Coloring composition, method of making, and consumable

Abstract

Coloring compositions comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6''-malonylglucoside) and pelargonidin 3,5-dimalonylglucoside, and at least one red anthocyanin. Consumables, such as foods and beverages, that include the coloring compositions, methods of making the coloring compositions and consumables, and uses of the coloring compositions are also provided.

Description

[0001] COLORING COMPOSITION, METHOD OF MAKING, AND CONSUMABLE

[0002] TECHNICAL FIELD

[0003] This disclosure relates to a coloring composition for a consumable, a method of making the coloring composition, a consumable containing the coloring composition, and a method of making a consumable containing the color composition.

[0004] BACKGROUND

[0005] Today, a decreasing number of people are willing to eat or drink foodstuffs which are colored synthetically, resulting in a steady growth of the market for clean label colorants that do not include any ingredients perceived by consumers as undesirable. For example, studies have linked artificial food dyes such as red dye 40 ("Red 40") to hyperactivity, including ADHD.

[0006] Up to date, there is no stable natural clean label colorant that can substitute Red 40 without off notes. Often, a typical red anthocyanin could be blended with a yellow color like beta-carotene or turmeric to create an orange red hue similar to Red 40 for a beverage. The drawbacks to blending an anthocyanin and beta carotene are that vitamin C (ascorbic acid) is added to improve the light stability of the carotenoid, but vitamin C causes degradation of anthocyanins. Thus, the orange shaded colorant so obtained would have stability problems. In addition, the emulsification system(s) used in beta-carotene may be incompatible with flavour systems which contain emulsifiers or with clouding systems. This incompatibility may cause the beta-carotene emulsion to break and develop color ringing which is unacceptable.

[0007] Another possible blend to obtain the Red 40 appearance is a blend of red anthocyanin with turmeric (curcumin). This is not a good option for beverages stored in transparent bottles since turmeric is light sensitive and it fades easily, resulting in a shift away from the original hue. Turmeric may also contain an emulsification system which could have compatibility issues. Thus, a clean label color, especially a clean label red-orange coloring composition that has a similar color shade as Red 40 without off notes and that is stable to light, heat and acidic conditions is needed in the art.

[0008] SUMMARY

[0009] According to a first illustrative embodiment, disclosed is a coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3- (6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5-dimalonylglucoside, and at least one red anthocyanin.

[0010] According to a second illustrative embodiment, provided is a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucosideand pelargonidin 3-(6"- malonylglucoside) and at least one red anthocyanin. In certain embodiments, the coloring composition further comprises pelargonidin 3,5-dimalonylglucoside.

[0011] According to a further illustrative embodiment, provided is a consumable composition comprising a consumable base and a coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5- dimalonylglucoside, and at least one red anthocyanin.

[0012] According to a further illustrative embodiment, provided is a consumable composition comprising a consumable base and a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucoside, pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3-(6"-malonylglucoside) and at least one red anthocyanin. In certain embodiments, the coloring composition further comprises pelargonidin 3,5- dimalonylglucoside.

[0013] According to a further illustrative embodiment, provided is a consumable composition comprising a consumable base and a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucoside, pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3-(6"-malonylglucoside) and at least one red anthocyanin. In certain embodiments, the coloring composition further comprises pelargonidin 3,5- dimalonylglucoside.

[0014] According to a further illustrative embodiment, provided is a method of making a consumable composition comprising adding a coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5- dimalonylglucoside, and at least one red anthocyanin to a consumable base.

[0015] According to a further illustrative embodiment, provided is a method of making a consumable composition comprising adding a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and at least one red anthocyanin to a consumable base. In certain embodiments, the coloring composition further comprises pelargonidin 3,5-dimalonylglucoside.

[0016] According to a further illustrative embodiment, provided is a beverage comprising a beverage base and a coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5-dimalonylglucoside and at least one red anthocyanin.

[0017] According to a further illustrative embodiment, provided is a beverage comprising a beverage base and a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"-malonylglucoside), pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and at least one red anthocyanin. In certain embodiments, the coloring composition further comprises pelargonidin 3,5- dimalonylglucoside.

[0018] According to a further illustrative embodiment, provided is a method of making a beverage comprising adding to a beverage base a coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6"- malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5-dimalonylglucoside and at least one red anthocyanin. According to a further illustrative embodiment, provided is a method of making a beverage comprising adding to a beverage base a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"- malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and at least one red anthocyanin. In certain embodiments, the coloring composition further comprises pelargonidin 3,5-dimalonylglucoside.

[0019] According to a further illustrative embodiment, provided is the use of a coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo- Glu) and pelargonidin 3,5-dimalonylglucoside and at least one red anthocyanin to impart an orange-red color similar to dye Red 40 to a consumable.

[0020] According to a further illustrative embodiment, provided is the use of a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"-malonylglucoside) and at least one red anthocyanin to impart an orange- red color similar to dye Red 40 to a consumable. In certain embodiments, the coloring composition further comprises pelargonidin 3,5-dimalonylglucoside and / or pelargonidindimalonylglucoside (Pel-3-3,6-DiMalo-Glu)

[0021] DETAILED DESCRIPTION

[0022] The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combined with or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this patent, which would still fall within the scope of the claims. The terms "comprises," "comprising," "has," "having," "includes," "including," "contains," "containing," or any other variation are open-ended and are intended to cover a non-exclusive inclusion of elements, such that an article, apparatus, compound, composition, combination, method, or process that "comprises," "has," or "includes," or "contains" a recited list of elements does not include only those elements but may include other elements not expressly listed, recited or written in the specification or claims. An element or feature proceeded by the language "comprises . . .a," "contains . . . a," "has . . . a," or "includes . . .a" does not, without more constraints, preclude the existence or inclusion of additional elements or features in the article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes the element or feature.

[0023] The terms "a" and "an" are defined as one or more unless expressly stated otherwise or constrained by other language herein. An element or feature proceeded by "a" or "an" may be interpreted as one of the recited element or feature, or more than one of the element or feature.

[0024] The terms "about," "approximately," "essentially," "substantially," any other version thereof, or any other similar relative term, or similar term of approximation, are defined as being close to as understood by one having ordinary skill in the art. By way of nonlimiting, illustrative embodiments, these terms are defined to be within 10% of recited value, or defined to be within 5% of a recited value, or defined to be within 4% of a recited value, or defined to be within 3% of a recited value, or defined to be within 2% of a recited value, or defined to be within 1% of a recited value, or defined to be within 0.5% of a recited value, or defined to be within 0.25% of a recited value, or defined to be within 0.1% of a recited value.

[0025] It should be understood that when an amount in weight percent is described in the present disclosure, it is intended that any and every amount within the range, including the end points, is to be considered as having been expressly disclosed. For example, the disclosure of "a range of from about 1 to about 100" is to be read as indicating each and every possible number along the continuum between about 1 and about 100. It is to be understood that the inventors appreciate and understand that any and all data points within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all points within the range.

[0026] When a concentration is expressed as "ppm", the concentration is parts per million by weight based on the total weight of the caramel color composition or consumable. It should be understood that when a range of values is described in the present disclosure, it is intended that any and every value within the range, including the end points, is to be considered as having been disclosed. For example, "a range of from 1 ppm to 1000 ppm" of a component of the color composition is to be read as indicating each and every possible number along the continuum between 1 and 1000. It is to be understood that the inventors appreciate and understand that any and all values within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all the values within the range.

[0027] When a concentration is expressed as weight percent, it should be understood that is on dry basis. It should be understood that when a range of values is described in the present disclosure, it is intended that any and every value within the range, including the end points, is to be considered as having been disclosed. For example, "a range of from 1 weight percent to 10 weight percent" of a component of the color composition is to be read as indicating each and every possible number along the continuum between 1 and 10. It is to be understood that the inventors appreciate and understand that any and all values within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all the values within the range.

[0028] For the avoidance of doubt, alternative and optional features indicated for a given aspect, component, feature, or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all other alternative or optional features and the like as indicated for the same or other aspects, features and parameters of the invention.

[0029] Disclosed is a coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside) and pelargonidin 3,5- dimalonylglucoside, and at least one red anthocyanin. In certain embodiments, derivatives of pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5-dimalonylglucoside may be used in addition to or as an alternative to the disclosed pelargonidins.

[0030] Disclosed is a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"-malonylglucoside), and at least one red anthocyanin. According to other illustrative embodiments, the coloring composition further comprises other pelargonidins, such as pelargonidin 3,5-dimalonylglucoside and / or pelargonidin-dimalonylglucoside (Pel-3-3,6-DiMalo-Glu)

[0031] According to certain illustrative embodiments, the ratio of the one or more pelargonidin to the at least one red anthocyanin is about 0.5:95.5 to about 95.5:0.5. According to certain illustrative embodiments, the ratio of the pelargonidin to the at least one red anthocyanin is from about 0.5, about 1, about 5, about 10, about 15, about 20, about 25, about 30, about 35, about 40, about 45, about 50, about 55, about 60, about 65, about 70, about 75, about 80, about 85, about 90, about 95, about 95.5 to about 90, about 85, about 80, about 75, about 70, about 65, about 60, about 55, about 50, about 45, about 40, about 35, about 30, about 25, about 20, about 15, about 10, about 5, about 1 or about 0.5. According to certain illustrative embodiments, the ratio of the one or more pelargonidin to the at least one red anthocyanin is from about 10:90, or about 20:80, or about 30:70, or about 40-60. According to certain illustrative embodiments, the ratio of the pelargonidin to the at least one red anthocyanin is from about 90:10, or about 80:20, or about 70:30, or about 60:40.

