Edible colorant composition

Abstract

Disclosed herein are edible compositions containing a blue colorant having a phycocyanin content of at least 35 wt.% or at least 40 wt.% and uses thereof. The blue colorant can be derived from a natural source, such as Spirulina ( Spirulina ) or Galdieria sulphuraria ( Galdieria sulphuraria ), and can provide color characteristics similar to those provided by the synthetic blue colorant FD&C Blue No. 1.

Description

[0001] Cross-reference to related applications

[0002] This application claims priority to U.S. Application No. 63 / 597,076, filed November 8, 2023, the entire contents of which are incorporated herein by reference. Technical Field

[0003] This disclosure generally relates to colorant compositions comprising ingredients that may be derived from natural sources (e.g., spirulina). Spirulina ) or sulfur-loving primitive red algae ( Galdieria sulphuraria Blue colorants, such as allophycocyanin. The colorant composition is suitable for edible products, including confectionery products. Background Technology

[0004] Natural colorants serve as alternatives to synthetic or artificial colorants in edible products. Spirulina, a blue-green algae, contains compounds that can be used as natural colorants in edible compositions. For example, spirulina extract typically includes blue, water-soluble phycobiliproteins, namely c-phycocyanin (CPC) and allophycocyanin (APC), in a ratio of approximately 30% allophycocyanin and approximately 70% c-phycocyanin. While these spirulina extracts exhibit an attractive blue hue, they cannot achieve the same tonal characteristics as synthetic blue colorants, whether used alone or in combination with another colorant. For example, the synthetic blue colorant FD&C Blue 1 is often combined with a yellow colorant to achieve a vibrant green hue that cannot be replicated by currently available natural colorants. Summary of the Invention

[0005] This disclosure includes edible colorant compositions. For example, this disclosure includes an edible colorant composition comprising a blue colorant containing at least 40 wt.% allophycocyanin based on the total weight of the blue colorant, wherein the blue colorant has a ΔE value of less than about 12 in the CIELAB color space compared to FD&C Blue 1, wherein (a) the edible colorant composition further comprises a yellow colorant; and / or (b) the edible colorant composition is in the form of a coating surrounding an edible substrate and / or embedded in an edible substrate. In some examples, the blue colorant consists of 100 wt.% allophycocyanin. In at least one example, the edible colorant composition may be free of c-phycocyanin. In some examples, the blue colorant may further comprise less than or equal to 60 wt.% c-phycocyanin based on the total weight of the blue colorant. For example, the weight ratio of allophycocyanin to c-phycocyanin may range from about 50:50 to about 99:1, for example, about 90:10. Blue colorants can be derived from extracts of spirulina or sulfur-loving primitive red algae. Alternatively, blue colorants can be biosynthesized.

[0006] According to some aspects of this disclosure, the edible colorant composition can be green. In at least one example, the edible colorant composition further comprises a yellow colorant. The edible colorant composition may have a Δh value of 3 or less in the CIELAB color space compared to a green edible colorant composition prepared from a mixture of FD&C Blue 1 and a yellow colorant.

[0007] This disclosure also includes a food product comprising the edible colorant composition described above and elsewhere herein. In some examples, the food product comprises an edible substrate, and the edible colorant composition is coated on or embedded in the edible substrate. Alternatively or additionally, the food product may be a confectionery product, wherein the blue colorant is composed of allophycocyanin, and wherein the edible colorant composition further comprises a yellow colorant selected from the group consisting of safflower yellow, turmeric, and gardenia yellow. In at least one example, the edible substrate may comprise chocolate or a sugary confectionery. In some examples, the edible colorant composition is embedded in the edible substrate, optionally wherein the food product is uncoated. In at least one example, the food product may be a soft confectionery, such as chewing gum. Attached Figure Description

[0008] Figure 1 The images show coated sweets made with various blue colorants from different sources, as well as coated sweets made with various green colorants based on a mixture of blue and yellow colorants.

[0009] Figure 2 The colors of the three compositions as described in Example 1 are shown.

[0010] Figure 3 The CIELAB and CIELCH color charts for the three compositions as described in Example 1 are shown.

[0011] Figure 4 The colors of the three compositions discussed in Example 2 are shown.

[0012] Figure 5 CIELAB and CIELCH color charts for the compositions discussed in Example 2 are shown. Detailed Implementation

[0013] Specific aspects of this disclosure are described in more detail below. In the event of any conflict with terms and / or definitions incorporated by reference, the terms and definitions provided herein shall prevail.

