to-use water dispersible compositions containing natural hydrophobic pigments, respectively, useful for coloring edible products wherein problems such as bleeding and changes to the color hue over time have been minimized.
Carminic acid is the free coloring principle extracted from the female cochineal insects Dactylopius coccus costa (Coccus cacti L). It is a water-soluble natural color that is orange at low pH (where it is most stable), purple at neutral pH, and blue at alkaline pH. Carmine is the aluminum or calcium-aluminum lake of carminic acid on an aluminum hydroxide substrate. It is dispersible but not soluble in water, although it can be dissolved in acidic or alkaline solutions.
Carmine is one of the most heat- and light-stable natural colorants and its orange-red color shade has made it a preferred choice for coloring of many different edible products.
However, carmine is in short supply and subject to large price fluctuations.
Moreover, there is an increasing demand in the market of food products for clean label solutions of products that are made with ingredients that are of 100% botanical origin. Thus, there is a need for alternative red, water-dispersible, non-bleeding coloring compositions for coloring edible products.
SUMMARY OF THE INVENTION
Surimi, collagen casings and certain fruit preparations are examples of edible products which over the years have been colored in red color tones. The aim of the present invention is to provide an alternative pigment formulation for coloring of edible products, such as surimi, collagen casings and fruit preparations, which is capable of giving a red color in such edible products and at the same time eliminating the disadvantages of migration of the colorant in or from the edible food product. Carotenoids which have yellow, orange or red colors occur widely in nature and important sources are plants including grasses, the annatto tree, citrus species,
Capsicum annum, Crocus sativus flowers and marigold flowers, marine algae, yeast and some animals. Carotenoids can be divided into the following classes: carotenoid hydrocarbons, xanthophylls and apocarotenoids. Typical examples of carotenoids include bixin, β-carotene, apocarotenals, canthaxanthin, saffron, crocin, capsanthin and capsorubin occurring in paprika oleoresin, lutein, astaxanthin, rubixanthin, violaxanthin, rhodoxanthin, lycopene and derivatives hereof.
The solution is based on creating a carotene formulation comprising beta-carotene in an aqueous phase comprising a hydrocolloid in an amount of at least 1% by weight of the pigment.
When crystals of beta-carotene are milled down to smaller particle sizes two things happen :
1) The coloring power increases (because the total surface is increased).
2) The color hue changes in a more yellowish direction. This means that the smaller the particles for a given carotenoid the more yellow the appearance of the coloring composition. The inventors of the present invention have found that the optimal average diameter (D(v,0.5)) which gives both an acceptable red color hue and an acceptable coloring power is 1.3 to 3.0 μιτι. As can be seen in the Examples herein, the solution was found to provide a very good coloration and color shade. Thus, an aspect of the present invention relates to a water-dispersible pigment composition comprising beta-carotene in the form of bodies of an average size of from
1.3 μιτι to 3.0 μιτι, wherein the bodies are dispersed in the absence of a surface active substance in an aqueous phase comprising a hydrocoiioid in an amount of at least 1% by weight of the pigment.
A further aspect of the invention relates to a method of preparing a water-dispersible pigment composition comprising comminuting beta-carotene in the absence of an emulsifying agent in an aqueous phase containing a hydrocoiioid in an amount of at least 1% by weight of the beta-carotene to obtain a dispersion containing beta-carotene in the form of bodies having an average size of from 1.3 μιτι to 3.0 μιτι.
Furthermore, an aspect of the present invention concerns an edible product comprising a composition according to the invention. In a further aspect the present invention is directed to the use of a water-dispersible pigment composition according to the invention in the manufacturing of an edible product.
A further aspect relates to the use of a water-dispersible pigment composition according the invention for coloring an edible product.
DETAILED DESCRIPTION OF THE INVENTION
In accordance with the invention, the beta-carotene in the above compositions is present in the form of bodies of an average size of from 1.3 μιτι to 3 μιτι. Preferably, the pigment is in the form of bodies having an average size of from 1.35 μιτι to 2.8 μιτι, such as from
1.4 μιτι to 2.6 μιτι, such as 1.45 μιτι to 2.4 μιτι, such as from 1.5 μιτι to 2.3 μιτι.
