Natural blue coloring compositions for confectionary

Abstract

A natural blue coloring composition comprising a phycocyanin-containing extract, in particular a Spirulina extract, which further comprises a starch-based compound with a Dextrose Equivalent (DE) between 19 and 23, and sucrose.

Description

NATURAL BLUE COLORING COMPOSITIONS FOR CONFECTIONARYFIELD OF THE INVENTIONThe invention relates to the field of natural blue coloring compositions for food applications, such as confectionary, panned confectionary, jelly gum, ice cream or water ice.EP2484230B1 granted to Wild GmbH & Co KG discloses a composition with a phycocyanin content of 0,5 w% to 2 w% based on the total composition. The Spirulina extract can be stabilized with sucrose and invert sugar. The concentrate can then be mixed with a carrier material, such as dried glucose syrup, and spray-dried. However, no dried glucose syrup formulation is exemplified. Finally, this document does not show any liquid composition comprising Spirulina extract, sucrose, and dried glucose syrup.WO2017151271A1 to Kraft discloses in Example 3, Formula 1 , Table 3 a pelletized colorant comprising 0.5 g Spirulina, 2.5 g com syrup and 10 g sucrose. According to paragraph

[0058] the pelletized colorant had a slower dissolution rate than the pelletized colorant formed from Formula 2. Formula 2 consists of a com syrup of a dextrose equivalent DE 43 in an amount of 5 g, Spirulina in an amount of 0.5 g and sucrose in an amount of 10 g. But this document does not disclose a liquid natural blue coloring composition comprising spirulina extract, sucrose and a starch-based compound with a Dextrose Equivalent (DE) between 19 and 23, wherein the concentration of the starch- based compound is from 1 w% to 15 w% as compared to the total weight of the natural blue coloring composition. Moreover, this document does not teach anything about microbiological stability, nor physico-chemical stability, nor shade or performance in final application.JP354138156A discloses in Example 1 a method for making a chewing gum consisting of 20 w% gum base, 69 w% sugar, 10 w% starch syrup and 0.3 w% phycocyanin composition as well as 0.5 w% flavor.However, this document does not specify which mono or disaccharide is used as a sugar. Further, this document does not describe the Dextrose Equivalent of the starch syrup. The chewing gum described in this document has a very low water activity.Despite these documents, the coloring performance and stability of the color are still a challenge. Therefore, there still is a need for stable natural blue colouring compositions for homogenous coloration of food applications, in particular for confectionary, such as panned confectionary or ice cream. Moreover, these documents disclose powdered colorwhereas liquid colors are more interesting to food manufacturers because they are easier to handle and apply in applications such as panning or jelly gums. But liquid colors are more challenging to stabilize from a microbiological standpoint. In particular, Spirulina extract is known to be sensitive to microbiological spoilage.SHORT DESCRIPTION OF THE INVENTIONThe inventors surprisingly found that the combination of sucrose and dried glucose syrup stabilizes liquid Spirulina-based coloring compositions and improves the blue coloring of panned confectionary products as compared to trehalose-based Spirulina compositions. Trehalose is a disaccharide known for its stabilizing properties. Trehalose is generally less accepted by consumers who look for “clean label” food.The step order of the manufacturing process unexpectedly improves the coloring performance. Consequently, the present combination of sugars as stabilizers for a Spirulina-based coloring compositions shows improved performance.Effects as compared to a Spirulina-based coloring composition comprising trehalose, glycerol, trisodium citrate, acetic acid and invert sugar or combinations thereof concern:■ improved or maintained panning properties for hard panning in confectionary;■ improved, or maintained heat stability;■ improved or maintained freezing stability; and■ improved or maintained acid stability.Accordingly, a first aspect of the present invention is a natural blue coloring composition comprising a phycocyanin-containing extract, in particular a Spirulina extract, starch-based compound with a Dextrose Equivalent (DE) between 19 and 23, preferably 21 , and sucrose, preferably wherein the natural blue coloring composition is vegan, preferably the natural blue coloring composition is free of gelatin, preferably wherein the weight ratio (w / w) of starch-based compound to sucrose is from 2: 1 to 1 :70, preferably from 1 :4 to 1 : 12, even more preferably from 1 :4 to 1 :8.In one embodiment the natural blue coloring composition consists of the phycocyanincontaining extract, in particular the Spirulina extract, the starch-based compound with a DE between 19 and 23, preferably 21 , and sucrose.In another aspect, the natural blue coloring composition is liquid or optionally a powder obtained by drying the liquid, or in powder form.In another aspect, the natural blue coloring composition does not comprise any trehalose, trisodium citrate, acetic acid, glycerol or gelatin or combinations thereof.In another aspect, the natural blue coloring composition is free of preservatives, such as sorbates or benzoates.In another aspect, the concentration of the phycocyanin-containing extract, in particular the Spirulina extract, is from 1 w% to 15 w%, preferably from 2,5 w% to 12,5 w%, preferably from 5 w% to 10 w% as compared to the total weight of the natural blue coloring composition.In another aspect, the natural blue coloring composition, has a color strength E10% from 20 Cll / kg to 60 Cll / kg, alternatively from 20 Cll / kg to 40 Cll / kg, preferably from 22 Cll / kg to 30 Cll / kg, even more preferably from 24 Cll / kg to 28 Cll / kg as measured by a spectrophotometer Shimadzu UV 1800 or 1900 with phosphate buffer pH 6,0.In another embodiment, the natural blue coloring composition has a color strength E10% from 40 Cll / kg to 60 Cll / kg.In another aspect, the concentration of starch-based compound with a DE between 19 and 23, preferably 21 , is from 1 w% to 15 w%, preferably from 2,5 w% to 12,5 w%, preferably from 5 w% to 10 w% as compared to the total weight of the natural blue coloring composition.In another aspect, the concentration of sucrose is:■ in the absence of a salt, from 40 w% to 70 w%, preferably from 45 w% to 65 w%, preferably from 50 w% to 60 w% as compared to the total weight of the natural blue coloring composition; or■ in the presence of a salt, from 10 w% to 50 w%, preferably from 20 w% to 40 w%, preferably from 25 w% to 35 w% as compared to the total weight of the natural blue coloring composition.In another aspect, the natural blue coloring composition further comprises antifoaming agents, pH adjuster such as citric acid and / or salts such as sodium chloride.Salts are typically presentIn another aspect, the pH of the natural blue coloring composition is between 4 and 6, preferably between 4.5 and 5.5.Another aspect of the present invention is the use of the natural blue coloring composition according to any one of the preceding claims for coloring food products, preferably confectionary products, even more preferably panned confectionary, jelly gum or ice cream.Another aspect of the present invention is a method for producing the natural blue coloring composition of the invention, wherein the step order is:1 ) Adding Spirulina extract to an aqueous solution, preferably water, under agitation to obtain a first solution;2) Adding the starch-based compound with a DE between 19 and 23, preferably 21 , under agitation to obtain a second solution; and3) Adding sucrose under agitation to obtain the natural blue coloring composition.In another aspect, the Spirulina extract, the starch-based compound with a DE between 19 and 23, preferably 21 , and the sucrose are evenly dispersed and dissolved preferably by a stirrer or a powder / liquid mixer involving high-shear mixing or both. The stirrer may be an overhead stirrer or a non-overhead stirrer and may be combined with a high-shear mixer. Preferably, a stirrer and a high-shear mixer are used. An exemplary stirrer blade is displayed in Figure 1 : VISCO JET® CRACK.In another aspect, the temperature is in the case of■ Stirrer: from 18°C to 40°C, preferably from 20°C to 28°C; or■ High-shear mixer: from 5°C to 40°C, preferably from 20°C to 28°C.Another aspect of the present invention is a food product, preferably confectionary product, even more preferably a panned confectionary product, jelly gum or ice cream comprising the natural blue coloring composition of the invention or obtained through the process of the invention.SHORT DESCRIPTION OF THE DRAWINGSFigure 1 shows an exemplary blade: VISCO JET® CRACK preferably used for the stirring of the natural blue coloring composition.Figure 2 shows the results of a microbiological challenge test over 8 weeks of an exemplary natural blue coloring composition consisting of 6.3 w% spirulina extract, 7.0 w% dried glucose syrup DE 21 , 54.8 w% sucrose, 0.5 w% antifoam, 0.04 w% citric acid and31 .36 w% water. Figure 2A and 2B show the microbiological stability in respect of yeast and mold at three different temperatures: 7°C, 15°C and 25°C.Figure 3 shows the results of a microbiological challenge test over 8 weeks of an exemplary natural blue coloring composition consisting of 5.7 w% spirulina extract, 7.3 w% dried glucose syrup DE 21 , 57.1 w% sucrose, 0.5 w% antifoam, 0.04 w% citric acid and29.36 w% water. Figure 3A and 3B show the microbiological stability in respect of yeast and mold at three different temperatures: 7°C, 15°C and 25°C.Figure 4A shows the results of a microbiological challenge test over 8 weeks of a comparative blue coloring composition comprising trehalose, trisodium citrate and invert sugar.Figure 4B shows an exemplary bar coater preferably used for roll-out test of panning syrup: bar coater Leneta WC-28.Figure 5 shows the panning results of Example 2. The natural blue coloring composition of the invention comprising Spirulina extract, dried glucose syrup and sucrose is shown in Figure 5B.The comparative liquid Spirulina formulation comprising Spirulina extract, trehalose, trisodium citrate and invert sugar is shown in Figure 5A.Figure 6 shows a comparison of the coloring abilities via the roll-out test results of Example 2.The natural blue coloring composition of the invention comprising Spirulina extract, dried glucose syrup and sucrose is shown in Figure 6B.The comparative liquid Spirulina formulation comprising Spirulina extract, trehalose, trisodium citrate and invert sugar is shown in Figure 6A.Figure 7.1 shows the results of the acid-heat stability test in jelly of Example 3. The natural blue coloring composition of the invention comprising Spirulina extract, dried glucose syrup and sucrose is shown in line B.The comparative liquid Spirulina formulation comprising Spirulina extract, trehalose, trisodium citrate and invert sugar is shown in line A.Figure 7.1 shows that the composition of Example 3 maintains the coloring performance as compared to the trehalose-stabilized reference composition.Figure 7.2 shows the results of the acid-heat stability test in jelly of Example 3. The natural blue coloring composition of the invention comprising Spirulina extract, dried glucose syrup and sucrose is shown in line B.The comparative liquid Spirulina