[0014] As used herein, the terms “comprises,” “comprising,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, composition, article, or apparatus that comprises a list of elements includes not only those elements but may also include other elements not expressly listed or inherent to such process, method, composition, article, or apparatus. The term “exemplary” is used in the sense of “example” rather than “ideal.” As used herein, unless the context otherwise indicates, the singular forms “a,” “an,” and “the” include a plural indicator. For example, the relative terms “about,” “substantially,” and “approximately” refer to being substantially the same as a reference figure or value and should be understood to cover variations of ±5% of the specified quantity or value.

[0015] Embodiments of this disclosure include compositions comprising colorants, said colorants comprising a mixture of allophycocyanin and c-phycocyanin, wherein said colorants may be of natural origin (derived from natural sources) or may be biosynthesized, and produce color characteristics substantially similar to those of FD&C Blue 1. Compositions comprising such colorants (e.g., natural colorants) may be edible colorant compositions, for example, suitable for use in food products.

[0016] As mentioned above, natural spirulina extract typically has a phycocyanin to c-phycocyanin ratio of approximately 30:70. The natural blue colorant of this disclosure may contain an increased amount of phycocyanin relative to the amount found in natural spirulina extract. For example, a food composition (e.g., a food product) including the natural blue colorant extract of this disclosure may have an increased amount of phycocyanin compared to a food composition containing spirulina extract with a phycocyanin to c-phycocyanin ratio of approximately 30:70. The natural blue colorant described herein, with a phycocyanin content of at least approximately 40 wt.%, can provide compositions with color characteristics similar to those provided by FD&C Blue 1.

[0017] The blue coloring agent disclosed herein, such as a natural blue coloring agent, may comprise a mixture of allophycocyanin and c-phycocyanin optionally. Allophycocyanin and c-phycocyanin are two blue, water-soluble cholinergic proteins, called phycobiliproteins, and are found in cyanobacteria (blue-green algae), rhodophytes, cryptomonads, and cyanelles. Allophycocyanin and c-phycocyanin each have different absorption spectra and can be collectively referred to as phycocyanins. Allophycocyanin and c-phycocyanin can be derived from various types of algae. The natural blue coloring agent disclosed herein may be derived from the genus *Arthrospira* (…). Arthospira genus), primitive red algae ( Galdieria genus (e.g., sulfur-loving primitive red algae), Spirulina or Cryptorhizium ( Aphanothece Blue-green bacteria (genus). In the examples herein, the colorant composition may include a colorant comprising phycocyanin extracted from Spirulina or primitive red algae (e.g., sulfur-loving primitive red algae), containing allophycocyanin.

[0018] Allophycocyanin and c-phycocyanin can be obtained from Spirulina or another type of algae through suitable extraction methods. The extraction method can be modified to obtain only allophycocyanin or a combination of allophycocyanin and c-phycocyanin in order to produce a desired ratio of allophycocyanin to c-phycocyanin that does not exist in nature.

[0019] As mentioned above, natural spirulina and colorants available from spirulina typically contain a mixture of allophycocyanin and c-phycocyanin, in amounts of approximately 30% allophycocyanin and approximately 70% c-phycocyanin. Without being bound by theory, it is believed that the high concentration of c-phycocyanin in the mixture contributes to the reddish-blue hues provided solely by the blue extract of spirulina, and, when combined with yellow colorants, to a softer, muted green hue. These hues are generally less vibrant than the bright blue and vivid green produced by synthetic blue colorants such as FD&C No. 1.

[0020] According to this disclosure, it has been found that increasing the amount of allophycocyanin in blue colorants (e.g., naturally derived blue colorants) can provide hues that would not otherwise be achievable. In some examples, the blue colorants are natural blue colorants that include c-phycocyanin at concentrations significantly lower than those found in natural spirulina or pristine red algae extracts used in some commercially available colorants. For example, it has been found that increasing the amount of allophycocyanin relative to c-phycocyanin in blue colorants can provide hues that would not otherwise be achievable.

