Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Specific dye or pigment per se or compositions containing same
Patent
1983-04-19
1985-02-19
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Specific dye or pigment per se or compositions containing same
426250, 426429, 426431, 426425, 426590, 8438, A23L 1277, A23L 1272
Patent
active
045005567
ABSTRACT:
Grape pomace is contacted with an aqueous extraction solvent containing HSO.sub.3.sup.- ions to form anthocyanin-(HSO.sub.3) complex. The complex is recovered by treating the liquid extract phase with a non-ionic adsorbent to adsorb the complex. Anthocyanin colorant, free of the HSO.sub.3.sup.- ions is recovered by elution with an acidified organic solvent for anthocyanin. The anthocyanin colorant may be provided in dry form by drying the solvent solution. This process allows us to remove sugars, organic acids, polymerized anthocyanin pigment and other water soluble material, thus providing a highly "colored" monomeric anthocyanin pigment. The anthocyanin colorant produced by this process is at least 10 times more concentrated than that produced by conventional methods and about two times stronger than most of the concentrated pigment.
REFERENCES:
patent: 3737324 (1973-06-01), Zinchenko et al.
patent: 4083779 (1978-04-01), Combe et al.
patent: 4260388 (1981-04-01), Mirabel
patent: 4320009 (1982-03-01), Hilton
Marmion, D. M., Handbook of U.S. Colorants for Foods Drugs, and Cosmetics, Wiley-Intersci. Pub. Wiley & Sons, NY, pp. 89-90.
Donovan Daniel J.
General Foods Corporation
Harcarik Joseph T.
Hunter Jeanette
Walker Sam D.
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