Atrorosin Pigment Production via Membrane Filtration and Precipitation
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Solution Overview
Problem
Current natural red food colorants, such as betanin and carminic acid, face challenges with temperature stability, pH sensitivity, and sourcing issues, particularly in plant-based meat substitutes, where there is a need for heat and pH-stable, vegan-friendly alternatives.
Innovation Solution
The development of atrorosin-based food coloring compositions, produced through scalable methods involving membrane filtration, ultrafiltration, and acid precipitation, which result in high-purity atrorosin lake or dye without the use of organic solvents or preparative HPLC, ensuring stability and suitability for various food applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If betanin is used as a natural red food colorant, then it provides red coloration, but it has very poor temperature stability and characteristic off taste
Solution Approach 1:
The patent changes the chemical structure parameters of natural pigments by discovering atrorosins with modified molecular structures that inherently possess both thermal stability and desirable color properties, eliminating the need for compensatory measures
Solution Approach 2:
The patent replaces expensive, unstable natural colorants like betanin and carminic acid with atrorosins that provide superior stability and performance, effectively making the old colorants obsolete for applications requiring heat stability
2Temperature
If carminic acid is used as a natural red food colorant, then it has good temperature stability, but it is pH sensitive and changes color depending on pH
Solution Approach 1:
The patent modifies the chemical parameters of natural pigments by identifying atrorosins with altered molecular structures that maintain color consistency across a broader pH range while retaining thermal stability
3Temperature
If carminic acid is extracted from insects, then it provides good temperature stability, but it eliminates suitability for kosher, halal, vegetarian/vegan diets and causes volatile pricing
Solution Approach 1:
The patent extracts the desirable property (thermal stability) from insect-derived carminic acid while eliminating the problematic source by discovering atrorosins produced through microbial fermentation, separating the functional benefit from the ethical/sourcing issue
Solution Approach 2:
The patent introduces microbial fermentation as an intermediary production method that mimics the beneficial properties of insect-derived carminic acid without using insects, serving as a bridge between natural colorants and ethical sourcing requirements
4Manufacturing precision
If preparative HPLC is used to purify atrorosins, then high purity is achieved, but scalability issues arise regarding throughput and costs
Solution Approach 1:
The patent replaces the mechanical HPLC separation system with a biochemical precipitation system using calcium hydroxide, which achieves comparable purity through chemical selectivity rather than mechanical separation, enabling scalable production
Solution Approach 2:
The patent utilizes phase transition (precipitation) of atrorosins through calcium hydroxide addition to separate the pigment from fermentation broth, achieving high purity through phase separation rather than chromatographic methods
5Quantity of substance
If organic solvents are used for extraction, then atrorosins can be extracted, but environmental concerns and residual solvent issues arise
Solution Approach 1:
The patent changes the extraction parameter from organic solvents to aqueous calcium hydroxide solution, maintaining extraction efficiency while eliminating environmental and safety concerns associated with organic solvent residues
Solution Approach 2:
The patent replaces expensive and environmentally problematic organic solvents with inexpensive, food-grade calcium hydroxide solution that leaves no harmful residues, effectively making the extraction process safer and more sustainable
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 atrorosin compositions provide intense red coloration with improved stability at high temperatures and across a wide pH range, meeting the requirements for use in plant-based meat substitutes and other food products while being free from impurities and environmentally friendly.
Implementation Method 1
a. Removing the biomass and other macro-sized constituents by membrane filtration
Implementation Method 2
b. Removing proteins, peptides and other constituents by ultrafiltration through an ultrafiltration membrane with a cut off between 1 kDa to 20 kDa
Implementation Method 3
c. Acid precipitation of the Atrorosin of the permeate of step b
Data Source
AI summary
The present invention provide scalable methods of producing newly identified atrorosin pigments, compositions comprising the pigments, lakes and dyes and uses thereof for colorings foods, such as dairy, meat substitutes or candy.