TW201517812A - 用於飲料、食物及醫藥組合物之紅色著色劑 - Google Patents
用於飲料、食物及醫藥組合物之紅色著色劑 Download PDFInfo
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- TW201517812A TW201517812A TW103133148A TW103133148A TW201517812A TW 201517812 A TW201517812 A TW 201517812A TW 103133148 A TW103133148 A TW 103133148A TW 103133148 A TW103133148 A TW 103133148A TW 201517812 A TW201517812 A TW 201517812A
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- formulation
- food
- product
- rhodoxanthin
- flavin
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Abstract
本發明係關於紫松果黃素調配物,其中該紫松果黃素係嵌入在保護性親水膠體之基質中,該保護性親水膠體較佳為改質食物澱粉。本發明進一步關於此類調配物之製造以及其用於飲料、食物或醫藥組合物著色之用途,其中該等紫松果黃素調配物賦予彼等經著色飲料、食物或醫藥組合物以深紅色。包含該等紫松果黃素調配物之該等飲料、食物或醫藥組合物為本發明之其他態樣。
Description
本發明係關於紫松果黃素調配物作為飲料、食物製品或醫藥組合物之著色劑之用途,含有紫松果黃素作為著色劑之調配物本身以及其製造方法及藉由含有紫松果黃素作為著色劑之調配物著色的飲料、食物製品或醫藥組合物。本發明亦關於紫松果黃素作為著色劑之用途,尤其用於飲料、食物製品或醫藥組合物。
紫松果黃素(式I之化合物)可自天然來源藉由醱酵或藉由化學合成獲得。天然來源可為針葉樹,例如紅豆杉(Taxus baccata)或Aloa物種(Aloa sp.)植物(參見例如Merzlyak等人,Photochem Photobiol Sci 2005,4,333-340)。化學合成例如在EP-A 077 439及EP-A 085 763中描述。
如本文中所使用之術語「紫松果黃素」不僅包涵(全反式)-異構體,亦包涵其任何單-、寡-或聚-(順式)-異構體。
對於用「天然」著色劑替代食物及飲料中目前所使用之人造偶氮染料之需求不斷增長。因此,根據本發明之調配物及飲料、食物製品及醫藥組合物並不含有任何人造偶氮染料。此外,所希望的是,此
類含有天然著色劑之飲料及食物製品之顏色與含有人造偶氮染料之飲料及食物製品之顏色相同或幾乎相同。因此,此類飲料及食物製品之顏色外觀應得以保持且不改變。
直至現在未發現使飲料、食物製品及醫藥組合物呈深紅色且並非動物來源之替代物。此外,本發明之一目標亦為提供一種製造調配物之簡單方法,其可以工業規模使用以生產大量此類調配物。
根據本發明,現已發現,包含嵌入在保護性親水膠體之基質中之紫松果黃素的調配物可用於賦予飲料及諸如甜味產品及乳製品之食物製品及諸如錠劑及膠囊之醫藥組合物以紅色。此用途代表了本發明之一個態樣。
作為其他態樣,本發明涵蓋含有包含嵌入在保護性親水膠體之基質中之紫松果黃素的調配物之飲料、食物製品或醫藥組合物,該等調配物之含量足以賦予該等飲料、食物製品或醫藥組合物以紅色;以及該等調配物本身。
若該調配物與水混合以使得混合物含有1ppm至20ppm,較佳5ppm至10ppm之紫松果黃素,則較佳地,本發明之紫松果黃素調配物之顏色色調在30至45範圍內(較佳在35至45範圍內,更佳在35至40範圍內)。在此濃度內,與水之混合物看起來為紅色。
出於本發明之目的,較佳使用包含嵌入在OSA澱粉之基質中之紫松果黃素的調配物,亦即,添加至待著色之飲料、食物製品或醫藥組合物中或在飲料、食物製品或醫藥組合物之製備期間以其他方式併入其中,且此類調配物如上文所提及涵蓋在本發明內。
包含嵌入在保護性親水膠體之基質中之紫松果黃素的調配物可為固體或液體調配物。較佳,紫松果黃素以固體水可分散性調配物形式使用。含有紫松果黃素之液體調配物可為紫松果黃素之安定水性分散液。
本發明之調配物較佳為固體、粉狀調配物,其中所含有的(總)紫松果黃素精細地分散在保護性親水膠體之基質中。在此類調配物中,紫松果黃素之總量適當地為以調配物之總重量計0.1重量%至30重量%。用作基質或載體之保護性親水膠體可為碳水化合物、改質碳水化合物、蛋白質、改質蛋白質或此等中之兩者或兩者以上之任何混合物。
