Improvements in or relating to organic compounds

Abstract

The present invention relates to a colorant composition which, when incorporated into food and beverage products, provides a stable shelf life and, optionally, a desirable color transition in response to stimuli such as heat. The color composition is based on an innovative combination of a pigment and an encapsulated alkaline material, acid material, metal cation and / or salt.

Description

Technical Field

[0001] Field of the Invention The present invention relates to methods and compositions for causing a color change in a processed food or beverage product in response to a stimulus, such as the application of heat. More specifically, the present invention relates to methods and compositions for causing a color change in a meat analogue product during the process of cooking the product. The present invention also relates to processed foods or beverages, and more specifically meat analogue products, containing the composition.

[0002] Background of the Invention Color plays a decisive role in the perception of foods and beverages. Along with flavor and texture, color is thought to be a major factor in the perception of the quality of foods and beverages. The relationship between color and the consumer's perception of quality does not stop at the initial color of the food or beverage. The color transitions that occur when foods and beverages are processed also play an important role in the perception of quality. Color changes in foods and beverages during storage are a concern for consumers, but color changes during processing (e.g., cooking), if the degree and rate of the color change are appropriate, are fully expected and actually desirable. Therefore, consumers generally have an interest in predictable color changes during cooking, such as the color change of meat slices from red-pink to gray-brown. However, occasionally, for example, when mixing a cocktail or stirring a children's beverage or confectionery product, it is possible to design a color change to create an impressive and surprisingly authentic color effect.

[0003] Controlling both the degree and rate of color change is of particular importance in meat analog products. As consumers explore a balance between personal health and well-being with concerns about the environmental impact of intensive agricultural practices, diets based on reduced meat consumption are becoming increasingly popular. Meat analog products, such as plant-based meat, cultured meat, and hybrid products containing the aforementioned mixtures, are attracting increasing attention in the public consciousness. And this is increasing the pressure in the processed food industry to create appealing meat analog products that resemble actual meat in terms of taste, texture, and appearance both during storage and cooking. Mimicking the characteristics of meat during the cooking process is a particularly difficult challenge. One of those characteristics is the color transition of meat products from a raw, reddish or pink appearance to a brownish or grayish brown during cooking. Another important feature that must be given is to maintain the pinkish-red appearance of raw meat during the shelf life of the product.

[0004] To impart a red or pink color to uncooked meat analog products, it is common to employ added pigments. This is necessary because plant-based proteins, which are the main constituent of many meat analog products, are typically white to yellow, or light brown to tan. Examples of pigments currently added to such products include, but are not limited to, astaxanthin, red beet powder or juice, paprika, turmeric, or fruit or vegetable-derived colorants obtained from strawberries, raspberries, red cabbage, or the like.

[0005] The problem is that some of these colorants, for example, astaxanthin or beet-derived materials, are relatively heat-stable. As an illustration, when a beet-derived colorant is added to a meat-like hamburger, even after cooking in a frying pan at 165°F (74°C) for several minutes, the inside of the hamburger can remain pink or orange. Some consumers interpret the lack of this color change as an indication that the product is not fully cooked and continue to cook the product for a longer period or at a higher temperature than desired to give the product an optimal state for consumption. Therefore, a careful selection of dyes is required so that a desirable color transition is created throughout the product within a reasonable time at the required cooking temperature.

[0006] On the other hand, some dyes are relatively unstable and can cause undesirable color transitions in meat-like products during storage, even at room temperature or refrigerated temperature.

[0007] Selecting a dye that exhibits the required stability during storage but rapidly and widely changes color throughout the product during cooking is not an easy task, and as a result, the range of available natural ingredients is severely limited. GMO colorants are known, and examples of heme-containing protein colorants are described in US9,808,029. The material is manufactured from genetically modified yeast cells on an industrial scale. However, consumers are still skeptical and may reject them for ethical, religious, health, and other reasons related to well-being.

[0008] There is still a need to address the deficiencies of the prior art and to expand the range of useful dyes that can add color to processed foods and beverages, have a stable shelf life, and, if necessary, provide a desirable color transition in response to stimuli, such as heat during cooking. SUMMARY OF THE INVENTION

[0009] Summary of the Invention The Applicant has surprisingly discovered a colorant composition which, when incorporated into food and beverage products, provides a stable shelf life and, optionally, a desirable color transition in response to stimuli such as heat. The coloring composition is based on an innovative combination of a pigment with an encapsulated alkaline material, acid material, metal cation and / or salt.

[0010] Accordingly, in a first aspect, the present invention provides a colorant composition comprising a pigment and an alkaline material, acid material, metal cation and / or salt, wherein the alkaline material, acid material, metal cation and / or salt are encapsulated in a capsule medium.

[0011] In a second aspect, the present invention provides a food or beverage product comprising a colorant composition and an edible substrate.

[0012] In a third aspect, the present invention provides a method of incorporating a colorant composition into an edible substrate to provide a food or beverage product, the method comprising the step of simultaneously, separately or sequentially adding a pigment and an encapsulated alkaline material to the edible substrate.

[0013] In a fourth aspect, the present invention provides a method of effecting a color change in a food or beverage product, the method comprising: a) adding a pigment as defined herein and an encapsulated alkaline material, acid material, metal cation and / or salt to an edible base simultaneously, separately or sequentially; and b) subjecting the food or beverage obtained in step a) to an energy process, such as the application of heat and / or mechanical energy, to release the alkaline material, acid material, metal cation and / or salt.

[0014] In a fifth aspect, the invention relates to the use of encapsulated alkaline materials, acid materials, metal cations and / or salts for influencing color changes in food or beverage products, wherein the product comprises a colorant composition as defined herein and the color change is affected when the product is subjected to stimuli such as heat and / or mechanical energy.

[0015] Details, examples and preferences provided in connection with any one or more of the described aspects or embodiments of the invention are further described herein and apply equally to all aspects and embodiments of the invention. All possible combinations of those aspects, examples and preferences described herein, in all their possible variations, are encompassed by the invention unless otherwise indicated herein or clearly contradicted by the context.

Brief Description of the Drawings

[0016] Brief Description of the Drawings

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

[0017] Detailed Description of the Invention The present invention is based on the use of a pH trigger to initiate and / or promote a desirable color change of a dye, such as phycocyanin, betanin, anthocyanin. The trigger is activated by applying an energy stimulus, such as heat or mechanical energy, to an encapsulation medium that encapsulates an alkaline material, and an acidic material, or a metal cation and / or a metal salt, or a material that is a mixture thereof, such that the material contacts the dye and the dye decomposes or deteriorates, changing its color characteristics. It is suitable for use in processed food or beverage products containing both a dye and a material capable of changing the color of the dye, and the coloring composition as defined herein, in which the dye and the material are spatially separated by the encapsulation medium until they are acted upon by an appropriate energy stimulus, is considered novel by the applicant.

[0018] For the sake of brevity, the present invention will be further described with reference to embodiments in which the composition contains an encapsulated alkali and the trigger for the color change is a pH trigger. However, as stated herein, other encapsulated materials and triggers are also contemplated by the present invention.

[0019] Furthermore, when the colorant composition is incorporated into a food or beverage product, the color change is distributed substantially uniformly throughout the product. Still further, when an alkaline material, an acidic material, a metal cation and / or a salt act on the dye, the rate of color change during the cooking of the product in a meat analogue product is promoted such that it mimics that of actual meat. Since the color change is substantially uniform, widespread and rapid, the consumer receives a visual cue to prevent overcooking or cooking at a high temperature. In a specific example of a plant-based meat patty containing the colorant composition of the present invention, after cooking for a few minutes at a frying temperature of about 165 degrees Fahrenheit, a color change is observed to the center of the patty, and overcooking can be avoided.

[0020] Another advantage of this novel approach lies in the fact that the alkali materials, acid materials, metal cations and / or salts are encapsulated, so that the product can withstand color changes over a long period under storage conditions.

[0021] The term "color" refers to color characteristics such as hue, chroma, purity, saturation, intensity, vividness, value, lightness, luminance, and darkness, and color model system parameters (e.g., International Commission on Illumination CIE, 1976 CIELAB color space L*a*b* values) used to describe these characteristics.

[0022] The term "hue" refers to the color characteristic that gives a color its name, such as red, blue, and brown.

[0023] The terms "comprises", "comprising", "has", "having", "includes", "including", "contains", "containing" or any other variation thereof are not limiting, and an article, device, compound, composition, combination, method, or process described as "comprising", "having", "including", or "containing" a listed set of elements does not include only those elements but may also include other elements not expressly listed, described, or recited in the specification or claims, as is intended to cover non-exclusive inclusion of elements. The language preceding an element or feature by "comprises... a", "contains... a", "has... a", or "includes... a" does not, without further limitation, exclude the presence or inclusion of additional elements or features in an article, device, compound, composition, combination, method, or process that comprises, contains, has, or includes that element or feature.

[0024] The terms "a" and "an" are defined as one or more unless explicitly stated otherwise or restricted by other language in this specification. An element or feature preceded by "a" or "an" may be construed as one of the described elements or features, or more than one of the elements or features. By way of example, the pigment CGA may be construed as one pigment or more than one pigment.

[0025] The terms "about", "approximately", "essentially", "substantially", any other versions thereof, or other similar related terms, or terms of similar approximation are defined as being close to what would be understood by a person of ordinary skill in the art. As a non-limiting exemplary aspect, these terms are defined as being within 20% of the stated value, or within 10% of the stated value, or within 5% of the stated value, or within 4% of the stated value, or within 3% of the stated value, or within 2% of the stated value, or within 1% of the stated value, or within 0.5% of the stated value, or within 0.25% of the stated value, or within 0.1% of the stated value.

[0026] When an amount in weight percent is recited in this disclosure, it is to be understood that any and all amounts within the range, including the endpoints, are intended to be expressly disclosed. For example, the disclosure of "a range of about 1 to about 10" should be read as indicating each and every possible number along the continuum between about 1 and about 10. The inventors intend that any and all data points within the range should be considered to be specified, and that the inventors have possession of the entire range and all points within the range and so understand.

[0027] Regarding a first aspect of the present invention, the colorant composition comprises a dye (one or more dyes) and an alkaline material, an acidic material, a metal cation, and / or a salt encapsulated in a suitable encapsulation medium.

[0028] As used herein, the term "dye" refers to any substance that imparts color by absorbing or scattering light of different wavelengths.

[0029] The dye(s) used in the present invention can be pH-sensitive and / or temperature-sensitive (thermally sensitive).

[0030] In the present invention, a "pH-sensitive" dye is understood to be a dye that undergoes a color change (e.g., measured by CIELAB or by UV-Vis absorption using a spectrophotometer) when exposed to a change in pH. The color change can be a change in color retention or a spectral shift. In certain embodiments, the color change is at least 2%, at least 5%, at least 6%, at least 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 22%, 24%, 26%, 28%, 30%, or at least 40% change. Examples of pH-sensitive dyes include, but are not limited to, anthocyanins (dye changes), carmin (precipitates at acidic pH), phycocyanin, or santalin (decomposes and precipitates at acidic pH).

[0031] In the present invention, a "thermally sensitive" dye is understood to be a dye that undergoes a color change when exposed to a change in temperature (measured, for example, using CIELAB or by UV-Vis absorption using a spectrophotometer). The color change can be a change in color retention or a spectral shift. In certain embodiments, the color change is at least 2%, at least 5%, at least 6%, at least 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 22%, 24%, 26%, 28%, 30%, or at least 40% change. Generally, thermally sensitive dyes undergo a color change when the dye is exposed to high temperatures. Examples of thermally sensitive dyes include, but are not limited to, betanin and its derivatives (e.g., betaxanthin), phycobilins (e.g., phycocyanin), and the like.

[0032] In certain embodiments, the dye is sensitive only to pH or only to temperature changes.

[0033] The inventors of the present invention have surprisingly observed that the degradation and color change of certain dyes, such as phycerythrin dye, are enhanced when the dye is exposed to high temperatures under basic conditions. Example 1 of the present application demonstrated that increasing the pH promotes the thermal degradation of phycerythrin, thus making the color change faster and more efficient.

[0034] In certain embodiments, the dye is pH and thermally sensitive.

[0035] A dye can be sensitive to other conditions. For example, the degradation of betalain derived from beetroot is promoted in the presence of Fe2+ / Fe3+ and Al3+. Also, the degradation of other natural dyes can be promoted using a high ionic strength (high content of salts in the medium).

[0036] Thus, in certain embodiments, the dye is sensitive to an increase in ionic strength or the presence of metal cations (e.g., Fe2+ / Fe3+, Al3+). By using metal cations and / or salts in the present invention, the sensitivity of the dye to other conditions, such as pH changes and / or temperature changes, can be increased.