formulation comprising Spirulina extract, trehalose, trisodium citrate and invert sugar is shown in line A.Figure 7.2 shows that the composition of Example 3 improves the coloring performance as compared to the trehalose-stabilized reference composition.Figure 8 shows the results of the light stability test of the compositions of Example 3 tested in jelly. Column A of Figure 8 represents the comparative example, a liquid coloring composition comprising Spirulina extract, trehalose, trisodium citrate and invert sugar in jelly. Column B of Figure 8 shows the coloring performance of the inventive natural blue coloring composition comprising Spirulina extract, dried glucose syrup and sucrose in jelly.Figure 9A shows the natural blue coloring composition of comparative Example 5 under microscope with a magnification x4.Figure 9B shows the natural blue coloring composition of Example 2, Sample B under microscope with a magnification x4.Figure 10 shows the roll-out test results of Example 6. The natural blue coloring composition of the invention comprising Spirulina extract, dried glucose syrup and sucrose is shown in Figure 10B.The comparative liquid Spirulina formulation comprising Spirulina extract, trehalose, trisodium citrate and invert sugar is shown in Figure 10A.Figure 11 shows the results of the acid-heat stability test in jelly of Example 6. The natural blue coloring composition of the invention comprising Spirulina extract, dried glucose syrup and sucrose is shown in the bottom row whereas the comparative liquid Spirulina formulation comprising Spirulina extract, trehalose, trisodium citrate and invert sugar is shown in the top row of Figure 11 .DETAILED DESCRIPTION OF THE INVENTIONThe invention is now described in further detail without, however, limiting its scope.Natural:In one embodiment, natural means in the context of the present invention that the pigments are sourced from plants, microorganisms, or animals or identical to those from plants, microorganisms, or animals.Aqueous system:In one embodiment, the natural blue coloring composition of the invention or produced according to the process of the invention preferably is an aqueous system. That means that the water content is at least 20 w% as compared to the total weight of the natural blue coloring composition. Preferably, the water content is at most 40 w% as compared to the total weight of the natural blue coloring composition.Even more preferably, the water content is around 30 w%.In another embodiment, the water content of the liquid natural blue coloring composition is 40 w% or less, preferably 35 w% or less.In one embodiment, if the liquid is further dried, water is typically added to the liquid natural blue coloring composition in order to allow for drying in a spray-drier or any other suitable drying equipment. In this embodiment, the water content typically is between 70 w% to 90 w% of water prior to the spray-drying.Vegan:The natural blue coloring composition preferably is vegan, that means that no animal- derived ingredients are present, such as for example gelatin.Accordingly, in a preferred embodiment, the natural blue coloring composition does not comprise any gelatin.In a preferred embodiment, the composition is free or free of gelatin. In another embodiment, the natural blue coloring composition comprises 5 w% or less, preferably 2.5 w% or less and even more preferably 1 w% or less of gelatin as compared to the total weight of the natural blue coloring composition.Phycocyanin-containing extract and Spirulina extract:Phycocyanin-containing extract can be any extract from an organism, preferably microalgae, that produces phycocyanin. A preferred phycocyanin-containing extract is Spirulina extract.Spirulina extract describes an extract of the Spirulina algae, e.g., Spirulina platensis or Arthrospira platensis. This blue-green microalga is known both as a food supplement and as a raw material for food coloring. The pigments mainly found in Spirulina are two blue water-soluble biliproteins, c-phycocyanin and allophycocyanin, grouped under the term phycocyanin, green chlorophylls and yellow xantophylls.In one embodiment, the Spirulina extract has a color strength E10% from 350 Cll / kg to 450 Cll / kg as measured by a spectrophotometer Shimadzu UV 1800 or 1900 with phosphate buffer pH 6,0.In one embodiment, the concentration of the Spirulina extract is from 1 w% to 15 w%, preferably from 2,5 w% to 12,5 w%, preferably from 5 w% to 10 w% as compared to the total weight of the natural blue coloring composition.In one embodiment, the natural blue coloring composition has a color strength E10% from 20 Cll / kg to 60 Cll / kg, alternatively from 20 Cll / kg to 40 Cll / kg, preferably from 22 Cll / kg to 30 Cll / kg, even more preferably from 24 Cll / kg to 28 Cll / kg as measured by a spectrophotometer Shimadzu UV 1800 or 1900 with phosphate buffer pH 6,0.Color strength:In one embodiment, the color strength is measured with a spectrophotometer Shimadzu UV 1800 or 1900. The sample preparation is made with phosphate buffer pH 6,0.Preferably, the phosphate buffer is prepared as follows:■ Weigh 6,05 g of NaH2PO4.2 H2O and 1 ,10 g of Na2HPO4.2 H2O in a beaker of 1000 mL.■ Under stirring, add approximately 900 mL demineralized water until everything has dissolved.■ While stirring, adjust pH to 6,0 using NaOH or HCI. Fill to 1000 mL with demineralized water.Preferably, the sample preparation is prepared as follows:■ Weigh x g of sample into a x mL volumetric flask (V1 ) and record the accurate weight.■ Dissolve the sample with phosphate buffer pH 6,0 and fill to the mark, mix well.■ Transfer x mL (Vt) of this dilution into a x mL volumetric flask (V2) and fill to the mark with the same buffer pH 6,0, mix well.