Acylated Anthocyanin Colorant Stability
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Solution Overview
Problem
Natural blue food colorants derived from anthocyanins are unstable and fail to replicate the color characteristics of synthetic counterparts like FD&C Blue No. 1, making it difficult to achieve consistent natural blue and green hues in food products.
Innovation Solution
Development of colorant compositions comprising acylated anthocyanins, specifically diacylated anthocyanins, combined with a buffer solution at a pH of 6.0 to 8.0 and a trivalent metal ion such as Fe3+, Al3+, or Ga3+, which enhances color stability and similarity to synthetic blue colorants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If natural anthocyanin colorants are used, then health concerns are addressed and consumer demand is met, but color stability and color characteristics deteriorate compared to synthetic counterparts
Solution Approach 1:
The patent applies parameter changes by modifying the chemical structure of anthocyanins through acylation (adding acyl groups) and controlling pH levels (6.0-8.0). These parameter changes transform the unstable natural anthocyanins into stable acylated derivatives that maintain consistent blue color characteristics while retaining natural origins, thus resolving the contradiction between reliability and ease of manufacture.
Solution Approach 2:
The patent creates composite colorant compositions by combining acylated anthocyanins with buffer solutions and metal ions. This composite approach enhances color stability through multiple mechanisms (chemical modification, pH buffering, metal complexation) while achieving synthetic-like color characteristics, thereby resolving the technical contradiction.
2Stability of the object's composition
If anthocyanin-containing juices and extracts are used, then natural colorants are provided, but hue consistency deteriorates due to pH-dependent color shifts
Solution Approach 1:
The patent controls the pH parameter within a specific range (6.0-8.0) and uses buffer solutions to maintain this pH level. This parameter control prevents the pH-dependent hue shifts that normally occur with anthocyanins, ensuring consistent blue color while allowing the use of natural extracts. The acylation modification also reduces pH sensitivity, further improving hue consistency.
3Reliability
If currently available natural blue colorant compositions are used, then natural sources are utilized, but color stability deteriorates when incorporated into food products
Solution Approach 1:
The patent chemically modifies anthocyanins through acylation, changing their molecular structure to improve stability. The acylated anthocyanins demonstrate significantly enhanced color stability and maintain integrity over extended periods (greater than 14 days) in food products, resolving the contradiction between reliability and duration of action.
Solution Approach 2:
The patent introduces buffer solutions and metal ions as intermediary substances that stabilize the acylated anthocyanins. These intermediaries protect the colorant from degradation in food product environments, extending the duration of color integrity while maintaining natural origins, thus resolving the technical contradiction.
4Adaptability or versatility
If natural blue and yellow colorants are combined, then green hues are created, but color consistency deteriorates due to instability of natural blue colorants
Solution Approach 1:
The patent uses acylated anthocyanins with controlled pH and metal ion additions to create stable blue colorants. When combined with yellow colorants, these stabilized blue components maintain color consistency, enabling reliable green hue creation. The parameter control (acylation degree, pH 6.0-8.0, metal ion concentration) ensures that the green color remains consistent across different applications.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution provides a stable natural blue color with a ΔE value of 12 or less compared to FD&C Blue No. 1, maintaining color integrity for over 14 days and allowing for the creation of desirable green hues by combining with yellow colorants.
Implementation Method 1
a buffer solution having a pH of from about 6.0 to about 8.0
Implementation Method 2
a metal ion or salt thereof
Data Source
AI summary
Natural blue colorant compositions and methods of use thereof are provided. The colorant compositions include at least one acylated anthocyanin, such as a diacylated anthocyanin. The colorant composition can further include a buffer solution having a pH from about 6.0 to about 8.0 and a metal ion or salt form thereof. The colorant compositions can be derived from a natural product and provide a stable, blue colorant that can be used in food products.