[0037] As already mentioned, the dye can be sensitive to one or more of the conditions described herein. For example, the dye can be sensitive to pH only, temperature only, or an increase in ionic strength. In certain embodiments, the dye is sensitive to more than one condition, such as pH and temperature, or temperature and ionic strength, etc.

[0038] Dyes useful in the present invention include those obtained from natural sources, such as plants, fungi, bacteria, algae, or animal sources. They can be natural, i.e., extracted without modification from the natural state, or collected and purified from the natural state, or even chemically modified. Also, dyes obtained from fermentation can be used in the present invention.

[0039] In certain embodiments, the dye is selected from the group consisting of phycocyanobilin (e.g., phycocyanin), anthocyanins (e.g., pelargonidin-based anthocyanins, cyanidin-based anthocyanins, and peonidin-based anthocyanins), betalains (e.g., betacyanins, betaxanthins), caramel, caramelized fruit and vegetable juices, burnt sugar, caramel dyes, carotenoids, malt, sorghum, fruit juice extracts, iron oxide pigments, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphilone, melanin, indigotin, monascin, anthraquinone, santalin, santalin complexed with metal, or mixtures thereof.

[0040] It is understood that one or more dyes can be used in combination in the present invention.

[0041] In certain embodiments, the dye may be selected based on its ability to create a red-pink color in a food product that evokes raw meat. However, the dyes useful in the colorant compositions according to the present invention are thermally unstable, and their characteristic red-pink color fades upon heating.

[0042] In a specific embodiment of the present invention, the composition may comprise phycoerythrobilin dye. Useful phycoerythrobilin dyes include those described in more detail in WO2022043059, which is incorporated herein by reference.

[0043] A particularly useful example of a phycoerythrobilin dye is phycoerythrin.

[0044] Phycoerythrin is produced mainly in cyanobacteria, cryptophytes and red algae such as porphyra tenera, as well as microalgae such as Pseudanabaena sp, Pseudanabaena sp, Anabaena circinalis, Pseudanabaena sp, Porphyridium purpureum, Porphyridium cruentum and Anabaena circinalis. Phycoerythrin can be classified into four classes based on its origin and absorption spectrum: R-phycoerythrin (R-PE), B-phycoerythrin (B-PE), C-phycoerythrin (C-PE), and B-phycoerythrin (B-PE). The spectral differences between phycoerythrins are due to the presence of different types of bilin prosthetic molecular families. R-PE is the most abundant phycobiliprotein in red algae, cryptophytes, and marine unicellular cyanobacteria. The PE chromophore is composed of three polypeptide subunits: an alpha subunit complex (18-20 kDa), a beta subunit (19.5-21 kDa), and a gamma subunit (30 kD), as shown below.

Chemical formula

[0045] In a specific embodiment, phycoerythrin is sensitive to pH and / or temperature.

[0046] In a specific embodiment of the present invention, the coloring composition may contain an anthocyanin dye. In a particular embodiment of the present invention, the coloring composition may contain at least 0.001% of an anthocyanin dye. In a particular embodiment of the present invention, the coloring composition contains 0.001% w / w to 95% w / w of an anthocyanin dye, for example, about 0.01% w / w to about 80% w / w, for example, 0.01% w / w, 0.02% w / w, 0.03% w / w, 0.04% w / w, 0.05% w / w, 0.06% w / w, 0.07% w / w, 0.08% w / w, 0.09% w / w, 0.1% w / w, 0.2% w / w, 0.3% w / w, 0.4% w / w, 0.5% w / w, 0.6% w / w, 0.7% w / w, 0.8% w / w, 0.9% w / w, 1% w / w, 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w to 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15% w / w of an anthocyanin dye. In a particular embodiment, the coloring composition may contain 0.01% w / w to 5% w / w of an anthocyanin dye.

[0047] Anthocyanins are glycosides of anthocyanidins (aglycones) that do not contain sugars. The sugar molecule of anthocyanin binds to one or more hydroxy groups typically present in the anthocyanidin molecule via an O-glycoside bond. Most of the naturally occurring anthocyanins are 3-O-glycosides.

[0048] The most common types of anthocyanidins present in plants are cyanidin, delphinidin, pelargonidin, peonidin, petunidin, and malvidin, where at least one hydroxy group at the 3, 5, 7 and 3', 4', or 5' positions is sugar-substituted. Examples of natural anthocyanins that can be used in the colorant composition include, but are not limited to, pelargonidin-based anthocyanins, cyanidin-based anthocyanins, and peonidin-based anthocyanins.

[0049] Examples of sugar molecules found in the anthocyanin structure include arabinose, galactose, glucose, rhamnose, rutinose, sambubiose, sophorose, and xylose. Anthocyanins can be substituted with hydrogen, hydroxyl, and / or methoxyl groups at various positions. Anthocyanins can also be acylated, where they can esterify one or more molecules to the sugar molecule at the 2-, 3-, 4-, and / or 6-positions of the monosaccharide.

[0050] Many anthocyanins are acylated with either an aliphatic acid (such as acetic acid, malic acid, malonic acid, oxalic acid, or succinic acid) or a phenolic acid (such as p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, or sinapic acid), usually at the C6-OH group of the glucose moiety. Thus, anthocyanins can be in the form of acylated glycoside anthocyanins. For example, but not limited to, pelargonidin-based acylated anthocyanins, cyanidin-based acylated anthocyanins, and peonidin-based acylated anthocyanins, or structural analogs of pelargonidin-based acylated anthocyanins, cyanidin-based acylated anthocyanins, and peonidin-based acylated anthocyanins.

[0051] Anthocyanin pigments can be obtained from, or exist as extracts obtained from, plants of the Brassicaceae, Rosaceae, Solanaceae, Convolvulaceae, Apiaceae, Poaceae, Hylocereus, Opuntia, or mixtures thereof. The term mixture refers to a mixture obtained, or obtainable, when plants or parts of plants containing anthocyanins from the Brassicaceae, Rosaceae, Solanaceae, Poaceae, and / or Apiaceae are extracted together using a single solvent, or when plants or parts of plants containing anthocyanins from the Brassicaceae, Rosaceae, Solanaceae, Poaceae, and / or Apiaceae are extracted individually and the resulting extracts are combined. Plants of the Brassicaceae family can be Raphanus sativus L. (red radish). Plants of the Rosaceae family can be Fragaria (strawberry). Plants of the Solanaceae family can be Solanum tuberosum (red potato). Plants of the Convolvulaceae family can be Ipomoea batatas (purple sweet potato root). Plants of the Apiaceae family can be Daucus carota ssp. sativus var. atrorubens Alef. (black carrot). Plants of the Poaceae family can be Zea mays (corn). Anthocyanins derived from grapes, berries, and hibiscus can also be used in the present invention.

[0052] Red radish (Raphanus sativus L.) and red-fleshed potato (Solanum tuberosum L.) provide color characteristics similar to FD&C Red #40. In an aspect, the anthocyanin is a pigment derived from red radish.

[0053] In an aspect, the anthocyanin is a pigment derived from red or purple corn.

[0054] The main pigments of red radish and red-fleshed potato are identified as pelargonidin-3-sophoroside-5-glucoside acylated with malonic acid and either p-coumaric acid and / or ferulic acid, and pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid, respectively (Rodriguez-Saona, LE et al, J. Food Sci. 1999, 64, 451-456, the disclosure of which is incorporated herein by reference). According to certain embodiments, the anthocyanins used in the colorant composition may include pelargonidin-3-sophoroside-5-glucoside acylated with malonic acid and either p-coumaric acid and / or ferulic acid, and / or pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid.

[0055] According to one exemplary embodiment, the anthocyanin is a pigment derived from black carrot.

[0056] Recently, cyanidin 3-xylosyl (glucosyl) galactoside acylated with sinapic acid, ferulic acid, and coumaric acid was identified as the main anthocyanin in black carrot (Cuevas Montilla, E., et al, J. Agric. Food Chem. 2011, 59, 3385-3390, the disclosure of which is incorporated herein by reference). According to certain embodiments, the anthocyanins used in the colorant composition include cyanidin 3-xylosyl (glucosyl) galactoside acylated with sinapic acid, ferulic acid, and coumaric acid.

[0057] In a specific embodiment, the anthocyanin is sensitive to pH and / or temperature.

[0058] In a specific embodiment of the present invention, the colorant composition may contain betalain pigments.

[0059] Betalains are a class of red and yellow tyrosine-derived pigments found in plants of the Caryophyllales order. There are two categories of betalains: the first is betacyanins, which range in color from red to violet, and examples include betanin, isobetanin, probetanin, and neobetanin; the second is betaxanthins, which range in color from yellow to orange, and examples include vulgaxanthin, miraxanthin, portaxanthin, and indicaxanthin.

[0060] In certain embodiments of the present invention, the coloring composition can comprise at least 0.001% betalain pigment. In certain embodiments of the present invention, the coloring composition can comprise from 0.001% w / w to 95% w / w of betalain pigment, such as from about 0.01% w / w to about 80% w / w, such as 0.01% w / w, 0.02% w / w, 0.03% w / w, 0.04% w / w, 0.05% w / w, 0.06% w / w, 0.07% w / w, 0.08% w / w, 0.09% w / w, 0.1% w / w, 0.2% w / w, 0.3% w / w, 0.4% w / w, 0.5% w / w, 0.6% w / w, 0.7% w / w, 0.8% w / w, 0.9% w / w, 1% w / w, 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w to 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15% w / w of betalain pigment. In certain embodiments, one or more betalain pigments are used. In certain embodiments, the coloring composition can comprise from 0.01% w / w to 5% w / w of betalain pigment.

[0061] Betalains that are specifically useful in the present invention include betacyanins, such as betanin, isobetanin, probetanin, and neobetanin; and / or betaxanthins, such as vulgaxanthin, miraxanthin, portaxanthin, and indicaxanthin.

[0062] Betalain is a glycoside of betanidin, and its core structure is betalamic acid (i.e., 4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid).

[0063] Betanin is generally obtained from the extract of the juice of Beta vulgaris (for example, red beet, such as beetroot).

[0064] According to a specific embodiment of the present invention, betalain can be obtained from, or exist as, an extract obtained from a plant of the Chenopodiaceae family. Optionally, the plant of the Chenopodiaceae family may be Beta vulgaris (beet). According to a specific embodiment of the present invention, betalain can be obtained from, or exist as, an extract obtained from a plant of the Cactaceae family. Optionally, the plant of the Cactaceae family may be dragon fruit. According to a specific embodiment of the present invention, betalain can be obtained from, or exist as, an extract obtained from a plant of the Opuntia family. Optionally, the plant of the Opuntia family may be cactus pear.

[0065] In one aspect, betalain is a pigment derived from beetroot. Optionally, the betalain used in the present invention may be betanin.

[0066] In a specific embodiment, betalain, for example, betanin, is sensitive to pH and / or temperature.

[0067] In a specific embodiment of the present invention, the colorant composition may include santalin pigment and / or santalin complexed with a metal.

[0068] Other colorants that provide blue or green can also be used, including, but not limited to, phycocyanin, butterfly pea anthocyanin, and chlorophyll.

[0069] Other colorants that provide brown and other color tones may be used, including but not limited to caramel, caramelized fruit and vegetable juices, burnt sugar, caramel dyes, carotenoids, malt, sorghum, fruit juice extracts, iron oxide pigments, santalin, santalin complexed with metals, and the like.

[0070] In certain embodiments of the present invention, the coloring composition may comprise at least 0.001% phycocyanin, butterfly pea anthocyanin, and / or chlorophyll pigment. In certain embodiments of the present invention, the coloring composition comprises from 0.001% w / w to 95% w / w of phycocyanin, butterfly pea anthocyanin, and / or chlorophyll pigment, such as from about 0.01% w / w to about 80% w / w, such as 0.01% w / w, 0.02% w / w, 0.03% w / w, 0.04% w / w, 0.05% w / w, 0.06% w / w, 0.07% w / w, 0.08% w / w, 0.09% w / w, 0.1% w / w, 0.2% w / w, 0.3% w / w, 0.4% w / w, 0.5% w / w, 0.6% w / w, 0.7% w / w, 0.8% w / w, 0.9% w / w, 1% w / w, 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w to 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15% w / w of phycocyanin, butterfly pea anthocyanin, and / or chlorophyll pigment. In certain embodiments, the coloring composition may comprise from 0.01% w / w to 5% w / w of phycocyanin, butterfly pea anthocyanin, and / or chlorophyll pigment.

