Natural Red Coloring Composition for Plant-Based Meat
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Solution Overview
Problem
Current natural coloring compositions for plant-based meat and fish replacement products fail to achieve a stable, heat-resistant, and meat-like red color, with existing solutions lacking working examples of multi-pigment blends for these applications.
Innovation Solution
A natural red coloring composition comprising red beet and at least one further pigment from paprika, beta-carotene, and black carrot, with specific weight ratios, is used to enhance the redness of plant-based meat or fish replacement products, particularly in the form of a powder.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If single natural pigment (beetroot) is used for coloring plant-based meat, then natural coloring is achieved, but the redness and heat stability are insufficient
Solution Approach 1:
The patent combines multiple natural pigments (betalains from beetroot, carotenoids from paprika/beta-carotene, and anthocyanins from black carrot) into a single coloring composition. This merging of different pigment sources with complementary properties achieves both heat stability and enhanced redness without requiring complex processing equipment or multiple separate application steps.
Solution Approach 2:
The invention creates a composite coloring material comprising multiple natural pigments with different chemical structures and stability profiles. The betalains provide initial red color, carotenoids provide heat stability, and anthocyanins enhance the redness - together forming a composite material that overcomes the limitations of single pigments while maintaining natural status.
2Manufacturing precision
If beetroot is used alone for coloring, then natural ingredient requirement is met, but the redness shade is insufficient compared to real meat
Solution Approach 1:
The patent applies different pigments to address specific color deficiencies: betalains for base red color, carotenoids for heat-stable red-orange tones, and anthocyanins for enhanced redness. Each pigment contributes its specific color property to the overall composition, allowing precise control of the final color shade to match real meat without excessive pigment concentration.
Data Source
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AI summary
The use of a natural red coloring composition comprising ▪ red beet and/or red sweet potato; and ▪ one or more further pigments selected from the group consisting of paprika, beta-carotene, and black carrot; for coloring meat or fish replacement products, in particular plant-based burgers, steaks, or patties.