Natural Dyes TRIZ Cases

See how acid chlorophyllin derivatives form water-insoluble disperse dyes for polyester, achiev

Waste vegetal biomass is sulfurized into soluble dyes with good fastness, cutting toxicity, CO2 generation, and land-intensive dye crop use.

Waste vegetal biomass is sulfurized into soluble dyes for textiles and paper, preserving color fastness while reducing toxicity and CO2 impact.

Pretreated waste biomass is sulfurized into aqueous dyes with strong fastness, reducing petroleum toxicity, sulfide content, and CO2 impact.

Plant nitrate reductase generates high nitrite with low free sugar, enabling meat color development without bacterial inoculation or browning.

Edible core-shell particles with a cationic polymer shell keep colorant in place, reducing leakage and enabling stable patterns in drinks.

A pH-responsive polymer microcapsule slows gardenia yellow release in acid to prevent browning while preserving UV resistance and shelf life.

A genipin-glycine and co-pigment blend improves black color strength and stability across heat processing and pH 2-8.

Low-temperature ultrafine grinding and natural phospholipids create stable, uniformly dispersed beetroot pigment in vegetable oil.

Nonionic emulsifiers with high HLB values protect phycocyanin from thermal degradation and precipitation during beverage sterilization.

A mixed alkane-alcohol solvent system enables single-step crystallization to reduce benzopyrene content from 100 ppm to under 10 ppm.

Replacing fossil-fuel precursors with renewable biological sources improves environmental sustainability while maintaining manufacturing efficiency.

A graphene oxide-chitosan compound protects blueberry anthocyanins from degradation, preserving color and nutritional value without thermal damage.

Polycarboxylic acid mediates phycocyanin protection against thermal degradation and aggregation in acidic environments.

A saponification process using fatty alcohol, alkali, and fatty acid isolates carotenoids without toxic solvents.

Low moisture heating stabilizes betalains across pH 3 to 7, preventing degradation.

Dehydrating tomato pomace reduces water content, enabling efficient solvent extraction of lycopene while minimizing waste discharge.

A yeast extract with controlled peptide and RNA content enhances anthocyanin pigment color vibrancy in processed foods.

Spray-drying a protein-based pigment with a chelating agent prevents moisture absorption while maintaining powder form integrity.

Solid dye preparations use bimodal silica and starch to prevent dust explosions while maintaining optimal flight characteristics.

Enzymatically decomposed lecithin prevents Gardenia blue pigment insolubilization in acidic ranges, enabling stable colorant use in food products.