Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Additive is or contains organic compound of known structure
Reexamination Certificate
1998-05-07
2001-04-24
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Additive is or contains organic compound of known structure
C426S262000, C426S580000
Reexamination Certificate
active
06221412
ABSTRACT:
Use of carotenoids as stabilizer of the color of riboflavin and riboflavin derivatives
The present invention relates to the use of carotenoids to stabilize the color of riboflavin and riboflavin derivatives.
Natural or nature-identical food colors are gaining increasing importance for coloring foods. A principal reason for this trend is without doubt the lack of acceptance by the consumers of synthetic food colors.
The best known representatives of natural or nature-identical food colors are, inter alia, carotenoids, in particular &bgr;-carotene, apocarotenal and canthaxanthin, as well as porphyrin pigments, anthocyans, beetroot red and riboflavin or riboflavin derivatives.
To color foods yellow, principally &bgr;-carotene or riboflavin are used from the variety of natural or nature-identical food colors. Whereas adding &bgr;-carotene gives a yellow-orange product, bright yellow to yellow-green hues may be achieved by using riboflavin. The two abovementioned colors thus provide the user with a broad range of different yellow hues.
Not only carotenoids but also riboflavin and their 5′-phosphate are suitable for coloring dairy products, for example yoghurt products and quark products [J. N. Counsell, C. J. Knewstubb, Food Flavourings, Ingredients, Packaging and Processing (1983) 5(8), 18-23 and V. M. Ghorpade, S. S. Deshpande, D. K. Salunkhe in Food. Addit. Toxicol. (1995), 210-214, Dekker, New York]
U.S. Pat. No. 4,689,245 describes pulverulent coffee creamers which are based on nonfat milk and whose “creaming power” was enhanced by adding &bgr;-carotene and riboflavin.
In addition, there are numerous patents in which, inter alia, &bgr;-carotene and riboflavin are used to vitaminize foods. Thus, JP 07079748-A describes a beverage which, in addition to sugar, raffinose and an algal extract, contains &bgr;-carotene and riboflavin in a ratio up to 1:40.
WO 94/06415 describes multivitamin preparations which can contain, inter alia, from 0 to 4500 I.U. of &bgr;-carotene and from 0 to 3.7 mg of riboflavin.
However, when riboflavin is used to give a yellow to yellow-green color to dairy products, it has been found that even after a storage time of one day, a significant decrease in color intensity occurs, up to complete decolorization of yoghurt. In addition, it has been found that this decolorizing process is reversible, that is the original hue reappears by vigorously shaking or stirring the yoghurt in the presence of atmospheric oxygen.
It is an object of the present invention, therefore to develop a color-stabilized riboflavin for coloring foods containing lactic acid bacteria, in which the abovementioned disadvantage, that is the decolorization of the foods, does not occur.
We have found that this object is achieved according to the invention by using carotenoids as stabilizer of the color of riboflavin and/or riboflavin derivatives.
The carotenoids which are used in the context of the invention are the known, accessible, natural or nature-identical representatives of this class of compounds, eg. &bgr;-carotene, astaxanthin, lycopene, bixin, zeaxanthin, cryptoxanthin, citranaxanthin, lutein, canthaxanthin, &bgr;-apo-4′-carotenal, &bgr;-apo-8′-carotenal. Particularly preferably, the carotenoids which are presently readily industrially accessible, such as &bgr;-carotene, astaxanthin, canthaxanthin, lycopene and &bgr;-apo-8′-carotenal, are used individually or as a mixture.
Riboflavin derivatives are, for example, phosphorylated compounds of riboflavin such as riboflavin 5′-phosphate.
Thus it has surprisingly been found that in foods, in particular in dairy products, in which the typically yellow to yellow-green hue has been established by adding riboflavin or riboflavin derivatives or their mixture, this yellow color due to adding &bgr;-carotene remains stable for at least 40 days.
The &bgr;-carotene used to stabilize the color of riboflavin or riboflavin derivatives is used in concentrations of from 0.05 to 30% by weight, preferably from 0.1 to 20% by weight, particularly preferably from 0.5 to 5% by weight, based on riboflavin and/or riboflavin derivatives. Said compounds may be either synthesized (nature-identical) material or products from natural sources (natural material).
An essential feature of the riboflavin/carotenoid combination used is that the carotenoid employed is preferably added to the foods in amounts at which it itself exhibits no coloring activity, but merely a color-stabilizing activity, and thus does not change the characteristic yellow color produced by riboflavin.
The abovementioned combination of riboflavin or riboflavin derivatives or their mixture and at least one carotenoid, in particular &bgr;-carotene, is suitable as coloring, in particular for foods, particularly preferably for dairy products, these being in particular preparations of fresh cheese, quark, kefir, set milk, buttermilk or yoghurt. In addition, icecream, desserts, milk drinks or salad dressings may likewise be colored by the abovementioned combination.
REFERENCES:
patent: 4574086 (1986-03-01), Shackelford
patent: 4689245 (1987-08-01), Kosikowski et al.
patent: 5336510 (1994-08-01), Chang
patent: 46038591 (1966-12-01), None
patent: 5511752 (1979-02-01), None
patent: 59113860 (1984-06-01), None
patent: 94/06415 (1994-03-01), None
patent: 97/15201 (1997-05-01), None
Jensen, R.Handbook of Milk Compositions, pp. 718-720, Academic Press, 1995.*
Machlin, “Handbook of vitamins, 2nd Ed.”, 1990, pp. 288-290.
Food, Flavorings, Ingredients, Packaging and Processing (1983), 5(8), 18-23.
Food Addit. Toxicol. (1995), 210-14, Ghorpade et al.
JP 07079748-A Abstract (Mar. 1995).
BASF - Aktiengesellschaft
Hendricks Keith
Keil & Weinkauf
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