[0032] According to certain illustrative embodiments, the ratio of the pelargonidin 3- glucoside to the pelargonidin 3-(6"-malonylglucoside), is about 1:99 to about 99:1, such as from about 5, about 10, about 15, about 20, about 25, about 30, about 35, about 40, about 45, about 50, about 55, about 60, about 65, about 70, about 75, about 80, about 85, about 90, about 95, about 99 to about 99, about 95, about 80, about 85, about 80, about 75, about 70, about 65, about 60, about 55, about 50, about 45, about 40, about 35, about 30, about 25, about 20, about 15, about 10, about 5, or about 1. In certain embodiments, the ratio of the pelargonidin 3-glucoside to the pelargonidin 3-(6"-malonylglucoside) is about 40:60 to about 60:40, such as about 45:55, about 50:50 or about 55:45. According to certain illustrative embodiments, the coloring composition comprises from about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68, about 70 weight percent to about 68, 66, 64, 62, 60, 58, 56, 54, 52, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10 weight percent pelargonidin 3-glucoside based on the total weight of the coloring composition.

[0033] According to certain illustrative embodiments, the coloring composition comprises from about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68, about 70 weight percent to about 68, 66, 64, 62, 60, 58, 56, 54, 52, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10 weight percent pelargonidin 3-glucoside based on the total weight of the total anthocyanin content of the coloring composition.

[0034] According to certain illustrative embodiments, the coloring composition comprises from about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68, 70 weight percent to about 68, 66, 64, 62, 60, 58, 56, 54, 52, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10 weight percent pelargonidin 3-(6"- malonylglucoside), based on the total weight of the coloring composition.

[0035] According to certain illustrative embodiments, the coloring composition comprises from about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68, 70 weight percent to about 68, 66, 64, 62, 60, 58, 56, 54, 52, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10 weight percent pelargonidin 3-(6"- malonylglucoside), based on the total weight of the total anthocyanin content of the coloring composition.

[0036] According to certain illustrative embodiments, the coloring composition comprises from about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68, 70 weight percent to about 68, 66, 64, 62, 60, 58, 56, 54, 52, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10 weight percent pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu), based on the total weight of the coloring composition.

[0037] According to certain illustrative embodiments, the coloring composition comprises from about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68, 70 weight percent to about 68, 66, 64, 62, 60, 58, 56, 54, 52, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10 weight percent pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu), based on the total weight of the total anthocyanin content of the coloring composition.

[0038] According to certain illustrative embodiments, the coloring composition comprises about 10 weight percent to about 70 weight percent pelargonidin 3-glucoside and about 10 weight percent to about 70 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the coloring composition.

[0039] According to other illustrative embodiments, the coloring composition comprises about 20 weight percent to about 60 weight percent pelargonidin 3-glucoside and about 20 weight percent to about 60 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the coloring composition.

[0040] According to certain illustrative embodiments, the coloring composition comprises about 10 weight percent to about 70 weight percent pelargonidin 3-glucoside and about 10 weight percent to about 70 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the total anthocyanin content of the coloring composition.

[0041] According to other illustrative embodiments, the coloring composition comprises about 20 weight percent to about 60 weight percent pelargonidin 3-glucoside and about 20 weight percent to about 60 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the total anthocyanin content of the coloring composition.

[0042] According to other illustrative embodiments, the coloring composition comprises about 30 weight percent to about 45 weight percent pelargonidin 3-glucoside and about 30 weight percent to about 45 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the coloring composition.

[0043] According to other illustrative embodiments, the coloring composition comprises about 30 weight percent to about 40 weight percent pelargonidin 3-glucoside and about 30 weight percent to about 40 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the coloring composition.

[0044] According to other illustrative embodiments, the coloring composition comprises about 35±5 weight percent pelargonidin 3-glucoside and about 35±5 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the coloring composition.

[0045] According to other illustrative embodiments, the coloring composition comprises about 30 weight percent to about 45 weight percent pelargonidin 3-glucoside and about 30 weight percent to about 45 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the total anthocyanin content of the coloring composition

[0046] According to other illustrative embodiments, the coloring composition comprises about 30 weight percent to about 40 weight percent pelargonidin 3-glucoside and about 30 weight percent to about 40 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the total anthocyanin content of the coloring composition.

[0047] According to other illustrative embodiments, the coloring composition comprises about 35±5 weight percent pelargonidin 3-glucoside and about 35±5 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the total anthocyanin content of the coloring composition

[0048] According to other illustrative embodiments, the coloring composition comprises about 2 weight percent to about 45 weight percent pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu).

[0049] According to other illustrative embodiments, the coloring composition comprises about 2 weight percent to about 20 weight percent pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu).

[0050] According to other illustrative embodiments, the coloring composition comprises about 2 weight percent to about 45 weight percent pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu) based on the total weight of the total anthocyanin content of the coloring composition.

[0051] According to other illustrative embodiments, the coloring composition comprises about 2 weight percent to about 20 weight percent pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu) based on the total weight of the total anthocyanin content of the coloring composition.

[0052] In certain embodiments, the coloring composition comprises from about 0.1 % to about 99.9 % weight percent of total anthocyanin based on the total weight of the coloring composition.

[0053] In certain embodiments, the coloring composition comprises from about 0.1 weight percent to about 20 weight percent of total anthocyanin content based on the total weight of the coloring composition, such as from about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20% to about 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1% weight percent of total anthocyanin content based on the total weight of the coloring composition.

[0054] In certain embodiments, the coloring composition comprises from about 2 weight percent to about 5 weight percent of total anthocyanin content based on the total weight of the coloring composition, such as from about 3 weight percent to about 4 weight percent of total anthocyanin content based on the total weight of the coloring composition.

[0055] In certain embodiments, the coloring composition is a corn product rich in anthocyanins as described herein. In certain embodiments, when the coloring composition is a corn product, it may further comprise other constituents that are naturally present in the corn such as starches, vitamins etc.

[0056] Pelargonidin 3-glucoside can be derived from a natural extract, or can be synthetic, or can be a combination of natural extract and synthetic. It may be extracted from a variety of natural sources such as Lonicera caerulea (honeysuckle), Ribes uva-crispa (gooseberry), pomegranate juice, strawberries, corn, and a variety of other plants. In a preferred embodiment, the pelargonidin 3-glucoside is obtained from corn. In a more preferred embodiment, the pelargonidin 3-glucoside is obtained from the corn hull or pericarp. It is also found in the berry skins of Cabernet Sauvignon and Pinot Noir grapes (Vitis vinifera L.) pelargonidin 3-glucoside may be extracted from one or more botanical sources, and / or synthetic pelargonidin 3-glucoside may be used.

[0057] Pelargonidin 3-(6"-malonylglucoside) can be derived from a natural extract, or can be synthetic, or can be a combination of natural extract and synthetic. It may be extracted from a variety of natural sources such as Rubus idaeus, Fragaria, Rubus chamaemorus, Callistephus chinensis (Chinese Aster), corn (e.g., corn hull or pericarp), and a variety of other plants. Pelargonidin 3-(6"-malonylglucoside) may be extracted from one or more botanical sources, and / or synthetic pelargonidin 3-(6"-malonylglucoside) may be used.

[0058] Pelargonidin 3,5-dimalonylglucoside can be derived from a natural extract, or can be synthetic, or can be a combination of natural extract and synthetic. It may be extracted from a variety of natural sources such as Rubus idaeus, Fragaria, Rubus chamaemorus, Callistephus chinensis (Chinese Aster), corn, and a variety of other plants. Pelargonidin 3,5- dimalonylglucoside may be extracted from one or more botanical sources, and / or synthetic Pelargonidin 3,5-dimalonylglucoside may be used.

[0059] Pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) can be derived from a natural extract, or can be synthetic, or can be a combination of natural extract and synthetic. It may be extracted from a variety of natural sources such as Rubus idaeus, Fragaria, Rubus chamaemorus, Callistephus chinensis (Chinese Aster), corn, and a variety of other plants. Pelargonidin 3,5-dimalonylglucoside may be extracted from one or more botanical sources, and / or synthetic pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) may be used.

[0060] In certain embodiments, the coloring composition does not comprise pelargonidin-3- sophoroside-5-glucoside acylated with malonic acid and either p-coumaric and / or ferulic acids and / or pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid.

[0061] According to other illustrative embodiments, the coloring composition comprises at least one red anthocyanin selected from the group consisting of peonidins, cyanidins, and combinations thereof.

[0062] Cyanidins that can be used in the present invention include but are not limited to one or more of cyanidin 3-glucoside, cyanidin 3-5- dimalonylglucoside, cyaniding 3- malonylglucoside Antirrhinin (cyanidin-3-rutinoside or 3-C-R), Cyanidin-3-xylosylrutinoside, Cyanidin-3,4'-di-O-|3-glucopyranoside, Cyanidin-4'-O-|3-glucoside, Chrysanthemin (cyanidin-3- O-glucoside), Ideain (cyanidin 3-O-galactoside), Cyanin (cyanidin-3,5-O-diglucoside). Peonidins that can be used in the present invention include but are not limited to one or more of peonidin or Peonidin-3-O-glucoside.

[0063] According to certain illustrative embodiments, the coloring composition comprises cyanidin 3-glucoside.

[0064] According to certain illustrative embodiments, the coloring composition comprises peonidin-3-glucoside.

[0065] According to certain illustrative embodiments, the coloring composition comprises peonidin-3-glucoside and cyanidin 3-glucoside.

[0066] According to certain illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 30 weight percent cyanidin 3-glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 20 weight percent cyanidin 3- glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 15 weight percent cyanidin 3-glucoside, based on the total weight of the coloring composition.

