Carmine Food Coloring Composition Heat Acid Stability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current carmine food coloring compositions for fruit preparations are either heat-sensitive and lose color in acidic conditions, or they fail to provide a bright, intense color and effective fruit piece coloration.
Innovation Solution
A carmine food coloring composition is developed by blending a dispersion of carmine lake with a solution of dissolved carmine lake in an optimized ratio, typically between 5:95 to 50:50, and adjusting the pH to enhance stability and color intensity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If carmine solutions are used for coloring fruit preparations, then a bright intense color and fruit piece coloration is achieved, but heat and acid stability is poor resulting in 20-40% color loss during heat process
Solution Approach 1:
The invention combines two different carmine forms (carmine solution and carmine dispersion) into a composite coloring composition. The carmine solution provides bright intense color and fruit piece coloration, while the carmine dispersion provides heat and acid stability. This composite approach allows both functionalities to coexist in a single coloring system.
Solution Approach 2:
The invention merges carmine solution and carmine dispersion into a single blended composition. By combining these two forms in specific ratios (at least 10% carmine solution and at least 10% carmine dispersion), the composition achieves both the color intensity of solutions and the stability of dispersions.
2Reliability
If carmine dispersions are used for coloring fruit preparations, then heat and acid stability is improved, but color brightness and fruit piece coloration capability is reduced
Solution Approach 1:
The invention creates a composite coloring system that integrates carmine dispersion (for stability) with carmine solution (for color intensity). The dispersion phase provides the stable carrier while the solution phase contributes the vibrant color and fruit piece penetration capability.
Solution Approach 2:
The invention combines carmine dispersion and carmine solution in a blended composition where each component compensates for the other's weaknesses. The dispersion provides stability while the solution restores color brightness and fruit piece coloration.
3Reliability
If ammonium carminate is used for acid stable coloring, then acid stability is achieved, but the composition is not recognized in EU regulation and JECFA, and fruit piece coloration capability is lost
Solution Approach 1:
The invention uses conventional carmine lake materials that are already approved by EU regulation and JECFA, avoiding the need for unapproved substances like ammonium carminate. This approach maintains regulatory acceptance while achieving the desired stability through physical composition rather than chemical modification.
Solution Approach 2:
The invention changes the physical parameters of the coloring composition by blending different forms (solution and dispersion) rather than changing the chemical structure to create unapproved derivatives. This maintains regulatory compliance while achieving acid stability.
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 composition achieves improved heat and acid stability, maintaining a bright shade comparable to standard carmine solutions and effectively coloring fruit pieces, with enhanced stability and coloration performance.
Implementation Method 1
a dispersion of carmine lake blended with a solution of dissolved carmine lake
Implementation Method 2
blended with a solution of dissolved carmine lake
Implementation Method 3
The conditions are adjusted in a way that favors precipitation of the aluminum/calcium - carminic acid lake complex composition
Data Source
Figure 1~2
AI summary
The present invention relates to a carmine food coloring composition with high stability towards acidity and heat and its uses for coloring foodstuffs, such as fruit preparations and dairy products. The carmine food coloring composition comprises a dispersion of carmine lake blended with a solution of dissolved carmine lake. The present invention further relates to a method for preparing the carmine food coloring composition and uses of such carmine food coloring composition.