Light stable natural yellow colorant systems in pickled and fermented vegetable applications
The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.
1. A process for producing a pickled and/or fermented vegetable product comprising treating vegetables having at least one of pulp and skin which is white in color to a solution comprising an extract of turmeric ( Curcuma longa ) wherein curcuminoids are present in the solution in an amount of 1-260 ppm, and at least one other extract selected from the group consisting of carrot ( Daucus carota ) extract comprising carotenes present in the solution in an amount of 0.2-50 ppm, gardenia yellow ( Gardenia jasminoides ) extract in the solution in an amount of 1-1000 ppm of E 1% 87, a yellow beet ( Beta vulgaris ) extract in the solution in an amount of 10-100,000 ppm of E 1% 0.375, a safflower extract in the solution in an amount of 100-1000 ppm of E 1% 27.6 color strength, a yellow paprika ( Capsicum annuum ) ripe fruit pod flesh extract comprising zeaxanthin in the solution in an amount of 0.1-50 ppm, a marigold ( Tagetes erecta ) extract comprising lutein in the solution in an amount of 0.1-50 ppm, a fungal or algal derived β-carotene in the solution in an amount of 0.2-50 ppm, and synthetic β-carotene in the solution in an amount of 0.2 ppm-50 ppm, and preparing, pickling, processing and/or packaging the vegetables, wherein the curcuminoids are adsorbed to and/or penetrated into the vegetables to provide a yellow hue, and wherein the vegetables retain the yellow hue over a shelf-life of the product.
2. The process of claim 1 , wherein the solution comprises a combination of an extract of the turmeric ( Curcuma longa ) comprising the curcuminoids present in an amount of 1-260 ppm and the extract of carrot ( Daucus carota ) comprising carotenes present in an amount of 0.2-50 ppm.
3. The process of claim 1 , wherein the vegetables are selected from the group consisting of cucumber, cauliflower, white onion, white carrot, cabbage, white beet, and combinations thereof.
4. The process of claim 1 , wherein the shelf-life of the product is at least one month.