Compositions: coating or plastic – Materials or ingredients – Pigment – filler – or aggregate compositions – e.g. – stone,...
Patent
1997-06-13
1998-08-04
Bell, Mark L.
Compositions: coating or plastic
Materials or ingredients
Pigment, filler, or aggregate compositions, e.g., stone,...
106406, 106407, 106499, C08K 500
Patent
active
057887586
ABSTRACT:
The present invention is intended to provide a method for manufacturing a natural blue pigment that can be used in food products and the like, and the present invention relates to a method for manufacturing a blue pigment, comprising the steps of combining and warming the reaction product of PeCSO and alliinase, an amino acid, and allicin in an aqueous solution. Other embodiments of the present invention include the aforementioned method for manufacturing a blue pigment, further comprising the steps of extracting the reaction product of PeCSO and alliinase with a water-insoluble organic solvent, and allowing the reaction product to further react with an amino acid in an aqueous solution with the resulting component, and subsequently adding allicin to the reaction mixture to develop blue color, as well as the aforementioned method for manufacturing a blue pigment, further comprising the steps of combining the reaction product of PeCSO and alliinase, an amino acid, and allicin in an aqueous solution, and subsequently heat treating these materials before they are warmed.
REFERENCES:
Linda P. Nock, et al., Plant Physiol., vol. 85, pp. 1079-1083, 1987, "The C-S Lyases of Higher Plants". No Month.
M.A. Joslyn, et al., Food Res., vol. 21, pp. 170-183, 1956, "The Formation and Decomposition of Green Pigment in Crushed Garlic Tissue". No Month.
M. Yamaguchi, et al., Proc. Am. Soc. Hort. Sci., vol. 86, pp. 475-483,1965, "Factors Affecting the Formation of a Pink Pigment in Purees of Onion". No Month.
S. Shannon, et al., J. Agric Food Chem., vol. 15, No. 3, pp. 423-426, May-Jun. 1967, "Precursors Involved in the Formation of Pink Pigments in Onion Purees".
S. Shannon, et al., J. Agric Food Chem., vol. 15, No. 3, pp. 423-426, May-Jun. 1967, "Reactions Involved in the Formation of a Pink Pigment in Onion Purees".
T.M. Lukes, Journal of Food Science, vol. 51, No. 6, pp. 1577 and 1582, 1986, "Factors Governing the Greening of Garlic Puree". No Month.
Akita Kaori
Imai Shinsuke
Sawada Hiroshi
Tomotake Muneaki
Bell Mark L.
Hertzog Scott L.
House Foods Corporation
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