The beta-carotene bodies are solid particles. The required average size of the bodies can be obtained by comminution of beta-carotene crystals. This comminution step is carried out without the addition of surface active substances such as emulsifying compounds, but in the presence of a hydrocoiioid of a type and in amounts as mentioned below. The comminution can be obtained by any conventional technique which will result in comminution of a solid into discrete bodies having an average size of from 1.3 μιτι to 3.0 μιτι, such as from 1.35 μιτι to 2.8 μιτι, such as from 1.4 μιτι to 2.6 μιτι, such as from 1.45 to 2.4 μιτι, such as from 1.5 μιτι to 2.3 μιτι.
Applicable comminution techniques include milling as it is described in details in the below examples.
The comminution step may be repeated one or more times in order to obtain the required body size.
The beta-carotene bodies are dispersed in an aqueous phase comprising a hydrocolloid and the dispersion is provided without the addition of surface active substances such as an emulsifying agent or a surfactant.
In this context, the term "surface active substance" is used interchangeably with the term "surfactant" and "tenside" and it includes compounds which are generally referred to as anionic, cationic, non-ionic, amphoteric and zwitterionic surfactants. A review of such surface active substances is e.g. given by I Smith, Blackie Academic & Professional, 1991, 169-201. As used herein the term "surface active substance" does not include hydrocolloids as mentioned below. It is to be understood, that the expression "in the absence of surface active substances" does not exclude the presence of a surfactant in minor amounts which substantially does not impart surface activity.
For the purposes of the present invention suitable hydrocolloids include: an animal or vegetable protein such as gelatin which can be derived from mammals or fish, milk protein or soy protein, an exudate such as gum arabic, tragacanth and other gums, such as guar gum, locust bean gum or xanthan gum, agar, alginate, carrageenan, furcelleran, pectin, cereal flours and starches, starch derivatives, such as starch n-octenyl succinate derivatives (n-OSA starch), microcrystalline cellulose, cellulose derivatives, such as carboxymethyl cellulose, dextran, pectin, such as beet pectin, and synthetic
hydrocolloids including as an example polyvinylpyrrolidone. In a preferred embodiment the hydrocolloid is selected from the group consisting of protein, gum, starch and pectin. In a more preferred embodiment the hydrocolloid is selected from gelatin, gum arabic and starch occtenyl succinate derivatives. In a most preferred embodiment the hydrocolloid is a starch octenyl succinate derivative. The hydrocolloid may also be a mixture of hydrocolloids.
Starch octenyl succinate derivative is the common name given to starch n-octenyl succinate derivative which is made by treating starch with n-octenyl succinic anhydride at pH 8-8.5. This starch derivative is anionic due to a carboxyl group and hydrophobic due to the C8-alkene chain. Preferably, starch octenyl succinate derivatives having a degree of substitution (D.S) up to 0.11, more preferably up to 0.03 are used with the present invention.
It is contemplated that the hydrocolloid acts as a protective colloid, that it prevents agglomeration of the pigment bodies and that it provides wetting and dispersing activity.
The hydrocolloid is suitably used in an amount in the range of 0.1-1000% by weight of the natural pigment, such as in the range of 0.3-300% by weight. In preferred embodiments, the amount of hydrocolloid is in the range of 0.5-200% by weight such as in the range of 25-100% by weight.
The amount of hydrocolloid may also be calculated on the composition. Thus, the amount of hydrocolloid is preferably in the range of 1-50% by weight of the composition, preferably in the range of 5-40% by weight, such as in the range of 10-25% by weight.
According to an embodiment of the present invention, the water-dispersible composition has a water content of more than 5% based on the total weight of the composition. However, the water content can be easily adapted within a range in compliance with specific customer demands.