[0067] According to certain illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 30 weight percent cyanidin 3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition.

[0068] According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 20 weight percent cyanidin 3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition.

[0069] According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 15 weight percent cyanidin 3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition

[0070] Cyanidin 3-glucoside can be derived from a natural extract, or can be synthetic, or can be a combination of natural extract and synthetic. It may be extracted from a variety of natural sources such as colored legumes (e.g., black soybean, common bean, Black bean, cowpea, Soybean seed coat and lentils), corn (e.g. corn hull or pericarp), black elderberries, rubus (blackberry, raspberry), bilberries, strawberries, sweet oranges, red radish, red cabbage, red onion, black carrot, purple carrot, eggplant, purple sweet potato, red sweet potato, strawberry, red currant, chokeberry / aronia, elderberry, plum, apple (Gala) , cranberry, grape (red) , Blueberry and a variety of other plants. Cyanidin 3-glucoside may be extracted from one or more botanical sources, and / or synthetic cyanidin 3-glucoside may be used. According to a preferred embodiment, the cyanidin 3-glucoside is from corn.

[0071] According to certain illustrative embodiments, the coloring composition comprises from about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, about 30 weight percent to about 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition. According to certain illustrative embodiments the coloring composition comprises about 0.5 weight percent to about 30 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 20 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 15 weight percent peonidin-3- glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 5 weight percent to about 15 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 10 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition.

[0072] According to certain illustrative embodiments, the coloring composition comprises from about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, about 30 weight percent to about 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 weight percent peonidin-3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition. According to certain illustrative embodiments the coloring composition comprises about 0.5 weight percent to about 30 weight percent peonidin-3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 20 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 15 weight percent peonidin-3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 5 weight percent to about 15 weight percent peonidin-3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 10 weight percent peonidin-3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition.

[0073] Peonidin-3-glucoside can be derived from a natural extract, or can be synthetic, or can be a combination of natural extract and synthetic. It may be extracted from a variety of natural sources such as Ribes uva-crispa (gooseberry), Vaccinium (e.g., cranberry, blueberry, bilberry, lingonberry, huckleberry, corn (e.g. corn hull or pericarp), and a variety of other plants. Peonidin-3-glucoside may be extracted from one or more botanical sources, and / or synthetic peonidin-3-glucoside may be used. According to a preferred embodiment, the Peonidin-3-glucoside is from corn.

[0074] According to certain illustrative embodiments, the coloring composition comprises from about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30 weight percent to about 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.5 weight percent cyanidin 3-glucoside, based on the total weight of the coloring composition. According to certain illustrative embodiments about 0.5 weight percent to about 30 weight percent cyanidin 3-glucoside and about 0.5 weight percent to about 30 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 20 weight percent cyanidin 3- glucoside and from about 0.5 weight percent to about 20 weight percent peonidin-3- glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 15 weight percent cyanidin 3-glucoside and from about 0.5 weight percent to about 15 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 10 weight percent cyanidin 3-glucoside and from about 0.5 weight percent to about 10 weight percent peonidin-3-glucoside, based on the total weight of the coloring composition. According to certain illustrative embodiments, the coloring composition comprises from about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30 weight percent to about 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.5 weight percent cyanidin 3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition. According to certain illustrative embodiments about 0.5 weight percent to about 30 weight percent cyanidin 3-glucoside and about 0.5 weight percent to about 30 weight percent peonidin-3- glucoside, based on the total weight of the total anthocyanin content of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 20 weight percent cyanidin 3-glucoside and from about 0.5 weight percent to about 20 weight percent peonidin-3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 0.5 weight percent to about 15 weight percent cyanidin 3-glucoside and from about 0.5 weight percent to about 15 weight percent peonidin-3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition. According to other illustrative embodiments, the coloring composition comprises about 10 weight percent cyanidin 3-glucoside and from about 0.5 weight percent to about 10 weight percent peonidin-3-glucoside, based on the total weight of the total anthocyanin content of the coloring composition.

[0075] According to certain illustrative embodiments, the coloring composition comprises about 10 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3- glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the coloring composition.

[0076] According to certain illustrative embodiments, the coloring composition comprises about 10 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3- glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"-malonylglucoside), based on the total weight of the total anthocyanin content of the coloring composition.

[0077] The concentration of the different pigments, such as pelargonidin and other anthocyanins, in the invention's composition, is measured using High-Performance Liquid Chromatography coupled with an Ultra-Violet detector (HPLC / UV 1260 series; from Agilent Technologies, Santa Clara, USA). Briefly, pigments were separated on Zorbax Extend C18 (250x4.6), 5.0pm column (Agilent Technologies) with an Acetonitrile / Methanol / water / Formic acid gradient as mobile phase at a flow rate of 1.0 mL / min, column temperature 30°C, and injection volume of lOpL. Quantification was done using Kuromanin (Cyanidin-3-O-Glucoside) and Callistefin (Pelargonidin-3-O-glucoside) for the calibration curve.

[0078] The coloring composition may suitably be prepared in the form of a liquid, a paste or a powder. For example, the coloring composition may be in the form of a free-flowing powder. By way of example, and not by way of limitation, suitable starting material may be extracted with constant agitation in solvents composed of water and polar organic solvents. The organic solvents that may be used include methanol, ethanol, n-propanol, 2-propanol, acetone and propylene glycol. The extraction may be carried out either with water alone or with water in combination with one or more solvents listed above. The composition of the solvents may range between 100 / 0 water / organic solvent (w / w) to 10 / 90 water / organic solvent (w / w). In a preferred embodiment, the solvent is 100% water. The extraction temperature may be between 30° C. to 90° C. and the extraction time may be between 1 hours and 40 hours. Extraction may be carried out with equipment known to those skilled in the art, such as a counter current extractor or an extractor with constant solvent circulation. It will be well known to those skilled in the art that the extraction can be carried out in various types of equipment.

[0079] The extract may be collected either by decanting, centrifuging or filtering. The plant material optionally may then be extracted one or two more times under similar conditions, and the extracts combined and the solvents evaporated under vacuum to concentrate the extract. An organic solvent that is miscible with water may be added to the concentrated extract to induce precipitation of proteins and other materials that are insoluble in those organic solvents. Preferably the solvent used is ethanol, but other solvents including methanol, acetone, n-propanol or 2-isopropanol may also be used. After about 1 hour, protein precipitation is complete and the protein removed by, e.g. centrifugation or filtration. Alternatively, the concentrated extract may be washed by an organic solvent or solvents, which are not miscible with water. The solvents that may be used include hexane, cyclohexane, heptane, dichloromethane, chloroform, toluene, petroleum ether, methyl t- butyl ether, ethyl acetate and butanol. To facilitate the phase separation, a second solvent that is miscible with water may be added. The second solvent that may be used includes methanol, ethanol, acetone, n-propanol and 2-propanol. Normally, one washing step is sufficient to clarify the extract. However, additional washing may be performed if necessary. After the phase separation is reached the aqueous phase may be collected and treated under vacuum to have the residual solvents removed.

[0080] The aqueous solution obtained after any of the above operations may be further concentrated under vacuum. It may be directly dried under vacuum to a powder. Alternatively, it may be concentrated and spray-dried to a powder. The spray-drying may be performed with or without carriers.

[0081] One or more natural sources of pelargonidins may be used to prepare the composition of the invention. One or more natural sources of red anthocyanin may be used to prepare the composition of the invention. In certain preferred embodiments, the composition of the invention comprises pelargonidins obtained from corn, such as from the corn hull or pericarp. In certain preferred embodiments, the composition of the invention comprises red anthocyanin obtained from corn, such as from the corn hull or pericarp or also husk. In certain embodiments, one or more corn varieties may be used to obtain the pelargonidins. In certain embodiments, one or more corn varieties may be used to obtain the red anthocyanin.

[0082] Different corn varieties are available to the public with a red - orange color. Those red / orange corn varieties contain pelargonidins and / or red anthocyanins described herein in different concentrations.

[0083] For example, the red / orange corn varieties that can be used in the present invention include but are not limited to: corn variety CV414351 or Peruvian corn described in US8124143_B2, the CV589782 variety described in US8071865 B2, CV165560 variety described in US8362332 B2, CV897903 variety described in US8071864 B2, CV596775 variety described in US8076548 B2, CV724812 variety described in US8076549 B2, CV935311 variety described in US7667110 B2, Apache Red OP, Mandan Red OP, Texas Gourdseed Red OP, Stawberry OP (http: / / www.richfarmgarden.com / corn.html), Bloody butcher corn, Jimmy red corn, Double Red or Hopi blue, NOCTURNO and TENEBRO varieties (https: / / www.geves.fr / catalogue / ), and between others, the varieties listed in table below obtained from Global Germplasm Resource Information Network (GRIN https: / / npgsweb.ars- grin.gov / gringlobal / descriptors) with the kernel color and pericarp color descriptors RED:

[0084]

[0085]

[0086]

[0087]

[0088] In certain embodiments, one or more pelargonidins selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside) and pelargonidin 3,5-dimalonylglucoside, and and / or the derivatives thereof are extracted from the same variety.

[0089] In certain embodiments, one or more pelargonidins selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside) and pelargonidin 3,5-dimalonylglucoside, and and / or the derivatives thereof and the at least one red anthocyanin are extracted from the same variety.

[0090] In certain embodiments, one or more pelargonidins selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside) and pelargonidin 3,5-dimalonylglucoside, and and / or the derivatives thereof are extracted from different varieties of corns.

[0091] In certain embodiments, the one or more pelargonidins selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside) and pelargonidin 3,5-dimalonylglucoside, and and / or the derivatives thereof and the at least one red anthocyanin are extracted from one variety of corn or from different varieties of corns.