[0021] The blue colorant according to this disclosure (e.g., a natural blue colorant) may include at least 35 wt.% or at least 40 wt.% (e.g., at least 35 wt.% to 100 wt.%, or at least 40 wt.% to 100 wt.%) of allophycocyanin based on the total weight of the blue colorant. For example, the blue colorant may include at least 40 wt.% of allophycocyanin, at least 50 wt.% of allophycocyanin, at least 60 wt.% of allophycocyanin, at least 70 wt.% of allophycocyanin, at least 75 wt.% of allophycocyanin, at least 80 wt.% of allophycocyanin, at least 85 wt.% of allophycocyanin, at least 90 wt.% of allophycocyanin, or at least 95 wt.% of allophycocyanin, up to a maximum of 100 wt.%. In some examples, the blue colorant is a natural or biosynthetic blue colorant that consists of allophycocyanin and does not contain c-phycocyanin. In other examples, the blue colorant may include c-phycocyanin at a content of less than or equal to 65 wt.% or less than or equal to 60 wt.% based on the total weight of the blue colorant. For example, the blue colorant may have a weight ratio of allophycocyanin to c-phycocyanin ranging from about 40:60 to about 99:1. Exemplary weight ratios of allophycocyanin to c-phycocyanin in the blue colorants of this disclosure include 50:50, 60:40, 70:30, 75:25, 80:20, 85:15, 90:10, and 95:5. In some examples, the allophycocyanin content of the blue colorant is greater than 50 wt.% (i.e., in the range of 50 wt.% to 100 wt.%). The blue colorants of this document may be derived from any allophycocyanin source, including algae, such as Spirulina or primitive red algae, and may provide color characteristics similar to FD&C Blue 1, as described in further detail below. Alternatively or concurrently, the blue colorant or a portion thereof may be biosynthetic, for example, manufactured through synthesis.

[0022] The colorant compositions according to this disclosure may include a blue colorant (e.g., comprising at least 40 wt.% allophycocyanin) and one or more other colorants. Each colorant may be natural or synthetic. In some examples, one or more other colorants may be yellow, for example, producing green when mixed with a blue colorant. The resulting green may be a bright green. When combined with a yellow colorant, increasing the allophycocyanin content of the blue colorant can produce a desired (e.g., bright) green, similar to the green obtained by a combination of FD&C Blue 1 and FD&C Yellow 5.

[0023] Exemplary yellow colorants that can be used in the compositions herein may comprise artificial yellow colorants (such as FD&C Yellow 5) and natural yellow colorants. In some examples, the colorant compositions herein may comprise only natural or naturally derived colorants (i.e., non-artificial) and contain no synthetic colorants. For example, a colorant composition may comprise a natural blue colorant comprising at least 35 wt.% or at least 40 wt.% of allophycocyanin (e.g., at least 40 wt.% of allophycocyanin and 60 wt.% or less of c-phycocyanin) and a natural yellow colorant. Exemplary natural yellow colorants that can be used in this disclosure comprise, but are not limited to, curcuminoids (e.g., from turmeric), carotenoids (e.g., from saffron, algae, Blancosella trispora), and other similar compounds. Blakeslea trispora Natural (non-artificial) yellow colorants may be derived from turmeric, safflower yellow, β-carotene yellow, or gardenia yellow. In at least one example, the colorant composition may include a natural blue colorant comprising at least 35 wt.% or at least 40 wt.% (e.g., up to 100 wt.%) of allophycocyanin; and a natural yellow colorant derived from turmeric, the colorant composition having a bright green hue or tone. In at least one example, the colorant composition includes a natural blue colorant comprising at least 35 wt.% or at least 40 wt.% (e.g., up to 100 wt.%) of allophycocyanin; and a natural yellow colorant derived from turmeric.

[0024] The colorant compositions described herein may be incorporated into edible products, such as food and / or beverage products. For example, the colorant composition may be incorporated onto and / or into a food or beverage to provide a desired color to all or part of the edible product. Exemplary edible products include, but are not limited to, hard sweets, soft sweets, mints, chocolate, chewing gum compositions, dairy products, beverages, frozen foods, snack products, and pharmaceuticals. Exemplary sweets may include sugar (hard and soft candies), confectionery products, mints, gelatin products, chewing gum, chocolate, fudge, gummies, jelly beans, fondant, licorice, and toffee. In some examples, the edible colorant composition is in the form of a coating surrounding and / or embedded in an edible substrate. The edible substrate may include, for example, chocolate or confectionery. In at least one example, the food includes an edible colorant composition embedded in an edible substrate, and the food may be coated or uncoated. In some examples, the substrate is a confectionery product, optionally a soft confectionery, such as chewing gum.

