IPC분류정보
| 국가/구분 |
United States(US) Patent
등록
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| 국제특허분류(IPC7판) |
|
| 출원번호 |
US-0525342
(1990-05-16)
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발명자
/ 주소 |
- Tood
- Jr. Paul H. (Kalamazoo MI)
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| 출원인 / 주소 |
- Kalamazoo Holdings, Inc. (Kalamazoo MI 02)
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| 인용정보 |
피인용 횟수 :
20 인용 특허 :
0 |
초록
▼
Superior color-stabilized annatto, tomato, carrot, marigold, or synthetic carotenoid compositions, which embody certain surface-active agents, especially such compositions having increased resistance to color fading in foods exposed to oxidative stress, wherein an edible solid substrate for the caro
Superior color-stabilized annatto, tomato, carrot, marigold, or synthetic carotenoid compositions, which embody certain surface-active agents, especially such compositions having increased resistance to color fading in foods exposed to oxidative stress, wherein an edible solid substrate for the carotenoid pigment or color may also be present, are disclosed, as well as: a method of stabilizing such a carotenoid pigment against oxidative discoloration; foodstuffs which may encounter oxidative stress and which are colored with a color-stabilized carotenoid composition of the invention; a method for coloring a foodstuff which may be subjected to oxidative stress by the employment of a color-stabilized carotenoid composition of the invention; the enhancement of color stabilization characteristics in the compositions and color-stabilizing effectiveness of the methods of the invention by the employment therein of a natural antioxidant; and the still further enhancement of the color-stabilizing characteristics of the compositions and color-stabilizing effectiveness of the methods of the present invention by the further employment therein of an edible oil-soluble ascorbic acid ester. Further, the use of a natural antioxidant, e.g., a Labiatae or tea extract or a tocopherol, alone to produce surprisingly effective color-stabilization in such carotenoid compositions, foodstuffs, and methods is also disclosed.
대표청구항
▼
A color-stabilized annatto, tomato, carrot, marigold, or synthetic carotenoid composition having increased resistance to color fading in foods exposed to oxidative stress consisting essentially of (A) a nonionic surface-active agent taken from the class consisting of: a. mono and di glycerides of fa
A color-stabilized annatto, tomato, carrot, marigold, or synthetic carotenoid composition having increased resistance to color fading in foods exposed to oxidative stress consisting essentially of (A) a nonionic surface-active agent taken from the class consisting of: a. mono and di glycerides of fatty acids, b. polyglyceride esters of fatty acids, c. mono and diglyceride esters further esterified with a dibasic organic acid taken from the class consisting of citric and lactic acids, d. acetylated mono and ciglyceride esters further esterified with a dibasic organic acid taken from the class consisting of citric and lactic acids, e. sorbitan esters of fatty acids, and f. propylene glycol esters of fatty acids, g. lecithin, and (B) an annatto, tomato, carrot, marigold, or synthetic carotenoid, the proportion of (A) to (B) being at least ten percent (10%) by weight, optionally also comprising an edible solid particulate substrate for the carotenoid pigment or color.
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