Bixin Beta-Carotene Edible Coating Color Stability
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Solution Overview
Problem
The food industry faces challenges in replacing artificial colorants with natural alternatives in edible coatings for confections, particularly in achieving stable and consistent orange color shades that match consumer expectations, while ensuring the colorants are animal-free, allergen-free, GMO-free, and kosher/halal compliant.
Innovation Solution
A mixture of bixin and beta-carotene is used, with bixin being microencapsulated in a hydrocolloid matrix, providing stability across a broad pH range and high color strength, and beta-carotene being protected from oxidation, resulting in a stable and vibrant orange color for edible coatings.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If bixin is used as a natural colorant in edible coatings, then the color is animal-free and natural, but the color stability fades away over time
Solution Approach 1:
The patent applies parameter changes by modifying the chemical structure of bixin through demethylation to convert it into norbixin, which has improved stability. This chemical transformation changes the molecular parameters of the colorant, resulting in a derivative that maintains color intensity over time without fading, thus resolving the contradiction between natural origin and color durability.
Solution Approach 2:
The patent discards the methyl groups from bixin molecules through demethylation, transforming them into norbixin. This selective removal of specific molecular components (methyl groups) while retaining the core color-giving structure allows the recovery of a more stable colorant that solves the fading problem while maintaining the natural, animal-free characteristics.
2Manufacturing precision
If bixin is used to provide orange color, then high color strength is achieved, but water solubility is poor
Solution Approach 1:
The patent changes the solubility parameter of bixin by chemically modifying its molecular structure through demethylation to produce norbixin. This structural modification alters the physical-chemical parameters, specifically improving water solubility while preserving the chromophoric properties that provide strong orange coloration in edible coatings.
3Reliability
If norbixin is used instead of bixin, then color stability is improved, but the color shade becomes bright yellow instead of orange-reddish
Solution Approach 1:
The patent applies local quality by using norbixin specifically in applications where bright yellow coloration is desired or acceptable, such as in certain confectionery coatings. This targeted application approach allows exploitation of norbixin's superior stability while accepting its yellow hue, matching it to specific product requirements where orange-reddish shades are not mandatory.
4Object-affected harmful factors
If artificial colorants are replaced with natural colorants, then animal-free and allergen-free properties are achieved, but color consistency and stability are reduced
Solution Approach 1:
The patent changes the chemical parameters of natural bixin through controlled demethylation to produce norbixin, creating a nature-identical colorant that maintains the allergen-free and animal-free properties of natural origin. This chemical modification resolves the consistency issue by producing a more stable molecule that delivers reliable color performance in edible coatings, thus maintaining the safety advantages while improving performance.
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, high-color-strength orange color for edible coatings that is consistent across a wide pH range, is animal-free, and does not affect the taste profile, making it suitable for various confectionery products.
Implementation Method 1
bixin is microencapsulated in a matrix of a hydrocolloid
Implementation Method 2
beta-carotene being protected from oxidation
Data Source
AI summary
The present invention is directed to an orange edible coating comprising a mixture of bixin and beta-carotene. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising such a mixture of bixin and beta-carotene.