本發明之調配物之製備較佳如下進行:a)在視情況含有脂溶性抗氧化劑及/或油之水不可混溶性有機溶劑中形成紫松果黃素之懸浮液,b)將步驟a)之懸浮液饋入至熱交換器中且將該懸浮液加熱至100℃至250℃,其中在熱交換器中之滯留時間小於5秒,c)在20℃至100℃範圍內之溫度下,將步驟b)之溶液與視情況含有安定劑之保護性親水膠體之水性溶液快速混合,d)移除有機溶劑及e)將步驟d)之分散液轉化為粉狀調配物。
術語「精細分散的」在本發明之範疇中表示粒徑小於1.5微米,較佳小於1微米,更佳小於0.4微米。
因此,本發明之調配物可藉由如下方法製備,該方法包含在保護性親水膠體及視情況一或多種水溶性賦形劑及/或佐劑之水性或膠態溶液中均質化紫松果黃素及視情況一或多種脂溶性賦形劑及/或佐劑於三酸甘油酯或有機溶劑或三酸甘油酯與有機溶劑之混合物中之溶液或分散液,及必要時將如此獲得的分散液轉化成固體調配物。整個方法可典型地如下進行:將保護性親水膠體及任何視情況存在的水溶性賦形劑及/或佐劑溶解於水中,得到水性基質溶液。在另一步驟中,將紫松果黃素及任何視情況存在的脂溶性賦形劑及/或佐劑溶解或懸浮於三酸甘油酯及/
或有機溶劑中。隨後將紫松果黃素之溶液或懸浮液添加至水性基質溶液中,且將混合物均質化以獲得紫松果黃素於水相中之精細分散液。最終,若需要,將分散液轉化為固體調配物。
用於製備調配物之方法代表了本發明之又一態樣。
在含有紫松果黃素作為著色劑之本發明之調配物及其製備之上述及其他說明中,表述「基質」意謂除水或另一種溶劑及諸如抗氧化劑及抗微生物劑之功能性成分之外的材料環境,紫松果黃素著色劑(最終)分散於其中,或更特定言之囊封於其中;在多數情況下其與表述「載體」同義。在固體水可分散性形式之情況下,其為含有精細分散於其中之紫松果黃素之固體調配物之一部分,且當將組合物添加至其中時其溶解於水中,紫松果黃素隨後均勻分散於水性介質中。
對於均質化習知技術,可應用諸如高壓均質化、高剪應力乳化(轉子-定子系統)或微粉化。用於製備用於飲料及食物製品中之類胡蘿蔔素組合物之其他技術例如揭示在EP-A 1 008 380中且所有此類技術均可採用。
如此獲得的分散液為水中油分散液,可使用諸如噴霧乾燥、噴霧乾燥與流化床造粒組合(後一項技術通常被稱為流化噴霧乾燥或FSD)之任何習知技術或藉由粉末捕捉技術(其中噴灑的乳液滴經捕捉於諸如玉米澱粉之吸收劑床中且隨後乾燥)轉化為例如乾粉之固體調配物。
製備本發明之調配物之較佳程序包含製備紫松果黃素及油可溶性抗氧化劑於例如植物油或脂肪之三酸甘油酯及視情況選用之例如氯化烴之有機溶劑中之溶液或分散液;在自保護性親水膠體及視情況選用之水溶性抗氧化劑製備的水性溶液中乳化所得油基溶液或分散液;必要時例如藉由蒸發自乳液移除有機溶劑;以本身已知的方式,例如藉由將乳液噴射至流化澱粉床中來乾燥乳液;及最終例如藉由篩分來
分離經乾燥的粒子。
上文所提及之保護性親水膠體為充當基質或載體材料且對紫松果黃素發揮保護性作用之水溶性聚合物質。通常,保護性親水膠體具有表面活性,藉助於該表面活性其使其與紫松果黃素著色劑一起存在的乳液或懸浮液安定。
存在於本發明之調配物中且用於製備本發明之調配物的保護性親水膠體或載體例如且更特定言之為多醣膠,例如***膠(gum arabic)、***膠(gum Acacia)、哥地膠(gum Ghatti);改質食物澱粉,例如辛烯基丁二醯基澱粉鈉;果膠,例如甜菜果膠;麥芽糊精;蛋白質,如明膠(尤其魚、豬、家禽或牛明膠)、植物蛋白或乳蛋白;木質素磺酸鹽;或此等物質之任何混合物。
植物蛋白之實例為豌豆蛋白、大豆蛋白及稻米蛋白,其可經化學改質或純化。
保護性親水膠體較佳選自由魚明膠、改質食物澱粉、木質素磺酸鹽、***膠、哥地膠、豌豆蛋白、大豆蛋白、稻米蛋白及其任何混合物組成之群,其中在此群組中,非動物來源之保護性親水膠體為尤其較佳的。
更佳如下所定義之改質食物澱粉及甚至更佳辛烯基丁二醯基澱粉鈉用作保護性親水膠體或載體。
改質食物澱粉為已藉由已知方法化學改質成具有為其提供親水性及親脂性部分之化學結構的食物澱粉。改質食物澱粉較佳具有較長的烴鏈作為其結構的一部分(較佳為C5-C18)。
至少一種改質食物澱粉較佳用於製得本發明之調配物,但有可能在一種調配物中使用兩種或兩種以上不同改質食物澱粉之混合物。
澱粉為親水性的且因此並不具有乳化能力。然而,改質食物澱粉由藉由已知化學方法經疏水性部分取代之澱粉製得。舉例而言,澱
粉可經諸如丁二酸酐之環狀二羧酸酐處理,經烴鏈取代(參見O.B.Wurzburg(編者),「Modified Starches:Properties and Uses」,CRC Press,Inc.Boca Raton,Florida,1986,及後續版本)。尤其較佳的本發明之改質食物澱粉具有以下式(I)
其中St為澱粉,R為伸烷基且R'為疏水性基團。R較佳為諸如二亞甲基或三亞甲基之低碳伸烷基。R'可為烷基或烯基,較佳具有5至18個碳原子。較佳的式(I)之化合物為「OSA-澱粉」(辛烯基琥珀酸澱粉鈉)。取代度/程度,亦即,酯化羥基之數目比游離非酯化羥基之數目通常在0.1%至10%範圍內,較佳在0.5%至4%範圍內,更佳在3%至4%範圍內變化。
