Carmine food coloring composition with high stability
The present invention relates to a carmine food coloring composition with high stability towards acidity and heat and its uses for coloring foodstuffs, such as fruit preparations and dairy products. The carmine food coloring composition comprises a dispersion of carmine lake blended with a solution of dissolved carmine lake. The present invention further relates to a method for preparing the carmine food coloring composition and uses of such carmine food coloring composition.
1. A carmine food coloring composition comprising a dispersion of carmine lake and a solution of carmine lake in a ratio of from about 5:95 to about 50:50 of dispersed carmine lake to dissolved carmine lake.
2. The carmine food coloring composition according to claim 1 , wherein the ratio is from about 15:85 to about 40:60 of dispersed carmine lake to dissolved carmine lake.
3. The carmine food coloring composition according to claim 2 , wherein the ratio is from about 20:80 to about 30:70 of dispersed carmine lake to dissolved carmine lake.
4. The carmine food coloring composition according to claim 1 , wherein the solution of carmine lake comprises an excipient.
5. The carmine food coloring composition according to claim 4 , wherein the excipient is propylene glycol.
6. The carmine food coloring composition according to claim 4 , wherein the excipient is present in an amount of from about 30% (w/w) to about 50% (w/w) of the carmine food coloring composition.
7. The carmine food coloring composition according to claim 1 , wherein the carmine pigment content comprises at least 13% (w/w) of the carmine food coloring composition.
8. A method for coloring a foodstuff comprising adding the carmine food coloring composition according to claim 1 to a foodstuff.
9. The method according to claim 8 , wherein the foodstuff is a fruit preparation.
10. The method according to claim 8 , wherein the foodstuff is a dairy product.
11. A method for preparing a carmine food coloring composition comprising:
(a) preparing a dispersion of carmine lake in an aqueous solution having a pH less than 10.6,
(b) separately preparing an alkaline solution of dissolved carmine lake by dissolving carmine lake in an aqueous solution having a pH greater than 10.6, adding an excipient to the solution, and slowly adjusting the pH of the solution to a pH greater than 9.2 and less than 9.9, and
(c) blending the dispersion of carmine lake with the alkaline solution of dissolved carmine lake in a ratio of from about 5:95 to about 50:50 dispersed carmine lake to dissolved carmine lake.
12. The method according to claim 11 , wherein in step (c) the ratio is from about 15:85 to 40:60 of dispersed carmine lake to dissolved carmine lake.
13. The method according to claim 11 , wherein in step (c) the ratio is from about 20:80 to about 30:70 of dispersed carmine lake to dissolved carmine lake.
14. A carmine food coloring composition obtained by the method claim 11 .
15. The method according to claim 11 , wherein the dispersion of carmine lake is prepared in an aqueous solution having a pH greater than 9.2 and less than 9.8.