[0025] In some examples, the edible product is or includes a sugar-coated pill-shaped confectionery product, which may contain a core or substrate at least partially coated with a layer of sugar. Non-limiting examples of the type of core / substrate in a sugar-coated pill-shaped confectionery product may include a natural center (e.g., almond, hazelnut, or peanut) or a "sweet" center (e.g., caramel, fondant, or chocolate). The core / substrate may then be coated with a continuous layer of chocolate, sugars, or other substances such as polyols (e.g., erythritol, xylitol, maltitol, or sorbitol), gums, and / or non-artificial polymers. The core / substrate and / or coating may include one or more colorant compositions, such as a blue colorant (e.g., a natural blue colorant) comprising allophycocyanin. In some examples, the core / substrate and / or coating may include one or more colorant compositions, such as a blue colorant (e.g., a natural blue colorant) comprising allophycocyanin at a high level relative to c-phycocyanin, or composed of allophycocyanin (e.g., 100 wt.% allophycocyanin). In some aspects, this disclosure includes confectionery products comprising a coating of a colorant composition comprising a blue colorant having at least 35 wt.% or at least 40 wt.% allophycocyanin content based on the total weight of the blue colorants disclosed herein (the blue colorant is optionally mixed with a yellow colorant to produce a green colorant composition). The confectionery products herein may include a coating of a colorant composition comprising a blue colorant having at least 35 wt.% allophycocyanin content and 65 wt.% or less c-phycocyanin content based on the total weight of the blue colorant, or at least 40 wt.% allophycocyanin content and 60 wt.% or less c-phycocyanin content (the blue colorant is optionally mixed with a yellow colorant to produce a green colorant composition).

[0026] The colorants and colorant compositions described herein can possess color characteristics described by color model systems, such as hue, chroma, value, lightness, brightness, and darkness. For example, CIELAB and CIELCH color space values ​​can be used to describe aspects of the colorants and colorant compositions described herein. CIELAB refers to the International Commission on Illumination (CIE) 1976 CIELAB color space L... a b Value, and CIELCH refers to the color space L C The h° value of the colorants and colorant compositions disclosed herein can be analyzed visually and / or using a colorimeter, and CIELAB L can be determined based on the colorimetric data. a b and CIELCH L C h° value. Alternatively or concurrently, colorants and colorant compositions can be analyzed using a spectrophotometer, and CIELAB L can be determined from the spectral data. a b and CIELCH L C h° value. Color space values ​​represent various color characteristics and provide a basis for assessing the difference between two colors (including the difference between two hues, such as different shades of blue or different shades of green).

[0027] In the CIELAB color space, L a b The value consists of a set of coordinates defined in the three-dimensional Cartesian coordinate system. L It is a lightness or brightness coordinate. L Provided on the vertical axis from black (0 L) (unit) to white (100 L) A brightness scale (units). and b These are coordinates related to both hue and chroma. Provides greenness on the horizontal axis (-a) (Unit) to redness (+a) The scale of (units) at the center point (0 a) (Unit) is neutral. b Provide blue hue (-b) on a second horizontal axis perpendicular to the first horizontal axis. (unit) to yellowness (+b) The scale of (units) is at the center point (0 b) (Unit) is neutral. At the intersection of the three axes, L The value is 50, and a and b All are zero.

[0028] In the CIELCH color space, L C The h° value consists of a set of coordinate values ​​defined in a three-dimensional cylindrical coordinate system. It is a lightness or brightness coordinate. L Provided on the longitudinal axis from black (0 L) (unit) to white (100 L) The unit is a luminance scale. h° is a hue coordinate. h° is specified around L. The angle from 0° to 360° when the axis is moved counterclockwise. The hue angle for pure red is 0°, for pure yellow it is 90°, for pure green it is 180°, and for pure blue it is 270°. C The coordinates represent chroma and are specified as distance L. The radial distance of the axis. C Provide from L Shaft (0 C) The colorless (i.e., neutral white, gray, or black) coordinate at the unit point is far from L. Axis movement (up to 100 or more C) A scale for higher purity hues at a given unit (C). And h° can be obtained from a using equations 1 and 2. and b calculate: Equation 1 Equation 2 “Delta E”, “ΔE” ab "or "ΔE" is in CIELAB L a b A measure of the total color difference between two colors represented in a color space. (The last part, "L," appears to be a typo and can be left as is.) a b Value (L) 1a 1b 1 and L 2a 2b 2) The ΔE for the two different colors is calculated using Equation 3: Equation 3 In some aspects of this disclosure, the CIELAB color space L can be represented using a two-dimensional representation in which the third dimension is fixed. a b Values ​​and CIELCH color space L C h° value.