術語「OSA-澱粉」表示經辛烯基丁二酸酐(OSA)處理之任何澱粉(來自任何天然來源,諸如玉米、糯玉蜀黍、糯玉米、小麥、木薯及馬鈴薯,或合成的)。取代度/程度,亦即,用OSA酯化之羥基數目比游離非酯化羥基數目通常在0.1%至10%範圍內,較佳在0.5%至4%範圍內,更佳在3%至4%範圍內變化。OSA-澱粉亦以表述「改質食物澱粉」為人所知。
術語「OSA-澱粉」亦包涵例如以商品名HiCap 100、Capsul、Capsul HS、Purity Gum 2000、Clear Gum Co03、UNI-PURE、HYLON VII購自National Starch/Ingredion、分別購自National Starch/Ingredion及Roquette Frères、以商品名C*EmCap購自CereStar或購自Tate & Lyle的澱粉。
在本發明之一較佳實施例中,使用市售改質食物澱粉,諸如
HiCap 100(來自National Starch/Ingredion)及ClearGum Co03(來自Roquette Frères)。尤其有利的是,根據如WO 2007/090614中所揭示之方法,尤其根據如WO 2007/090614之實例28、實例35及/或實例36中所描述之程序,總體上進一步改良此類澱粉或OSA澱粉。
因此,在本發明之另一改良實施例中,此類市售澱粉在使用之前已離心為水性溶液或懸浮液。離心可視水性溶液或懸浮液中改質食物澱粉之乾燥質量含量而定以1000g至20000g進行。若水性溶液或懸浮液中改質食物澱粉之乾燥質量含量較高,則施加的離心力亦較高。舉例而言,對於具有30重量%之改質食物澱粉之乾燥質量含量的水性溶液或懸浮液,12000g之離心力可適合於實現所需分離。
離心可在2℃至99℃範圍內,較佳10℃至75℃範圍內,最佳40℃至60℃範圍內之溫度下,在0.1重量%至60重量%範圍內,較佳10重量%至50重量%範圍內,最佳15重量%至40重量%範圍內之乾物質含量下進行。
適當地,本發明之調配物(另外)含有一或多種選自單醣、雙醣、寡醣及多醣中之一或多者之賦形劑及/或佐劑、三酸甘油酯、水溶性抗氧化劑及脂溶性抗氧化劑。固體調配物可另外含有諸如矽酸之抗結塊劑及高達10重量%,通常2重量%至5重量%之水。
可存在於本發明之組合物中之單醣及雙醣之實例為葡萄糖、果糖、糖醇、乳糖、麥芽糖、蔗糖及轉化糖。
寡醣及多醣之實例為澱粉及澱粉水解產物,例如糊精及麥芽糊精,尤其具有5至65葡萄糖當量(DE)範圍之彼等糊精及麥芽糊精,及葡萄糖漿,尤其具有20至95 DE範圍之葡萄糖漿。術語「葡萄糖當量」(DE)表示水解度/程度且為基於乾燥重量以D-葡萄糖計算之還原糖之量的量度;標度係基於DE接近於0之天然澱粉及DE為100之葡萄糖。
三酸甘油酯適當地為植物油或脂肪,較佳為玉米油、葵花油、大豆油、紅花油、菜籽油、花生油、棕櫚油、棕櫚仁油、棉籽油或椰子油。
有機溶劑可為例如二氯甲烷、氯仿、乙酸乙酯、甲醚、丙酮、乙醇或異丙醇。
水溶性抗氧化劑可為例如抗壞血酸或其鹽,較佳為抗壞血酸鈉。脂溶性抗氧化劑可為例如α-生育酚,例如dl-α-生育酚(亦即,合成生育酚)、d-α-生育酚(亦即,天然生育酚)、β-生育酚或γ-生育酚,或此等生育酚中之兩者或兩者以上之混合物;丁基化羥基甲苯(BHT);丁基化羥基大茴香醚(BHA);沒食子酸丙酯;第三丁基羥基喹啉或脂肪酸之抗壞血酸酯,較佳為抗壞血酸棕櫚酸酯或硬脂酸酯。視水性基質溶液之pH而定,可替代地將脂肪酸之抗壞血酸酯,尤其抗壞血酸棕櫚酸酯或硬脂酸酯添加至水相中。
在本發明之一較佳實施例中,調配物基本上不含以下化合物:可食脂肪酸之聚甘油酯、可食脂肪酯之單酸甘油酯之檸檬酸酯、可食脂肪酯之二酸甘油酯之檸檬酸酯及其任何混合物。可食脂肪酸為飽和脂肪酸或不飽和脂肪酸,其已經批准用於食物中。可食脂肪酸較佳為選自包含棕櫚酸、硬脂酸、油酸及芥子酸之群的脂肪酸。酯化脂肪酸可彼此相同或不同。
在本發明之另一較佳實施例中,調配物基本上不含以下化合物:可食脂肪酸之單酸甘油酯及二酸甘油酯之酯。本發明之調配物基本上不含的可食脂肪酸之單酸甘油酯及二酸甘油酯之此類酯之較佳實例為可食脂肪酸之單酸甘油酯及二酸甘油酯之乙酸酯(E472a)、可食脂肪酸之單酸甘油酯及二酸甘油酯之乳酸酯(E472b)、如上文已提及之可食脂肪酸之單酸甘油酯及二酸甘油酯的檸檬酸酯(E472c)、可食
脂肪酸之單酸甘油酯及二酸甘油酯之酒石酸酯(E472d)、可食脂肪酸之單酸甘油酯及二酸甘油酯之二乙醯酒石酸酯(E472e)、可食脂肪酸之單酸甘油酯及二酸甘油酯之乙酸及酒石酸酯之混合物(E472f)及其任何混合物。