For prolonged storage and easier transportation the composition of the invention may be dried to a water content of less than 5% based on the total weight of the composition. Such a composition appears as a dry product which, depending on the drying process, may be in the form of e.g. a powder, a granulate or a flaked product. The water content of the composition may be reduced by employing conventional drying methods known to a person skilled in the art. As an example, spray drying using a standard laboratory spray drier can be suitably used.
Thus, the final dry composition may optionally contain a spray drying excipient such as a sugar, a maltodextrine or a starch.
Other suitable methods include evaporation of water under reduced pressure,
lyophilizing of the composition, spray cooling, belt drying and fluid bed drying. The person skilled in the art will readily apply the appropriate method for drying depending on the intended use of the dried composition.
The selection of a suitable amount of beta-carotene in the composition according to the invention is based on the particular intended application for the composition and a wide range of the amount of beta-carotene is therefore contemplated such as a range of 0.5- 90% by weight of the dispersion, although amounts in excess of this range is envisaged. In preferred embodiments, the amount of pigment is in the range of 1-50% by weight, and may more preferably be in the range of 5-40% by weight. Based on the dispersed phase a useful amount is in the range of 10 to 30% by weight, including about 20% by weight of the dispersion. In specific embodiments of the invention the natural pigment of the composition comprises a mixture of two or more natural pigments.
In accordance with the invention, the aqueous phase of the composition can as a further component comprise a carbohydrate, a polyol, such as a sugar alcohol, or a mixture hereof. The carbohydrate is preferably selected from a monosaccharide, a disaccharide or an oligosaccharide including as examples glucose, lactose, fructose, sucrose. The polyol can e.g. be glycerol or propylene glycol or a sugar alcohol. The sugar alcohol can e.g. be selected from sorbitol, mannitol, dulcitol, adonitol or sorbitol. The amount of the sugar alcohol is preferably in the range of 0-95% by weight of the dispersion, such as 5- 50% by weight including the range of 10-30% by weight.
As mentioned, the present invention provides in one aspect a method of preparing a water-dispersible pigment composition according to the invention.
In a first step of the method a dispersion of beta-carotene is prepared by comminuting the pigment in an aqueous phase. This comminution step is carried out without the addition of surface active substances such as emulsifying compounds, but in the presence of a hydrocolloid of a type and in amounts as mentioned above. The
comminution can be obtained by any conventional technique which will result in comminution of beta-carotene solids into discrete bodies having an average size of from 1.3 μιτι to 3.0 μιτι, such as from 1.35 μιτι to 2.8 μιτι, such as from 1.4 μιτι to 2.6 μιτι, such as from 1.45 to 2.4 μιτι, such as from 1.5 μιτι to 2.3 μιτι.
Applicable comminution techniques include milling as it is described above and in details in the below examples. As it is mentioned above, the composition according to the invention is useful as a coloring agent for edible products.
Therefore, an aspect of the invention is directed to an edible product comprising a water- dispersible pigment composition according to the invention. Furthermore, an aspect of the invention relates to the use of a water-dispersible pigment composition according the invention in the manufacturing of an edible product and a further aspect relates to the use of a water-dispersible pigment composition according to the invention for coloring an edible product. In preferred embodiments, the water-dispersible pigment composition is dispersed in the aqueous phase of the edible product.
In useful embodiments, the composition according to the invention is a coating composition comprising the above dispersion of beta-carotene and at least one further ingredient which is normally used in a composition for coloring coating layers of e.g. a tablet, a dragee, a pill or a capsule. Such further ingredients can be selected from additional sugar to provide a syrup, a plasticizing agent such as propylene glycol, a film coating resin, a stabilizing agent, a further coloring agent such as CaC03 or titanium dioxide, or a lower alcohol. The composition may also be a composition intended for decoration purposes such as a glazing composition or a "printing" composition.
An interesting application of the composition according to the invention is the coloring of edible products being manufactured by extrusion, e.g. edible film for containing a food product such as a meat product. A typical example hereof is collagen films used as casings for sausage products. An effective amount of the coloring composition is added to the aqueous mixture to be extruded or casted and the resulting edible film will contain the color pigments. It has been found that the pigment composition according to the invention when incorporated in such extruded edible films in contrast to known food colors do not migrate into the contained food product and furthermore, the pigment is not released into water in which the products are cooked.
