초록 ▼

A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconit

A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.

대표청구항 ▼

1. A beverage product comprising: water;a color derived from at least one natural source; anda compound in an effective amount to inhibit fading of the color derived from at least one natural source, the compound comprising an alpha,beta-unsaturated dicarboxylic acid, and wherein the compound is pre

1. A beverage product comprising: water;a color derived from at least one natural source; anda compound in an effective amount to inhibit fading of the color derived from at least one natural source, the compound comprising an alpha,beta-unsaturated dicarboxylic acid, and wherein the compound is present at a concentration of between about 30 ppm and about 1000 ppm. 2. The beverage product of claim 1, wherein the compound is selected from the group consisting of maleic acid, cis-aconitic acid, trans-aconitic acid, mesaconic acid, itaconic acid, and fumaric acid and combinations thereof. 3. The beverage product of claim 1, wherein the color derived from at least one natural source is selected from the group consisting of anthocyanins, cyclohexene dione dimers such as carthamin and/or a color derived from the reaction of an iridoid and amino acids, and combinations thereof. 4. The beverage product of claim 3, wherein the color derived from at least one natural source is selected from the group consisting of purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, gardenia blue, and combinations thereof. 5. The beverage product of claim 1, wherein, after one week of storage at a temperature of up to 110° F. following manufacture, the beverage has an absorbance value at the optimal wavelength for the color derived from at least one natural source of no more than 25% less than the light measure value of the same beverage product stored for the same amount of time at 40° F., as measured by a spectrophotometer. 6. The beverage product of claim 1, wherein, after up to sixteen weeks of storage at a temperature of up to 70° F. following manufacture, the beverage has an absorbance value at the optimal wavelength for the color derived from at least one natural source of no more than 25% less than the light measure value of the same beverage product stored for the same amount of time at 40° F., as measured by a spectrophotometer. 7. The beverage product of claim 1, further comprising ascorbic acid. 8. The beverage product of claim 1, further comprising malic acid and tartaric acid. 9. The beverage product of claim 1, further comprising juice. 10. A beverage product comprising: water;a color derived from at least one natural source, the color selected from the group consisting of anthocyanins, cyclohexene dione dimers such as carthamin and/or a color derived from the reaction of an iridoid and amino acids and combinations thereof;an unsaturated acid selected from the group consisting of fumaric acid, maleic acid, cis-aconitic acid, trans-aconitic acid and combinations thereof, wherein the unsaturated acid is present at a concentration of between about 30 ppm and about 1000 ppm; andascorbic acid. 11. The beverage product of claim 10, wherein the color derived from at least one natural source is selected from the group consisting of purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, gardenia blue, and combinations thereof. 12. The beverage product of claim 10, wherein the ascorbic acid is present at a concentration of between about 50 ppm and about 500 ppm. 13. The beverage product of claim 10, wherein, after up to sixteen weeks of storage at a temperature of up to 70° F. following manufacture, the beverage has an absorbance value at the optimal wavelength for the color derived from at least one natural source of no more than 25% less than the light measure value of the same beverage product stored for the same amount of time at 40° F., as measured by a spectrophotometer. 14. The beverage product of claim 10, wherein, after one week of storage at a temperature of up to 110° F. following manufacture, the beverage has an absorbance value at the optimal wavelength for the color derived from at least one natural source of no more than 25% less than the light measure value of the same beverage product stored for the same amount of time at 40° F., as measured by a spectrophotometer. 15. A method for inhibiting color fading of a beverage product exposed to thermal stress, comprising: providing a beverage composition comprising at least one color derived from at least one natural source; andadding to the beverage composition a compound selected from the group consisting of fumaric acid, maleic acid, maleic anhydride, cis-aconitic acid, trans-aconitic acid, mesaconic acid, and itaconic acid and combinations thereof, wherein the compound is present at a concentration of between about 30 ppm and about 1000 ppm. 16. The method of claim 15, wherein the compound is maleic anhydride and the maleic anhydride undergoes hydrolysis in the beverage product to form maleic acid. 17. The method of claim 15, wherein the beverage composition further comprises ascorbic acid. 18. The method of claim 15, wherein after one week of storage at a temperature of up to 110° F. following manufacture, the beverage has an absorbance value at the optimal wavelength for the color derived from at least one natural source of no more than 25% less than the light measure value of the same beverage product stored for the same amount of time at 40° F., as measured by a spectrophotometer.