■ Measure the absorbance of the second dilution at maximal wavelength (around 618 nm) in a spectrophotometer with 1 cm cell. The optical density must be between 0,25 and 0,90.The Color Units (CU) (corresponding to E10% 1 cm at maximal absorbance wavelength) are calculated using the following formula:■ Color Strength (CU / kg) = (Absorbance at max peak around 618 nm x Dilution Factor) I (weight in gram x 100);■ where Dilution Factor = V1 x V2 / Vt.BluePreferably, blue is considered the following coloring performance in the LCh system at L70:■ the chroma (C*) is between 30 and 50, preferably between 35 and 45; and■ the hue (h*) is between 210 and 240, preferably between 220 and 230.LCh measurement:In one embodiment, measurements are performed in transmission mode with a spectrocolorimeter Datacolor650 or 1050 (illuminant D65 / 100, include mode). The sample is poured into a 1 cm quartz cell placed in the position closest to the detector. The sample is diluted with phosphate buffer pH 6,0 (same preparation as for color strength) in order to reach a lightness comprised between 70,0 and 70,1. Once the correct lightness is obtained, the chroma and hue of the sample are recorded.Color characteristics:Preferably, the natural blue coloring composition has a color strength comprised between 24 to 28 CU / kg.Preferably, at L70, the chroma (C*) is between 30 - 50, preferably between 35 and 45.Preferably at L70, the hue (h*) is between 220 - 230.Cold / frozen stability and microbiological stability:In one embodiment, the stability of the natural blue coloring composition is minimum 6 months in frozen conditions (<-18°C).In one embodiment, the stability of the natural blue coloring composition is minimum 6 months in cold conditions (4 - 8°C)In one embodiment, the physico-chemical and biological stability is assessed by measuring the color strength, the LCh parameters, as well as the Brix, pH and water activity (direct reading).In one embodiment, the high content of sugar allows the water activity to stay below 0,860 in order to protect the product against micro-organisms.Sucrose:In one embodiment, the concentration of sucrose is from 40 w% to 70 w%, preferably from 45 w% to 65 w%, preferably from 50 w% to 60 w% as compared to the total weight of the natural blue coloring composition.In one embodiment, in the absence of a salt, the concentration of sucrose is from 40 w% to 70 w%, preferably from 45 w% to 65 w%, preferably from 50 w% to 60 w% as compared to the total weight of the natural blue coloring composition.In one embodiment, in the presence of a salt, the concentration of sucrose is from 10 w% to 50 w%, preferably from 20 w% to 40 w%, preferably from 25 w% to 35 w% as compared to the total weight of the natural blue coloring composition.In a preferred embodiment, the natural blue coloring composition does not contain any other monosaccharides or any disaccharides with the exception of sucrose.Starch-based compound with a DE between 19 and 23:The starch-based compound with a DE between 19 and 23, preferably 21 , preferably is dried glucose syrup or maltodextrin.In one embodiment, the concentration of starch-based compound with a DE between 19 and 23, is from 1 w% to 15 w%, preferably from 2,5 w% to 12,5 w%, preferably from 5 w% to 10 w% as compared to the total weight of the natural blue coloring composition.In one embodiment, the starch-based compound is a dried glucose syrup having a DE comprised between 21 and 23, preferably a DE of 21.In one embodiment, the starch-based compound is a maltodextrin having a DE comprised between 19 and 20, preferably a DE of 19.In one embodiment, the starch-based compound is not a starch-based compound with a DE of 25 or more.In a preferred embodiment, the starch-based compound is not a starch-based compound with a DE of 30 or more.In a particularly preferred embodiment, the starch-based compound is not a starch-based compound with a DE of 35 or more.Ratio of starch-based compound to sucroseIn a preferred embodiment, the weight ratio (w / w) of starch-based compound to sucrose is from 2: 1 to 1 :70, preferably from 1 :4 to 1 : 12, even more preferably from 1 :4 to 1 :8.Confectionary products:The natural blue coloring composition may be used for coloring food products, preferably confectionary products, even more preferably panned confectionary, jelly gum or ice cream, water ice.In a preferred embodiment, the confectionary product is not a chewing gum. pH of natural blue coloring composition:In one embodiment, the pH of the natural blue coloring composition is between 4 and 6, preferably between 4.5 and 5.5. The pH is preferably measured directly in the liquid.Method:In a preferred embodiment, the natural blue coloring composition comprising the phycocyanin-containing extract, in particular the Spirulina extract, dried glucose syrup and sucrose is obtained by a method, wherein the step order is:1 ) Adding the phycocyanin-containing extract, in particular the Spirulina extract, to an aqueous solution, preferably water, under agitation to obtain a first solution;2) Adding the starch-based compound with a DE between 19 and 23, preferably 21 , under agitation to obtain a second solution; and3) Adding sucrose under agitation to obtain the natural blue coloring composition4) Optionally a drying step.The method of the present invention may comprise further steps, as long as above- mentioned process steps 1 ) to 3) are present in this order even if not successive.The agitation is preferably performed until the phycocyanin-containing extract, in particular the Spirulina extract, the starch-based compound with a DE between 19 and 23, preferably 21 , and the sucrose are evenly dispersed and dissolved, preferably by a stirrer or a powder / liquid mixer involving high-shear