[0071] In certain embodiments of the present invention, the coloring composition may contain at least 0.001% malt and / or caramel colorant. In certain embodiments of the present invention, the coloring composition contains from 0.001% w / w to 95% w / w of malt and / or caramel colorant, for example, from about 0.01% w / w to about 80% w / w, for example, 0.01% w / w, 0.02% w / w, 0.03% w / w, 0.04% w / w, 0.05% w / w, 0.06% w / w, 0.07% w / w, 0.08% w / w, 0.09% w / w, 0.1% w / w, 0.2% w / w, 0.3% w / w, 0.4% w / w, 0.5% w / w, 0.6% w / w, 0.7% w / w, 0.8% w / w, 0.9% w / w, 1% w / w, 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w to 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15% w / w of malt and / or caramel colorant. In certain embodiments, the coloring composition may contain from 0.01% w / w to 5% w / w of malt and / or caramel colorant.

[0072] Depending on the color and color variations required for the product in which the colorant composition is employed, one colorant or a combination of several colorants may be used. Depending on the colorant desired to be used in the composition according to the present invention, the corresponding material can be selected for encapsulation. For example, if the colorant is sensitive to an increase in pH, it is suitable to encapsulate an alkaline material or the like.

[0073] In certain embodiments, the colorant composition according to the present invention contains an encapsulated alkaline material.

[0074] The alkali can be any food-grade alkali material, including but not limited to ammonium aluminum sulfate, ammonium bicarbonate, ammonium carbonate, ammonium hydroxide, diammonium phosphate, calcium acetate, calcium carbonate, calcium chloride, calcium citrate, calcium hydroxide, calcium gluconate, calcium lactate, calcium oxide, dicalcium phosphate, tricalcium phosphate, calcium sulfate, magnesium carbonate, magnesium hydroxide, potassium carbonate, potassium chloride, potassium hydroxide, potassium lactate, dipotassium phosphate, tripotassium phosphate, sodium bicarbonate, sodium carbonate, sodium citrate, sodium hydroxide, sodium lactate, monosodium phosphate, trisodium phosphate, disodium phosphate, potassium sodium tartrate, etc. In a preferred embodiment, the alkali is food-grade. A specifically preferred alkali is sodium bicarbonate.

[0075] In certain embodiments of the present invention, the coloring composition can contain at least 0.001% of an alkali material. In certain embodiments of the present invention, the coloring composition can contain from 0.001% w / w to 95% w / w of an alkali material, such as from about 0.01% w / w to about 80% w / w, for example, 0.01% w / w, 0.02% w / w, 0.03% w / w, 0.04% w / w, 0.05% w / w, 0.06% w / w, 0.07% w / w, 0.08% w / w, 0.09% w / w, 0.1% w / w, 0.2% w / w, 0.3% w / w, 0.4% w / w, 0.5% w / w, 0.6% w / w, 0.7% w / w, 0.8% w / w, 0.9% w / w, 1% w / w, 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w to 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15% w / w of an alkali material. In certain embodiments, the coloring composition can contain from 10% w / w to 70% w / w of an alkali material.

[0076] In certain embodiments, the colorant composition according to the present invention contains an encapsulated acid material.

[0077] The acid can be any food-grade acid material including, but not limited to, acetic acid, vinegar, fumaric acid, lactic acid, phosphoric acid, malic acid, tartaric acid. Specifically preferred acid is citric acid.

[0078] In certain embodiments, the colorant composition according to the present invention comprises encapsulated metal cations.

[0079] The metal cations can be any food-grade metal cations including, but not limited to, aluminum cations (e.g., aluminum sulfate (singular), aluminum sulfates (plural), sodium aluminum sulfate, potassium aluminum sulfate, ammonium aluminum sulfate, sodium aluminum phosphate, sodium aluminum silicate, potassium aluminum silicate, calcium aluminum silicate, aluminum silicate (kaolin), starch, aluminum octenyl succinate), iron oxides and hydroxides, iron sulfate, meso-tartaric acid iron(III), copper sulfate, copper oxide, etc. Specifically preferred metal cations are iron sulfate and aluminum sulfate.

[0080] As already mentioned, the material to be encapsulated will be chosen according to the dye that is intended to be used.

[0081] Thus, in certain embodiments, the color composition of the present invention may include a population of multiple encapsulated materials, and each type of encapsulation medium may contain different materials. Alternatively, or additionally, the encapsulation medium may include multiple media, e.g., by way of example, an alkaline material and a salt.

[0082] According to the present invention, the encapsulation medium is formed from a substrate when subjected to a suitable stimulus, e.g., heat, or other stimuli, e.g., mechanical energy, exposure to moisture, or a combination of the foregoing.

[0083] In a specific embodiment of the present invention, the encapsulating medium includes fats, waxes, or mixtures thereof. The fat or wax is safe for human ingestion and can encapsulate an alkaline material, an acid material, a metal cation, and / or a salt, and can be separated from a food or beverage matrix and / or a pigment in which it can be dispersed until release is desired under the influence of an introduced stimulus, such as heat, moisture, or mechanical stress. It can be any fat or wax.

[0084] In a more specific embodiment, the encapsulated wax, fat, or mixture thereof needs to be able to release an alkaline material, an acid material, a metal cation, and / or a salt at a temperature above the melting point of the fat or wax encapsulating material.

[0085] The encapsulated alkaline material, acid material, metal cation, and / or salt can be prepared by any suitable method known in the art. However, in a specific embodiment, when the encapsulating medium includes a fat or wax or a mixture thereof, it can be prepared by a spray congealing process. Spray congealing is an encapsulation process in which an alkaline material, an acid material, a metal cation, and / or a salt are uniformly dispersed within droplets of the encapsulating medium. The spray congealing process includes the steps of supplying the encapsulating medium to an atomization chamber, atomizing the medium in the chamber into droplets, uniformly dispersing an alkaline material, an acid material, a metal cation, and / or a salt within the atomized droplets of the encapsulating material, and solidifying the droplets. Spray congealing is also known as spray chilling, spray cooling, or prilling.

[0086] Common spray congealing encapsulating media include fats and waxes with various melting points in the range of about room temperature to about 90°C. By way of non-limiting example only, encapsulating media suitable for the spray congealing process include fatty acids, fatty alcohols, fatty acid esters, hydrogenated oils, hard fats, triglycerides, and waxes.

[0087] According to one exemplary embodiment, without limitation, suitable hydrogenated oils include palm oil, hydrogenated palm oil, hydrogenated cottonseed oil, hydrogenated rapeseed oil, hydrogenated canola oil, hydrogenated soybean oil, and mixtures thereof.

[0088] According to one exemplary embodiment, without limitation, suitable waxes include beeswax, candelilla wax, microcrystalline wax, rice bran wax, carnauba wax, and mixtures thereof.

[0089] According to other exemplary embodiments, encapsulated alkali materials, acid materials, metal cations and / or salts can be formed by granulation techniques known in the art. Granulation techniques include both dry granulation and wet granulation. Wet granulation encompasses various techniques that can be described by the terms fluid bed drying or fluid bed granulation. There are various methods of fluid bed drying, including so-called "top spray" drying, "bottom spray" drying, and "tangential spray" drying, known in the art.

[0090] Fluid bed drying is a process in which a powder containing particles or particle aggregates is fluidized, and then a coating solution or dispersion is sprayed to build a layer or coating around the particles or particle aggregates, either building larger particles in the shape of the coated core; or spraying a binder solution or suspension onto the fluidized powder of the particles or particle aggregates to agglomerate those particles or particle aggregates and form particle aggregates in the shape of a composite of particle aggregates. As soon as the desired particle aggregates are formed, the spraying of the coating material or binder solution or suspension is stopped. In some embodiments, the liquid may be evaporated.

[0091] Another technique that can be used in the present invention is melt emulsification. This technique prepares fat particles by heating the fat and then emulsifying it in water at a high temperature and then cooling the emulsion. This can result in small round particles.

[0092] In an embodiment of the present invention, encapsulation of an alkali material, an acid material, a metal cation and / or a salt can be carried out ( "encapsulation") by directly incorporating the alkali material, the acid material, the metal cation and / or the salt into fats and waxes having various melting points in the range of about room temperature to about 90 degrees Celsius.

[0093] Without limitation and for illustrative purposes only, suitable encapsulation media include fatty acids, fatty alcohols, fatty acid esters, hardened oils, hard fats, triglycerides, and waxes.

[0094] According to one exemplary embodiment, without limitation, suitable hydrogenated oils include coconut oil, hydrogenated palm oil, hydrogenated cottonseed oil, hydrogenated rapeseed oil, hydrogenated canola oil, hydrogenated soybean oil, and mixtures thereof.

[0095] "Encapsulation" and "incorporating an alkali material, an acid material, a metal cation and / or a salt into fats and waxes" are understood in this application to be adding the material to the fat or wax without using sophisticated techniques. For example, the material (alkali material, acid material, metal cation and / or salt) can be directly incorporated into the melted fat and / or wax to provide a fat or wax in which the material is uniformly dispersed in a mass of fat and / or wax and then mixed by standard means (as illustrated in Example 7).

[0096] The fat or wax material can then be shaped into various forms and shapes as needed and solidified again. For example, the fat and / or wax can be spread on parchment paper and frozen until solidified. If necessary, the material can then be cut or shredded to the required particle size.

[0097] In certain embodiments, the alkali material, the acid material, the metal cation and / or the salt are encapsulated by one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray solidification, melt emulsification, encapsulation.

[0098] For example, two encapsulation methods can be used successively. For example, the encapsulated alkali material, acid material, metal cation and / or salt can be formed by any encapsulation technique known in the art, including but not limited to granulation techniques (dry granulation and wet granulation) or other encapsulation methods, such as spray coagulation processes. The resulting first encapsulated material is usually in the form of particles and, as described above, can be encapsulated again with a second encapsulating material, such as a fat and / or wax. For example, the first encapsulated particles can be re-encapsulated with a second encapsulating material (such as a fat and / or wax) by incorporating them into the melted fat and / or the first encapsulated particles.

[0099] In certain embodiments, the dye can also be encapsulated by one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray coagulation, melt emulsification, encapsulation.

[0100] In certain embodiments, the dye can be encapsulated in the same encapsulating material together with the material (alkali material, acid material, metal cation and / or salt). For example, the dye, the material (alkali material, acid material, metal cation and / or salt) can be encapsulated into the fat or wax block simultaneously with the material (alkali material, acid material, metal cation and / or salt) by encapsulation as defined above. This is achieved by directly incorporating the material (alkali material, acid material, metal cation and / or salt) and the dye(s) into the melted fat and / or wax and mixing by standard means to provide a material uniformly dispersed in the mass of the fat and / or wax.

[0101] In certain embodiments, the material (alkali material, acid material, metal cation and / or salt) is first encapsulated using one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray coagulation, melt emulsification, and then incorporated into the fat and / or wax block.

[0102] In certain embodiments, a dye, dyes (e.g., blends of different dyes, e.g., phycoerythrobilin, e.g., phycoerythrin; anthocyanins, e.g., pelargonidin-based anthocyanins, cyanidin-based anthocyanins, peonidin-based anthocyanins; betalains, e.g., betacyanins, betaxanthins; caramel; caramelized fruit and vegetable juices; burnt sugar and caramel color; carotenoids, e.g., lycopene, paprika extract, bixin, norbixin; malt; sorghum; fruit juice extracts; iron oxide pigments; chlorophyll; metal-substituted chlorophyll; chlorophyllin; metal-substituted chlorophyllin; azaphilone; melanin; indigotin; monascin; anthraquinone, or one or more of their mixtures) and materials (alkali materials, acid materials, metal cations and / or salts) are first encapsulated using one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray coagulation, melt emulsification, and then further encapsulated by enclosing them in a fat and / or wax block.

[0103] In certain embodiments, a dye, dyes (e.g., blends of different dyes, e.g., phycoerythrobilin, e.g., phycoerythrin; anthocyanins, e.g., pelargonidin-based anthocyanins, cyanidin-based anthocyanins, peonidin-based anthocyanins; betalains, e.g., betacyanins, betaxanthins; caramel; caramelized fruit and vegetable juices; caramelized sugar and caramel color; carotenoids, e.g., lycopene, paprika extract, bixin, norbixin; malt; sorghum; fruit juice extracts; iron oxide pigments; chlorophyll; metal-substituted chlorophyll; chlorophyllin; metal-substituted chlorophyllin; azaphillin; melanin; indigodin; monascin; anthraquinone, or one or more of their mixtures) and materials (alkali materials, acid materials, metal cations and / or salts) are individually encapsulated using one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray congealing, melt emulsification, and then further encapsulated together by encapsulating them in a fat and / or wax block.