[0092] In some embodiments, the one or more pelargonidins selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside) and pelargonidin 3,5-dimalonylglucoside, and and / or the derivatives thereof and the at least one red anthocyanin are extracted from different corn varieties and then mixed to obtain the inventive composition of the invention.

[0093] In certain embodiments, the coloring composition of the invention is a corn extract comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3- (6"-malonylglucoside) and pelargonidin 3,5-dimalonylglucoside, and / or the derivatives thereof and the at least one red anthocyanin.

[0094] In certain embodiments, the corn variety used to prepare the composition of the invention is selected so that it comprises one or more of pelargonidin 3-glucoside, pelargonidin 3-(6"- malonylglucoside), pelargonidin 3,5-dimalonylglucoside, pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and red anthocyanin. In a preferred embodiment, the corn variety used to prepare the composition of the invention is selected so that ideally contains quantities of pelargonidin and red anthocyanin so that after extraction it provides the concentrations of the composition of the invention.

[0095] In certain embodiments, the corn used to produce the coloring composition of the invention has a ratio of the at least one pelargonidin to the red anthocyanin from about 10:90, about 20:80, about 30:70, or about 40:60.

[0096] In certain embodiments, the corn used to produce the coloring composition of the invention has ratio of the at least one pelargonidin to the red anthocyanin from about 90:10, about 80:20, about 70:30, or about 60:40.

[0097] In certain embodiments, the corn used to produce the coloring composition of the invention comprise red anthocyanin that is selected from the group consisting of peonidin-3- glucoside, cyanidin 3-glucoside, and combinations thereof.

[0098] In certain embodiments, the corn used to produce the coloring composition of the invention comprise from about 10 weight percent to about 70 weight percent pelargonidin 3- glucoside and from about 10 weight percent to about 70 weight percent pelargonidin 3-(6"- malonylglucoside) based on the total weight of the total anthocyanin content.

[0099] In certain embodiments, the corn used to produce the coloring composition of the invention comprises from about 20 weight percent to about 60 weight percent pelargonidin 3-glucoside and from about 20 weight percent to about 60 weight percent pelargonidin 3-(6"- malonylglucoside) based on the total weight of the total anthocyanin content.

[0100] In certain embodiments, the corn used to produce the coloring composition of the invention from about 30 weight percent to about 45 weight percent pelargonidin 3-glucoside and from about 30 weight percent to about 45 weight percent pelargonidin 3-(6"- malonylglucoside) based on the total weight of the total anthocyanin content.

[0101] In certain embodiments, the corn used to produce the coloring composition of the invention comprises from about 0.5 weight percent to about 30 weight percent cyanidin 3- glucoside and from about 0.5 weight percent to about 30 weight percent peonidin-3-glucoside based on the total weight of the total anthocyanin content.

[0102] In certain embodiments, the corn used to produce the coloring composition of the invention comprises from about 0.5 weight percent to about 20 weight percent cyanidin 3- glucoside and from about 0.5 weight percent to about 20 weight percent peonidin-3-glucoside based on the total weight of the total anthocyanin content.

[0103] In certain embodiments, the corn used to produce the coloring composition of the invention comprises from about 0.5 weight percent to about 15 weight percent cyanidin 3- glucoside and from about 0.5 weight percent to about 15 weight percent peonidin-3-glucoside based on the total weight of the total anthocyanin content.

[0104] In certain embodiments, the corn used to produce the coloring composition of the invention comprises about 10 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3-glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"-malonylglucoside) based on the total weight of the total anthocyanin content.

[0105] In certain embodiments, the corn used to produce the coloring composition of the invention comprises about 1 to 50 weight percent pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu) based on the total weight of the total anthocyanin content.

[0106] In certain embodiments, the coloring composition of the invention does not have unpleasant off notes.

[0107] In certain embodiments, the coloring composition of the invention does not comprise one or more of isothiocyanates, sulfides and nitrogen containing compounds or any volatile precursors, glucosinolates. In certain embodiments, the coloring composition of the invention is substantially free of one or more of isothiocyanates, sulfides and nitrogen containing compounds or any volatile precursors, glucosinolates

[0108] Cyanidin is a water-soluble anthocyanin represented by the following formula:

[0109] According to certain illustrative embodiments, the coloring composition is substantially free of cyanidin. According to certain illustrative embodiments, the coloring composition comprises less than 1 weight percent cyanidin, or less than 0.9 weight percent cyanidin, or less than 0.8 weight percent cyanidin, or less than 0.7 weight percent cyanidin, less than 0.6 weight percent cyanidin, or less than 0.5 weight percent cyanidin, or less than 0.4 weight percent cyanidin, or less than 0.3 weight percent cyanidin, or less than 0.2 weight percent cyanidin, or less than 0.1 weight percent cyanidin, based on total weight of the coloring composition. According to other illustrative embodiments, the coloring composition is free of cyanidin. Further disclosed is a method of making an orange coloring composition that contains no or substantially no cyanidin. In certain embodiments of the composition of the invention, thecoloring composition has an L* value of about 46 to about 69; an a* value of about 44 to about 61; and a b* value of about 41 to about 75, wherein L*, a* and b* values represent CIELAB L*a*b* chromaticity coordinates at pH 3 at concentrations ranging from 0.05-0.2% of extract.

[0110] In certain embodiments of the composition of the invention, the coloring composition has an L* value of about 46 to about 66; an a* value of about 51 to about 61; and a b* value of about 45 to about 75, wherein L*, a* and b* values represent CIELAB L*a*b* chromaticity coordinates at pH 3 at concentrations ranging from 0.05-0.2% of extract.

[0111] According to other illustrative embodiments, the coloring composition has an L* value of about 51 to about 61; an a* value of about 54 to about 58; and a b* value of about 47 to about 60 at pH 3 at concentrations ranging from 0.05-0.2% of extract.

[0112] According to other illustrative embodiments, the coloring composition has an L* value of about 60; an a* value of about 56; and a b* value of about 50 at pH 3 at concentration ranging from 0.05-0.2% of extract.

[0113] The term "dE2000" indicates that the standard CIEdE2000 formula, published by the CIELAB®, has been calculated to provide a dE2000 value, which measures the color difference between two colors. The larger the dE2000 value, the larger the color difference. A dE2000 of 1.5 to 3 is generally considered to be at the limit of visual perception.

[0114] According to any of the disclosed illustrative embodiments, the coloring composition is stable after exposure to light irradiation of 500 kJ / m2exhibiting a dE2000 of 0.87 from an initial reference color. This dE2000 value cannot be detected by the human eye and corresponds to a coloring composition that is very stable to light irradiation.

[0115] According to any of the disclosed illustrative embodiments, the coloring composition is stable after storage for 1 week at 43°C exhibiting a dE2000 of 1.62 from an initial reference color. This dE2OOO value cannot be detected by the human eye and corresponds to a coloring composition that is very stable to heat over an extended period of time.

[0116] According to any of the disclosed illustrative embodiments, the coloring composition is stable after storage for 2 weeks at 43°C exhibiting a dE2OOO of 3.23 from an initial reference color. This small color deviation corresponds to a coloring composition that is very stable to heat over an extended period of time.

[0117] According to any of the disclosed illustrative embodiments, the coloring composition is stable after storage for 3 weeks at 43°C exhibiting a dE2OOO of 3.33 from an initial reference color. This small color deviation corresponds to a coloring composition that is very stable to heat over an extended period of time. It was also surprising to find that the color stability of a beverage containing the disclosed coloring composition stabilizes over time, as the dE2OOO of 3.23 after storage for 2 weeks at 43°C only exhibited an insignificant increase to 3.33 after storage for 3 weeks at 43°C.

[0118] According to any of the disclosed illustrative embodiments, the color strength of the coloring composition has a range of El% = 1 up to 150, when measured at 500+ / - 3 nm.

[0119] In certain embodiments, color unit or El% data for the liquid coloring composition includes El% of 4.5 to 5.5 or color units of 450 to 550. In certain embodiments, color unit or El% data for the powder coloring composition includes El% of 17 to 25 or color units of 1700 to 2500.

[0120] According to any of the disclosed illustrative embodiments, the coloring composition of the invention may be formulated together with other pigments, being a second colorant composition or colorant formulation of the invention.

[0121] In certain embodiments, the further pigments may be of natural or synthetic origin.

[0122] In a preferred embodiment, the further pigments are of natural origin and are selected but are not limited to one or more of anthocyanin pigments that are not from corn. Anthocyanin pigments may be present as an extract obtained or obtainable from a plant from the Brassicaceae, the Rosaceae, the Solanaceae, the Convolvulaceae, the Apiaceae family, the Poaceae family, Hylocereus, the Opuntia or mixtures thereof. The term mixture refers to a mixture obtained or obtainable either when the plant, or the part of the plant containing the anthocyanins, from the Brassicaceae, the Rosaceae, the Solanaceae, the Poaceae and / or the Apiaceae family are extracted together using a single solvent or when the plant or the part of the plant containing the anthocyanins, from the Brassicaceae, the Rosaceae, the Solanaceae, and / or the Apiaceae family are extracted independently and the resulting extracts combined. The plant of the Brassicaceae family may be Raphanus sativus L. (red radish). The plant of the Rosaceae family may be the Fragaria (strawberry). The plant of the Solanaceae family may be the Solanum tuberosum (red potato). The plant of the Convolvulaceae family may be Ipomoea batatas (purple sweet potato root). The plant of the Apiaceae family may be Daucus carota ssp. sativus var. atrorubens Alef. (black carrot). Anthocyanins from Grape, Berries and hibiscus can also be used in the present invention.