mixing or both. An exemplary stirrer blade is displayed in Figure 1 : VISCO JET® CRACK.In another aspect, the temperature is in the case of■ Stirrer: from 18°C to 40°C, preferably from 20°C to 28°C; or■ High-shear mixer: from 5°C to 40°C, preferably from 20°C to 28°C.In one embodiment, the natural blue coloring composition obtained through the method of the present invention is subjected to a subsequent drying step, such as freeze-drying, spray-drying or refractive window drying.Heat and acid stability:Furthermore, confectionary ingredients need to be heat and / or acid stable, as they are usually heated or cooked. The coloring performance of the natural blue coloring compositions are surprisingly similar to those of confectionary after heat and / or acid treatment.Liquid:In a preferred embodiment, the natural blue coloring composition is a liquid.Powder:In another embodiment, the natural blue coloring composition is a powder.Further ingredients:The natural blue coloring composition may further comprise other ingredients, such as antifoaming agents, pH adjuster such as citric acid and / or salts such as sodium chloride.The skilled person can choose the quantity of the further ingredients of the natural blue coloring composition of the present invention so that they add up to 100 w%.Salt:The natural blue coloring composition of the present invention may comprise salt. Salt, preferably sodium chloride, may be added to the formulation in order to reduce the sucrose content. Preferably, the concentration of salt is from 2 w% to 20 w%, and even more preferably from 8 w% to 12 w% as compared to the total weight of the natural blue coloring compositions.Color shades:The natural blue coloring composition may further comprise other pigments, such as yellow or red pigments to produce for example green or violet color shades.EXAMPLESThe following examples illustrate the natural blue coloring compositions further without, however, limiting the scope of the invention.Following natural blue coloring compositions were tested:Example 1 - Microbiological stability:Several challenge tests were conducted on exemplary natural blue coloring compositions comprising Spirulina extract, dried glucose syrup and sucrose to prove the resistance of the formulation to microbial growth in case of contamination.A challenge test is a study where the microbiological stability is investigated at 7°C, 15°C and 25°C by adding potential spoilage organisms to the product at levels somewhat over the acceptable limit (ca. 1 , 0-2,0 x 102cfu / g). Then the survival / growth of the microorganisms is monitored over time. A negative control (without added microorganisms) is also monitored at 7°C. This test mimics a potential cross-contamination, in case of an open packaging for example.Figure 2 shows the results of a microbiological challenge test over 8 weeks of an exemplary natural blue liquid coloring composition consisting of 6.3 w% spirulina extract, 7.0 w% dried glucose syrup DE 21 , 54.8 w% sucrose, 0.5 w% antifoam, 0.04 w% citric acid and 31.36 w% water. The natural blue coloring composition was made as follows: first, spirulina extract was dissolved in water under stirring with the blade of Figure 1. Antifoam was added when needed. Then dried glucose syrup DE21 , citric acid and sucrose were added one by one to the solution. The mixing was maintained until all the ingredients were totally dissolved.The resulting product had the following characteristics: a color strength of 28.3 Cll / kg, a chroma (C) of 37.1 and a hue (h) of 225.7 at lightness (L) = 70.0 and a pH of 5.0.Figure 2A and 2B shows the microbiological stability in respect of yeast and mold at three different temperatures: 7°C, 15°C and 25°C.Figure 3 shows the results of a microbiological challenge test over 8 weeks of an exemplary natural blue liquid coloring composition consisting of 5.7 w% spirulina extract, 7.3 w% dried glucose syrup DE 21 , 57.1 w% sucrose, 0.5 w% antifoam, 0.04 w% citric acid and 29.36 w% water. The natural blue coloring composition was made following the same process as described above in lines 19 to 22. The resulting product had the followingcharacteristics: a color strength of 26.9 Cll / kg, a chroma (C) of 34.3 and a hue (h) of 224.7 at lightness (L) = 70.0 and a pH of 5.1 .Figure 3A and 3B shows the microbiological stability in respect of yeast and mold at three different temperatures: 7°C, 15°C and 25°C.Figure 4 shows the results of a microbiological challenge test over 8 weeks of a comparative blue coloring composition comprising trehalose, trisodium citrate and invert sugar.The results show a satisfactory stability of the natural blue coloring composition at 7°C because the cell count for yeast and mold is either stable or decreasing. The results at 15°C and 25°C show that the natural blue coloring composition is very sensitive to the storage temperature and should be kept below 8°C for microbiological safety.These results are at least as good as what is observed with a standard Spirulina liquid formulation containing trehalose, trisodium citrate and invert sugar (cf. Figure 4A below).Example 2 - Performance in panning:The performance of the natural blue coloring composition was tested in hard panning following the recipe and procedure below:1) Panning syrup:■ In a pot, weigh 70 g of sucrose and 30 g of water.■ Mix and heat until the sucrose is fully dissolved.■ Measure brix level, it must be at 70.0 ± 0.5°Bx.■ The brix level can be adjusted by either adding water or further cooking.■ Cool down to room temperature.2) Roll-out:■ Take a sheet of paper (quality: Color copy, appearance ideal whiteness, 160 g / m2).■ Take 95 g of panning syrup, add 5 g of color and mix until the color is evenly dispersed.