30 results about "Annatto Extract" patented technology

Compositions and methods of use of annatto extracts [350-450 Dalton molecular weight fraction] including tocotrienols and tocopherols with an appropriate spectrum. This spectrum includes but not limited to low alpha tocopherol, high delta- and gamma-tocols, and mixtures with other extracts [350-450 Dalton molecular weight fraction] like palm and rice and/or nutrients.

The present invention provides a natural pigment composition, which comprises an emulsifier and two or more than two pigments selected from gardenia yellow pigment, curcuminoid, saffower yellower, orange yellow pigment, lutein, riboflavin, capsanthin, monascus red pigment, annatto and gardenia blue pigment. According to the present invention, various natural pigkments are blended according to any ratios so as to obtain the natural pigment compositions having different color systems and different tones such as yellow, orange, red, green and purple, and the natural pigment composition contains the emulsifier so as to make the composition uniform and stable, such that in the natural pigment composition, the combination of different natural pigments can make up the defects of the single pigment, wherein the light resistance of the natural yellow pigment obtained by combining the poor light resistance riboflavin, the poor light resistance curcuminoid and the like and the stable gardenia yellow pigment is superior to the light resistance of the riboflavin or curcuminoid so as to reduce the use amount and reduce the cost.

The invention discloses a hyperchromic and color fixing process of a high-temperature ham and proposes the using toner and color fixative recipe. The color fixative is comosed of carnosine, TP, citric acid, phytic acid, rosemary, L-cysteine; the toner is composed of Monascus red, cochineal red, and annatto. The disclosed hyperchromic and color fixing process of ham includes: still salting for 36 hours in a cold storage with temperature of 0-4 DEG C, and then adding the toner and color fixative for emulsifying, clystering in a stuffer with the vacuum degree of 100Pa. The used sterilizing cooking temperature and time is constant temperature at 90 DEG C for 10 minutes, constant temperature at 110 DEG C temperature 7 minutes, constant temperature at 121 DEG C for 4 minutes, and then quickly cooling to 30 DEG C within 30 minutes. The technology has obvious effect, convenient use, good thermal stability, a wide range of applications and the like features.

The present invention generally provides methods, compounds and techniques for reducing pink color in light colored meats. In one preferred embodiment, the present invention provides a method of reducing pink color in a light colored meat, comprising the step of contacting the meat with a compound selected from the group consisting of calcium chloride, tricalcium phosphate, sodium tripolyphosphate, lactoferrin, annatto, and combinations thereof, such that the pink color is reduced in the light colored meat.

The invention belongs to the field of food additives, and particularly relates to a compound colorant for preventing meat sausages from fading, and a preparation method of the compound colorant. The compound colorant comprises the raw materials of erythrosine, annatto, allure red and capsanthin. By adopting the brand new raw material ratio, the invention provides a new compound colorant for the meat sausage products; the compound colorant is reasonable in raw material ratio, and all the raw materials have synergistic effect, so that the compound colorant is strong in coloring power and good in stability; the selected capsanthin is rich in beta-carotene and vitamin C, has the health-care function, and increases the nutritive value of the meat sausages; after the powdered capsanthin is compounded with the erythrosine, the annatto and the allure red, the product has multiple attractive colors, and the photo-thermal stability of the product is improved; and the compound colorant is simple in formulation, convenient to use, high in applicability and simple and convenient in preparation technology.

The invention discloses a method for preparing high-purity annatto. The method comprises the following steps of: adding annatto seeds to an alcohol or acetone aqueous solution; stirring at 30-60 DEG C and separating solid and liquid to obtain an annatto extracting solution; enriching and desorbing the annatto extracting solution through absorption resin; and decompressing, concentrating, crystallizing and drying an obtained desorbing solution to obtain an annatto crystal. In the invention, because macroporous absorption resin is adopted to enrich the annatto, most high-polarity impurities canbe removed, therefore, the clarity and the quality of the extracting solution are improved; a discontinuous gradient desorbing method is adopted in the desorbing process, and a low-concentration alcohol sluicing resin column can be used for removing most polysaccharides and strong-polarity impurities adsorbed by the resin; and then the high-concentration alcohol is used for desorbing to ensure that the desorbing solution quality is greatly improved, which is beneficial to subsequent crystallization. An obtained product has high purity, wherein shown as detection, the content of HPLC (High Performance Liquid Chromatography) is larger than 95 percent, and the yield reaches higher than 80 percent, thus the invention provides a safer technical guarantee for producing officinal grade raw materials, has low extracting cost and is suitable for industrial production.

