Beetroot Composition for Stable Red Colorant
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Solution Overview
Problem
There is a need for natural colorants that can provide a wide range of red to orange-red colors, especially for applications with a pH range of 4.5 to 7, as existing natural products based on anthocyanins are not stable above pH 4.5.
Innovation Solution
A beetroot composition comprising betalains with specific HPLC peak area ratios and a process of preparing this composition by heating a beetroot starting composition of low moisture content, which results in a stable red to orange-red color shade without color loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If betalain compositions are heated to improve processing stability, then color loss and degradation occur, but heat treatment is necessary for food processing applications
Solution Approach 1:
The patent applies parameter changes by controlling the moisture content of the beetroot material to less than 15 wt.% before heat treatment. This parameter change transforms the thermal behavior of betalains, allowing heat treatment at temperatures up to 220°C while maintaining color stability and preventing degradation to orange-yellow colors.
Solution Approach 2:
The patent implements beforehand cushioning by pre-drying the beetroot material to low moisture content before heat treatment. This preparatory step creates protective conditions that cushion the betalains against thermal degradation during subsequent heating processes, preserving the red color stability.
2Adaptability or versatility
If anthocyanin-based natural colorants are used for red to orange-red coloring, then they provide desired color at low pH, but they are not stable above pH 4.5
Solution Approach 1:
The patent utilizes parameter changes by controlling the oxidation state of betalains through controlled heat treatment at low moisture content. This transforms betalains from their typical pH-sensitive state to a stable oxidized form that maintains red to orange-red color stability across pH 3-7, expanding the applicable pH range while maintaining reliability.
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 beetroot composition achieves a stable bright red color shade over a pH range of 3 to 7 and maintains color retention of over 85% when exposed to heat, addressing the need for stable natural colorants in the food industry.
Implementation Method 1
heating the beetroot starting composition to a temperature of from 65 to 220 °C
Data Source
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AI summary
The present invention relates to a novel beetroot composition with a specific red color shade as characterized by HPLC with a DAD detector. The color shade is stable over a pH range from 3 to 7. The novel beetroot composition can be used to color foodstuffs. The invention also relates to a process for preparing the beetroot composition comprising the steps of providing a beetroot starting composition with low moisture content and heating the composition to a temperature of 65 to 220 °C.