在本發明之另一較佳實施例中,調配物基本上不含生理學上容許的多元醇。此類生理學上容許的多元醇尤其為甘油、甘油與C1-C5單羧酸之單酯、甘油、丙二醇或山梨醇之單醚。因此,本發明之調配物較佳基本上不含甘油、甘油與C1-C5單羧酸之單酯、甘油、丙二醇及山梨醇之單醚。
在本發明之一尤其較佳實施例中,調配物基本上不含以下所有化合物:可食脂肪酸之聚甘油酯、可食脂肪酯之單酸甘油酯之檸檬酸酯、可食脂肪酯之二酸甘油酯之檸檬酸酯、生理學上容許的多元醇、可食脂肪酸之單酸甘油酯及二酸甘油酯之酯及其任何混合物。
「基本上不含」在本發明之情形下意謂不將此等化合物添加至本發明之調配物中。然而,若此等化合物存在於本發明之調配物中,則以調配物之總重量計其含量低於0.5重量%,其含量較佳低於0.1重量%,其含量更佳為0重量%。
雖然未明確提及,但本發明亦包涵如上文所揭示之調配物之較佳特徵之任意組合。
使用根據本發明之製造方法,有可能獲得粒子平均粒徑(d50)300nm之調配物(使用來自Beckman Coulter之DelsaTM Nano S量測,量測原理:Delsa Nano S使用光子關聯光譜法(PCS),PCS藉由量測當粒子經由液體擴散時其所散射的雷射光強度之波動率來測定粒徑以便於尺寸分析量測。)。
本發明之調配物可為固體調配物,亦即,安定的水溶性或水可分散性粉末,或其可為液體調配物,亦即,前述粉末之水性膠態溶液
或水中油分散液或藉由低分子量食物乳化劑安定之紫松果黃素之水中油分散液,該等乳化劑同樣為熟知的。經安定之水中油分散液可為水包油乳液或可具有懸浮(亦即固體)粒子與乳化(亦即液體)液滴之混合物,其可藉由上文已描述之方法製備。
典型地,根據本發明之粉末調配物包含0.1重量%至30重量%,較佳1重量%至20重量%之紫松果黃素;0重量%至20重量%,較佳0.5重量%至10重量%之一或多種脂溶性抗氧化劑;0重量%至50重量%,較佳0.5重量%至30重量%之三酸甘油酯;1重量%至90重量%,較佳5重量%至70重量%之保護性親水膠體,該保護性親水膠體較佳為改質食物澱粉;0重量%至70重量%,較佳0重量%至40重量%之一或多種單醣或雙醣;0重量%至50重量%,較佳0重量%至35重量%之澱粉;0重量%至70重量%,較佳0重量%至40重量%之澱粉水解產物;0重量%至10重量%,較佳0重量%至5重量%之水溶性抗氧化劑;0重量%至5重量%,較佳1重量%至3重量%之矽酸;及0重量%至10重量%,較佳1重量%至5重量%之水,所有此等成分之重量百分比合計為100。
含有紫松果黃素調配物作為著色劑且涵蓋在本發明內的飲料之實例為非酒精性調味飲品,例如調味蘇打水、軟性飲品、礦物質飲品、調味水、果汁、帶果肉飲料、果汁噴趣酒(punch)及此等飲料之濃縮形式。其可基於天然水果或蔬菜汁或人造汁液調味劑且其可經碳酸化或未經碳酸化。含有無熱量或人造甜味劑之酒精性飲料、速溶飲料粉末、含糖飲料及膳食飲料代表了由於含有紫松果黃素調配物作為著色劑而涵蓋在本發明內的飲料之其他實例。
此外,自天然來源獲得的乳製品在紫松果黃素調配物作為著色劑存在之食物製品之範疇內且同樣涵蓋在本發明內。此類乳製品之典型實例為乳飲品、黃油、乳酪、冰淇淋、酸乳、酸乳飲品及其類似物。諸如豆乳製品及合成生產的乳替代製品之乳替代製品亦包括在含有根據本發明之紫松果黃素調配物之食物製品內。
本發明之範疇內亦包括含有紫松果黃素作為著色劑之甜味製品,該等甜味製品包括經糖塗佈之糖果製品(例如,巧克力豆、硬糖果、橡膠糖、口香糖、果凍、太妃糖、硬質糖果、軟質糖果及焦軟糖)以及巧克力糖果製品;及甜品(包括冷凍甜點,例如雪泥、布丁、速溶布丁粉末及果醬)。
甜味製品,尤其硬質糖果及軟質糖果以及巧克力豆及飲料為尤其較佳的。
在本發明之範疇內亦包括脂肪基製品,例如塗抹食品(包括低脂塗抹食品及人造奶油);含有天然或合成生產的脂肪替代物之低熱量食物製品;穀類及穀類製品,例如餅乾、蛋糕及意式麵食;及零食,例如擠出或非擠出馬鈴薯基製品,所有該等製品均含有紫松果黃素調配物作為著色劑。
在根據本發明之食物製品中用作著色劑之紫松果黃素之總濃度可為以食物製品之總重量計0.1ppm至500ppm,較佳1ppm至50ppm。顯而易見,在任何特定情況下之濃度範圍視待著色之特定食物製品及此類食物製品中之預期著色等級而定。相同量亦適用於飲料。
若紫松果黃素作為調配物使用,則在此類調配物中之紫松果黃素之總含量可在以調配物之總重量計0.1重量%至30重量%,尤其1重量%至20重量%範圍內,最適合的(更窄)含量範圍視調配物之特定性質而定,亦即,視存在於其中之其他成分及其物理形式而定。
本發明之著色飲料、食物製品或醫藥組合物藉由在其製造過程
中之適合階段將呈本發明之調配物形式之紫松果黃素著色劑添加或併入於飲料、食物製品或醫藥組合物中來獲得。對於飲料、食物製品或醫藥組合物之此類著色,可按需要根據本身已知的用於將水或油可分散性固體或液體類胡蘿蔔素形式應用於飲料、食物製品或醫藥組合物之方法使用本發明之調配物。