■ With a pipette, put a drop of panning syrup (diameter size 1.5 - 2.0 cm) on the paper.Take the bar coater Leneta WC-28 (see Figure 4B) and make one roll down of the drop.3) Panning process:■ Add 5% of color to panning syrup and m ix well.■ Put 600 g of white dragees into a pan.■ Take the colored panning syrup as prepared earlier.■ Apply 1 .5 to 3 mL of syrup to the dragees under stirring until all the dragees are wet.■ Let the dragees dry between each layer. Air is applied for about 3 sec to simulate harsh production process.■ Repeat for about 24 layers.■ Let the dragees dry overnight in a sieve before polishing.■ Apply 3 mL Capol® 4820 to the dragees under stirring and let them dry.■ Apply 2 mL of Capol® 425M to the dragees under stirring and let them dry.■ The dragees are stored at room temperature in zipper bags.Performance of the natural blue coloring composition in hard panning:The natural blue coloring composition comprising Spirulina extract, dried glucose syrup and sucrose shows excellent panning performance due to the sugar combination used (sucrose and dried glucose syrup, no trehalose, no invert sugar).Figures 5 and 6 show a comparison in panning of a natural blue liquid coloring composition (sample B) versus a comparative liquid formulation (sample A).Sample A is a liquid formulation containing Spirulina extract, trehalose, trisodium citrate and invert sugar, with a color strength of 28.6 CU / kg.Sample B is composed of 6.3 w% Spirulina extract, 7.0 w% dried glucose syrup DE 21 , 54.8 w% sucrose, 0.5 w% antifoam, 0.04 w% citric acid and 31 .36 w% water. The natural blue coloring composition was made as follows: first, spirulina extract was dissolved in water under stirring with the blade of Figure 1 . Antifoam was added when needed. Then dried glucose syrup DE21 , citric acid and sucrose were added one by one to the solution. The mixing was maintained until all the ingredients were totally dissolved.The resulting product had the following characteristics: a color strength of 28.3 Cll / kg, a chroma (C) of 37.1 and a hue (h) of 225.7 at lightness (L) = 70.0 and a pH of 5.0.The panning performance of sample A and sample B were compared with a roll-out test, see results in Figure 6. The difference of covering is significant, with the comparative liquid formulation (sample A) showing an inhomogeneous surface with white spots whereas the natural blue coloring composition (sample B) displays a homogeneous distribution of the color.The good covering abilities are confirmed by dragees panning test, see results in Figure 5. The dragees panned with the comparative liquid formulation (sample A) show a washed off surface and an inhomogeneous color whereas the dragees panned with the natural blue coloring composition (sample B) display an even and smooth surface where the color was evenly spread.Both tests demonstrate the superior panning behavior of the natural blue coloring composition over the comparative liquid formulation.Example 3 - Performance in jelly gum:The performance of the natural blue coloring composition was tested in jelly gum following the recipe and procedure below:1) Jelly gum mass:■ Prepare the gelatine mix: dissolve 16 g of porcine gelatine (210-230 Bloom) into 40.7 g of cold water and let it stay until the gelatine is swollen. Put it at 80 °C in the water bath and wait until the gelatine is melted.■ In the meantime, prepare the sugar mix: boil 85.9 g of sucrose, 114.5 g of glucose syrup DE40 and 42.9 g of water until 117 °C is reached. Cool down to 90 °C.■ Add the gelatine premix to the sugar mix and mix carefully until the mass is homogeneous.■ Pour the finished mass into plastic beakers for storage. Mass can be stored at room temperature until use.2) Acid-heat stability test:■ Prepare colored jelly gum mass : take 300 g of jelly mass and add 0.9 g of color then mix well.■ Fill 50 g jelly gum mass before acid is added in one flask (50 g), sample (tO).■ Incorporate citric acid into the mass (2 w%) and fill 50 g in one flask (t1 ) and place jelly gum mass in water bath (80 °C). Set and start watch, 5 minutes.■ Take samples after 5 min, 10 min and 15 min sample (t2, t3 and t4). For that fill jelly gum in a flask, and place jelly gum mass back in water bath. Set start watch, 5 minutes.■ Store flasks minimum 24 hours at room temperature and then perform color evaluation, both visually and with color measurement.3) Accelerated light stability test:■ The colored jelly mass with citric acid (equivalent flask T 1 described above) is placed inside an Atlas Suntester XLS+ (Xenon lamp 480 W / m2, 25°C, window glass filter) for 24 hours.■ Color measurements are made after 1 , 3, 6, 12 and 24 hours.Performance of the natural blue coloring composition in jelly gum:The jelly gum process comprises heat and acid, so it is essential to evaluate the heat and acid stability of the natural blue coloring composition aimed to be used in this application.The natural blue coloring composition described in Example 2 was submitted to the acidheat stability test which mimics the conditions of an industrial process and compared to the same comparative liquid formulation from Example 2 containing trehalose (an ingredient known for its stabilizing properties).The results are shown in Figure 7.1 where A is the comparative liquid formulation containing Spirulina extract, trehalose, trisodium citrate and invert sugar and B is the natural blue coloring composition. Each column corresponds to the picture of the flask of jelly gum taken at each time tO, t1 , t2, t3 and t4 as described in the test above. The results show that despite the absence of trehalose, the natural blue coloring composition maintains the coloring performance as compared to the trehalose-stabilized reference composition.Figure 7.2 shows the