Natural blue-shade colorants and methods of making and using same
Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ΔE* ab of the composition is less than 30% of the average variation of ΔE* ab of a control composition after exposure of the composition and the control composition to a 400 to 765 W/m 2 light source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source.
1. A method of stabilizing a blue colorant, the method comprising:
combining an anthocyanin, a divalent ion source, and a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof to provide a blue composition,
wherein the blue composition comprises 10% buffer to about 50% buffer by weight of the blue composition; and
wherein the blue composition comprises 1% to 25% divalent ion source by weight of the blue composition.
2. The method of claim 1 , wherein the method comprises first combining the buffer and the divalent ion source to form a mixture followed by combining the mixture with the anthocyanin.
3. The method of claim 1 , wherein the anthocyanin is a compound of the formula:
wherein R 1 , R 2 , and R 5 are each independently H, OH, or OCH 3 , and R 3 , R 4 , and R 6 are each independently H, OH, OCH 3 , a sugar residue, or an acylated sugar residue.
4. The method of claim 1 , wherein the anthocyanin is a natural anthocyanin.
5. The method of claim 1 , wherein the average variation of ΔE* ab of the composition is about 30% less than the average variation of ΔE* ab of a control composition after exposure of the composition and the control composition to a 400 to 765 W/m 2 light source for about 13 weeks, wherein the control composition comprises the same components as the composition but comprises no divalent ion source.
6. The method of claim 1 , wherein the composition exhibits a less than about 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time of at least about 13 weeks.
7. The method of claim 6 , wherein the period of time is at least about 3 months.
8. The method of claim 1 , further comprising adding a natural yellow colorant.
9. The method of claim 1 , wherein the divalent ion source comprises calcium carbonate, calcium chloride, magnesium carbonate, magnesium chloride, or a combination thereof.
10. A method of modifying a food product, the method comprising:
adding to the food product a composition comprising an anthocyanin, a divalent ion source, and a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof,
wherein the blue composition comprises 10% buffer to about 50% buffer by weight of the blue composition; and
wherein the blue composition comprises 1% to 25% divalent ion source by weight of the blue composition.
11. The method of claim 10 , wherein the food product is intended for human consumption.
12. The method of claim 10 , wherein the food product is intended for animal consumption.
13. The method of claim 10 , wherein the composition further comprises a natural yellow colorant.
14. The method of claim 10 , wherein the divalent ion source comprises calcium carbonate, calcium chloride, magnesium carbonate, magnesium chloride, or a combination thereof.
15. A composition having a blue color, the composition comprising:
a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof;
an anthocyanin; and
a divalent ion source,
wherein the composition comprises 10% buffer to about 50% buffer by weight of the composition; and
wherein the composition comprises 1% to 25% divalent ion source by weight of the composition.
16. The composition of claim 15 , wherein the anthocyanin comprises red cabbage anthocyanin, purple sweet potato anthocyanin, red sweet potato anthocyanin, or a combination thereof.
17. The composition of claim 15 , wherein the anthocyanin is a compound of the formula:
wherein R 1 , R 2 , and R 5 are each independently H, OH, or OCH 3 , and R 3 , R 4 , and R 6 are each independently H, OH, OCH 3 , a sugar residue, or an acylated sugar residue.
18. The composition of claim 15 , wherein the divalent ion source comprises calcium carbonate, calcium chloride, magnesium carbonate, magnesium chloride, or a combination thereof.
19. The composition of claim 15 , wherein the composition has a pH of about 5 to about 10.
20. The composition of claim 15 , wherein the composition further comprises a natural yellow colorant.