[0029] An exemplary colorant comprising 100 wt% allophycocyanin (e.g., a natural blue colorant) may have an L of approximately 64. Value, approximately -28.7 of a The value and approximately -24.3 of b Value. Hue can be approximately 220°. Compared to FD&C Blue 1, the ΔE value can be 11.7. See, for example, Example 1.

[0030] An exemplary colorant composition comprising a mixture of a blue colorant containing 100 wt% allophycocyanin (e.g., a natural blue colorant) and a yellow colorant comprising FD&C Yellow 5 may have an L of about 65. Value, approximately -35 of a Value and approximately 39 of b Value. Hue can be approximately 132°. Compared to a mixture of FD&C Blue 1 and FD&C Yellow 5, the Δh (e.g., the change in hue value) value can be 3. See, for example, Example 2.

[0031] The colorant compositions described herein can provide more vibrant hues. For example, the colorant compositions described herein can provide natural-source alternatives or substitutes for FD&C Blue 1, such as colorant compositions for blue, green, and / or other colors. Figure 1 A comparison of four different coated (e.g., polished) confections made from various blue colorings and mixtures of blue and yellow colorings is shown. Figure 1 The left column shows the following blue colorants: FD&C Blue No. 1, pH-adjustable anthocyanin blue with aluminum (Al). 3+ Spirulina (natural spirulina extract) and Gardenia Blue. Figure 1 The right column shows a green colorant composition prepared by mixing a blue colorant with a yellow colorant (FD&C Yellow 5 or curcumin / turmeric yellow). Figure 1 As shown, compared to other mixtures, the combination of FD&C Blue 1 and FD&C Yellow 5 (both synthetic colorants) provides a vibrant (e.g., bright) and true green. For example, a typical spirulina blue extract (a natural colorant) mixed with FD&C Yellow 5 produces a cloudy or olive green.

[0032] Example

[0033] However, the following examples are intended to illustrate this disclosure, but are not restrictive in nature. It should be understood that this disclosure covers additional aspects and embodiments consistent with the foregoing description and the following examples.

[0034] Example 1

[0035] like Figure 2As shown, edible colorant compositions in the form of icing were prepared. The sample icings provided an opaque background for hue observation and comparison. Sample #1A was prepared by mixing powdered sugar and water to form icing, then adding 0.0021% FD&C Blue 1 to create a blue icing. Sample #2A was prepared by mixing powdered sugar and water to form icing, then adding 11.7% allophycocyanin (Sigma-Aldrich) to create a blue icing. Sample #3A was prepared by mixing powdered sugar and water to form icing, then adding 0.1% spirulina blue extract, wherein the ratio of allophycocyanin to c-phycocyanin in the spirulina blue extract was approximately 30:70. Figure 2 As shown, the blue hues produced by the samples differ.

[0036] The samples were evaluated using a colorimeter (Konica Minolta CM-5) to determine CIELAB L. a b and CIELCH L C h° values. Table 1 contains the color characteristics of each sample, using the FD&C Blue 1 colorant sample (sample #1A) as a comparison standard. Table 1 provides the color difference (Delta E) between the allophycocyanin colorant sample (sample #2A) and the spirulina blue extract colorant sample (sample #3A).

[0037] Table 1

[0038] a for each sample and b Values ​​plotted on Figure 3 As shown in the CIELAB color chart. Figure 3 It also depicts each blue colorant sample and is used to draw the corresponding a and b Different symbols for the values. FD&C Blue 1 colorant sample (sample #1A) is represented by a triangle. Phycocyanin colorant sample (sample #2A) is represented by a circle. Spirulina blue extract colorant (sample #3A) is represented by a rectangle.

[0039] Plot the hue (h°) value or hue angle of each blue colorant sample in Table 1 on a graph. Figure 3 On the CIELCH color chart shown. (As shown) Figure 3As shown in the CIELAB and CIELCH color charts, FD&C Blue 1 and allophycocyanin colorants exhibit similar color properties. The a... b The value and hue (h°) angle are close. Figure 3 The color chart shown reveals a significant difference in color characteristics between the FD&C Blue 1 colorant in Sample #1 and the Spirulina Blue Extract colorant in Sample #3. Among the three blue colorants, the FD&C Blue 1 colorant in Sample #1 and the allophycocyanin colorant in Sample #2 have the most similar color characteristics.

