STABILIZATION OF PHYCOCYANINS

1 . A coloring composition comprising a phycocyanin, a polyphenol as complexing agent and an encapsulating agent and wherein the encapsulating agent is selected from the group consisting of lecithins, citric acid esters, glycerol ester of fatty acids, monoglycerides, diglycerides, triglycerides, ethoxylated monoglyceride ester of fatty acids, polyglycerol ester of fatty acids, glycerol ester of fatty acids, sorbitan esters of fatty acids, sucrose esters of fatty acids, polysorbates, quillaja extracts, caseinate, beet pectins, starches, starch derivatives, starch octenyl succinate derivatives, guar gum, acacia gum, gum arabic, xanthan gum and any mixtures thereof;

2 . The composition according to claim 1 , wherein the composition is an aqueous solution.

3 . The composition according to claim 1 , wherein the polyphenol is selected from the group consisting of tannins, flavanols, phenolic acids and polyphenol rich natural extracts such as white grape extracts or grape seed extracts.

4 . The composition according to claim 1 , wherein the phycocyanin is originating from algae.

5 . The composition according to claim 4 , wherein the algae is spirulina.

6 . The composition according to claim 1 , wherein the color hue of the composition is between 180° and 280°.

7 . The composition according to claim 1 , wherein the color hue of the composition is between 200° and 250°.

8 . The composition according to claim 1 , wherein the composition is blended with a second pigment to obtain a more green or purple color.

9 . The composition according to claim 8 , wherein the color hue of the composition is between 240° to 300°.

10 . The composition according to claim 8 , wherein the color hue of the composition is between 70° to 140°.

11 . A process for preparation of the composition according to claim 1 , comprising the steps of:

1a) blending the phycocyanin with the polyphenol in an aqueous solution to obtain a precipitate;

1b) separating the precipitate of 1a) from the supernatant;

1c) adding the encapsulating agent; and

1d) homogenizing the formulation

or

2a) blending the phycocyanin with the encapsulating agent in an aqueous solution;

2b) homogenizing the formulation of 2a);

2c) adding the polyphenol; and

2d) optionally centrifuging the formulation of 2c)

or

3a) blending the polyphenol with the encapsulating agent in an aqueous solution;

3b) homogenizing the formulation of 3a);

3c) adding the phycocyanin; and

3d) optionally centrifuging the formulation of 3c)

12 . A food product, a feed product, a pet food, a pet food treat, a cosmetic, a nutrient or a pharmaceutical product comprising the colorant composition according to claim 1 .

13 . The food product according to claim 12 , wherein the food product is beverage such as soft drinks, flavored water, fruit juices, punches concentrated forms of these beverages but also alcoholic beverages and instant beverage powders, confectionary products, wine gum, cake, cookies, dessert, candies, puddings, jellies, instant pudding powder, marmalade, jam, sugar confectionary, panned chocolate lentils, ice cream, cereals, but also in snacks, sausage casings, pasta, macaroni, cheese, milk drinks or yoghurt, soy milk, salad dressing, soups, sauces, dairy fruit prep, prepared food and/or extruded food.

14 . Use of the composition according to claim 1 in food, feed, pet food, pet treat, cosmetics, nutrients and/or pharmaceuticals as a colorant.