It has been found that the fact that the compositions do not contain any lipids or surface active substances make them particularly useful in the manufacturing of expanded products made by an extrusion process, since the expansion in such processes is lower when lipids and/or surface active substances are added to the extrusion mixture.
As it is mentioned above, it is a well-known problem in the food industry that coloring agents used in food products tend to migrate within the food product or into the environment of the product. This problem is particularly troublesome if it occurs in food products which comprise multiple, separated compartments or layers where the coloring agent is not added to all of such compartments, but only to one or more selected compartments. A coloring agent which does not migrate in such products is therefore highly desirable in the industry. It has been found that the beta-carotene of the compositions according to the invention is retained in the compartment(s) to which they have been added and do not migrate into adjacent non-colored compartments.
Thus, the invention relates in a preferred embodiment to use according to the previous aspects, wherein the edible product comprises multiple separated compartments whereby the water-dispersible pigment composition is dispersed in one or more selected compartments and wherein the water-dispersible pigment composition in one
compartment essentially does not migrate to other compartments. Avoidance of pigment migration is critical in connection with edible products comprising a surface decoration layer in which a coloring agent is dispersed. Clearly, it is
undesirable if the added pigment migrates from the decoration layer into the subjacent product layer. Typical examples of surface decorated products are meat products such as surimi and other delicatessen products where the decoration e.g. may be in the form of a water-based gel which is colored with the pigment composition while liquid and subsequently applied on the product to solidify. Other examples of surface decorated products are bakery product having sugar icing (glazing) on top or colored decoration particles. When added to such decoration layers or particles, the pigments in the compositions according to the invention do not migrate from the layers or particles.
In a preferred embodiment, the edible product is surimi, collagen casings, fruit preparations or ice cream. In an even more preferred embodiment the edible product is surimi or ice cream.
EXAMPLES
Example 1: Coloring composition according to the invention
A coloring composition according to the invention was produced as follows:
The following ingredients were mixed :
Ingredient % Amount (grams)
Demineralized water 33.05 5949
Purity Gum 2000 (National 16.00 2880
Starch, Manchester, UK)
Citric Acid 0.25 45
Antifoaming agent (Structol 0.50 90
SB 509, Schill & Seilacher,
Hamburg, Germany)
Propylene glycol 40.00 7200
Beta Carotene crystals 10.20 1836
(NHU, China) After mixing the suspension was wet milled in a ball mill (MS 12 from Fryma, Rheinfelden, CH) using 0.6 - 0.8 mm beads.
After milling the average particle size (D(v, 0.5) was 1.6 μιτι when measured on a Malvern Mastersizer (Malvern Instrument, Malvern, UK)
Example 2: Coloring composition according to the invention
A coloring composition according to the invention was produced as follows
The following ingredients were mixed :
Figure imgf000011_0001
After mixing the suspension was wet milled in a ball mill (MS 12 from Fryma, Rheinfelden, CH) using 0.6 - 0.8 mm beads.
After milling the average particle size (D(v, 0.5) was 2.28 μιτι when measured on a Malvern Mastersizer (Malvern Instrument, Malvern, UK)
Example 3: Coloring composition according to the invention
A coloring composition according to the invention was produced as follows: The following ingredients were mixed :
Figure imgf000012_0001
After mixing the suspension was wet milled in a ball mill (MS 12 from Fryma, Rheinfelden, CH) using 0.6 - 0.8 mm beads.
After milling the average particle size (D(v, 0.5) was 1.59 μιτι when measured on a Malvern Mastersizer (Malvern Instrument, Malvern, UK)
Example 4: Comparative example
A coloring composition was produced as follows:
The following ingredients were mixed :
Ingredient % Amount (kilograms)
Ascorbic acid 2.44 15.37
Demineralized water 71.11 447.99
Purity Gum 2000 (National 10.20 64.26
Starch, Manchester, UK)
Citric Acid 0.10 0.63
Antifoaming agent (Structol 0.05 0.32
SB 509, Schill & Seilacher,
Hamburg, Germany)
Potassium sorbate 0.10 0.63
Beta Carotene crystals 10.2 64.26
(NHU, China) After mixing the suspension was wet milled in a ball mill (MS 50 from Fryma, Rheinfelden, CH) using 0.6 - 0.8 mm beads.