[0104] In certain embodiments, the encapsulated alkali materials, acid materials, metal cations and / or salts are re-encapsulated in a second encapsulation medium. For example, in order to provide a fat or wax in which the encapsulated alkali materials, acid materials, metal cations and / or salts are uniformly dispersed in a mass of fat and / or wax, the encapsulated alkali materials, acid materials, metal cations and / or salts can be incorporated into the molten fat and / or wax and then mixed by standard means. If necessary, the solid fat and / or wax (including the first encapsulated alkali materials, acid materials, metal cations and / or salts) can then be cut or shredded to the required particle size.

[0105] In an embodiment of the present invention, the encapsulating medium has a melting point of about 50°C to about 70°C, or about 50°C to about 65°C, or about 50°C to about 60°C, or about 50°C to about 55°C, or about 55°C to about 65°C, or about 58°C to about 62°C. This melting point range is specifically effective when it is intended that the encapsulating medium's melting point corresponds to the temperature of a plant-based meat analog product under standard frying pan conditions for coloring a meat analog product, such as a beef hamburger patty, with a colorant composition.

[0106] Under standard frying pan conditions for a meat analog product, such as a plant-based hamburger patty, the center of the patty reaches a temperature between about 71°C and about 74°C. According to a specific embodiment, the colorant composition comprises spray-coagulated droplets of an alkali material encapsulated in hydrogenated palm oil having a melting point that is substantially lower, for example, about 58°C to about 62°C, than the center temperature, ensuring that the alkali material, acid material, metal cation, and / or salt are released early enough during the frying process to guarantee complete release.

[0107] According to a specific embodiment, the colorant composition comprises spray-coagulated droplets of an alkali material encapsulated in hydrogenated palm oil having a melting point that is substantially lower, for example, about 24°C to about 58°C, such as about 58°C to about 62°C, than the center temperature, ensuring that the alkali material, acid material, metal cation, and / or salt are released early enough during the frying process to guarantee complete release.

[0108] As is recognized by those skilled in the art, the concentration of the encapsulated alkali material and / or acid material varies according to the desired reduction or increase in pH in the final product into which the colorant is incorporated. The desired pH (reduction or increase in pH) depends on the dyes used and the desired change in hue. Also, as is recognized by those skilled in the art, the concentration of the dyes in the colorant composition of the present invention can vary according to the desired hue and brightness.

[0109] In certain embodiments, the colorant composition comprises phycoerythrin at a concentration of at least 0.03% w / w of the final colorant composition, and an alkali (e.g., sodium bicarbonate) at a concentration of 0.17 - 0.85% w / w, and the alkali is encapsulated, for example, using a fully hydrogenated vegetable oil (e.g., palm oil, coconut oil). In certain embodiments, the encapsulated alkali is re-encapsulated in a second encapsulation medium. For example, the encapsulated alkali can be incorporated into molten fat and / or wax to provide a fat or wax in which the encapsulated alkali is uniformly dispersed in a mass of fat and / or wax, and then mixed by standard means. If necessary, the solid fat and / or wax (including the first encapsulated alkali material) can then be cut or shredded to the required particle size.

[0110] In certain embodiments, the colorant composition comprises anthocyanin at a concentration of at least 0.03% w / w of the final colorant composition, and an alkali (e.g., sodium bicarbonate) at a concentration of 0.17 - 0.85% w / w, and the alkali is encapsulated, for example, using a fully hydrogenated vegetable oil (e.g., palm oil, coconut oil). In certain embodiments, the encapsulated alkali is re-encapsulated in a second encapsulation medium. For example, the encapsulated alkali can be incorporated into molten fat and / or wax to provide a fat or wax in which the encapsulated alkali is uniformly dispersed in a mass of fat and / or wax, and then mixed by standard means. If necessary, the solid fat and / or wax (including the first encapsulated alkali material) can then be cut or shredded to the required particle size.

[0111] In certain embodiments, the colorant composition comprises betanin at a concentration of at least 0.01% of the final colorant composition and an alkali (e.g., sodium bicarbonate) at a concentration of at least 5%, e.g., 10 - 90% w / w, and the alkali is encapsulated, for example, using a fully hydrogenated vegetable oil (e.g., palm oil, coconut oil). In certain embodiments, the encapsulated alkali is re-encapsulated in a second encapsulation medium. For example, the encapsulated alkali can be incorporated into a molten fat and / or wax to provide a fat or wax in which the encapsulated alkali is uniformly dispersed in a mass of the molten fat and / or wax, and then mixed by standard means. If necessary, the solid fat and / or wax (including the first encapsulated alkali material) can then be cut or shredded to the required particle size.

[0112] In certain embodiments, the colorant composition comprises betanin (e.g., red beet juice concentrate), bourgadeaxanthin (e.g., yellow beet juice concentrate) and malt, and an alkali (e.g., sodium bicarbonate) at a concentration of at least 5%, e.g., 10% - 90% w / w, and the alkali is encapsulated, for example, using a fully hydrogenated vegetable oil (e.g., palm oil). In certain embodiments, the encapsulated alkali is re-encapsulated in a second encapsulation medium. For example, the encapsulated alkali material, acid material, metal cation and / or salt can be incorporated into a molten fat and / or wax to provide a fat or wax in which the encapsulated material is uniformly dispersed in a mass of the molten fat and / or wax, and then mixed by standard means. If necessary, the solid fat and / or wax (including the first encapsulated alkali material) can then be cut or shredded to the required particle size.

[0113] In certain embodiments, the colorant composition comprises phycoerythrin at a concentration of at least 0.01% w / w of the final colorant composition, and an alkali (e.g., sodium bicarbonate) at a concentration of at least 5%, e.g., 10 - 90% w / w. The alkali is encapsulated, for example, using a fully hydrogenated vegetable oil (e.g., palm oil, coconut oil). For example, to provide a fat or wax in which the alkali is uniformly dispersed in a mass of fat and / or wax, the alkali can be incorporated into the molten fat and / or wax and then mixed by standard means. If necessary, the solid fat and / or wax (now containing the alkali material encapsulated in the fat and / or wax) can then be cut or shredded to the required particle size.

[0114] In certain embodiments, the colorant composition comprises anthocyanin at a concentration of at least 0.01% w / w of the final colorant composition, and an alkali (e.g., sodium bicarbonate) at a concentration of at least 5%, e.g., 10 - 90% w / w. The alkali is encapsulated, for example, using a fully hydrogenated vegetable oil (e.g., palm oil, coconut oil). For example, to provide a fat or wax in which the alkali is uniformly dispersed in a mass of fat and / or wax, the alkali can be incorporated into the molten fat and / or wax and then mixed by standard means. If necessary, the solid fat and / or wax (now containing the alkali material encapsulated in the fat and / or wax) can then be cut or shredded to the required particle size.

[0115] In certain embodiments, the colorant composition comprises betanin at a concentration of at least 0.01% w / w of the final colorant composition, and an alkali (e.g., sodium bicarbonate) at a concentration of at least 5%, e.g., 10 - 90% w / w, and the alkali is encapsulated using, for example, a fat and / or wax (e.g., palm oil, coconut oil). For example, the alkali can be incorporated into the molten fat and / or wax to provide a fat or wax in which the alkali is uniformly dispersed in a mass of the fat and / or wax, and then mixed by standard means. If necessary, the solid fat and / or wax (now containing the alkali material encapsulated in the fat and / or wax) can then be cut or shredded to the required particle size.

[0116] In certain embodiments, the colorant composition comprises betanin (e.g., red beet juice concentrate), bixin (e.g., yellow beet juice concentrate) and malt, and an alkali (e.g., sodium bicarbonate) at a concentration of at least 5%, e.g., 10% - 90% w / w, and the alkali is encapsulated using, for example, a fat and / or wax (e.g., palm oil, coconut oil). For example, the alkali can be incorporated into the molten fat and / or wax to provide a fat or wax in which the alkali is uniformly dispersed in a mass of the fat and / or wax, and then mixed by standard means. If necessary, the solid fat and / or wax (now containing the alkali material encapsulated in the fat and / or wax) can then be cut or shredded to the required particle size.

[0117] According to one exemplary embodiment, the colorant composition may further include one or more additional dyes. In certain embodiments, these dyes are not dyes that are sensitive to heat and / or pH, and include, but are not limited to, brown dyes such as caramel, caramelized fruit and vegetable juices, burnt sugar and caramel dyes, carotenoids (e.g., lycopene, paprika extract, bixin, norbixin), malt, sorghum, fruit juice extracts, iron oxide dyes, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphilon, melanin, indigozine, monascin, anthraquinone, or mixtures thereof.

[0118] In certain embodiments, the dyes may also be encapsulated in an encapsulating material (e.g., a fat and / or wax). In certain embodiments, the dyes may be encapsulated together with, or separately from, an alkaline material, an acidic material, a metal cation, and / or a salt.

[0119] The final dyes are based on dyes that are sensitive, e.g., anthocyanins, betanin, phycoerythrin (which cause color changes), which can be blended with brown dyes such as caramel, caramelized fruit and vegetable juices, burnt sugar, caramel dyes, carotenoids (e.g., lycopene, paprika extract, bixin, norbixin), malt, sorghum, fruit juice extracts, iron oxide dyes, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphilon, melanin, indigozine, monascin, anthraquinone, or mixtures thereof. The second group of dyes is typically used to balance the color of the product before and after an energy process (e.g., application of heat and / or mechanical energy).

[0120] In certain embodiments, the mixture of colorants has an L * 37.16, a * 8.52, b * 14.63 or L * 52.23, a * 4.37, b *Provide an initial hue of 12.39.

[0121] According to certain exemplary embodiments, the colorant composition may further comprise, alone or in combination, one or more additional functional ingredients that are useful for creating, modifying or improving a sensory effect in a food or beverage product, such as creating, modifying or improving the flavor, texture, appearance, color or quality of the product.

[0122] In certain embodiments, the colorant composition of the present invention may further comprise one or more of maltodextrin, sugar, polysaccharides such as gums: gum arabic, guar gum, xanthan gum, glycerol, clarified fruit and vegetable juices, starch, etc.

[0123] In one aspect, the present invention provides a kit for preparing a composition as defined herein or for performing a method described herein, the kit comprising (a) a dye as described herein, and (b) an alkali material, an acid material, a metal cation and / or a salt encapsulated in a capsule-forming medium in separate packages or containers; and optionally having instructions for mixing and / or contacting and / or using, said kit is provided.

[0124] In a preferred embodiment, the dye of the kit is phycoerythrobilin (e.g., phycoerythrin), anthocyanin (e.g., pelargonidin-based anthocyanin, cyanidin-based anthocyanin, and peonidin-based anthocyanin), betalain (e.g., betacyanin, betaxanthin), caramel, caramelized fruit and vegetable juice, burnt sugar, caramel dye, carotenoid (e.g., lycopene, paprika extract, bixin, norbixin), malt, sorghum, fruit juice extract, iron oxide dye, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphillin, melanin, indigotin, monascin, anthraquinone, santalin, santalin complexed with metal, or one or more of their mixtures.

[0125] Accordingly, the present invention relates to a method for coloring a product (e.g., a food or beverage product), the steps of which include the simultaneous, separate or sequential addition of a dye, and an encapsulated alkaline material, acid material, metal cation and / or salt to the product.

[0126] In certain embodiments, the alkaline material, acid material, metal cation and / or salt are encapsulated by one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray coagulation, melt emulsification, encapsulation.

[0127] In certain embodiments, the material (alkaline material, acid material, metal cation and / or salt) can be encapsulated by encapsulation as defined previously. This is achieved by directly incorporating the material (alkaline material, acid material, metal cation and / or salt) into the molten fat and / or wax and mixing by standard means to provide a material uniformly dispersed in a mass of fat and / or wax.

[0128] In certain embodiments, the dye and the materials (alkali materials, acid materials, metal cations and / or salts) can be encapsulated together in the same encapsulating material. For example, the dye can be encapsulated into a fat or wax block simultaneously with the materials (alkali materials, acid materials, metal cations and / or salts) by encapsulation as previously defined. This is done by directly incorporating the materials (alkali materials, acid materials, metal cations and / or salts) and the dye(s) into the melted fat and / or wax and mixing by standard means to provide a material uniformly dispersed in the mass of the fat and / or wax.

[0129] In certain embodiments, the materials (alkali materials, acid materials, metal cations and / or salts) are first encapsulated using one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray congealing, melt emulsification, and then incorporated into a fat and / or wax block.

