Anthocyanin-based colorant
1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≥ in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant.
1. A process for obtaining a composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins,
the process comprising the steps of:
(a) washing Ipomoea batatas sweet potato tubers or a juice or extract thereof with acidified water to obtain an acidified extract comprising anthocyanins; and
(b) filtering the acidified extract to obtain a food colorant composition comprising anthocyanins extracted from the sweet potatoes, wherein 50-90 mol % of the extracted anthocyanins present in the composition are pelargonidin-based anthocyanins extracted from the sweet potatoes, and wherein
(i) ≥70 mol-% of all anthocyanins are acylated with at least one benzoic acid; and
(ii) ≥20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid:
wherein the composition has a red color with a hue value H in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg,
wherein the composition contains no or only trace amounts of sulfur compounds, wherein the composition comprises, based on the total amount of anthocyanins, 5-55 mol-% of an acylated pelargonidin derivative (1) of the following formula (shown in the protonized, positively charged form:
wherein the composition comprises, based on the total amount of anthocyanins, 3-60 mol-% of an acylated pelargonidin derivative (2) of the following formula, (shown in the protonized, positively charged form):
2. The process of claim 1 , wherein 4-15 mol-% of all anthocyanins are peonidin-based anthocyanins.
3. The process of claim 1 , and further including one of (a), (b) or (c):
(a) ≥80 mol-% of all anthocyanins are acylated with at least one benzoic acid;
(b) ≥85 mol-% of all anthocyanins are acylated with at least one benzoic acid;
(c) ≥90 mol-% of all anthocyanins are acylated with at least one benzoic acid.
4. The process of claim 1 , and further including one of (a), (b), (c) or (d):
(a) up to 80 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid;
(b) 25-75 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid;
(c) 30-70 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid;
(d) 35-65 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid.
5. The process of claim 1 , and further including one of (a), (b) or (c):
(a) ≥80 mol-% of all anthocyanins are acylated with at least one benzoic acid;
(b) ≥85 mol-% of all anthocyanins are acylated with at least one benzoic acid;
(c) ≥90 mol-% of all anthocyanins are acylated with at least one benzoic acid.
6. The process of claim 1 , and further including one of (a) or (b):
(a) a color hue value H in the range of 13-27;
(b) a color hue value H in the range of 18-24.
7. The process of claim 1 , and further including one of (a), (b), (c) or (d):
(a) the content of the pelargonidin derivative (1) is 10-30 mol-%;
(b) the content of the pelargonidin derivative (1) is 15-45 mol-%;
(c) the content of the pelargonidin derivative (1) is 20-40 mol-%;
(d) the content of the pelargonidin derivative (1) is 25-35 mol-%.
8. The process of claim 1 , and further including one of (a), (b), (c), (d) or (e):
(a) the content of the pelargonidin derivative (2) is 5-58 mol-%;
(b) the content of the pelargonidin derivative (2) is 8-56 mol-%;
(c) the content of the pelargonidin derivative (2) is 13-54 mol-%;
(d) the content of the pelargonidin derivative (2) is 18-52 mol-%;
(e) the content of the pelargonidin derivative (2) is 23-50 mol-%.
9. The process of claim 1 , and further including, for a colorant at 40-60% dry matter, one of (a), (b), (c) or (d):
(a) an anthocyanin content, in terms of kuromanin equivalents of 2-30 mg/ml;
(b) an anthocyanin content, in terms of kuromanin equivalents of 5-25 mg/ml;
(c) an anthocyanin content, in terms of kuromanin equivalents of 8-21 mg/ml;
(d) an anthocyanin content, in terms of kuromanin equivalents of 10-18 mg/ml.
10. The process of claim 1 , wherein the composition is present in the form of a concentrate including one of (a), (b) or (c):
(a) a dry matter content of 10-95 wt.-%;
(b) a dry matter content of 15-85 wt.-%;
(c) a dry matter content of 20-60 wt. %.
11. A method for coloring food which comprises adding the composition formed by the process of claim 1 as a food colorant to a food.
12. The method of claim 11 , wherein the food is selected from beverages, fruit preparations, dairy, ice cream and confectionary.
13. The method of claim 12 where the food is a beverage.