Carotenoid compositions containing modified gum acacia

Abstract

The present invention relates to compositions containing modified gum acacia and carotenoids, wherein the gum acacia has been subjected to a heat-treatment at a temperature between 100° C. and 115° C. for 1 to 38 hours, wherein the composition comprises less than 40 weight-% oil. It has been found that the compositions according to the invention allow to produce emulsions having a very high color intensity, color stability. These compositions can be used for the enrichment, fortification and/or coloration of food beverages, animal feed, cosmetics or pharmaceutical compositions. The present invention also refers to the preparation of such compositions, wherein it has been found that the emulsification time in the manufacturing process of the compositions can be reduced when using a modified gum acacia in carotenoid compositions with less than 40 weight-% oil. The present ‘invention furthermore refers to a process for the manufacture of a beverage by mixing the compositions with ingredients of beverages. The present invention also refers to beverages obtainable by this process.

1 . Composition comprising gum acacia and at least one carotenoid, wherein the gum acacia has been subjected to a heat-treatment at a temperature between 100° C. and 115° C. for 1 to 38 hours, characterized in that the composition comprises less than 40 weight-% oil, based on the total composition in dry matter. 
   
   
       2 . Composition according to  claim 1 , characterized in that the composition comprises between 0.1-50 weight-% carotenoids, based on the total composition in dry matter. 
   
   
       3 . Composition according to  claim 1 , characterized in that one carotenoid is β-carotene. 
   
   
       4 . Composition according to  claim 1 , characterized in that the heat-treatment of gum acacia is performed for more than 15 and less than 24 hours. 
   
   
       5 . Composition according to  claim 1 , characterized in that the gum acacia is acacia senegal. 
   
   
       6 . Composition according to  claim 1 , characterized in that the composition further comprises at least one modified starch. 
   
   
       7 . Composition according to  claim 1 , characterized in that the modified starch is OSA modified food starches. 
   
   
       8 . Composition according to  claim 1 , characterized in that the composition possesses a color intensity value (E1/1) of at least 500, wherein the color intensity E1/1 is the absorbance of a 1% solution and a thickness of 1 cm and is calculated as follows: E1/1=(Amax−A650)*dilution factor/(weight of sample*content of product form in %). 
   
   
       9 . Composition according to  claim 1 , characterized in that the composition further comprises one or more adjuvants and/or excipients. 
   
   
       10 . Composition according to  claim 9 , characterized in that polysaccharides is used as an adjuvant/excipient. 
   
   
       11 . Composition according to  claim 10 , characterized in that the amount of gum acacia in relation to the sum of the amounts of gum acacia, modified starch and maltodextrin is at least 70 weight-%. 
   
   
       12 . Modified gum acacia, obtainable by subjecting gum acacia to a heat-treatment at a temperature between 55° C. and 85° C. for 17 to 65 hours. 
   
   
       13 . Process for the manufacture of a composition as claimed in  claim 6 , which comprises the following steps:
 I) dissolving gum acacia, which has been modified by a heat-treatment at a temperature between 100° C. and 115° C. for 1 to 38 hours, in water,   II) optionally adding at least one modified starch to the solution of step I),   III) optionally adding organic solvent and the organic phase, comprising at least one carotenoid and less than 40 weight-% oil (based on the total composition in dry matter) and optionally at least one water-soluble excipient and/or adjuvant, to the solution of step II)   IV) emulsifiying the mixture of step III)   V) evaporating the organic solvent under vacuum.   V) Drying the emulsion by spray-drying, powder catch or other processes   
   
   
       14 . Process according to  claim 13 , characterized in that also polysaccharides is added in step II). 
   
   
       15 . Use of a composition as claimed in  claim 1 , for the enrichment, fortification and/or coloration of food, beverages, animal feed, cosmetics or pharmaceutical compositions. 
   
   
       16 . Process for the manufacture of a beverage by mixing a composition according to  claim 1 , with further usual ingredients of beverages. 
   
   
       17 . Beverage obtainable by the process according to  claim 16 . 
   
   
       18 . Modified gum acacia, obtainable by ultrafiltration of an aqueous solution of gum acacia. 
   
   
       19 . Modified gum acacia according to  claim 18 , wherein the gum acacia is subjected to a heat-treatment before the ultrafiltration step.