對於飲料或食物製品之著色,紫松果黃素調配物一般可根據特定應用作為水性儲備溶液、乾粉混合物或具有其他適合的食物成分之預摻合物添加。視最終食物製品或飲料之所需性質而定,混合可例如使用乾粉摻合器、剪切混合器或均質器實現。特定混合程序及油性或水性成分之量可影響最終食物製品或飲料之顏色。如將顯而易見,此類技術方法在飲料及食物製造及調配之技術專家之技能範疇內。
藉由紫松果黃素調配物著色的飲料及食物製品展示出深紅色,尤其當紫松果黃素嵌入/囊封在作為保護性親水膠體之改質食物澱粉中時。
若該調配物與水混合以使得混合物含有1ppm至20ppm,較佳5ppm至10ppm之紫松果黃素,則較佳地,本發明之紫松果黃素調配物(其中紫松果黃素嵌入在改質食物澱粉中)之顏色色調在30至45範圍內(較佳在35至45範圍內,更佳在35至40範圍內)。在此濃度內,與水之混合物看起來為紅色。
紫松果黃素調配物用作著色劑之諸如錠劑或膠囊之醫藥組合物亦在本發明之範疇內。錠劑之著色可藉由分別將固體或液體紫松果黃素調配物添加至錠劑塗佈混合物中或藉由將紫松果黃素調配物添加至錠劑塗佈混合物之一種組分中來實現。經著色的硬殼或軟殼膠囊可藉由將紫松果黃素調配物併入膠囊質之水性溶液中來製備。
以下非限制性實例進一步說明本發明。
將10g結晶紫松果黃素、1.3g dl-α-生育酚及4.6g玉米油溶解於適當的溶劑(油相)中。將此溶液在攪拌下添加至100.8g諸如OSA澱粉之改質食物澱粉與240g 50℃至60℃之水的溶液中。用轉子-定子-均質器將此預乳液均質化20分鐘。最終用高壓均質器將乳液均質化。在下一步驟中,藉由蒸餾將殘留溶劑移除且藉由標準粉末捕捉方法將不含溶劑之乳液乾燥。獲得156g具有4.5%之紫松果黃素含量的微粒。
顏色強度E1/1為1%溶液及1cm之厚度的吸光度且如下計算:E1/1=(Amax-A650)*稀釋倍數/(樣本重量*以%計之製品形式含量)。
「(Amax-A650)」意謂當在UV-光譜光度計中之最大吸收下量測的值(「Amax」)減去在650nm(「A650」)波長下量測的吸收值時得到的值。
「*」意謂「乘以」。
「稀釋倍數」=溶液經稀釋之倍數。
「樣本重量」=以[g]計之所用調配物之量/重量
「以%計之製品形式之含量」=「以%計之微粒中之紫松果黃素之量」,其在本案例中為4.5。
在H2O(λmax)中之E1/1 corr.=1595(481nm)
依5ppm水溶液量測:L*/a*/b*=71/35/26;L*/C*/h=71/44/37
依10ppm水溶液量測:L*/a*/b*=54/53/43;L*/C*/h=54/68/39
可重複實例1,但不添加玉米油。
可重複實例1,但可使用不同的油。
軟性飲品具有以下組成:
如下製備軟性飲品:將山梨酸鉀1)溶解於水中,逐個添加其他成分2)同時輕輕攪拌混合物。隨後用一定量之飲用水稀釋所得軟性飲品糖漿以產生1000ml軟性飲品。軟性飲品之pH在3.0至3.5範圍內。
隨後將軟性飲品填充在玻璃瓶子中且用金屬封蓋密封該瓶子。使用隧道巴氏滅菌器(Miele,Switzerland)將瓶子在80℃下滅菌大致1分鐘。將瓶子存儲在室溫下(在18℃至27℃範圍內之溫度)且曝露在光照下。在飲料製備之後立即(時間=0)進行顏色及渾濁度之量測。
懸浮固體(或粒子)造成含有汁液之飲料之渾濁外觀。此渾濁外觀可藉由渾濁度量測來評估。渾濁度視此類粒子之光散射特性而定:其尺寸、其形狀及其折射率。
在此研究中,使用渾濁度儀(Hach 2100N IS®,USA)進行渾濁度量測且渾濁度值以NTU(比濁法渾濁度單位)給出。比濁計量測樣本在與入射光路徑成90°的方向上散射的光。
使用色度計(Hunter Lab Ultra Scan Pro)進行食物中之應用之顏色
量測,不同於光譜光度計,色度計可根據人眼對顏色的心理物理感知來表示色值。
依照CIE(國際照明委員會(Commission International d'Eclairage))準則進行顏色量測。值可表示為平面座標L*a*b*,其中L*為光亮度之量測值,a*為紅色-綠色-軸線上之值且b*為黃色-藍色-軸線上之值。
儀器設定:
●顏色標度:CIE L*a*b*/L*C*h*
●光源定義:D65日光當量
●幾何佈置:漫射/8°
●波長:以5nm光學解析度掃描350nm至1050nm
●樣本量測區域直徑:19mm(大)
●校準模式:透射/白色方塊
渾濁度:125 NTU。
L/a/b=53.51/55.37/38.89;C/h=67.67/35.08
使用斑螯黃質10% CWS/S(可購自DSM Nutritional Products Ltd.,Kaiseraugst,Switzerland)製備軟性飲品,其中軟性飲品中斑螯黃質之濃度亦為10ppm。
渾濁度:168 NTU。