results of the acid-heat stability test of another natural blue coloring composition compared to the same comparative liquid formulation. Sample A is thecomparative liquid formulation containing Spirulina extract, trehalose, trisodium citrate and invert sugar and Sample B is the natural blue coloring composition containing 6.1 w% Spirulina extract, 7.1 w% dried glucose syrup DE21 , 55.9 w% sucrose, 0.5 w% antifoam, 0.04 w% citric acid and 30.36 w% water. The liquid natural blue coloring composition has a color strength of 25.5 Cll / kg. Its LCh parameters are: lightness = 70.0, chroma = 42.3 and hue = 227.0. Figure 7.2 shows that this composition improves the coloring performance as compared to the trehalose-stabilized reference composition.The natural blue coloring composition described in Example 2 was also submitted to an accelerated light stability test in jelly gum and compared to the same comparative liquid formulation from Example 2. The results are shown in Figure 8 where A is the comparative liquid formulation containing Spirulina extract, trehalose, trisodium citrate and invert sugar and B is the natural blue coloring composition. The natural blue coloring composition proved just as stable to light as the comparative liquid formulation.Example 4 - Formulation with salt:Salt, such as sodium chloride, can be added to the formulation in order to reduce the sucrose content. The concentration of salt is from 2 w% to 20 w%, preferably from 8 w% to 12 w%.A natural blue liquid coloring composition is prepared with 6.9 w% Spirulina extract, 7.0 w% dried glucose syrup DE21 , 30.0 w% sucrose, 10.0 w% sodium chloride, 0.5 w% antifoam, 0.07 w% citric acid and 45.53 w% water. The formulation process is as follows: 20.7 g of Spirulina extract are slowly dissolved in 136,8 g of water under stirring with an overhead mixer equipped with the blade of Figure 1. 1 .5 g of antifoam are added. When the solution is homogenous, 21 g of dried glucose syrup DE21 are added, followed by 90 g of sucrose and 30 g of sodium chloride. The pH is adjusted at 5,1 with citric acid. The mixing is maintained until all ingredients are dissolved.The natural blue coloring composition has a color strength of 25.3 Cll / kg, Its LCh parameters are: lightness = 70.1 , chroma =42.2 and hue = 227.4. It is liquid and homogenous.Comparative example 5 - Alternative process order:A natural blue liquid coloring composition is prepared with 6.9 w% Spirulina extract, 7.0 w% dried glucose syrup DE21 , 55.1 w% sucrose, 1 .0 w% antifoam and 30.0 w% water. The formulation process is as follows: the syrup is first prepared by adding progressively dried glucose syrup DE21 and sucrose to water while heating at 35°C and stirring with an overhead mixer equipped with the blade of Figure 1. Then the syrup is allowed to cool down to ambient temperature. After that, Spirulina extract is added slowly to the syrup under stirring (same equipment), with antifoam and citric acid added as needed. The mixing is maintained until the solution is homogenous.The resulting natural blue coloring composition is a foam with a high viscosity. It has the following characteristics: a color strength of 24.8 Cll / kg, a chroma (C) of 49.2 and a hue (h) of 230.5 at lightness (L) = 70.0. The high amount of air incorporated can be appreciated in Figure 9A which shows the natural blue coloring composition under a microscope Olympus BX53F with a magnification x4. The yellow circles are air bubbles. Colors may differ according to the light conditions and the amount of the sample put on the microscope slide. The composition of Comparative example 5 comprises many visible air bubbles.Figure 9B shows the natural blue coloring composition of Example 2, Sample B under the same microscope with a magnification x4. The dark blue areas represent undissolved particles. The inventive composition comprises very few air bubbles.Example 6 - Formulation with maltodextrin DE 19:A natural blue liquid coloring composition is prepared with 7.2% w% Spirulina extract, 7.0 w% maltodextrin DE19, 54.7 w% sucrose, 0.5 w% antifoam, 0.04 w% citric acid and 30.56 w% water. The formulation process is as follows: 21 .7 g of Spirulina extract are slowly dissolved in 91 .6 g of water under mixing with an overhead stirrer equipped with the blade of Figure 1. 1.5 g of antifoam are added. When the solution is homogenous, 21 g of maltodextrin DE19 are added, followed by 0.12 g of citric acid and finally 164.2 g of sucrose. The mixing is maintained until all ingredients are well dissolved.The natural blue coloring composition has a color strength of 25.7 Cll / kg and a pH of 5.1 . Its LCh parameters are: lightness = 70.1 , chroma = 35.9 and hue = 220.9.The natural blue coloring composition is added to a panning syrup as described in Example 2 and a roll-out test is made to evaluate the performance of this natural blue coloring composition compared to a liquid formulation containing Spirulina extract,trehalose, trisodium citrate and invert sugar, with a color strength of 27.8 Cll / kg. Figure 10 shows the roll-out comparison between the comparative liquid formulation A and the natural blue coloring composition B. Figure 10 shows that the natural blue coloring composition has a superior panning behavior (resulting in an evenly distribution of the color and almost no white spots on the surface) in comparison to the comparative liquid composition A.Figure 11 shows the heat and acid stability results of the natural blue coloring compositions. Figure 11 A shows the natural blue coloring compositions with dried glucose syrup DE21 . Figure 2B shows natural blue coloring compositions with maltodextrin DE19. The results demonstrate that both coloring compositions have similar stability towards acid and heat.