[0130] In certain embodiments, the dye (e.g., a blend of different dyes, e.g., phycoerythrobilin, e.g., phycoerythrin; anthocyanins, e.g., pelargonidin-based anthocyanins, cyanidin-based anthocyanins, peonidin-based anthocyanins; betalains, e.g., betacyanins, betaxanthins; caramel; caramelized fruit and vegetable juices; burnt sugar and caramel dyes; carotenoids, e.g., lycopene, paprika extract, bixin, norbixin; malt; sorghum; fruit juice extracts; iron oxide pigments; chlorophyll; metal-substituted chlorophyll; chlorophyllin; metal-substituted chlorophyllin; azaphilone; melanin; indigotin; monascin; anthraquinone, or one or more of their mixtures, etc.) and the materials (alkali materials, acid materials, metal cations and / or salts) are first encapsulated using one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray congealing, melt emulsification, and then further encapsulated by enclosing them in a fat and / or wax block.

[0131] In certain embodiments, a dye, dyes (e.g., blends of different dyes, e.g., phycoerythrobilin, e.g., phycoerythrin; anthocyanins, e.g., pelargonidin-based anthocyanins, cyanidin-based anthocyanins, peonidin-based anthocyanins; betalains, e.g., betacyanins, betaxanthins; caramel; caramelized fruit and vegetable juices; burnt sugar and caramel color; carotenoids, e.g., lycopene, paprika extract, bixin, norbixin; malt; sorghum; fruit juice extracts; iron oxide pigments; chlorophyll; metal-substituted chlorophyll; chlorophyllin; metal-substituted chlorophyllin; azaphillin; melanin; indigotin; monascin; anthraquinone, or one or more of their mixtures) and materials (alkaline materials, acidic materials, metal cations and / or salts) are individually encapsulated using one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray coagulation, melt emulsification, and then further encapsulated together by enclosing them in a fat and / or wax block.

[0132] Food and beverage products containing the colorant compositions described herein represent a second aspect of the present invention.

[0133] Food and beverage products include an edible base and a colorant composition as described herein.

[0134] All types of food or beverage products can be used in combination with the colorant composition and are not limited to the following general food categories as defined by the Food and Drug Administration (FDA), but include baked goods and baking mixes (products that can be eaten immediately and products that can be baked immediately, wheat flour, and mixes that require preparation before serving); alcoholic beverages (including malt beverages and cocktail mixes); non-alcoholic beverages and beverage bases (including only special teas or spiced teas, soft drinks, coffee substitutes, and fruit and vegetable flavored gelatin beverages); cheeses (including card cheeses and whey cheeses, cream cheeses, natural cheeses, grated cheeses, processed cheeses, spread cheeses, dip cheeses, and other cheeses); chewing gums (including all forms); coffee and tea (including regular type, decaffeinated type, and instant type); seasonings and relishes (including plain seasoning sauces and spreads, olives, pickles, and relishes, but not including spices or herbs); confectionery and frostings (including candies and flavored frostings, marshmallows, baking chocolate, and brown sugar, lamp sugar, rock sugar, maple sugar, powdered sugar, and raw sugar); toppings, and other non-dairy products; egg products (including liquid eggs, frozen eggs, or dried eggs, and egg dishes made therefrom, i.e., egg rolls, egg foo young, egg salad, frozen multi-item egg dishes (not including raw eggs)); fats and oils (including margarine, salad dressings, butter, salad oil, shortening, cooking oil); fish products (including all cooked main dishes, salads, appetizers, frozen multi-item dishes, spreads containing fish, shellfish, and other aquatic animals (not including raw fish)); raw eggs (including egg dishes made only from cooked eggs and fresh shelled eggs); raw fish (including only raw fish and frozen fish, shellfish, and other aquatic animals); raw meat (including fresh or home-frozen beef or veal, pork, lamb, mutton only, and home-made fresh meat dishes, salads, appetizers, or sandwich spreads made therefrom);Raw poultry (including only fresh or home-frozen poultry and game birds, and dishes, salads, appetizers, or sandwich spreads made therefrom); Pasta (including macaroni and noodle products, rice dishes, and frozen multi-item dishes without meat or vegetables); Gravy sauce and sauces (including all meat sauces and gravies, and tomato sauce, milk sauce, butter sauce, and specialty sauces); Herbs, seeds, spices, seasonings, blends, extracts, and flavoring agents (including all natural and artificial spices, blends, and flavors); Meat products (including all meats and meat-containing dishes, salads, appetizers, frozen multi-item meat dishes, and sandwich ingredients that are commercially processed or cooked at home using commercially processed meat); Whole milk and skim milk (including only whole milk, low-fat milk, and skim milk); Dairy products (including flavored milk and milk beverages, powdered milk, toppings, snack dips, spreads, weight management milk beverages, and other milk-derived products); Vegetable protein products (including the "reconstituted vegetable protein" category of the American Academy of Sciences / National Research Council, and meat, chicken, and fish alternatives, analogs, and extender products made from vegetable protein); Chicken products (including all chicken and chicken-containing dishes, salads, appetizers, frozen multi-item chicken dishes, and sandwich ingredients that are commercially processed or cooked at home using commercially processed chicken); All commercially processed vegetables, vegetable dishes, frozen multi-item vegetable dishes, vegetable juices, and vegetable blends; Snack foods (including chips, pretzels, and other novelty snacks); Homemade soups (including meat, fish, chicken, vegetable, and homemade combination soups); Soups and soup mixes (including commercially cooked meat, fish, chicken, vegetable, combination soups, and soup mixes).;

[0135] More specifically, the present invention relates to food and beverage products adapted to change color when heated, such as meat analog products.

[0136] The meat analogue product can be a plant-based meat product, a product containing cultured meat cells (so-called lab-grown meat or cultivated meat), or a hybrid product containing an edible base of both plant-based meat and cultured meat cells.

[0137] In a specific embodiment of the present invention, the meat analogue product includes a non-animal edible base and a coloring agent composition. The meat analogue product can include a protein base derived from plants. Without limitation, the protein base derived from plants can be a texture Do It may include textured vegetable protein.

[0138] The meat analogue product can include one or more carbohydrates. Preferably, the one or more carbohydrates are selected from monosaccharides and / or disaccharides. In a specific embodiment, the one or more carbohydrates are selected from the group consisting of glucose, ribose, fructose, lactose, xylose, arabinose, maltose, galactose, or a mixture thereof.

[0139] The meat analogue product can further include one or more flavor components, including but not limited to salt, glutamate, inosine monophosphate, adenosine monophosphate, guanosine monophosphate, and combinations thereof.

[0140] The meat analogue product can further include one or more lipids, including but not limited to vegetable oil, algal oil, sunflower oil, corn oil, soybean oil, palm oil, safflower oil, linseed oil, olive oil, coconut oil, cottonseed oil, or combinations thereof.

[0141] The meat-like product of the present invention may further contain one or more vegetable proteins or vegetable proteins. Such proteins include, but are not limited to, grains (rice, millet, maize, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); legumes or pulses, beans (e.g., soybeans, mung beans, broad beans, lima beans, green beans, kidney beans, fava beans, pigeon peas, adzuki beans), peas (e.g., green peas, snow peas, chickpeas, fresh peas, butter beans, black-eyed peas); sesame, chickpeas, potatoes, lentils, and lupinus beans; seeds and oilseeds (black mustard, mustard, rapeseed, canola, safflower, sunflower seeds, flax, hemp seeds, poppy seeds, pumpkins, chia, sesame); nuts (almonds, walnuts, Brazil, macadamia, cashews, chestnuts, hazelnuts, pine nuts, pecans, peanuts, pistachios and ginkgo); algae (kelp, wakame, spirulina, chlorella); mycoprotein and / or protein preparations made from raw materials that may include fungal proteins.

[0142] Vegetable proteins or vegetable proteins can be textured or texturized. These products typically contain defatted vegetable / vegetable protein powder, such as soy flour, and can be processed into large chunks or flakes, for example by extrusion. Vegetable / vegetable proteins can include, but are not limited to, any of the proteins referenced above, especially soy protein, wheat gluten protein, pea protein, lentil protein, lupinus bean protein, kidney bean protein, chickpea protein, canola protein, black bean protein, adzuki bean protein, broad bean protein, or mixtures thereof.

[0143] The meat analogue products according to the present invention can be shaped into any desired 3D shape, for example, hamburger patties, sausages, sausage links, meat loaves, meatballs, minced meat, nuggets, steaks, fillets, roast joints. The meat analogue products according to the present invention can mimic various meats, for example, beef, chicken, pork. The meat analogue products according to the present invention also include fish analogues and seafood analogues. The fish analogues can be shaped into any desired 3D shape and can mimic specific fish meats, for example, salmon, tuna, etc. In certain embodiments, the meat analogue is a tuna analogue.

[0144] In certain embodiments, the color of the product is stable when stored under refrigerated conditions, for example, for at least 3 days, for example, for at least 4, 5, 6, 7, 8, 9, 10 days.

[0145] A third aspect of the present invention relates to a method of incorporating a colorant composition into a food or beverage product.

[0146] Thus, the present invention relates to a method of incorporating a colorant composition as defined herein into a food or beverage product, the method comprising the step of adding the dye, the encapsulated alkaline material, the acid material, the metal cation and / or the salt to the product simultaneously, separately or sequentially.

[0147] In certain embodiments, the color of the product is stable when stored under refrigerated conditions, for example, for at least 3 days, for example, for at least 4, 5, 6, 7, 8, 9 days or for at least 10 days.

[0148] The colorant composition can be used in a wide variety of non-animal-based food and beverage products, especially meat analogue products.

[0149] The colorant composition is added in a sufficient amount to the food or beverage product in order to produce a desirable color transition when processed, for example cooked. In the case of meat analogue products, the amount must be sufficient to produce a color and color change that mimics the authentic quality of actual meat products when cooked. The desired amount can be established using only routine experimentation. However, typically, up to 10 weight percent, more specifically up to 5 weight percent, can be incorporated based on the total weight of the product. According to certain embodiments, the coloring composition can be included in the product in an amount of 10 weight percent, or 9 weight percent, or 8 weight percent, or 7 weight percent, or 6 weight percent, or 5 weight percent, or 4 weight percent, or 3 weight percent, or 3 weight percent, or 3 weight percent, or 1 weight percent, or 0.9 weight percent, or 0.8 weight percent, or 0.7 weight percent, or 0.6 weight percent, or 0.5 weight percent, or 0.4 weight percent, or 0.3 weight percent, or 0.2 weight percent, or 0.1 weight percent, or 0.05 weight percent, or 0.01 weight percent, based on the total weight of the product.

[0150] According to specific embodiments of this aspect of the invention, the dye and the encapsulated alkaline material, acid material, metal cation and / or salt can be premixed before being incorporated into an edible base to create a food or beverage product. Alternatively, the dye and the encapsulated alkaline material, acid material, metal cation and / or salt components can be added individually to the edible base in any order of addition that includes the simultaneous addition of each component to form the colorant composition in situ. Similar considerations apply to the addition of other functional components referred to above in this specification, i.e., the other functional components may be premixed with the colorant composition or added individually in any order of addition.

[0151] In certain embodiments of the method, the dye and the encapsulated alkali material, acid material, metal cation, and / or salt are incorporated simultaneously in the form of the composition of the invention as defined herein.

[0152] In certain embodiments of the method, the dye and the encapsulated alkali material, acid material, metal cation, and / or salt are incorporated sequentially into the product.

[0153] In certain embodiments, the dye is incorporated first, followed by the encapsulated alkali material, acid material, metal cation, and / or salt. In other embodiments, the encapsulated alkali material, acid material, metal cation, and / or salt are incorporated first into the product, followed by the dye.

[0154] In certain embodiments, when the manufacture of the product involves a mixing step or the application of other mechanical forces, the encapsulated alkali material, acid material, metal cation, and / or salt are added at the end of the process to avoid damage to the encapsulation medium by mixing and / or temperature.

[0155] In certain embodiments, when the product is a meat analog, the dye is typically dissolved in the water used to hydrate the typically employed dry protein. The encapsulated alkali material, acid material, metal cation, and / or salt are added at the end of the process to avoid damage to the encapsulated material by excessive mixing and / or temperature.

[0156] According to a specific embodiment of the invention, the edible base comprises a plant-derived protein as described in more detail above herein. The mixture of the edible base and the colorant composition can then be shaped into any desired 3D shape as mentioned above herein.

[0157] The colorant composition can be incorporated into food or beverage products by any convenient means of manufacture, such as by means of additive manufacturing and 3D printing. In the case of 3D printed products, a digital image of the product, such as a hamburger patty, sausage, or nugget, can be created using 3D modeling computer software. The 3D model of the digital file can then be sliced into a number of thin layers using slicing software and converted into a series of instructions in a machine-readable language so that a 3D printer can be run. A digital file having a series of instructions in machine-readable code is sent to an additive manufacturing apparatus (i.e., a 3D printer, etc.), and the printer executes according to the received instructions and prints the product by continuously laying down thin layers of the product through one or more nozzles.