L/a/b=66.77/40.03/42.49;C/h=58.38/46.71
實例4及比較實例之結果亦顯示於圖1中。
用根據實例1之紫松果黃素調配物製備的軟性飲品與用斑螯黃質10% CWS/S製備的軟性飲品相比渾濁度較小且更紅。
製備含有15g根據實例1之調配物及85g去離子水之紫松果黃素儲備溶液。在65℃之溫度下,將10g此紫松果黃素儲備溶液與490g糖溶液(67-78°布里度)在攪拌下混合,且保持在此溫度下產生經著色的糖漿。
將巧克力豆用純糖溶液(無紫松果黃素)預塗佈,因此為巧克力豆提供白色中心。在此預塗佈之後,可將如二氧化鈦之白色顏料添加至純糖漿中且可將巧克力豆塗佈10至20層此白色糖漿,隨後對其塗佈著色層。
將少量著色糖漿傾倒至巧克力豆上且以中等速度均勻分佈在轉鼓中。隨後,以中等速度用空氣(在40%至50%範圍內之相對濕度)乾燥如此著色的巧克力豆從而產生一個層。重複此等步驟(通常20至50次)直至達到所需顏色強度(視所施加的層數目而定為紅色或深紅色或紫色)。
硬質拋光型糖果具有光滑的表面態樣,其係藉由最終上光層增強。外部層係由結晶糖製成。根據糖層厚度,糖果提供輕輕或硬脆的咬感。
在來自Hunter Lab稱為Ultra Scan PRO的光譜光度計中進行顏色量測。所使用的模式為RSIN,其代表反射率-包括鏡面。對於小型及大型巧克力豆,選擇直徑4.826mm(0.190吋)之較小區域視圖(SAV)。將巧克力豆之表面保持在區域視圖之前面且在該表面上誘發光束且量測反射率。此等量測產生不同值。量測自0(黑色)至100(白色)之標度之光亮度、自綠色(負值)至洋紅色(正值)之a*值、自藍色(負值)至黃色(正值)之b*值、代表自中心至a*b*圖上之點X之距離的色度及色調(即
正a*軸線至表面之點X之間的角度)。
有時稱為飽和度之色度(C)描述顏色之鮮豔度或灰暗度,其可如下計算:
稱為色調(h)之角度描述吾等如何感知物件之顏色且可如下計算:
酸乳飲品具有下列組成:
將蔗糖、乳粉及安定劑摻合在一起且添加至預加熱至35℃之牛乳中。添加紫松果黃素之10%儲備溶液(其製備亦參見實例4),將混合物混合且加熱至70℃。隨後將混合物在200巴/50巴下均質化。隨後將混合物加熱至95℃維持5分鐘或替代地加熱至80℃維持20分鐘。在冷卻至45℃之後,添加酸乳接種液。在43℃下進行醱酵直至pH達到4.6。
使用HunterLab Ultra Scan PRO光譜色度計(1cm,REX)(Hunter Associates Laboratory,Reston,VA,USA)測定乳製品之顏色(光亮度、色度及色調)且基於CIELAB顏色標度來表示。
UltraScan PRO為量測人類顏色感知之全部範圍的高效顏色量測光譜光度計。其在CIE L*a*b*顏色標度之後量測。此顏色標度為大致均一的顏色標度。意謂在顏色空間中繪製的點之間的差異對應於所繪製的顏色之間的視覺差異。使用波長範圍350nm至1080nm之反射模式進行量測。
顏色改變DE*如下計算:
在分析部門使用RP HPLC分析活性含量。使用紫松果黃素標準物質進行校準。此量測之精確度為+/- 5%。
在奶製酸乳飲品中應用紫松果黃素5% CWS/S產生淡紅色草莓樣色調。
3週存儲時間(酸乳飲品之一般存儲時間,存儲在冰箱內5℃下)期間之色差極其安定。DE*值<3,其甚至不可為人眼所見。
3週存儲時間期間之化學分析未展示任何不安定性。可發現兩種濃度均回到約100%。
圖1係實例4及比較實例之量測結果。
Claims (15)
- 一種紫松果黃素調配物作為用於飲料、食物製品或醫藥組合物著色之試劑的用途,其中該紫松果黃素係嵌入在該紫松果黃素調配物中之保護性親水膠體之基質中。
- 如請求項1之用途,其中該等食物製品為乳製品、乳替代製品、甜味產品、脂肪基製品及低熱量食物製品、穀類及穀類製品及含有上文所提及之食物製品中之一或多者之零食,且該等醫藥組合物為錠劑或膠囊。
- 如請求項1至2中任一項之用途,其中在該食物製品或飲料中用作著色劑之該紫松果黃素之濃度為以該食物製品之總重量計0.1ppm至500ppm,較佳1ppm至50ppm。
- 一種用於將飲料、食物製品或醫藥組合物著成紅色之調配物,其中該調配物含有嵌入在保護性親水膠體之基質中之紫松果黃素。
- 如請求項4之調配物,其為含有該紫松果黃素之安定水溶性或水可分散性粉末、前述粉末之水性膠態溶液或水中油分散液、或該紫松果黃素之水中油分散液。
- 如請求項4之調配物,其中該保護性親水膠體係選自由多醣膠、改質食物澱粉、果膠、麥芽糊精、蛋白質、木素磺酸鹽及其任何混合物組成之群。
- 如請求項6之調配物,其中使用改質食物澱粉或改質食物澱粉之混合物作為保護性親水膠體。
- 如請求項4至7中任一項之調配物,其中若該調配物與水混合以使得混合物含有1ppm至20ppm,較佳5ppm至10ppm之紫松果黃素,則該調配物之顏色色調係在30至45範圍內(較佳在35至45 範圍內,更佳在35至40範圍內)。
