Food or edible material: processes – compositions – and products – Addition of dye or pigment – including optical brightener
Reexamination Certificate
2001-05-31
2004-05-18
Bhat, N. (Department: 1761)
Food or edible material: processes, compositions, and products
Addition of dye or pigment, including optical brightener
C426S540000, C426S590000, C426S477000
Reexamination Certificate
active
06737094
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to a low-staining orange food coloring composition and a process of producing such a food coloring. The present invention also relates to an orange colored beverage composition colored with such a food coloring composition and a process of producing such a beverage. In particular, the present invention relates to a combination of a yellow dye and a red dye, which results in a low-staining orange coloring composition suitable for use in foods and beverages.
BACKGROUND OF THE INVENTION
In the food and beverage industry, FD&C Yellow #6, despite its name, is typically used to achieve a bright orange hue. Due to the nature of and the usage level required to achieve such an intense orange color with FD&C Yellow #6, staining of the lips, teeth and tongue often occurs upon consumption of foods and beverages colored with FD&C Yellow #6.
In fact, quite often consumers voice concern and dissatisfaction with the lip, tongue, and teeth staining caused by FD&C Yellow #6. It is believed that many consumers of orange-colored food and beverage products become so dissatisfied with the staining, that they discontinue use of the product. Further, staining of models during photo shoots and filming of advertisements and commercials for orange-colored foods and beverages raises the cost of marketing such foods and beverages.
While consumers continue to voice dissatisfaction with the staining associated with the intense orange color of FD&C Yellow #6 in foods and beverages, the intensity of the orange color remains one of the most important factors, second only to taste, with respect to orange-flavored beverages. Clearly color is essential in supporting the expectation of the flavor and flavoring components, especially in orange-flavored beverages. In fact, some beverages are colored with a combination of FD&C Yellow #6 and a red dye in order to achieve an even more intense orange color; these beverages exhibit the same problems associated with staining.
A less-staining orange food coloring composition is very desirable and has been sought after for quite some time. Currently, however, methods of stain reduction when using artificial colors are quite limited. One option is to reduce the color use level of known orange colorants. However, this results in a decrease in the intensity of the shade of color. This option is not viable in view of the importance of color intensity to the consumer as mentioned above.
Another option is to include certain stain-inhibiting agents or to employ certain stain-inhibiting methods in the production of food coloring compositions. U.S. Pat. Nos. 5,993,880, 5,681,604, 5,639,500 and 5,571,551 relate to treatment with or inclusion of copper chlorophyllin, plant extracts or gallotannins in the food or beverage compositions. Due to cost, simplicity, taste and even safety concerns, it may not be desirable to include additional ingredients in orange-colored food and beverage products to achieve less staining.
Attempts have also been made to prevent staining in carpets and upholstery through the use of specially formulated dyes. To that end, U.S. Pat. Nos. 5,096,726, 4,865,885 and 4,592,940 relate to the use of sulfonated naphthol-formaldehyde or phenol-formaldehyde.
Further attempts have been made with respect to producing non-staining fabric detergents and conditioners. U.S. Pat. No. 4,822,499 relates to a liquid fabric softener with a stable non-staining pink color comprising specific light-stable dyes at levels which provide a pink color in a pH of less than 7.
U.S. Pat. No. 4,678,475 relates to a violet-colored dye-conditioner composition that is non-staining to skin; addition of a dialkyl quaternary ammonium compound is required. U.S. Pat. No. 4,082,682 relates to a detergent composition containing distinctive, colored, non-staining soap particles.
Blends of colors have not heretofore been used to reduce the staining effects of known colors. Blends of colors, including blends of yellows and reds alone or with other colors, have been used as coloring agents in a variety of contexts (U.S. Pat. Nos. 5,246,725, 5,780,086, 5,779,805, 5,762,992, 5,227,189, 5,882,707 and 5,292,544 in foods; U.S. Pat. Nos. 5,558,880, 5,621,005, 5,712,310 and 4,623,539 in pharmaceuticals; and U.S. Pat. No. 5,746,778 in a wood stain). Such blends of colors may achieve a variety of purposes, including masking browning in tea beverages (U.S. Pat. No. 5,780,086) and dyeing eggs (U.S. Pat. Nos. 5,009,940 and 4,664,925).
Hence, it is clear that a less-staining orange food coloring composition which does not require the addition of stain-inhibiting agents and which achieves an intense orange color is highly desirable.
SUMMARY OF THE INVENTION
The present invention is directed to a low-staining orange food coloring composition comprising a combination of a yellow dye selected from the group consisting of FD&C Yellow #5, quinoline yellow and combinations thereof and a red dye selected from the group consisting of carmoisine, Ponceau 4R, FD&C Red #40, amaranth and combinations thereof, wherein the yellow dye and the red dye are present in a ratio of from about 4:1 to about 2:1.
The present invention is further directed to a process for producing a low-staining orange food coloring composition by combining a yellow dye selected from the group consisting of FD&C Yellow #5, quinoline yellow and combinations thereof and a red dye selected from the group consisting of carmoisine, Ponceau 4R, FD&C Red #40, amaranth and combinations thereof, wherein the yellow dye and the red dye are present in a ratio of from about 4:1 to about 2:1.
Other embodiments of the present invention are directed to an orange colored beverage composition which has, as the sole source of color, a combination of a yellow dye selected from the group consisting of FD&C Yellow #5, quinoline yellow and combinations thereof and a red dye selected from the group consisting of carmoisine, Ponceau 4R, FD&C Red #40, amaranth and combinations thereof, wherein the yellow dye and the red dye are present in a ratio of from about 4:1 to about 2:1. A process for making such orange colored beverage compositions is also included in the present invention.
DETAILED DESCRIPTION
The present invention is directed to a low-staining orange food coloring composition and a process of producing such a food coloring. The present invention is further directed to an orange colored beverage composition colored with such a food coloring composition and a processes of producing such a beverage.
The orange food coloring composition of the present invention comprises a combination of a yellow dye selected from the group consisting of FD&C Yellow #5, quinoline yellow and combinations thereof and a red dye selected from the group consisting of carmoisine, Ponceau 4R, FD&C Red #40, amaranth and combinations thereof.
By using an approximate ratio of 3:1 of yellow to red, the present inventive orange food coloring composition at 10 ppm can achieve the same intensity as a 45.5 ppm solution of FD&C Yellow #6, while exhibiting significantly less staining of the mouth, tongue, teeth and skin. Thus, the use level of the present inventive low-staining orange food coloring composition is more than five-fold lower than FD&C Yellow #6, while the cost per pound of the present inventive coloring is not significantly higher than the cost per pound of FD&C Yellow #6, resulting in a significant cost savings.
According to the present invention, the yellow dye suitable for combination with a red dye is FD&C Yellow #5, quinoline yellow or a combination thereof. Each of these dyes is commercially available and well known in the food coloring industry.
FD&C Yellow #5 or 5-oxo-1-(p-sulfophenyl)-4-[(p-sulfophenyl)azo]-2-pyrazoline-3-carboxylic acid trisodium salt has the following structure:
FD&C Yellow #5 is also known as tartrazine, E102 and CI Food Yellow 4 and can be identified as CI #19140 or CAS #1934-21-0. FD&C Yellow #5 is a bright yellow
Bernitt Jennifer
Madkins Byron
Rudnicki Joey
Bhat N.
PepsiCo Inc.
LandOfFree
Low-staining orange food coloring composition does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Low-staining orange food coloring composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Low-staining orange food coloring composition will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3255696