[0158] According to a fourth aspect of the present invention, a method of effecting a color change in a food or beverage product is provided.

[0159] Thus, the present invention relates to a method of effecting a color change in a food or beverage product as defined herein, the method comprising: a) adding a coloring agent and a encapsulated alkaline material, acid material, metal cation, and / or salt to an edible base, simultaneously, separately, or sequentially; and b) subjecting the food or beverage obtained in step a) to an energy process that includes the application of a stimulus, such as heat and / or mechanical energy, to release the encapsulated alkaline material, acid material, metal cation, and / or salt, wherein the color change in the food or beverage product results from the decomposition or alteration of the coloring agent by the alkaline material, acid material, metal cation, and / or salt after the release of the alkaline material, acid material, metal cation, and / or salt to the edible base.

[0160] In certain embodiments of the method, in step a), the coloring agent and the encapsulated alkaline material, acid material, metal cation, and / or salt are incorporated simultaneously in the form of a composition of the present invention as defined herein.

[0161] In certain embodiments of the method, in step a), the dye and the encapsulated alkaline material, acid material, metal cation and / or salt are sequentially incorporated into the product. In certain embodiments, the dye is first incorporated and then the encapsulated alkaline material, acid material, metal cation and / or salt are incorporated. In other embodiments, the encapsulated alkaline material, acid material, metal cation and / or salt are first incorporated into the product and then the dye is incorporated.

[0162] In certain embodiments, when the manufacture of the product involves a mixing step or the application of other mechanical forces, the encapsulated alkaline material, acid material, metal cation and / or salt are added at the end of the process to avoid excessive mixing and / or damage to the encapsulation medium due to temperature.

[0163] In certain embodiments, when the product is a meat analogue, the dye is typically dissolved in the water used to hydrate the typically employed dry protein. The encapsulated alkaline material, acid material, metal cation and / or salt should be added at the end of the process to avoid damage to the fat coating due to excessive mixing and / or temperature.

[0164] The energy process to which the product is subjected (e.g., the application of heat and / or mechanical energy) will release the alkaline material, acid material, metal cation and / or salt. Then, the contact between the dye present in the edible base and the released alkaline material, acid material, metal cation and / or salt will surprisingly result in a change in the color of the edible base. As mentioned herein, the dyes used in the present invention may be sensitive to one or more of the alkaline material, acid material, metal cation and / or salt, and there are desirable efficient color transitions as demonstrated by Examples 4 - 11 of the present invention.

[0165] The present invention also relates to the use of encapsulated alkaline materials, acid materials, metal cations and / or salts for influencing color changes in food or beverage products, wherein the product comprises a colorant composition as defined herein and the color change is affected when the product is subjected to a stimulus, such as the application of heat and / or mechanical energy.

[0166] The present invention also relates to the use of encapsulated alkaline materials, acid materials, metal cations and / or salts for influencing color changes in food or beverage products, wherein the food or beverage product comprises an encapsulated alkaline material, acid material, metal cation and / or salt as defined herein, one or more dyes sensitive to pH, temperature, metal cations and / or ionic strength, and optionally other dyes not sensitive to pH, temperature, metal cations and / or ionic strength, and the color change is affected when the product is subjected to a stimulus, such as the application of heat or mechanical energy.

[0167] The color change in the food or beverage product is brought about by an increase and / or decrease in the pH of the product caused by the release of the alkaline material, acid material, metal cation and / or salt from its encapsulation medium. The release of the alkaline material, acid material, metal cation and / or salt is caused by a stimulus applied to the product, such as the application of heat during a cooking process.

[0168] At least one dye employed in the colorant composition should be sensitive to pH and / or sensitive to metal cations and / or ionic strength salts. Preferred dyes in this regard are selected from phycoerythrin, betaine, and anthocyanins. The characteristic of these dyes is that they exhibit a red-pink color at room temperature. However, when heated to a temperature of 75 °C or higher, they thermally decompose and the color characteristics change such that the red-pink color fades. This decomposition is promoted at a pH level exceeding 6.5. As described above, by utilizing the change in the color characteristics of these dyes, the loss of the raw red color of meat during cooking can be mimicked. Since the red color fades, other components in the colorant or the edible base can, if necessary, assist in creating the typical grayish-brown appearance of cooked meat with complementary food dyes (e.g., caramel, caramelized fruit and vegetable juices, burnt sugar, and caramel dyes, malt, carotenoids such as lycopene, paprika extract, bixin, norbixin, malt, sorghum, fruit juice extracts, iron oxide pigments, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphillin, melanin, indigozine, monascin, anthraquinone, santalin, santalin complexed with metal, or mixtures thereof).

[0169] The color transition of food products can be analyzed with a spectrophotometer, and as will be described in more detail below, the CIE L * a * b * values can be calculated from spectral data. As is well known in the art, the L * a * b * values represent the color characteristics and provide a means for evaluating the magnitude of the difference between two colors.

[0170] For example, the L * a * b * values consist of a set of coordinate values defined in a three-dimensional orthogonal coordinate system. The L * is the coordinate of lightness and is black (0 L on the vertical axis *Unit) to white (100 L * provides a scale of lightness from (0 unit) to white (100 unit), and a * and b * relate to both hue and chroma. a * provides a scale from greenness (-a unit) to redness (+a unit) on the horizontal axis, with the center point (0 a unit) being intermediate. b * provides a scale from blueness (-b unit) to yellowness (+b unit) on a second horizontal axis perpendicular to the first horizontal axis, with the center point (0 b unit) being intermediate. The three axes intersect at the point where L * has a value of 50 and a * and b * are both zero. * * * * * * * * * * * *

[0171] ΔE is a measure of the total color difference magnitude between two colors represented in the CIELAB L * a * b * color space. Experienced color observers have reported that they cannot distinguish the difference between two colors when ΔE is about 2.3 or less. L * 1a * 1b * 1 and L * 2a * 2b * 2 of the L * a * b * values, the ΔE between two different colors is calculated using the following formula: ΔE = (ΔL 2 + Δa 2 + Δb 2 ) % is used to calculate it.

[0172] Therefore, for L * a * b *The value represents the initial color characteristics of a food or beverage product containing the colorant composition, and provides a means for evaluating the magnitude of the difference between the initial color characteristics of the product and the color after cooking, regardless of whether the product is solid or liquid. The measurement of the color characteristics of a solid-shaped product can be accomplished using reflectance measurements from the surface of the product according to well-known techniques in the art.

[0173] For example, the measurement of ΔE is ΔE 2000.

[0174] Phycoerythrin is a light-harvesting protein pigment that is thermally unstable and, when heated, loses its native structure and color characteristics, and its red-pink color fades over time, but the fading can be accelerated in the presence of an alkaline material.

[0175] In certain embodiments, the colorant includes phycoerythrin, betanin, and / or anthocyanin, the edible base includes plant-based / vegetable protein, the encapsulated alkali is sodium bicarbonate, and the ΔE after heat and / or mechanical energy is at least 5, such as at least 6, at least 7, at least 8, for example at least 9.

[0176] Accordingly, in certain embodiments of the present invention, there is provided a meat analogue product containing a colorant composition including phycoerythrin pigment and an edible base including a complementary pigment selected from plant protein, water, salt, a binder such as methylcellulose, an oil such as coconut oil and sunflower oil, and anthocyanin, pyranoanthocyanin, betalain, carotenoid, phycobilin, chlorophyll, chlorophyllin, caramel, caramelized vegetable and fruit juices, and / or malt. The L * a * b * values are 58.14, 16.37, 2.22, and after cooking at T > 75 °C for a total cooking time of at least 3, at least 4, at least 5, at least 8 minutes, the L * a * b *The values are 58.31, 11.87, 8.41, and the ΔE value is 6.23. When phycoerythrin is blended with other pigments, such as malt extract, the L of the meat-like product before cooking * a * b * values are 53.36, 17.13, 9.03, and after cooking at T > 75 °C for a total cooking time of 8 minutes, the L of * a * b * values are 48.02, 8.43, 10.51, and the ΔE value is 9.41.

[0177] Betalains, especially betanin, have been reported to thermally decompose through various degradation pathways, such as decarboxylation, hydrolysis, auto-oxidation, deglycosylation, and this decomposition affects the color characteristics of betalains. Similar to phycoerythrin, the applicant has found that an increase in pH promotes the decomposition and leads to significant discoloration on a time scale consistent with the cooking process of meat-like products.

[0178] Accordingly, in another aspect of the present invention, there is provided a meat-like product containing a coloring agent composition containing a betalain pigment, such as betanin, and an edible base containing a plant protein, water, salt, a binder, such as methylcellulose, an oil, such as coconut oil and sunflower oil, and a complementary pigment selected from anthocyanins, pyranoanthocyanins, betalains, carotenoids, phycobilins, chlorophylls, chlorophyllins, caramel, caramelized vegetable and fruit juices, and / or malt, and the L of the meat-like product before cooking * a * b * values are 58.48, 19.22, 5.62, and after cooking at T > 75 °C for a total cooking time of 8 minutes, the L of * a * b * values are 57.16, 11.32, 11.04, and the ΔE value is 8.08. When betalain is blended with other pigments, such as malt extract, the L of the meat-like product before cooking * a * b *The values are 51.40, 13.04, 9.36, and after cooking for a total of 8 minutes, L after cooking at T > 75 °C * a * b * The values are 48.29, 8.06, 10.99, and the ΔE value is 6.07.

[0179] Initial CIE L * a * b * Both the values before and after cooking are measured according to the following technique: suitable for use with a Konica Minolta CM - 3600A that can be received by a spectrophotometer for measurement, a 60 ml transparent plastic pot, and a spectrophotometer set to record in reflection mode. For samples of cooked pate, care is taken to ensure that no sample from the outer skin is included, and the center of the cooked pate is removed with a knife. The L, a, b coordinates can be measured for both the uncooked and cooked samples.

[0180] Anthocyanins are glycosides of anthocyanidins that do not contain sugar. The sugar molecules of anthocyanins are typically attached via O - glycosidic bonds to one or more hydroxy groups present in the anthocyanidin molecule. The most common naturally occurring anthocyanins are 3 - O - glycosides. The stability of anthocyanins can be affected by several factors, such as pH, temperature, light, and oxygen. Anthocyanins are stable at acidic pH and exhibit a red color. However, at higher pH values, they exhibit a spectral shift (from red to purple, then to blue at highly basic pH, and then to yellow), followed by a fading of the color over time. Encapsulated alkalis can promote this spectral shift and create interesting color changes over a time scale consistent with the cooking process of meat - like products.

[0181] Accordingly, in another aspect of the present invention, there is provided a meat analog product comprising a colorant composition containing an anthocyanin dye and an edible base containing a complementary dye selected from plant proteins, water, salts, binders such as methylcellulose, oils such as coconut oil and sunflower oil, and complementary dyes selected from anthocyanins, pyranoanthocyanins, betalains, carotenoids, phycobilins, chlorophylls, chlorophyllins, caramel, juices of caramelized vegetables and fruits, and / or malt. The L * a * b * values before cooking are 61.53, 11.64, 5.81, and after cooking at T > 75 °C for a total cooking time of 8 minutes, the L * a * b * values are 56.47, 4.28, 4.74, and the ΔE value is 8.55. When anthocyanin is blended with other dyes such as malt extract, the L * a * b * values before cooking are 55.38, 8.45, 10.29, and after cooking at T > 75 °C for a total cooking time of 8 minutes, the L * a * b * values are 50.76, 5.07, 8.34, and the ΔE value is 5.72.

[0182] Color is measured using the HunterLab color scale with a spectrophotometer such as the Konica Minolta CM-3600A and is measured in three dimensions of L, a, b.

[0183] When measuring the color of a solid sample, for example, a meat analogue patty, the patty can be compressed into a suitable container (e.g., a 60 ml plastic pot suitable for use in Konica Minolta CM-3600A) that can be received by a spectrophotometer for measurement (the spectrophotometer is set to record in reflection mode). For a cooked patty sample, the charred and blackened materials on the surface of the patty should be removed before sampling. The L, a, b coordinates can be measured for both raw and cooked samples, and Delta E is calculated. A Delta E value greater than 2 indicates that the human eye can see a significant difference in the color shades of the two samples.

[0184] The present invention further provides that at a temperature above 75°C, the color can change when each surface is heated for at least 2 - 5 minutes, for example, at least 4 minutes, where the initial color is L * 37.16, a * 8.52, b * 14.63 or L * 52.23, a * 4.37, b * characterized by Lab values of 12.39, and the color change (Delta E) between the initial color and the cooked color is greater than 3, for example, greater than 4, or greater than 5, for meat analogue products.