[0123] Red radishes (Raphanus sativus L.) and red-fleshed potatoes (Solanum tuberosum L.) provide colour characteristics similar to FD&C Red #40. According to some embodiments, the anthocyanin is a red radish derived colour.

[0124] The major pigments of red radish and red-fleshed potatoes have been identified as pelargonidin-3-sophoroside-5-glucoside acylated with malonic acid and either p-coumaric and / or ferulic acids and pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid, respectively (Rodriguez-Saona, L.E. et al, J. Food Sci. 1999, 64, 451-456, the disclosure of which is herein incorporated by reference). According to certain embodiments, the anthocyanins used in the colourant composition may further comprise pelargonidin-3-sophoroside-5- glucoside acylated with malonic acid and either p-coumaric and / or ferulic acids, and / or pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid.

[0125] According to certain illustrative embodiments of the second colorant composition of the invention, the anthocyanin is a black carrot derived colour. Cyanidin 3-xylosyl(glucosyl)galactosides acylated with sinapic acid, ferulic acid, and coumaric acid were identified as the major anthocyanins in black carrot (Cuevas Montilla, E., et al, J. Agric. Food Chem. 2011, 59, 3385-3390, the disclosure of which is herein incorporated by reference). According to certain embodiments, the anthocyanins used in the colourant composition comprises cyanidin 3-xylosyl(glucosyl)galactosides acylated with sinapic acid, ferulic acid, and coumaric acid.

[0126] In particular embodiments of the present invention the second colourant composition may comprise betalain pigments.

[0127] Betalains are a class of red and yellow tyrosine-derived pigments found in plants of the order Caryophyllales. There are two categories of betalains: the first is the betacyanins, which appear reddish to violet in colour, and examples of which include betanin, isobetanin, probetanin, and neobetanin; and the second is the betaxanthins, which appear yellow to orange, and examples of which include vulgaxanthin, miraxanthin, portulaxanthin, and indicaxanthin.

[0128] In certain embodiments of the invention the second colour composition may comprise at least 0.001% of a Betalain pigment. In certain embodiments of the invention the colour composition may comprise from 0.001% w / w to 95% w / w of a Betalain pigment, such as from about 0.01% w / w to about 80% w / w, such as from 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, l%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 a Betalain pigment. In certain embodiments, one or more betalain pigments are used. In certain embodiments, the colour composition may comprise from 0.01% w / w to 5% w / w of a betalain pigment.

[0129] Betalains particularly useful in the present invention include betacyanins, such as betanin, isobetanin, probetanin, and neobetanin; and / or betaxanthins, such as vulgaxanthin, miraxanthin, portulaxanthin, and indicaxanthin.

[0130] Betalains are glycosides of a betanidin aglycone, the core structure of which is betalamic acid (i.e. 4-(2-oxoethylidene)-l,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid). Betanin is usually obtained from the extract of the juice of Beta vulgaris (e.g. red beets, such as beetroot).

[0131] According to particular embodiments of the invention, betalains may be present as extracts obtained or obtainable from a plant from the Amaranthaceae family. Optionally, the plant from the Amaranthaceae family may be Beta vulgaris (beet). According to particular embodiments of the inventions, betalains may be present as extracts obtained or obtainable from a plant from the Hylocereus family. Optionally, the plant from the Hylocereus family may be Dragon fruit. According to particular embodiments of the inventions, betalains may be present as extracts obtained or obtainable from a plant from the Opuntia family. Optionally, the plant from the Opuntia family may be cactus pear.

[0132] In one embodiment, the betalain is a beetroot derived colour. Optionally, the betalain used in the present invention may be betanin.

[0133] In particular embodiments of the present invention the second colourant composition may comprise santalin pigments and / or santalin complexed with metal.

[0134] Other colourants providing blue or green colours may also be used, including but not limited to phycocyanin, butterfly pea anthocyanin, chlorophyll.

[0135] Other colourants providing brown colours and other shades may also be used including but not limited to caramels, caramelized fruit and vegetables juices, burnt sugars, caramel colors, carotenoids, malt, sorghum, fruit juice extracts, iron oxide colors, santalin, santalin complexed with metal etc.

[0136] In certain embodiments of the invention the second colour composition may comprise at least 0.001% of a phycocyanin, butterfly pea anthocyanin and / or chlorophyll pigment. In certain embodiments of the invention the colour composition may comprise from 0.001% w / w to 95% w / w of a phycocyanin, butterfly pea anthocyanin and / or chlorophyll pigment, such as from about 0.01% w / w to about 80% w / w, such as from 0.01%w / w, 0.02 %w / w, 0.03%w / w, 0.04 %w / w, 0.05 %w / w, 0.06 %w / w, 0.0,7 %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, l%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 a phycocyanin, butterfly pea anthocyanin and / or chlorophyll pigment. In certain embodiments, the colour composition may comprise from 0.01% w / w to 5% w / w of a phycocyanin, butterfly pea anthocyanin and / or chlorophyll pigment.

[0137] In certain embodiments of the invention the second colour composition may comprise at least 0.001% of a malt and / or caramel color. In certain embodiments of the invention the colour composition may comprise from 0.001% w / w to 95% w / w of malt and / or caramel color, such as from about 0.01% w / w to about 80% w / w, such as from 0.01%w / w, 0.02 %w / w, 0.03%w / w, 0.04 %w / w, 0.05 %w / w, 0.06 %w / w, 0.0,7 %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, l%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 a malt and / or caramel color. In certain embodiments, the colour composition may comprise from 0.01% w / w to 5% w / w of a malt and / or caramel color.

[0138] In certain embodiments of the invention the second colour composition may comprise a first composition of the invention and a black carrot extract. In certain embodiments, the second composition of the invention comprises between 1% w / w and 3% w / w, such as 2.7 % Afzelechin Pel-3,5 Di-Glu, between 20 % w / w and 40 % w / w, such as 30% w / w Cyd-3-Xyl-Gal, between 0.1 and 5 % w / w, such as 3%w / w Cyd-3-Glu, between 2% w / w and 8 % w / w, such as 6.5 % Cyd-3-DiGlu, between 15 %w / w and 45%w / w such as 33 %w / w Cyd-3-Xyl-Sinapoyl- Glu-Gal, between 5.5%w / w and 7,5% w / w such as 6.5 %w / w Pel-3-glu, between X %w / w and %w / w such as X % w / w Cyd-3-Xyl-Feruloyl-Glu-Gal, between 1.5%w / w and 2.5 %w / w such as 2.1% w / w Cyd-3-3 Malo-Glu, between 4.7 %w / w and 5.7 %w / w such as 5.7% w / w Pel-3-6- Malo-Glu. (Pel = pelargonidin, Cyd= cyaniding, Glu = glucoside, Xyl = xylosyl, Gal = galactosidase)

[0139] In certain embodiments, the second composition of the invention has a Lab value as follows:

[0140] Further provided is a consumable composition comprising a consumable base and a coloring composition as described herein (first or second composition of the invention).

[0141] Further provided is a consumable composition comprising a consumable base and a coloring composition comprising one or more pelargonidins selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside) and pelargonidin 3,5-dimalonylglucoside, and at least one red anthocyanin of any of the illustrative embodiments disclosed herein.

[0142] Further provided is a consumable composition comprising a consumable base and the coloring composition according to the invention comprising a pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"-malonylglucoside) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein. In certain embodiments, the coloring composition further comprises pelargonidin 3,5-dimalonylglucoside.

[0143] The consumable composition may be selected from foods, beverages, nutraceutical products, cosmetic products, consumer products and perfumes.

[0144] According to certain illustrative embodiments, the consumable composition comprises a beverage composition comprising a beverage base. The beverage comprises the beverage base and the coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5-dimalonylglucoside, and at least one red anthocyanin of any of the illustrative embodiments disclosed herein.

[0145] In certain embodiments, the beverage comprises the beverage base and the coloring composition of the invention comprising a pelargonidin selected from pelargonidin 3- glucoside and pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3- 3,6-DiMalo-Glu) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein.

[0146] According to certain embodiments, the beverage comprises a carbonated beverage, such as a carbonated soft drink, and the coloring composition of any of the illustrative embodiments disclosed herein.

[0147] The "beverage base" as used herein means a combination of the normal ingredients used to prepare a beverage, apart from the disclosed coloring composition. These are standard ingredients used in art-recognized quantities, and include water, carbonated water, sugars, artificial / synthetic sweeteners, natural sweeteners, artificial / synthetic flavors, natural flavors, surfactants, and suspending agents, thickeners, rheology modifiers, dyes, coloring agents, stabilizers, and preservatives. The beverage base may comprise carbonated water, flavor, sweetener, and all other ingredients desired or necessary for a complete carbonated beverage, apart from the coloring composition.

[0148] According to certain illustrative embodiments, the consumable is an acidic beverage. According to certain illustrative embodiments, the consumable is a beverage having a pH of 4 or less, or 3.5 or less, or 3 or less, or in the range of about 2 to about 4.5, or in the range of about 2 to about 4, or in the range of about 2 to about 3.5, or in the range of about 2 to about 3, or in the range of about 2.2 to about 4.2, or in the range of about 2.5 to about 3.5. Any food grade acid can be used in order to reduce the pH of the beverage to the desired acidic condition. Examples of acids include hydrochloric acid, lactic acid, phosphoric acid, acetic acid, citric acid, malic acid, tartaric acid, oxalic acid, tannic acid, caffeic acid, benzoic acid, butyric acid, and combinations thereof. In general, the amount of acid required depends on the type of acid.