After milling the average particle size (D(v, 0.5) was 1.07 μιτι when measured on a Malvern Mastersizer (Malvern Instrument, Malvern, UK)
Example 5: Application in surimi The color preparations produced in examples 1, 2, 3 and 4 were tested in surimi. Surimi was prepared in the lab as follows:
Materials and methods Recipe:
Figure imgf000013_0001
Procedure:
-Frozen surimi was cut into pieces of 5x5X5 cm and left overnight in the fridge for thawing.
-The following day they were placed in a Stephan Cooker (Stephan UMC). -Egg white powder, salt and water were added.
-The cutter was run for 2 minutes at 1500 rpm. -The starch was added. -The cutter was run for 1 minute at 2400 rpm under vacuum. -The lid was cleaned and the cutter was run for 2 minutes at 2400 rpm.
-2/3 of the surimi paste was filled into a vacuum bag and the bag closed with vacuum.
-The bag with the surimi paste was boiled in a hot water bath at 90 C for 30 minutes and then cooled in an ice bath for 30 minutes.
-The remaining 1/3 of the surimi paste was used for coloring.
-1.0 % of the coloring compositions produced in examples 1, 2 and 3 and 0.50 % of the coloring compositions produced in Example 4 were used for coloring.
-A thin layer of the colored surimi pastes was smeared over the cooked uncolored surimi, vacuum packed and cooked again at 90 C for 30 minutes.
-The bags were left for cooling in ice bath for 30 minutes.
-After cooling each colored surimi was repacked with a precooked uncolored surimi layer on the top and again vacuum packed and cooked at 90 C for 30 minutes.
-The bags were left for cooling in ice bath for 30 minutes.
-The surimis with the different coloring compositions were evaluated with regards to color hue and bleeding.
Results
Surimi with 1 2 3 4
coloring
composition
produced in
example
Bleeding No No No No
Color hue OK OK OK Too yellow Example 6: Application
Materials and methods
Two batches of colored surimi was prepared as described in example 5 using 0.7 % of coloring composition according to the invention (example 1) and 0.35 % of a coloring composition not according to the invention (example 4), respectively.
The two surimi batches were measured on a DATACOLOR SF 450
Results
Figure imgf000015_0001
Example 7: Application in ice cream
Materials and methods:
A batch of ice cream mix was prepared as follows:
Ingredient kg
Water 73.0
Skimmed milk powder 13.2
Sugar 12.1
Dried glucose syrup 2.2
Vegetable fat 8.8
Palsgaard Mouldice 156 0.72
(stabilizer/emulsifier blend)
Total 110 1) To 20 kg of the ice cream mix 80 g of a beta carotene composition according to the invention (Example 1) was added. The ice cream mix including the beta carotene composition was pasteurized at 85°C for 20 seconds.
2) 6 kg of the ice cream mix mentioned above was pasteurized at 85°C for 20 seconds. After pasteurization 24 g of a beta carotene composition according to the invention was added.
Both colored ice cream mixes were then frozen in a continuous freezer from Tetra Pak Hoyer and the color of the frozen ice cream evaluated visually.
Results:
Ice cream/beta carotene Beta-carotene composition Visual evaluation : OK/not composition added before/after OK
pasteurization
20 kg ice cream/80 g beta before OK
carotene composition
6 kg ice cream/24 g beta after OK
carotene composition

Claims

1. A water-dispersibie pigment composition comprising beta-carotene in the form of bodies of an average size of from 1.3 μιτι to 3.0 μιτι, wherein the bodies are dispersed in the absence of a surface active substance in an aqueous phase comprising a hydrocolloid in an amount of at least 1% by weight of the pigment.