[0185] The present invention further relates to a meat analogue product having the ability to change color when heated to a temperature above 160°C, comprising (1) an edible matrix, and (2) a colorant composition comprising a pigment as defined herein and an encapsulated acid material, metal cation and / or salt.

[0186] The present invention further relates to the use of encapsulated alkaline materials, acid materials, metal cations and / or salts for affecting color changes in a product (e.g., a food or beverage product), wherein the product comprises a colorant composition as defined herein and an encapsulated alkaline material, acid material, metal cation and / or salt, and wherein the color change is affected when the product is heated and / or subjected to mechanical energy.

[0187] The present invention further relates to a method for coloring a food or beverage product, the method comprising the step of simultaneously, separately or sequentially adding a pigment as defined herein and an encapsulated alkaline material, acid material, metal cation and / or salt to the product. In certain embodiments, the pigment is sensitive to changes in pH, an increase in temperature, metal cations, and / or an increase in ionic strength. In other embodiments, the method may include the step of adding one or more pigments that are not sensitive to changes in pH, an increase in temperature, metal cations, and / or an increase in ionic strength, such as the pigments described above.

[0188] The present invention further relates to the use of encapsulated alkaline materials, acid materials, metal cations and / or salts for affecting color changes in a product, wherein the product comprises a pigment that is sensitive to changes in pH as defined herein, an increase in temperature, metal cations, and / or an increase in ionic strength, and an encapsulated alkaline material, acid material, metal cation and / or salt, and wherein the color change is affected when the product is heated and / or subjected to mechanical energy.

[0189] The present invention also relates to a product (e.g., a food or beverage product) obtained by using the method or use described herein.

[0190] In the present invention, all aspects referring only to encapsulated alkaline materials can be extrapolated to encapsulated acidic materials, metal cations and / or salts.

[0191] The present invention will be further described and illustrated with reference to the following non-limiting examples.

[0192] Example Materials and Methods Phycoerythrin is provided as an extract from Porphyridium purpureum in the form of a dry powder containing more than 2 wt% B-phycoerythrin content. Sodium bicarbonate E500: Dr Oetker Bicarbonate of soda.

[0193] The encapsulated alkaline material was BakeShure® 187 (F4187011B), which contained approximately 83 - 87% sodium bicarbonate encapsulated using fully hydrogenated vegetable oil (palm oil).

[0194] The betanin extract was provided in the form of a concentrated juice of red beetroot (Beta vulgaris) spray-dried on a maltodextrin carrier, having a betanin content of 0.28 - 0.32 wt%.

[0195] Anthocyanin was provided in the form of a red radish maltodextrin powder formulated with water and glycerin (containing 15 wt% anthocyanin). The pH was adjusted using citric acid (to pH 1.5 - 2.0). The final liquid formulation contained 3.5 - 4.3 wt% anthocyanin.

[0196] The recipe and mixing instructions for the hamburger patty are shown below:

Table 1

[0197] Step 1 Weigh the pigment(s) and place it / them in a glass mixing bowl. Add cold tap water at a rate of 30.76% minus the percentage of the pigment added. For example, if adding 2% phycoerythrin extract, the cold water is equal to 30.76 minus 2 = 28.76%. Completely dissolve / suspend the pigment. Add soy protein. Immediately mix well and evenly coat all the soy pieces with the colored water. Refrigerate for 30 minutes to hydrate the soy TVP.

[0198] Step 2 Weigh methylcellulose and salt and place them in a glass mixing bowl. Add cold tap water and whisk until a white, uniform gel is formed.

[0199] Step 3 Weigh sunflower oil and coconut oil, place them in a suitable container, melt the coconut oil in a microwave oven, and mix well. Add to the gel mixture from Step 2 and whisk until a uniform paste is formed.

[0200] Step 4 Add gluten to the hydrated and colored soy protein, mix, and coat. Add the paste from Step 3 and mix well until it forms a combined mass. Use a patty former to make hamburger patties. Refrigerate for at least 45 minutes before cooking. Fry each side in a small amount of sunflower oil over medium-high heat for 4 minutes. The center temperature should be >75°C; the pH will typically be 6.3 - 6.6.

[0201] The patties were made according to the recipe, incorporating the pigment at the dosage levels mentioned as an example. When adding sodium bicarbonate (whether encapsulated or not) at the dosage levels mentioned as an example, the addition is done after the patty mass has formed and mixed into the patty for an additional 30 seconds to 1 minute until it is evenly dispersed.

[0202] Example 1. Promotion of thermal decomposition of phycoerythrin according to pH. This example demonstrates the variation in the degradation of phycoerythrin pigment in response to heat treatment (80 °C, 30 minutes) at three different pH values.

[0203] Samples were prepared by dissolving 1 g of phycoerythrin powder (2 wt% phycoerythrin) in an aqueous buffer (100 mL), and the impact of pH on thermal sensitivity was investigated. Sample 1A: 1 g of phycoerythrin in 100 ml of phosphate buffer (pH 7, 10 mM) Sample 1B: 1 g of phycoerythrin in 100 ml of phosphate buffer (pH 6, 10 mM) Sample 1C: 1 g of phycoerythrin in 100 ml of phosphate buffer (pH 5, 10 mM)

[0204] Initial Lab parameters were measured using a Konica Minolta spectrophotometer (CM-36dG), and then the samples were subjected to heat treatment in a water bath at 80 °C for 30 minutes. After 30 minutes of heating, the color change was measured (Delta E 2000). In this description, Delta E is dE2000.

[0205] The results are shown in the table below. The example demonstrates that increasing the pH from 5 to 7 significantly increased the ΔE value (dE2000 color change) after heat treatment, suggesting that an increase in pH promotes thermal decomposition. This synergistic effect of pH and temperature on phycocyanin was unexpected.

[0206] The results are shown in the table below. The example demonstrates that increasing the pH from 5 to 7 significantly promoted the degradation of the pigment, as indicated by the discoloration measured by the increase in the color change (dE2000) after heat treatment at high pH. This experiment suggests that an increase in pH promotes the thermal decomposition of phycoerythrin.

Table 2

[0207] Example 2. Application in soy protein pate: Impact of pH increase on color conversion during the preparation of phycoerythrin-containing pate. In this example, the pate was prepared according to the recipe defined above. The pate contained 2 wt% of added phycoerythrin powder, and the pH between pates was adjusted by increasing the amount of sodium bicarbonate added. Four pates were prepared: the first one did not contain bicarbonate and had a pH of 6.4 (Example 2a); the second one contained bicarbonate and had a pH of 7.2 (Example 2b); the third one contained bicarbonate and had a pH of 7.5 (Example 2c); the fourth one contained bicarbonate and had a pH of 8.2 (Example 2d). The example shows that as the pH increases, there is less pink color remaining after the cooking process (Figure 1).

[0208] Example 3. Application in soy protein pate: Impact of pH increase on the initial color during the storage period (refrigerated storage). Figure 2A shows that, as described in Example 2 above, four pates (2a, 2b, 2c, and 2d) were prepared. The pates were covered with wrap film and stored for 14 days under refrigeration conditions of <10 °C before the color of each pate was evaluated.

[0209] Figure 2A shows that upon refrigerated storage, the high-pH pate of Example 2d (pH 7.2) turned into an unacceptable blue tone, which would clearly have a negative impact on consumer perception if the product was placed on the shelves of a supermarket.

[0210] This demonstrates that the non-encapsulated form of the alkaline material has an undesirable effect on the shelf life of the product even under refrigerated storage conditions.

[0211] The experiment was repeated with four patties with different addition levels of encapsulated sodium bicarbonate: In patty 3a, 2 wt% of phycoerythrin powder was added and no bicarbonate was added; In patty 3b, 2 wt% of phycoerythrin powder was added + 0.2 wt% of Bakeshure 187 was added; In patty 3c, 2 wt% of phycoerythrin powder was added + 0.3 wt% of Bakeshure 187 was added; In patty 3d, 2 wt% of phycoerythrin powder was added + 0.4 wt% of Bakeshure 187 was added; In patty 3e, 2 wt% of phycoerythrin powder was added + 0.5 wt% of Bakeshure 187 was added.

[0212] The encapsulated alkaline material has a substantially reduced impact on the pH of the patty, and thus there is no color shift under refrigerated storage conditions (Figure 2B).

[0213] Example 4. Application in soy protein pate: Impact of the use of alkaline materials on color conversion during the preparation of phycoerythrin-containing pate. This example uses the same patties as defined in Example 3 above and subjects them to the cooking process. Compare the colors of patties 3b - 3e with the color of patty 3a (which does not contain bicarbonate).

[0214] From the results, it is confirmed that when the alkaline material is released from the encapsulation medium during cooking, the pH of the hamburger patty matrix increases, which leads to the decomposition of the pigment and in turn leads to an increase in color change with increasing pH.

[0215] To measure the delta E value of the patty mix, remove the outer fried part of the patty, fill the inner soy protein matrix into a 60 ml transparent plastic pot, compress it with tissue paper, and record the color on a Konica Minolta CM - 3600A in reflection mode.

[0216] The ΔE values in Table X indicate that as the alkaline material is released after cooking and the pH increases, the degradation of the phycoerythrin pigment increases, resulting in a greater color change being achieved. For example, Sample 3b, which has a lower pH (7.6) after cooking, also has a lower delta E, while Sample 3e, which has a pH of 8.15 after cooking, has a higher delta E (6.23).

Table 3

[0217] This is confirmed by the fact that the pH values of the hamburger patties taken before and after cooking (Table 3) show that the alkaline agent is released only after the heat release of the cooking step, increasing the pH of the patty.

[0218] Example 5. Application in soy protein pate: Impact of alkaline materials on color conversion during the preparation of betanin- and anthocyanin-containing pate (Figure 3). Example 5a refers to patties containing 0.8 wt% beetroot powder pigment with and without 0.5 wt% Bakeshure 187. Example 5b refers to patties containing 0.2 wt% red anthocyanin pigment with and without 0.5 wt% Bakeshure 187.

[0219] If the pH of the patty increases above 7 during the cooking step due to the release of the alkaline material from the encapsulation medium, the betanin pigment decomposes, and a reduction in the pink color tone and a brownish-green coloring are observed. Thus, in the hamburger patty, an increase in pH promotes the decomposition of the extract (Table 4).

[0220] Anthocyanin-containing patties exhibit a color shift from pink-violet to violet-blue due to the structural change of the anthocyanin flavylium cation (red) to the quinonoid base (violet). (Figure 3)

[0221] Utilizing both of these color transitions in plant-based beef hamburgers can affect the conversion from the red / pink color of beef to the brown / grey color of cooked beef. (Figure 3)

Table 4

[0222] Example 6. Application in soy protein pate: Impact of alkaline materials on color conversion during the preparation of pate containing a blend of betanin malt extract, anthocyanin malt extract, and phycoerythrin malt extract. 。 Example 6a refers to a pate containing 0.8 wt% beetroot powder pigment, 0.3 wt% malt extract, and 0.5 wt% Bakeshure 187 (encapsulated alkali). Example 6b refers to a pate containing 2 wt% phycoerythrin powder pigment, 0.3 wt% malt extract, and 0.5 wt% Bakeshure 187 (encapsulated alkali). Example 6c refers to a pate containing 0.4 wt% acidified red radish powder pigment, 0.3 wt% malt extract, and 0.5 wt% Bakeshure 187 (encapsulated alkali).

[0223] This result demonstrates that when the pH of the pate increases above 6.5 during the cooking step due to the release of the alkali material from the encapsulation medium, betanin, phycoerythrin, and anthocyanin pigments decompose, which significantly contributes to color conversion. [Table 5]

[0224] Example 7. Encapsulation of alkaline materials into fat blocks. Protocol: Step 1 1. Weigh water and pigment, put them in a bowl, and mix until dissolved 2. Weigh texturized vegetable protein and soy protein isolate, add them to the same bowl, and mix 3. Cover with plastic wrap, place in the refrigerator for 30 minutes to hydrate Binder 4. Weigh water and cellulose, put them in a bowl or food processor. 5. Mix for 30 seconds, then add oil and mix again until it becomes a white paste

[0225] Step 2. 6. Add the hydrated protein from Stage 1, the binder, and the dry ingredients from Stage 2 (textured vegetable protein, salt) to a paddle mixer and mix for 5 minutes. 7. Rub off the sides, then add coconut oil and mix again for 1 - 2 minutes. Cooking process: Once the hamburger patty is formed, preheat a frying pan over medium - high heat on a stove. Coat the frying pan generously with oil. Cook the patty for 4 minutes on each side.