[0149] The beverage composition may include at least one flavor. Without limitation, and only by way of illustration, suitable flavors include, a tea flavorant, a coffee flavorant, a citrus flavorant (e.g. a lemon flavorant, a lime flavorant, an orange flavorant, a grapefruit flavorant, a mandarin orange flavorant, a tangerine flavorant, or a combination of any of the foregoing), an herbal flavorant, a berry flavoring (e.g., a flavorant derived from one or more of Barbados cherry, bearberry, blackberry, blueberry, boysenberry, cherry, choke cherry, cloudberry, cranberry, current, date, dewberry, elderberry, grape, gooseberry, huckleberry, loganberry, olallieberry, mulberry, raisin, plains berry, prairie berry, raspberry, saskatoon berry, salmonberry, seabuckthorn berry, sloe berry, strawberry, thimbleberry, thornberry, wineberry, whortleberry, or a combination of any of the foregoing), a botanical flavorant (e.g. one or more flavors derived from a part of a plant other than the fruit, including flavors derived from essential oils and extracts of nuts, bark, roots and leaves along with synthetically prepared flavors made to simulate botanical flavors derived from natural sources), and mixtures thereof.

[0150] The beverages may comprise full sugar, reduced sugar, or zero sugar added carbonated beverages. The full sugar or reduced sugar beverages may include at least one nutritive sweetener. Without limitation, and only by way of illustration, suitable nutritive sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, isomaltulose, inositol, allulose, tagalose, trehalose, and combinations thereof.

[0151] Reduced sugar and zero sugar beverages of the present disclosure include at least one non-nutritive sweetener that either partially (reduced sugar beverages) or wholly (zero sugar beverages) replaces the nutritive sweetener in the carbonated beverage composition.

[0152] According to certain illustrative embodiments, the non-nutritive sweeteners that may be used in the reduced sugar and / or zero sugar beverages are selected from natural non- nutritive sweeteners, synthetic non-nutritive sweeteners, and combinations thereof.

[0153] Without limitation, and only by way of illustration, suitable synthetic non-nutritive sweeteners that may be included in the reduced sugar or zero sugar beverages maybe selected from acesulfame K, advantame, aspartame, cyclamate, neotame, neohesperidin dihydrochalcone, saccharin, sucrolose and combinations thereof.

[0154] Without limitation, and only by way of illustration, suitable natural non-nutritive sweeteners include steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rubusoside, and combinations thereof, mogrol glycosides selected from mogroside I, mogroside II, mogroside III, mogroside IV, mogroside V, isomogroside V, 11-oxomogroside, siamenoside I and combinations thereof, naringin dihydrochalcone, Luo Han Guo Extract, Swingle Extract, brazzein, cellobiose, glycyrrhizic acid, monatin, psicose, stevioside, thaumatin, trilobatin, and combinations thereof.

[0155] In certain embodiments, the beverage is a carbonated beverage. According to this embodiment, carbon dioxide gas is dissolved in the water of the beverage base to provide a desired level of carbonation to create a carbonated beverage. Any of the methods and carbonating equipment known in the art for carbonating beverages may be used. According to certain illustrative embodiments, by way of example, and not in limitation, the beverage may have a carbon dioxide level in the range of about 0.5 to about 5 volumes of carbon dioxide. According to other embodiments, the beverage may have a carbon dioxide level of up to about 1 volume of carbon dioxide, or up to about 2 volumes of carbon dioxide, or up to about 3 volumes of carbon dioxide, or up to about 4 volumes of carbon dioxide. As used herein, one volume of carbon dioxide refers to the amount of carbon dioxide absorbed by a given quantity of liquid, such as water, at 60°F and one atmospheric pressure. A volume of gas occupies the same space as does the liquid by which it is dissolved. The carbon dioxide content can be selected by those skilled in the art based on the desired level of effervescence and the impact of the carbon dioxide on the taste or mouthfeel of the beverage.

[0156] According to other embodiments, a beverage concentrate is provided. The beverage concentrate comprises a beverage concentrate base. The term "beverage concentrate base" as used herein means a combination of the normal ingredients used to prepare a carbonated beverage or non-carbonated beverage, apart from still water or carbonated water and the disclosed coloring composition. These are standard ingredients used in art-recognized quantities, and include sugars, artificial / synthetic sweeteners, natural sweeteners, artificial / synthetic flavors, natural flavors, surfactants, and suspending agents, thickeners, rheology modifiers, dyes, coloring agents, stabilizers, and preservatives. The carbonated beverage concentrate base may comprise flavor, sweetener, and all other ingredients desired or necessary for a complete carbonated beverage, apart from carbonated water and the disclosed coloring composition.

[0157] Further disclosed is a method of making a consumable composition comprising adding a coloring composition comprising one or more pelargonidin selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein to a consumable base.

[0158] According to certain embodiments, further disclosed is a method for making a beverage by adding a coloring composition comprising one or more pelargonidin selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein to a beverage base.

[0159] According to certain embodiments, further disclosed is a method for making a carbonated beverage by adding a coloring composition comprising one or more pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"-malonylglucoside), pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein to a carbonated beverage base.

[0160] According to certain embodiments, the method for making a carbonated beverage composition comprises adding a coloring composition comprising one or more pelargonidin selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein to a beverage base comprising carbonated water, at least one nutritive and / or non-nutritive sweetener, and at least one citrus flavorant to prepare a carbonated citrus beverage or carbonated citrus soft drink. The carbonated citrus beverage or soft drink may comprise a full sugar, reduced sugar, or zero sugar carbonated citrus beverage or soft drink. The method of making the consumable, such as, for example, a beverage, comprises adding from about 100 ppm to about 50000 ppm, or from about 200 ppm to about 10000 ppm or from about 200 ppm to about 7500 ppm , or from about 200 ppm to about 4500 ppm, or from about 400 ppm to about 4000 ppm, or from about 600 to about 3500 ppm, or from about 700 ppm to about 3000 ppm, and from about 1000 ppm to about 2500 ppm, or any percentage ranges or specific percentages within these ranges, of the coloring composition of any of the illustrative embodiments disclosed herein to a beverage base.

[0161] According to certain embodiments, provided is the use of the coloring composition of any one of the illustrative embodiments disclosed herein to impart a color, in particular, an orange color, to a consumable, in particular, a beverage.

[0162] Further disclosed is a method of making a consumable composition comprising adding a coloring composition according to the invention (first or second composition of the invention)

[0163] Further disclosed is a method of making a consumable composition comprising adding a coloring composition comprising one or more pelargonidin selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein to a consumable base.

[0164] According to certain embodiments, further disclosed is a method for making a snack by adding a coloring composition comprising one or more pelargonidin selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein to a snack.

[0165] According to certain embodiments, further disclosed is a method for making a snack or a carbonate beverage by adding a coloring composition according to the invention (first or second composition of the invention) to a snack base or a carbonate base. According to certain embodiments, further disclosed is a method for making a snack by adding a coloring composition comprising one or more pelargonidin selected from pelargonidin 3- glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6- DiMalo-Glu) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein to a snack base.

[0166] According to certain embodiments, the method for making a carbonated beverage composition comprises adding a coloring composition comprising a pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"-malonylglucoside) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein to a carbonated beverage base, and optionally at least one nutritive and / or non-nutritive sweetener, and at least one flavorant to prepare a carbonated beverage or carbonated soft drink.

[0167] The method of making the consumable, such as, for example, a snack, comprises adding from about 1% to 10%, such as 1% to 5%, such as from 100 ppm to about 50000 ppm, or from about 200 ppm to about 10000 ppm or from about 200 ppm to about 7500 ppm , or from about 200 ppm to about 4500 ppm, or from about 400 ppm to about 4000 ppm, or from about 600 to about 3500 ppm, or from about 700 ppm to about 3000 ppm, and from about 1000 ppm to about 2500 ppm, or any percentage ranges or specific percentages within these ranges, of the coloring composition of any of the illustrative embodiments disclosed herein to the consumable base (such as a snack base or a beverage base).

[0168] According to certain embodiments, provided is the use of the coloring composition of any one of the illustrative embodiments disclosed herein to impart a color, in particular, an orange color, to a consumable, in particular, a snack.

[0169] According to certain embodiments, provided is the use of the coloring composition of any one of the illustrative embodiments disclosed herein to impart a color shade that is the same or substantially the same as the color shade imparted by Red 40 without off notes and that is stable to light, heat and acidic conditions.

[0170] Also disclosed is a method of coloring a beverage comprising: preparing a composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3- (6"-malonylglucoside), pelargonidin-dimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5-dimalonylglucoside and at least one red anthocyanin of any of the illustrative embodiments disclosed herein; and adding the composition to a beverage base in a concentration of about 10 ppm to about 50000 ppm, or from about 200 ppm to about 10000 ppm or from about 200 ppm to about 7500 ppm , or from about 200 ppm to about 4500 ppm, or from about 400 ppm to about 4000 ppm, or from about 600 to about 3500 ppm, or from about 700 ppm to about 3000 ppm, and from about 1000 ppm to about 2500 ppm, or any percentage ranges or specific percentages within these ranges.

[0171] Also disclosed is a method of coloring a beverage comprising: preparing a composition comprising a pelargonidin selected from pelargonidin 3-glucoside and pelargonidin 3-(6"- malonylglucoside) and at least one red anthocyanin of any of the illustrative embodiments disclosed herein; and adding the composition to a beverage base in a concentration of about 10 ppm to about 50000 ppm, or from about 200 ppm to about 10000 ppm or from about 200 ppm to about 7500 ppm , or from about 200 ppm to about 4500 ppm, or from about 400 ppm to about 4000 ppm, or from about 600 to about 3500 ppm, or from about 700 ppm to about 3000 ppm, and from about 1000 ppm to about 2500 ppm, or any percentage ranges or specific percentages within these ranges.