[0040] Figure 3 The CIELAB color chart shows that FD&C Blue No. 1 colorant has an a Its value is more greenish than other blue colorants, and its b... Its value is closer to yellow than other blue colorants. Allophycocyanin colorant (100% allophycocyanin) has an a value... The value is higher than that of FD&C Blue No. 1 colorant. The value is slightly less greenish, and its b The value is higher than that of FD&C Blue No. 1 colorant. The value is slightly less yellow or closer to blue. The CIELAB color chart shows that the spirulina blue extract colorant with an allophycocyanin to c-phycocyanin ratio of approximately 30:70 has an a... Its value is closer to red than other blue colorants, and its b... Its value is closer to blue than other blue colorants.

[0041] Figure 3 The CIELCH color chart shows that FD&C Blue 1 and allophycocyanin colorants fall within the cyan-blue hue range. As indicated by the CIELCH color chart, both FD&C Blue 1 (hue angle 207°) and allophycocyanin (hue angle 220°) exhibit colors between blue and green (e.g., cyan-blue). Although the hue values ​​of FD&C Blue 1 and allophycocyanin are close, as... Figure 3 As shown in the two color charts, the allophycocyanin colorant has a slightly redder hue than FD&C Blue 1. The spirulina blue extract colorant, with an allophycocyanin to c-phycocyanin ratio of approximately 30:70, is shown on the CIELCH color chart as a blue with a redder hue than other blue colorants. The hue angle of the spirulina blue extract colorant is 254°, very close to the hue angle of pure blue (270°).

[0042] Example 2

[0043] Each sample prepared in Example 1 was mixed with FD&C Yellow 5 to create a green icing composition. Sample #1A icing, having a blue hue provided by FD&C Blue 1, was combined with FD&C Yellow 5 colorant to create a green icing (Sample #1B). Sample #1B contains 0.0013% FD&C Blue 1 and 0.0048% FD&C Yellow 5. Sample #2A icing, having a blue hue provided by allophycocyanin, was combined with FD&C Yellow 5 colorant to create a green icing (Sample #2B). Sample #2B contains 6.2% allophycocyanin and 0.0038% FD&C Yellow 5. Sample #3A icing, having a blue hue provided by spirulina blue extract, was combined with FD&C Yellow 5 colorant to create a green icing (Sample #3B). Sample #3B contains 0.056% spirulina blue extract and 0.0038% FD&C Yellow 5, wherein the ratio of allophycocyanin (APC) to c-phycocyanin (CPC) in the spirulina blue extract is approximately 30:70. Each green colorant composition sample is depicted on... Figure 4 The bottom row shown. Figure 5 As shown, samples #1B, #2B, and #3B each have a different shade of green.

[0044] Then, each of samples 1B, 2B, and 3B was evaluated using a colorimeter. The CIELAB L was determined using the colorimeter data. a b and CIELCH L C h° values. Sample #1B was used as a control. Table 2 contains the color characteristics of each sample. In particular, Table 2 provides the L values ​​for each green colorant composition. a b and L C h° value.

[0045] Table 2

[0046] For each green colorant composition sample in Table 2, take a and b Values ​​plotted on Figure 5 As shown in the CIELAB color chart. Figure 5 It also depicts each green colorant composition sample and is used to draw the corresponding a and b Different symbols for the values. Sample #1B (control), which includes a mixture of FD&C Blue 1 and FD&C Yellow 5, is represented by a circle. Sample #2B, which includes a mixture of allophycocyanin (i.e., 100% allophycocyanin) and FD&C Yellow 5, is represented by a triangle. Sample #3B, which includes a mixture of spirulina blue extract and FD&C Yellow 5, is represented by a rectangle.

[0047] Plot the hue (h°) value or hue angle of each green colorant composition sample in Table 2 on a graph. Figure 5 On the CIELCH color chart shown. (As shown) Figure 5 As shown in the CIELAB and CIELCH color charts, the color characteristics of the green colorant composition sample #2B, based on a mixture of allophycocyanin and FD&C Yellow 5, are closer to those of the control green colorant composition sample (sample #1B), based on a mixture of FD&C Blue 1 and FD&C Yellow 5, compared to sample #3B, which is based on a mixture of spirulina blue extract (with an APC:CPC ratio of approximately 30:70) and FD&C Yellow 5. Figure 5 The color chart shown indicates a significant difference between the green of the control sample (sample #1B) and the green of sample #3B.