[0226] Dye · Red beet juice concentrate. Dye type - betanin. 0.7% betanin. Spray - dried red beet dye, a water - soluble powder containing red beet pigment on a maltodextrin carrier. This product is manufactured using clarified red beet juice concentrate via ultrafiltration. The maltodextrin carrier has its identity maintained.

[0227] · Yellow beet juice concentrate Dye type - b - carotene. 0.3% b - carotene. Spray - dried yellow beet dye, a water - soluble powder containing yellow beet pigment on a maltodextrin carrier. This product is manufactured using clarified yellow beet juice concentrate via ultrafiltration. The maltodextrin carrier has its identity maintained.

[0228] · Malt An extract of roasted barley malt concentrated by vacuum evaporation and spray - dried into fine powder. Color unit (EBC A430nm) - 28000 - 31000. Gluten < 20 ppm. Dye blend: 0.3% red beet juice concentrate, 0.2% yellow beet juice concentrate, 0.15% malt

[0229] Introduction of Bakeshure's fat - Encapsulation into Bakeshure's fat block. Bakeshure is a powder of sodium bicarbonate encapsulated in fat (68 - 72% sodium bicarbonate). - Encapsulation of sodium bicarbonate in fat. Sodium bicarbonate was also used by itself to achieve the same effect. Based on the amount of sodium bicarbonate in Bakeshure (68 - 72%), Bakeshure provides 0.42 grams of sodium bicarbonate at a usage rate of 0.6% used in hamburger patties. When using sodium bicarbonate by itself, 0.42 grams were used to create an equivalent usage rate between the two products.

[0230] Protocol for incorporation ○ Add Bakeshure or sodium bicarbonate directly to the coconut fat from stage 2 in the above formulation. ○ Partially melt the hard coconut fat (15 seconds in the microwave), add the Bakeshure / sodium bicarbonate powder, and mix well. ○ Spread the coconut fat on parchment paper and freeze until solid. ○ Once solid, finely chop into small pieces and incorporate into the hamburger patty.

[0231]

Table 6

[0232]

Table 7

[0233] Finding: The addition of Bakeshure or sodium bicarbonate, when incorporated into the hamburger, results in a lower L value compared to the control. The L value represents lightness and darkness. The lower the L value, the closer the sample is to black. The hamburgers had similar Lab values when measured before cooking. After cooking, a higher dE CMC was shown, meaning a greater change compared to the control, and this change was mostly due to the difference in L value, with the hamburgers using Bakeshure / sodium bicarbonate appearing darker after the cooking process. The values of a, b & c were also slightly lower compared to the control, and 'h' was higher, indicating a less red color tone closer to the color of meat.

[0234] Example 8. Encapsulation of alkaline materials into fat blocks Beef hamburger patties prepared using the dyes defined in Tables 8, 9, and 10 according to the protocol of Example 7.

Table 8

[0235]

Table 9

[0236]

Table 10

[0237]

Table 11

[0238] Finding: The addition of Bakeshure or sodium bicarbonate provided a color change when incorporated into the hamburger compared to the control.

[0239] Example 9. Application in soy protein pate: Impact of acid on color conversion during the preparation of santalin-containing pate. In this example, the patty was prepared according to the hamburger patty recipe in Table 1. Example 9a refers to a patty containing 0.5% santalin extract. Example 9b refers to a patty containing 0.5% santalin extract and 0.4% ascorbic acid powder. Example 9c refers to a patty containing 0.5% santalin extract and ascorbic acid encapsulated in 0.67% fat (having 60% ascorbic acid content). Example 9d refers to a patty containing 0.5% santalin extract and ascorbic acid encapsulated in 2% fat (having 20% ascorbic acid content).

[0240] This example shows that due to the decrease in the pH of the patty with the addition of acid, a decomposition reaction of the santalin pigment occurs during the heating of the cooking process, resulting in the loss of the pink color after cooking (Figure 9).

[0241] This degradation, when combined with the brown pigment, can help achieve the loss of pink color effect during cooking, as seen in actual beef hamburgers with a red to brown color. The patty using non-encapsulated ascorbic acid (Example 9b) had a color change before cooking. In the patty using encapsulated ascorbic acid, the color change occurs only when the patty is cooked.

[0242] Example 10. Application in soy protein pate: Impact of alkali on color conversion during the preparation of beet / anthocyanin / malt blend pate. In this example, the soy protein patty is made according to the protocol outlined in Example 7. Figure 10a shows a raw soy protein patty containing a blend of pigments including beet (0.25%), red anthocyanin (0.1%), and malt extract (0.25%). It also contains an alkali (0.7%) encapsulated in fat.

[0243] Upon heating, the fat coating of the alkali dissolves, causing a pH shift in the hamburger and resulting in the results shown in Figure 10b. The combination of the increase in pH and the Maillard browning reaction due to heating the hamburger in a frying pan leads to a color conversion similar to that of actual meat, due to the degradation of betanin compounds and the increased browning reaction from the malt extract.

[0244] Example 11. Application in soy protein pate: Impact of alkali on color conversion during the preparation of beet / anthocyanin / apple juice blend. In this example, the soy protein patty is made according to the protocol outlined in Example 7. Figure 11a shows a raw soy protein patty containing a blend of pigments including beet (0.25%), red anthocyanin (0.1%), and cooked apple juice concentrate (0.2%). This patty also contains the same encapsulated alkali (0.7%) as in Example 10.

[0245] When the hamburger is exposed to heat during the cooking process, the alkaline fat capsules dissolve, increasing the pH of the hamburger patty. This increase helps to break down the betanin, which, combined with the Maillard browning reaction, results in the outcome shown in Figure 11b. Both the outside and inside of the patty are transformed, resulting in the appearance of the cooked hamburger.

Claims

**Claim 1** A colorant composition comprising a pigment and an alkali material, an acid material, a metal cation and / or a salt, wherein the alkali material, the acid material, the metal cation and / or the salt are encapsulated in an encapsulation medium, said colorant composition. **Claim 2** The colorant composition according to claim 1, wherein the pigment is sensitive to pH change, temperature change, increase in metal cation and / or ionic strength. **Claim 3** The colorant composition according to claim 1 or 2, wherein the pigment is selected from the group consisting of phycocyanobilin (e.g., phycocyanin), anthocyanin (e.g., pelargonidin-based anthocyanin, cyanidin-based anthocyanin, and peonidin-based anthocyanin), betalain (e.g., betacyanin, betaxanthin), santalin, santalin complexed with a metal, or a mixture thereof. **Claim 4** The colorant composition according to claim 3, comprising one or more additional pigment materials selected from the group consisting of caramel, caramelized fruit and vegetable juice, burnt sugar, caramel color, carotenoid, malt, sorghum, juice extract, iron oxide pigment, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphillin, melanin, indigotin, monasin, anthraquinone, or a mixture thereof. **Claim 5** The colorant composition according to claim 1 or 2, wherein the pigment is selected from the group consisting of phycocyanobilin (e.g., phycocyanin), anthocyanin (e.g., pelargonidin-based anthocyanin, cyanidin-based anthocyanin, and peonidin-based anthocyanin), betalain (e.g., betacyanin, betaxanthin), caramel, caramelized fruit and vegetable juice, burnt sugar, caramel color, carotenoid, malt, sorghum, juice extract, iron oxide pigment, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphillin, melanin, indigotin, monasin, anthraquinone, santalin, santalin complexed with a metal, or a mixture thereof. **Claim 6** The phycobilirubin is phycobilirubin obtained from cyanobacteria, cryptophytes, and red algae such as porphyra tenera, and microalgae such as Pseudanabaena sp, Pseudanabaena sp, Anabaena circinalis, Pseudanabaena sp, Porphyridium purpureum, Porphyridium cruentum, and / or Anabaena circinalis, and the colorant composition according to any one of claims 3 to 5.

7. The anthocyanin is obtained from red potatoes, black carrots, corn, grapes, berries, and hibiscus, and / or red radishes, and the colorant composition according to any one of claims 3 to 5.

8. The betaine is betaine obtained from beetroot, dragon fruit (Hylocereus), and / or cactus pear (Opuntia), and the colorant composition according to any one of claims 3 to 5.

9. The alkali material, acid material, metal cation, and / or salt are encapsulated by one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray coagulation, melt emulsification, encapsulation, and the colorant composition according to any one of claims 1 to 8.

10. The pigment is encapsulated by one or more of the following techniques: granulation techniques (including both dry granulation and wet granulation), spray coagulation, melt emulsification, encapsulation, and the colorant composition according to any one of claims 1 to 9.

11. The pigment and the alkali material, acid material, metal cation, and / or salt are encapsulated together, and the colorant composition according to claim 10.

12. The encapsulation medium is selected from the group consisting of fats, waxes, or mixtures thereof, and the colorant composition according to any one of claims 1 to 11.

13. A food or beverage product comprising a colorant composition and an edible substrate as defined in any one of claims 1 to 12.

14. A meat analogue product, such as a plant-based meat analogue product, a meat analogue product containing cultured meat cells, or a hybrid product containing a plant-based meat analogue and cultured meat cells, particularly a plant-based product mimicking beef or tuna, and the food or beverage product according to claim 13.

15. The product according to claim 13 or 14, wherein the color of the product is stable during storage under cooling conditions.

16. A method of incorporating a colorant composition as defined in any one of claims 1 to 12 into a food or beverage product as defined in any one of claims 13 to 15, the method comprising the step of adding a dye, and a encapsulated alkaline material, acid material, metal cation and / or salt, simultaneously, separately, or sequentially, to the product.

17. A method of causing a color change in a food or beverage product as defined in any one of claims 13 to 16, the method comprising: a) adding a dye as defined in any one of claims 1 to 12 and an encapsulated alkaline material, acid material, metal cation and / or salt, simultaneously, separately, or sequentially, to an edible base; and b) subjecting the food or beverage obtained in step a) to an energy process, such as the application of heat and / or mechanical energy, to release the alkaline material, acid material, metal cation and / or salt.

18. Use of an encapsulated alkaline material, acid material, metal cation and / or salt for influencing color change in a food or beverage product, wherein the product comprises a colorant composition as defined in any one of claims 1 to 12, or a dye sensitive to a change in pH, temperature, metal cation and / or ionic strength, and wherein the color change is affected when the product is heated and / or subjected to mechanical energy.

19. The method according to claim 17, or the use according to claim 18, wherein the color change in the food or beverage product results from the decomposition or alteration of the dye by an alkaline material, acid material, metal cation and / or salt after heating or mechanical energy.

20. The colorant comprises a dye selected from the group consisting of phycoerythrobilin (e.g., phycoerythrin), anthocyanins (e.g., pelargonidin-based anthocyanins, cyanidin-based anthocyanins, and peonidin-based anthocyanins), betalains (e.g., betacyanins, betaxanthins), caramel, caramelized fruit and vegetable juices, caramelized sugar, caramel color, carotenoids, malt, sorghum, juice extracts, iron oxide pigments, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphilone, melanin, indigotin, monascin, anthraquinone, santalin, santalin complexed with a metal, or mixtures thereof, the edible base comprises plant-based / plant protein, the encapsulated alkali is sodium bicarbonate, and the ΔE after heat and / or mechanical energy is at least 2, at least 3, at least 4, e.g., at least 5, e.g., at least 6, at least 7, at least 8, e.g., at least 9, the method or use according to any one of claims 16 to 19.

21. The colorant comprises betanin (e.g., red beet betanin), vulgaxanthin (e.g., yellow beet vulgaxanthin), phycoerythrin, and / or anthocyanins (e.g., corn anthocyanins), the edible base comprises plant-based / vegetable protein, the encapsulated alkali is sodium bicarbonate, and the ΔE after heat and / or mechanical energy is at least 4, e.g., at least 5, e.g., at least 6, at least 7, at least 8, e.g., at least 9, the method or use according to any one of claims 16 to 19.

22. The alkali is encapsulated by one or more of granulation techniques (including both dry granulation and wet granulation), spray coagulation, melt emulsification, encapsulation, the method or use according to any one of claims 16 to 21.

23. The method or use according to any one of claims 16 to 22, wherein the colorant or edible base further comprises one or more additional coloring materials selected from the group consisting of caramel, caramelized fruit and vegetable juices, burnt sugar, caramel dyes, carotenoids, malt, sorghum, juice extracts, iron oxide pigments, chlorophyll, metal-substituted chlorophyll, chlorophyllin, metal-substituted chlorophyllin, azaphilone, melanin, indigotin, monasin, anthraquinone, or mixtures thereof.

Images