Reduced monascus pigment derivatives as yellow food colorants

Details Reduced monascus pigment derivatives as yellow food colorants Reduced monascus pigment derivatives as yellow food colorants

1990-08-03

1991-05-07

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426540, 435911, A23L 1275

Patent

active

050135643

ABSTRACT:
The yellow pigments which result from reaction of the Monascus pigments monascorubrin and rubropunctatin with amines followed by reduction of the ring carbonyl moiety to an hydroxyl group have excellent properties for their use as food colorants. Yellow pigments made from amino acid esters, dipeptide esters, and amines of sugar alcohols have particular promise as desirable food colorants which are effective at levels which impart no objectionable taste to foods.

REFERENCES:
patent: 3765906 (1973-10-01), Yamaguchi et al.
patent: 3993789 (1976-11-01), Moll et al.
Food Technology, p. 49 (Jul. 1986).
B. C. Fielding et al., Tetrahedron Letters No. 5, 24-7 (1960).
Y. Inouye et al., Tetrahedron, 18, 1195 (1962).
Kumasaki et al., Tetrahedron, 18, 1171 (1962).
Wong and Koehler, J. Food Science, 48, 1200 (1983).

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