Anthocyanin Pigment Stabilization with Emulsifiers
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Solution Overview
Problem
Anthocyanin pigments experience precipitation and reduced chemical stability when used in food products outside the highly acidic range, limiting their application.
Innovation Solution
Incorporating an emulsifier, such as glycerin fatty acid esters, quillaia extracts, or polysorbates, with the anthocyanin pigment to stabilize its use in a broader pH range, preventing precipitation and maintaining color integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If anthocyanin pigment is used in a pH range other than highly acidic range, then the application range to food products is expanded, but precipitation occurs and chemical stability decreases
Solution Approach 1:
A water-soluble polymer is introduced as an intermediary substance that interacts with anthocyanin pigment to form a stable complex. This complex prevents precipitation and maintains chemical stability across a broader pH range (pH 3-7), enabling the pigment to be used in less acidic food products while retaining its coloring function.
Solution Approach 2:
The invention creates a composite system combining anthocyanin pigment with water-soluble polymer. This composite material exhibits enhanced stability properties that neither component possesses alone, allowing the pigment to maintain its structural integrity and coloring capability in pH conditions where it would normally precipitate or degrade.
2Adaptability or versatility
If anthocyanin pigment is used in a pH range other than highly acidic range, then the application range to food products is expanded, but precipitation occurs
Solution Approach 1:
The water-soluble polymer acts as a mediator that prevents direct interaction between anthocyanin pigment molecules and water molecules at higher pH levels. This intermediary interaction keeps the pigment molecules dispersed in solution, preventing the formation of precipitates that would otherwise occur in the pH range of 3-7.
3Device complexity
If anthocyanin pigment is used alone, then the preparation is simple, but color stability against heat and light is reduced
Solution Approach 1:
The invention forms a composite preparation combining anthocyanin pigment with water-soluble polymer. This composite structure provides enhanced protection against heat and light degradation, significantly improving color stability and reliability for food product applications while maintaining relatively simple preparation procedures.
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 emulsifier stabilizes anthocyanin pigments, preventing precipitation and maintaining color value even at higher pH levels, allowing their use in a wider range of food products without significant color loss or precipitation.
Implementation Method 1
the precipitation of an anthocyanin pigment in a range other than the highly acidic range can be suppressed by having the anthocyanin pigment be present with an emulsifier
Data Source
AI summary
An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range.The present invention provides an anthocyanin pigment preparation, comprising:an anthocyanin pigment; andan emulsifier,wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.