Low-pH Colored Foodstuff with Carrageenan-Stabilized Phycocyanin
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Solution Overview
Problem
Phycocyanin from spirulina-extract is unstable at acidic pH, leading to precipitation, color fading, and degradation, limiting its use in acidic food products such as gummies, jams, and syrups.
Innovation Solution
A foodstuff comprising a spirulina-extract with phycocyanin and multi-sulphated carrageenan, with specific weight ratios and pH ranges, stabilizes the blue color by preventing aggregation and precipitation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If phycocyanin from spirulina-extract is used as a natural blue pigment in acidic food products, then the product contains an approved natural color additive, but the phycocyanin becomes unstable at acidic pH leading to precipitation and color degradation
Solution Approach 1:
The patent applies an anti-precipitation agent as an intermediary substance that mediates between the phycocyanin and the acidic environment. This agent prevents direct harmful interaction between the acidic pH and the phycocyanin protein, thereby maintaining color stability without neutralizing the acidity of the food product.
Solution Approach 2:
The patent changes the chemical parameters of the system by introducing substances that alter the local environment around phycocyanin molecules. This includes modifying ionic strength, charge distribution, or molecular interactions to prevent aggregation and precipitation while maintaining the overall acidic pH of the food product.
2Reliability
If phycocyanin is used in acidic syrups and beverage formulations, then natural coloring is achieved, but the protein aggregates and precipitates out of solution
Solution Approach 1:
The anti-precipitation agent serves as a mediator that interferes with the aggregation process. It binds to or interacts with the phycocyanin molecules in a way that prevents protein-protein interactions leading to aggregation, thereby maintaining solubility in acidic conditions.
Solution Approach 2:
The patent extracts or removes the problematic aggregation tendency from the system by introducing the anti-precipitation agent that selectively prevents protein aggregation, allowing the phycocyanin to remain in solution without forming aggregates.
3Reliability
If the pH of the foodstuff is maintained below 4.6 for product stability, then microbial stability is improved, but phycocyanin color degradation accelerates
Solution Approach 1:
The anti-precipitation agent acts as a protective intermediary that shields the phycocyanin from the harmful effects of low pH over time. This allows the food product to maintain its low pH for microbial stability while the agent prevents the acid-catalyzed color degradation of phycocyanin.
Solution Approach 2:
The patent applies beforehand cushioning by introducing the anti-precipitation agent that pre-establishes protective interactions with phycocyanin before acid-induced degradation can occur. This creates a buffer against future color degradation during storage.
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 color stability over time, even under acidic conditions and high temperatures, enabling the use of phycocyanin in acidic food products.
Implementation Method 1
multi-sulphated carrageenan... stabilizes the blue color by preventing aggregation and precipitation
Implementation Method 2
phycocyanin has the disadvantage of being unstable at acidic pH, below 4.6, leading to loss of coloring and to precipitation, from protein aggregation
Data Source
AI summary
A foodstuff, including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water, wherein the amount of multi-sulphated carrageenan is between 0.006 and 0.6 wt. %, wherein the amount of phycocyanin ranges between 0.003 and 0.5 wt. %, wherein the amount of water ranges between 15 and 80 wt. %, and wherein d. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7 or e. when the foodstuff contains at least 15 and less than 45 wt. % water, i. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5, ii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.7:1 and 75:1 at a pH of at least 2.5 and less than 2.9, and iii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.4:1 and 50:1 at a pH of at least 2.9 and less than 5, and wherein the wt. % are relative to the total weight of the foodstuff.