2. The water-dispersibie pigment composition according to claim 1, wherein the hydrocolloid is selected from the group consisting of protein, gum, starch and pectin.
3. The water-dispersibie pigment composition according to claim 2, wherein the hydrocolloid is a starch octenyl succinate derivative.
4. A method of preparing a water-dispersibie pigment composition comprising
comminuting beta-carotene in the absence of an emulsifying agent in an aqueous phase containing a hydrocolloid in an amount of at least 1% by weight of the pigment to obtain a dispersion containing beta-carotene in the form of bodies having an average size of from 1.3 μιτι to 3.0 μιτι.
5. An edible product comprising a water-dispersibie pigment composition according to any of claims 1 to 3.
6. Use of a water-dispersibie pigment composition according to any of claims 1 to 3 in the manufacturing of an edible product.
7. Use of a water-dispersibie pigment composition according to any of claims 1 to 3 for coloring an edible product.
8. Use according to claims 6 or 7, whereby the water-dispersibie pigment
composition is dispersed in the aqueous phase of the edible product.
9. Use according to any of claims 6 to 8, wherein the edible product comprises multiple separated compartments whereby the water-dispersibie pigment composition is dispersed in one or more selected compartments and wherein the water-dispersibie pigment composition in one compartment essentially does not migrate to other compartments.
10. Use according to any of claims 6 to 9, wherein the edible product is surimi, collagen casings, fruit preparations or ice cream.
11. Use according to claim 10, wherein the edible product is surimi or ice cream.
PCT/EP2014/071436 2013-10-08 2014-10-07 Beta-carotene formulation and use thereof in coloring edible products WO2015052182A1 (en)

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Publication number Priority date Publication date Assignee Title
CN109843082A (en) * 2016-08-31 2019-06-04 科汉森天然色素有限责任公司 Water dispersible coloured composition
CN113575833A (en) * 2015-04-28 2021-11-02 科汉森天然色素有限责任公司 Water-dispersible coloring composition
WO2024137238A1 (en) * 2022-12-19 2024-06-27 Cargill, Incorporated Food colourant replacer composition, food composition comprising it and method of preparation thereof
WO2024242887A1 (en) * 2023-05-23 2024-11-28 Cargill, Incorporated Food colourant replacer composition, food composition comprising it and method of preparation thereof

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WO1991006292A1 (en) * 1989-11-02 1991-05-16 Danochemo A/S Process of preparing a water dispersible hydrophobic or aerophilic solid
WO1997026802A1 (en) 1996-01-22 1997-07-31 Chr. Hansen A/S Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use
WO2010112406A1 (en) * 2009-03-30 2010-10-07 Basf Se Ready-to-use, stable suspension of partially amorphous carotenoid particles
WO2012168189A1 (en) * 2011-06-06 2012-12-13 Chr. Hansen A/S Carotenoid coloring composition

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Publication number Priority date Publication date Assignee Title
WO1991006292A1 (en) * 1989-11-02 1991-05-16 Danochemo A/S Process of preparing a water dispersible hydrophobic or aerophilic solid
WO1997026802A1 (en) 1996-01-22 1997-07-31 Chr. Hansen A/S Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use
WO2010112406A1 (en) * 2009-03-30 2010-10-07 Basf Se Ready-to-use, stable suspension of partially amorphous carotenoid particles
WO2012168189A1 (en) * 2011-06-06 2012-12-13 Chr. Hansen A/S Carotenoid coloring composition

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113575833A (en) * 2015-04-28 2021-11-02 科汉森天然色素有限责任公司 Water-dispersible coloring composition
CN109843082A (en) * 2016-08-31 2019-06-04 科汉森天然色素有限责任公司 Water dispersible coloured composition
WO2024137238A1 (en) * 2022-12-19 2024-06-27 Cargill, Incorporated Food colourant replacer composition, food composition comprising it and method of preparation thereof
WO2024242887A1 (en) * 2023-05-23 2024-11-28 Cargill, Incorporated Food colourant replacer composition, food composition comprising it and method of preparation thereof

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