[0048] Sample #2B based on a mixture of allophycocyanin and FD&C Yellow 5, and control sample #1B based on a mixture of FD&C Blue 1 and FD&C Yellow 5. b The values ​​and hue values ​​indicate that the corresponding colorant compositions exhibit a bright green hue. Figure 5 The CIELAB and CIELCH color charts also show that the green of sample #3B, based on a mixture of spirulina blue extract (with an APC:CPC ratio of approximately 30:70) and FD&C Yellow 5, is more reddish (e.g., closer to red) than other green colorant compositions. Therefore, compared to control sample #1B and sample #2B, based on a mixture of allophycocyanin (i.e., 100% allophycocyanin) and FD&C Yellow 5, the green sample #3B, based on a mixture of spirulina blue extract (with an APC:CPC ratio of approximately 30:70) and FD&C Yellow 5, is less greenish (e.g., more cloudy) and duller (e.g., less vibrant). Table 2 also shows that the Δh° (hue change) between the green control of sample 1B and the green of sample #2B, which is based on a mixture of allophycocyanin and FD&C Yellow 5, is 3, while the Δh° between the green of control sample 1B and the green of sample #3B, which is based on a mixture of spirulina blue extract (with an APC:CPC ratio of approximately 30:70) and FD&C Yellow 5, is 13.

[0049] It should be noted that although various examples have been described, this disclosure is not limited to these examples. Other aspects and embodiments of this disclosure will be apparent to those skilled in the art upon consideration of the specification and practice of the embodiments disclosed herein. The specification and examples are intended to be illustrative only, and the true scope and spirit of this disclosure are indicated by the following claims.

Claims

1. An edible colorant composition comprising: A blue colorant comprising at least 40 wt.% allophycocyanin based on the total weight of the blue colorant, wherein the blue colorant has a ΔE value of less than about 12 in the CIELAB color space compared to FD&C Blue 1, wherein: (a) The edible colorant composition further comprises a yellow colorant; and / or (b) The edible colorant composition is in the form of a coating surrounding the edible substrate and / or embedded in the edible substrate.

2. The edible colorant composition according to claim 1, wherein the blue colorant is composed of 100 wt.% allophycocyanin.

3. The edible colorant composition according to claim 1 or 2, wherein the edible colorant composition does not contain c-phycocyanin.

4. The edible colorant composition according to claim 1, wherein the blue colorant further comprises c-phycocyanin in an amount of less than or equal to 60 wt.% based on the total weight of the blue colorant.

5. The edible colorant composition according to claim 4, wherein the weight ratio of allophycocyanin to c-phycocyanin is in the range of about 50:50 to about 99:1, for example about 90:

10.

6. The edible colorant composition according to any one of the preceding claims, wherein the blue colorant is derived from spirulina (… Spirulina ) or sulfur-loving primitive red algae ( Galdieria sulphuraria The extract of ), or the blue colorant therein is biosynthesized.

7. The edible colorant composition according to any one of the preceding claims, wherein the edible colorant composition is green.

8. The edible colorant composition according to any one of the preceding claims, wherein the edible colorant composition further comprises the yellow colorant.

9. The edible colorant composition according to any one of the preceding claims, wherein the edible colorant composition has a Δh value of 3 or less in the CIELAB color space compared to a green edible colorant composition prepared from a mixture of FD&C Blue 1 and the yellow colorant.

10. A food product comprising an edible colorant composition according to any one of the preceding claims.

11. The food according to claim 10, wherein the food comprises the edible substrate, and the edible colorant composition is coated on or embedded in the edible substrate.

12. The food product according to claim 10 or 11, wherein the food product is a confectionery product, wherein the blue colorant is composed of allophycocyanin, and wherein the edible colorant composition further comprises a yellow colorant selected from the group consisting of safflower yellow, turmeric and gardenia yellow.

13. The food product according to claim 11 or 12, wherein the edible substrate comprises chocolate or sugar confectionery.

14. The food product according to any one of claims 10 to 13, wherein the edible colorant composition is embedded in the edible substrate, and optionally wherein the food product is uncoated.

15. The food product according to any one of claims 12 to 14, wherein the food product is a soft sweet, such as chewing gum.

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