[0172] BRIEF DESCRIPTION OF THE DRAWINGS

[0173] Figure 1A shows a red colored beverage comprising a comparative coloring composition containing cyanidin 3-glucoside, peonidin-3-glucoside, and cyanidin. Figure IB shows an orange-red colored beverage containing a coloring composition according to the present invention.

[0174] Figure 2 shows an undetectable color / shade change of a beverage containing the inventive coloring composition without exposure to light irradiation (A) and a separate identical beverage containing the same coloring composition after exposure to extreme light irradiation of 500 kJ / m2(B). Figure 3 shows essentially no color / shade change of a beverage containing the inventive coloring composition without exposure to heat (A), after storage for 1 week at 43°C (B), after storage for 2 weeks at 43°C (B), and after storage for 3 weeks at 43°C (C).

[0175] Figure 4 shows the evolution of dE2OOO values under storage at 43°C of a beverage containing the inventive coloring composition.

[0176] Figure 5. Sensory profile of Inventive orange red (obtained from corn) compared to red radish.

[0177] Figure 6. Sensory profile of blend with Inventive orange red (obtained from corn) compared to red radish.

[0178] Figure 7. Light stability of a blend of New Inventive orange red (obtained from corn) with black carrot.

[0179] Figure 8. Heat stability of a blend of New Inventive orange red (obtained from corn) with black carrot.

[0180] Figure 9. Evolution of color during storage of new inventive orange red (obtained from corn) with black carrot.

[0181] EXAMPLES

[0182] The disclosure is further described with reference to the following non-limiting examples. The following examples are given solely for the purpose of illustration and are not to be construed as limitations of the present invention, as many variations of the invention are possible without departing from the spirit and scope of the present disclosure. Example 1. Beverage base

[0183] Base A beverage base was prepared by mixing the following components: 89.9% water, 10% sucrose, and about 0.040% of a preservative (e.g., potassium sorbate and sodium benzoate). The final pH of the beverage was fixed to 3 with citric acid.

[0184] Inventive la A coloring composition according to the present disclosure was prepared comprising about 10 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3-glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"-malonylglucoside) by weight of the total anthocyanin content. All pigments were obtained from one corn variety.

[0185] Inventive lb A coloring composition according to the present disclosure was prepared comprising about 10 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3-glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"-malonylglucoside) by weight of the total anthocyanin content. All pigments are obtained from different corn varieties.

[0186] Inventive lc - A coloring composition according to the present disclosure was prepared comprising about 1 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3-glucoside, about 1.5 weight percent cyaniding 3-3-malonylglucoside, 4% Pel-3- 3,6 DiMalo-Glu and about 57 weight percent pelargonidin 3-(6"-malonylglucoside) by weight of the total anthocyanin content. All pigments are obtained from one corn variety.

[0187] The coloring composition la, lb and lc have between 3 % and 4% of total anthocyanin by weight of the coloring composition.

[0188] All 3 inventive compositions give a similar color as inventive composition la (see figure IB) - A red coloring composition commercially available under the tradename AMAIZE® (Givaudan SA) was obtained. Using high-performance liquid chromatography-mass spectrometry (HPLC-MS), it was determined that the AMAIZE® coloring composition comprises about 73 weight percent cyanidin 3-glucoside, about 11% peonidin-3-glucoside, and about 15% cyanidin by weight of the total anthocyanin content.

[0189] The concentration of the different pigments, such as pelargonidin and other anthocyanins, in the invention's composition, is measured using High-Performance Liquid Chromatography coupled with an Ultra-Violet detector (HPLC / UV 1260 series; from Agilent Technologies, Santa Clara, USA). Briefly, pigments were separated on Zorbax Extend C18 (250x4.6), 5.0pm column (Agilent Technologies) with an Acetonitrile / Methanol / water / Formic acid gradient as mobile phase at a flow rate of 1.0 mL / min, column temperature 30°C, and injection volume of lOpL. Quantification was done using Kuromanin (Cyanidin-3-O-Glucoside) and Callistefin (Pelargonidin-3-O-glucoside) for the calibration curve.

[0190] Samples were prepared as follows depending on the concentration of the powder (weigh adjustment may be done accordingly to fit with the calibration curve):

[0191] For Amaize (Comparative): lOOmg of the extract was dissolved directly into 10 mL of water / formic acid (98:2 v / v). After 5 minutes in an Ultrasonic bath, the solution is filtrated through a 0.45pm RC filter and injected into the HPLC / UV system.

[0192] For Inventive coloring composition la, lb or lc::

[0193] 200mg of the extract was dissolved directly into 10 mL of water / formic acid (98:2 v / v). After 5 minutes in an Ultrasonic bath, the solution is filtrated through a 0.45pm RC filter and injected into the HPLC / UV system.

[0194] The Inventive and Comparative coloring compositions were added to two separate identical beverage bases, as described above. The three coordinates L*, a* and b* according to CIELAB scale were determined of the colored beverages. Therein, the "L" value gives information about the lightness of the color, the "a" value indicates the position on the red vs. green axis, and the "b" value indicates the position on the yellow vs. blue axis. As shown in Table 1, the beverage containing the inventive coloring composition has different CIELAB values, and therefore a different color / shade, as compared the beverage containing the comparative coloring composition. This difference in color / shade is also demonstrated in FIGS. 1A (comparative) and I B (inventive) of the present disclosure. Table 1

[0195] Light Stability Test

[0196] A beverage base was prepared by mixing the following components: 89.9% water, 10% sucrose, and about 0.040% of a preservative (e.g., potassium sorbate and sodium benzoate). The final pH of the beverage was fixed to 3 with citric acid.

[0197] A coloring composition according to the present disclosure (Inventive composition la and lb) was prepared comprising about 10 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3-glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"-malonylglucoside) by weight of the total anthocyanin content

[0198] The inventive coloring composition la was added to two separate identical beverage bases, resulting in Samples 1 and 2. Sample 1 was set as a reference and Sample 2 was exposed to extreme light irradiation 500 kJ / m2. Samples 1 and 2 were measured on a spectrophotometer (Konica Minolta) for evaluation of dE2000 parameters. The term "dE2000" indicates that the standard CIEdE2000 formula, published by the CIELAB®, has been calculated to provide a dE2000 value, which measures the color difference between two colors. The larger the dE2000 value, the larger the color difference. A dE2000 of 1.5 to 3 is generally considered to be at the limit of visual perception. Sample 2 exhibited a dE2000 value of 0.87. As demonstrated by FIGS. 2A and 2B of the present disclosure, this insignificant color change cannot be detected by the human eye and demonstrates that the disclosed coloring composition is very stable to light irradiation. Heat Stability Test

[0199] A beverage base was prepared by mixing the following components: 89.9% water, 10% sucrose, and about 0.040% of a preservative (e.g., potassium sorbate and sodium benzoate). The final pH of the beverage was fixed to 3 with citric acid.

[0200] A coloring composition according to the present disclosure (Inventive composition la) was prepared comprising about 10 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3-glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"-malonylglucoside) by weight of the total anthocyanin content

[0201] The coloring composition was added to four separate identical beverage bases, resulting in Samples 1-4. Sample 1 was set as a reference. Sample 2 was stored for 1 week at 43°C. Sample 3 was stored for 2 weeks at 43°C. Sample 4 was stored for 3 weeks at 43°C. Samples 1-4 were measured on a spectrophotometer (Konica Minolta) for evaluation of dE2000 parameters. Sample 2 exhibited a dE2000 value of 1.62. Sample 3 exhibited a dE2000 value of 3.23. Sample 4 exhibited a dE2000 value of 3.33. As shown by FIGS. 3A-3D of the present disclosure, only small deviations in color can be detected which demonstrates that the disclosed coloring composition is very stable to heat over an extended period of time, and also that the heat stability of the disclosed coloring composition stabilizes over time. In particular, the dE2000 of 3.23 after storage for 2 weeks at 43°C only exhibited an insignificant increase to 3.33 after storage for 3 weeks at 43°C (figure 4).

[0202] Example 2. Performance of Inventive orange red (obtained from corn) in snack seasoning: Materials and methods

[0203] Powder used for seasoning: A coloring composition according to the present disclosure (Inventive composition la) was prepared comprising about 10 weight percent cyanidin 3- glucoside, about 36 weight percent pelargonidin 3-glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"-malonylglucoside) by weight of the total anthocyanin content.

[0204] The inventive composition was obtained from corn. The inventive composition was spray dried on maltodextrine as carrier final colour strength is El%=3.

[0205] For a more blue-toned red, inventive composition (corn extract) and maltodextrin slurry was spray dry, as is.

[0206] For a more intense Red 40 look, the slurry was acidified with HCI down to a pH of 2, and then dried the mixture. This created a more true red surface shade.