An annatto orange pigment coagulant for accelerating hydration of beta-hemihydrate gypsum comprises a main material and an additive and is characterized in that the main material is annatto orange pigment; raw materials of the coagulant comprise, by weight, no less than 85% of the annatto orange pigment and no larger than 15% of one or a mixture of more of sugar, starch and sulfate, and the sunsetyellow coagulant for accelerating hydration of beta-hemihydrate gypsum can be prepared through uniform mixing and grinding. The hydrated annatto orange pigment coagulant obtained with the method is acoagulant capable of accelerating hydration of hemihydrate gypsum. Compared with existing gypsum coagulants, the annatto orange pigment coagulant has the following advantages: (1) the hydration coagulant does not require special processing and can be obtained through compound after materials are bought in the market; (2) the hydration coagulant has good stability, raw materials are stably and widely sourced. The annatto orange pigment coagulant is easy to popularize and use in the industry of gypsum.

The invention provides a compound instrument piece for a musical bar instrument. The compound instrument piece is prepared from, by weight, 68%-87% of glass fiber and 13%-32% of raw material mixing solution, wherein the raw material mixing solution is prepared from polyether polyol, isocyanate and a releasing agent, and raw materials include, by percentage, 5%-8% of polyether polyol, 3%-10% of isocyanate and 5%-14% of releasing agent, and the glass fiber is preferably 75%-80%, the raw material mixing solution is preferably 20%-25%. The prepared compound instrument piece for the musical bar instrument produces clear and melodious sound, the sound duration is prolonged, the sound quality is good, the piece can completely replace or be superior to an annatto material, a manufacturing process is simple and environmentally friendly, the cost is greatly reduced, and musical scales are stable.

A therapeutic topical composition comprising achillea millefolium (yarrow) extract, aloe vera, arnica montana flowers, annatto seed extract, boswellia serrate extract, marigold flower extract, cetearyl olivate, cetyl myristoleate, sunflower seed oil, sorbitan olivate, turmeric root extract, methylsulfonylmethane (MSM), emu oil, devil's claw root extract, yerba mate leaf extract, magnesium sulfate, peppermint oil, menthol, skullcap root extract, vitamin E, and yucca root extract useful for treatment of localized pain, inflammation, and/or swelling, and methods for making and using the composition.

The invention discloses a capsanthin ice cream cone. The capsanthin ice cream cone comprises, by weight, 20%-40% of flour, 8%-20% of starch, 0.2%-1% of capsanthin, 0.001%-0.1% of annatto, 0.01%-0.5% of baking soda, 0.1%-1% of refined vegetable oil, 0.01%-0.5% of potassium carbonate, 0.01%-0.5% of whole egg powder, 0.001%-0.5% of calcium stearoyl lactylate and 40%-60% of water. The capsanthin ice cream cone has the advantages that the capsanthin having the advantages of bright color, good color-keeping effect, high heat resistance and the like is applied to the ice cream cone, color fading, decomposition and color changing of the ice cream cone during heating are avoided, and anti-thrombotic, anticancer, anti-aging and anti-radiation healthcare functions and the like are added.

The invention mainly relates to a preparation process of a pumpkin pie pigment. The preparation process comprises the following steps: (1) mixing a capsicum red pigment with an oil-in-water emulsion of which the mass is 1.4-2.0 times that of the capsicum red pigment to prepare feed liquid I, dissolving a thickening agent into water, adding the feed liquid I to the water, and stirring to obtain a modified capsicum red pigment of 50 color values; (2) dissolving annatto powder by using pure water, then adding a stabilizing agent, and stirring to obtain an annatto pigment of 80 color values; (3) dissolving gardenia yellow powder by using the pure water, adding the stabilizing agent, and stirring to obtain a gardenia yellow pigment of 10 color values; and (4) mixing the modified capsicum red pigment of 50 color values, the annatto pigment of 80 color values and the gardenia yellow pigment of 10 color values, stirring, heating to 60 DEG C, treating through an ultrahigh-voltage homogenizer, and cooling to obtain the compound pumpkin pie pigment. The pumpkin pie pigment is easy to prepare and convenient to use and meets the requirement for pumpkin pie color and luster.

The present invention provides a method for extracting high content natural vitamin E from annatto. The method is simple in operation and high in yield, and can obtain natural vitamin E with content more than 90%. The purification process uses 8%-9% annatto as the raw material and includes the following steps: (1) extracting annatto with an organic solvent at 20-40 DEG C for 1-3 h, filtering off the insolubles, and collecting the filtrate; (2) adsorbing the filtrate by ion resin; washing out the impurities with a solvent after adsorption, and analyzing to obtain an analytical solution for standby; (3) conducting reverse resin adsorption on the analytical solution, analyzing, concentrating to dry the analytical solution, so as to obtain a crude product; (4) dissolving the crude product with petroleum ether, adding activated clay and activated carbon, stirring at 20-40 DEG C, and carrying out vacuum filtration to obtain a filtrate for standby; and (5) adsorbing the filtrate with a silica gel column, eluting by a mixed solvent containing petroleum ether and ethyl acetate, and concentrating to dry the eluent to obtain a final product of light yellow oil.