- 如請求項4至8中任一項之調配物,其中該調配物基本上不含以下化合物:可食脂肪酸之聚甘油酯、單酸甘油酯之檸檬酸酯、可食脂肪酯之二酸甘油酯之檸檬酸酯及其任何混合物。
- 如請求項4至9中任一項之調配物,其中該調配物基本上不含生理學上容許的多元醇。
- 如請求項4至10中任一項之調配物,其中該調配物基本上不含可食脂肪酸之單酸甘油酯及二酸甘油酯之酯。
- 一種製備如請求項4至11中任一項之用於飲料、食物製品或醫藥組合物之調配物的方法,其特徵在於在保護性親水膠體及視情況一或多種水溶性賦形劑及/或佐劑之水性或膠態溶液中均質化該紫松果黃素及視情況一或多種脂溶性賦形劑及/或佐劑於三酸甘油酯或有機溶劑或三酸甘油酯與有機溶劑之混合物中之溶液或分散液,及必要時將如此獲得的分散液轉化成固體組合物。
- 一種調配物,其係藉由如請求項12之方法獲得。
- 一種飲料、食物製品或醫藥組合物,尤其飲料、乳製品、乳替代製品、甜味製品、水果製劑、脂肪基製品、低熱量食物製品、穀類、穀類製品及含有上文所提及之食物製品中之一或多者之零食,或對應地,錠劑或膠囊,其特徵在於包含如請求項4至11中任一或多項之紫松果黃素調配物作為著色劑。
- 一種紫松果黃素作為著色劑之用途,其尤其用於飲料、食物製品及醫藥組合物。
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TW201642765A (zh) * | 2015-03-26 | 2016-12-16 | 帝斯曼知識產權資產管理有限公司 | 用於可食性塗料之新顏色 |
US20180317528A1 (en) * | 2015-06-12 | 2018-11-08 | Dsm Ip Assets B.V. | New natural color for edible coatings |
EP3307085B1 (en) * | 2015-06-12 | 2019-12-18 | DSM IP Assets B.V. | New orange color for edible coatings |
CN112770719A (zh) * | 2018-09-25 | 2021-05-07 | 株式会社Adeka | 含甘油醚的组合物的制造方法以及含甘油醚的组合物 |
MX2022009204A (es) * | 2020-02-06 | 2022-08-18 | Oterra As | Formulacion de color estable a base de ficocianina. |
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US3906047A (en) * | 1971-06-14 | 1975-09-16 | Hoffmann La Roche | 8-(2,6,6-Trimethyl-4-oxo-2-cyclohexen-1-ylidene-2-methylene-6-methyl-4,6-octadien-3-ol |
DE3610191A1 (de) * | 1986-03-26 | 1987-10-01 | Basf Ag | Verfahren zur herstellung von feinteiligen, wasserdispergierbaren carotinoid-praeparationen |
JPH0867666A (ja) * | 1994-08-29 | 1996-03-12 | Lion Corp | カロチノイド含有粉末製剤及びその製造方法 |
JPH08198789A (ja) * | 1995-01-27 | 1996-08-06 | Res Inst For Prod Dev | 抗酸化活性をもつカロチノイド含有エキス、その製造法及び抗酸化剤並びに着色料 |
EP1346649A3 (en) * | 1996-01-22 | 2003-12-10 | Chr. Hansen A/S | Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use |
EP2272380A1 (en) * | 2005-07-20 | 2011-01-12 | DSM IP Assets B.V. | Carotenoid compositions dispersed in a matrix comprising starch |
JP5641694B2 (ja) * | 2006-02-06 | 2014-12-17 | ディーエスエム アイピー アセッツ ビー.ブイ. | 有効成分組成物 |