[0207] - Radish extract: standard Market radish powder was used as benchmark

[0208] - FD&C colour: market red 40 colour was used as artificial benchmark

[0209] - Black carrot extract: Liquid black carrot extract was used in the blend formulation. Content of anthocyanin is around 3%

[0210] Recipe-preparation of red snacks:

[0211] • Corn puffs were coated in a slurry containing flavor seasoning, maltodextrin, salt, corn oil, and color to be tested

[0212] • Flavor seasoning, maltodextrin, salt, and color. 3 different colours were used: FD&C, red radish and Inventive orange red (obtained from corn). The 3 colors were dry blended

[0213] • Dry blend was added to oil and mixed

[0214] • Oil slurry was warmed to around 70°C while mixing

[0215] • Blank puffs were added to a plastic-lined panner and tumbled

[0216] • Oil slurry was added drop-wise by air spraying onto the puffs while tumbling

[0217] • Coated puffs were allowed to tumble for an additional 2-3 minutes at the end

[0218] • Coated puffs were counted out and added to foil-lined bags

[0219] • Bags were triple sealed for tasting Results:

[0220] Sensory evaluation results of puffs coloured with different options

[0221] As shown in figures 5 and 6, compared to red radish that presents significant off notes, Inventive orange red (obtained from corn) offers a very close sensory profile to the FD&C used in snack seasoning.

[0222] In addition, thanks to the neutral taste and red shade of orange red corn, blending with radish reduced off notes of red radish while maintaining a similar hue to a radish only solution.

[0223] Example 3. Innovative shade in beverages through blending with black carrot.

[0224] Inventive orange red (obtained from corn) as described in example 1 and 2 was used in a blend with black carrot (50% - 50%).

[0225] Beverage recipe: Beverage Composition: 89.96% water + 10% sucrose + 0.025% potassium sorbate + 0.015% sodium benzoate. Final pH was fixed to 3 with citric acid.

[0226] The inventive blend has a Lab value as follows: Results: Performance of new red-orange corn blend (with black carrot) in beverage application:

[0227] Light stability

[0228] New Inventive orange red (obtained from corn) was blend with black carrot. The blend was dissolved in beverage (recipe described below). Beverage containing the blend (Inventive orange red (obtained from corn) with black carrot) was exposed to extreme light irradiation 500 kJ / m2; Daylight filter system; 300 to 400 nm irradiance control. Beverages were measured on the spectrophotometer (Konica Minolta) for evaluation of initial L,a,b parameters and set as a reference.

[0229] Samples were then submitted to light irradiation. After light exposure, samples were measured again against the initial reference for the evaluation of difference of L,a,b and DE2000 parameters.

[0230] As shown in Figure 7, sample was very stable to light irradiation (De2000=0.87), this small colour change is not significant and cannot be detected by human eye.

[0231] Heat stability

[0232] New Inventive orange red (obtained from corn) was blend with black carrot. The blend was dissolved in beverage (recipe described below). Beverage was stored at 43°C for accelerated ageing.

[0233] Beverages were measured on the spectrophotometer (Konica Minolta). Initial L,a,b parameters was used as a reference.

[0234] Samples were then stored at 43°C. The L,a,b of the samples were measured every week (during 3 weeks) The DE2000 parameters was calculated using the different measurements (every week of aging) against the initial reference (time=0)

[0235] As shown in figure 7, 8 and 9, after 4 weeks of storage a small deviation on colour was recorded which indicates a very good heat stability of the Inventive orange red (obtained from corn). While the coloring composition, method of making the coloring composition, uses of the coloring composition, consumables, and methods of making consumables have been described in connection with various embodiments, it is to be understood that other similar embodiments may be used or modifications and additions may be made to the described embodiments for performing the same function. Furthermore, the various illustrative embodiments may be combined to produce the desired results. Therefore, coloring composition, consumables containing the coloring composition and methods of making the coloring composition and consumables should not be limited to any single embodiment, but rather construed in breadth and scope in accordance with the recitation of the appended claims. It will be understood that the embodiments described herein are merely exemplary, and that one skilled in the art may make variations and modifications without departing from the spirit and scope of the invention. All such variations and modifications are intended to be included within the scope of the invention as described hereinabove.

Claims

CLAIMS:

1. A coloring composition comprising one or more pelargonidins selected from pelargonidin 3-glucoside, pelargonidin 3-(6"-malonylglucoside), pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) and pelargonidin 3,5-dimalonylglucoside, and at least one red anthocyanin.

2. The coloring composition according to claim 1, wherein the ratio of the pelargonidin to the red anthocyanin is about 0.5:95.5 to about 95.5:0.5.

3. The coloring composition according to claim 2, wherein the ratio of the pelargonidin to the red anthocyanin is selected from about 10:90, about 20:80, about 30:70, or about 40:60.

4. The coloring composition according to claim 2, wherein the ratio of the pelargonidin to the red anthocyanin is selected from about 90:10, about 80:20, about 70:30, or about 60:40.

5. The coloring composition according to any one of claims 1 to 4, wherein the red anthocyanin is selected from the group consisting of peonidin-3-glucoside, cyanidin 3- glucoside, and combinations thereof.

6. The coloring composition according to any one of claims 1 to 5 comprising from about 10 weight percent to about 70 weight percent pelargonidin 3-glucoside and from about 10 weight percent to about 70 weight percent pelargonidin 3-(6"-malonylglucoside), and optionally from about 1 weight percent to about 40 weight percent pelargonidindimalonylglucoside (Pel-3-3, 6-DiMalo-Glu) based on the total weight of the total anthocyanin content of the coloring composition.

7. The coloring composition according to claim 6 comprising from about 20 weight percent to about 60 weight percent pelargonidin 3-glucoside and from about 20 weight percent to about 60 weight percent pelargonidin 3-(6"-malonylglucoside) based on the total weight of the total anthocyanin content of the coloring composition.

8. The coloring composition according to claim 7 comprising from about 30 weight percent to about 45 weight percent pelargonidin 3-glucoside and from about 30 weight percent to about 45 weight percent pelargonidin 3-(6"-malonylglucoside) based on the total weight of the total anthocyanin content of the coloring composition.

9. The coloring composition according to claim 1 to 5, comprising from about 0.5 weight percent to about 30 weight percent cyanidin 3-glucoside and from about 0.5 weight percent to about 30 weight percent peonidin-3-glucoside based on the total weight of the total anthocyanin content of the coloring composition.

10. The coloring composition according to claim 7, comprising from about 0.5 weight percent to about 20 weight percent cyanidin 3-glucoside and from about 0.5 weight percent to about 20 weight percent peonidin-3-glucoside based on the total weight of the total anthocyanin content of the coloring composition.

11. The coloring composition according to claim 8 comprising from about 0.5 weight percent to about 15 weight percent cyanidin 3-glucoside and from about 0.5 weight percent to about 15 weight percent peonidin-3-glucoside based on the total weight of the total anthocyanin content of the coloring composition.

12. The coloring composition according to any one of claims 1 to 11 comprising about 10 weight percent cyanidin 3-glucoside, about 36 weight percent pelargonidin 3-glucoside, about 10 weight percent peonidin-3-glucoside, and about 36 weight percent pelargonidin 3-(6"- malonylglucoside) based on the total weight of the total anthocyanin content of the coloring composition.

13. The coloring composition according to any one of claims 1 to 12, wherein the at least one pelargonidin is extracted from one or more botanical sources, specially from corn and / or is synthetic pelargonidin.

14. The coloring composition according to any one of claims 1 to 12, wherein the at least one red anthocyanin is extracted from one or more botanical sources, specially from cornand / or is at least one synthetic red anthocyanin.

15. The coloring composition according to any one of claims 1 to 14, wherein the coloring composition is substantially free of cyanidin.

16. The coloring composition according to any one of claims 1 to 14, wherein the coloring composition is free of cyanidin.

17. The coloring composing according to any one of claims 1 to 16, wherein the coloring composition has an L* value of from about 46 to about 66; an a* value of about 51 to about 61; and a b* value of about 40 to about 60, wherein L*, a* and b* values represent CIELAB L*a*b* chromaticity coordinates at pH 3 aqueous preparation.

18. The coloring composing according to any one of claims 1 to 17, wherein the coloring composition is color stable after exposure to light irradiation of 500 kJ / m2.

19. The coloring composing according to any one of claims 1 to 18, wherein the coloring composition is color stable after storage for at least 3 weeks at 43°C.

20. The coloring composition comprising a coloring composition according to any one of claims 1 to 19 characterized by comprising from about 0.1 weight percent to about 99.9 weight percent of total anthocyanin based on the total weight of the coloring composition, specially from about 0.1 % to about 20% weight percent of total anthocyanin content based on the total weight of the coloring composition, such as from about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20% to about 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1% of total anthocyanin content based on the total weight of the coloring composition.

21. A coloring formulation comprising a coloring composition according to any one of claims 1 to 20 and further comprising one or more natural or synthetic pigments.

22. A coloring formulation according to claim 21, wherein the further pigments are of natural origin and are selected from one or more anthocyanin pigments that are not from corn.

23. A coloring formulation according to claim 21 or 22, wherein the pigment is a red radish derived colour.

24. A coloring formulation according to claim 21 or 22, wherein the pigment is black carrot derived colour.

25. A consumable comprising a consumable base and the coloring composition according to any one of claims 1 to 20 or a coloring formulation according to any one of claims 21 to 2426. The consumable of claim 25, wherein the consumable comprises a beverage.

27. The consumable of claim 26, wherein the beverage has an acidic pH.

28. The consumable of claims 26 or 27, wherein the beverage is selected from the group consisting of energy drinks, carbonated soft drinks, vitamin waters, alcoholic beverages, juices, and combinations thereof.

29. The consumable of claim 25, wherein the consumable comprises a food.

30. The consumable of claim 29, wherein the food is selected from the group consisting of snack, dairy, dairy alternative, meat, meat alternatives, confectionary, sweets, baked goods, and combinations thereof.

31. A method of coloring a consumable comprising adding the coloring composition of any one of claims 1 to 20 or a coloring formulation according to any one of claims 21 to 24 to a consumable base.

32. Use of the coloring composition of any one of claims 1 to 20 or a coloring formulation according to claims 21 to 24 as a colorant for a consumable.

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