Claims

CLAIMS1. A natural blue coloring composition comprising a phycocyanin-containing extract, in particular a Spirulina extract, further comprising:■ a starch-based compound with a Dextrose Equivalent (DE) between 19 and 23, preferably 21; and■ sucrose wherein the natural blue coloring composition is vegan, preferably the natural blue coloring composition is free of gelatin; and wherein the weight ratio (w / w) of starch-based compound to sucrose is from 2:1 to 1 :70, preferably from 1 :4 to 1 :12, even more preferably from 1 :4 to 1 :8.

2. The natural blue coloring composition of claim 1 , wherein the natural blue coloring composition is a liquid, optionally a powder obtained by drying the liquid or in powder form, preferably the natural blue coloring composition is a liquid natural blue coloring composition.

3. The natural blue coloring composition according to any one of the preceding claims, wherein the natural blue coloring composition does not comprise any trehalose, trisodium citrate, acetic acid, glycerol, gelatin or combinations thereof.

4. The natural blue coloring composition according to any one of the preceding claims, wherein the starch-based compound is a dried glucose syrup or a maltodextrin.

5. The natural blue coloring composition according to any one of the preceding claims, wherein the concentration of the phycocyanin-containing extract, in particular the Spirulina extract, is from 1 w% to 15 w%, preferably from 2,5 w% to 12,5 w%, preferably from 5 w% to 10 w% as compared to the total weight of the natural blue coloring composition.

6. The natural blue coloring composition according to any one of the preceding claims, wherein the natural blue coloring composition has a color strength E10% from 20 Cll / kg to 60 Cll / kg, alternatively from 20 Cll / kg to 40 Cll / kg, preferably from 22 Cll / kg to 30 Cll / kg, even more preferablyfrom 24 Cll / kg to 28 Cll / kg as measured by a spectrophotometer Shimadzu UV 1800 or 1900 with phosphate buffer pH 6,0.

7. The natural blue coloring composition according to any one of the preceding claims, wherein the natural blue coloring composition has a chroma (C*) between 30 - 50, preferably between 35 and 45 and a hue (h*) between 220 - 230 as measured at lightness 70.0-70.1 in transmission mode with a spectrocolorimeter Datacolor 650 or 1050 (ilium inant D65 / 10°, include mode).

8. The natural blue coloring composition according to any one of the preceding claims, wherein the concentration of the starch-based compound is from 1 w% to 15 w%, preferably from 2,5 w% to 12,5 w%, preferably from 5 w% to 10 w% as compared to the total weight of the natural blue coloring composition.

9. The natural blue coloring composition according to any one of the preceding claims, wherein the concentration of sucrose is■ In the absence of a salt, from 40 w% to 70 w%, preferably from 45 w% to 65 w%, preferably from 50 w% to 60 w% as compared to the total weight of the natural blue coloring composition; or■ In the presence of a salt, from 10 w% to 50 w%, preferably from 20 w% to 40 w%, preferably from 25 w% to 35 w% as compared to the total weight of the natural blue coloring composition.

10. The natural blue coloring composition according to any one of the preceding claims, wherein the natural blue coloring composition further comprises antifoaming agents, pH adjuster, preferably citric acid and / or salts, preferably sodium chloride.11 . The natural blue coloring composition according to claim 1 , wherein the pH of the natural blue coloring composition is between 4 and 6, preferably between 4.5 and 5.5.

12. The use of the natural blue coloring composition according to any one of the preceding claims for coloring food products, preferably confectionary products, even more preferably panned confectionary, jelly gum or ice cream.

13. A method for producing the natural blue coloring composition of any one of the preceding claims, comprising, preferably consisting of the following steps, wherein the step order is:1 ) Adding the phycocyanin-containing extract, in particular the Spirulina extract, to an aqueous solution, preferably water, under agitation to obtain a first solution;2) Adding the starch-based compound with a DE between 19 and 23, preferably 21 , under agitation to obtain a second solution; and3) Adding sucrose under agitation to obtain the natural blue coloring composition4) Optionally a drying step, preferably a spray-drying step.

14. The method of claim 13, wherein the agitation is performed until the phycocyanin-containing extract, in particular the Spirulina extract, the starch-based compound with a DE between 19 and 23, preferably 21 , and the sucrose are evenly dispersed and dissolved preferably by an overhead or preferably a non-overhead stirrer or a powder / liquid mixer involving high- shear mixing or both.

15. The method of claims 13 or 14, wherein the temperature is in the case of■ Overhead or non-overhead stirrer: from 18°C to 40°C, preferably from 20°C to 28°C; and / or■ High-shear mixer: from 5°C to 40°C, preferably from 20°C to 28°C.

16. A food product, preferably confectionary product, even more preferably a panned confectionary product, jelly gum or ice cream comprising the natural blue coloring composition of any one of the preceding claims or obtained through the process of any one of the preceding claims.

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