DE202006010606U1 (de) * | 2006-07-07 | 2007-11-22 | Sensient Food Colors Germany Gmbh & Co. Kg | Zubereitung für Lebensmittel |
DE202008006492U1 (de) * | 2007-02-23 | 2008-08-21 | Basf Se | Verwendung von wasserdispergierbaren Carotinoid-Nanopartikeln als Geschmacksmodulatoren, Geschmacksmodulatoren, enthaltend wasserdispergierbare Carotinoid-Nanopartikel |
DE502008002298D1 (de) * | 2007-02-23 | 2011-02-24 | Brain Biotechnology Res & Information Network Ag | Verwendung von wasserdispergierbaren carotinoid-nanopartikeln als geschmacksmodulatoren, geschmacksmodulatoren, enthaltend wasserdispergierbare carotinoid-nanopartikel, und verfahren zur geschmacksmodulation |
EP1967081A1 (en) * | 2007-03-05 | 2008-09-10 | DSMIP Assets B.V. | Process for the manufacture of a powder containing carotenoids |
CN101631803B (zh) * | 2007-03-15 | 2013-12-11 | 帝斯曼知识产权资产管理有限公司 | 含有改性的金合欢胶的类胡萝卜素组合物 |
EP2217094A1 (en) * | 2007-12-05 | 2010-08-18 | DSM IP Assets B.V. | Pulverous formulation of a fat-soluble active ingredient |
EP2413710B1 (de) * | 2009-03-30 | 2017-01-04 | Basf Se | Gebrauchsfertige, stabile suspension teilamorpher beta-carotinpartikel |
-
2014
- 2014-09-24 EP EP14771931.4A patent/EP3054788A1/en not_active Withdrawn
- 2014-09-24 WO PCT/EP2014/070389 patent/WO2015044213A1/en active Application Filing
- 2014-09-24 JP JP2016543436A patent/JP2016537013A/ja active Pending
- 2014-09-24 KR KR1020167010597A patent/KR20160058182A/ko not_active Application Discontinuation
- 2014-09-24 CN CN201480052182.5A patent/CN105578892A/zh active Pending
- 2014-09-24 TW TW103133148A patent/TW201517812A/zh unknown
- 2014-09-24 US US14/917,765 patent/US20160227827A1/en not_active Abandoned
- 2014-09-24 BR BR112016006280A patent/BR112016006280A2/pt not_active IP Right Cessation
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JP2016537013A (ja) | 2016-12-01 |
CN105578892A (zh) | 2016-05-11 |
US20160227827A1 (en) | 2016-08-11 |
BR112016006280A2 (pt) | 2017-08-01 |
KR20160058182A (ko) | 2016-05-24 |
WO2015044213A1 (en) | 2015-04-02 |
EP3054788A1 (en) | 2016-08-17 |
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