Anthocyanin-based colorant

Abstract

1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≧in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant.

1 . A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein
 (i) ≧70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and   (ii) ≧20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid;   and wherein the composition has a red color with a hue value H in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg.   
     
     
         2 . The composition of  claim 1 , which contains no or only trace amounts of sulfur compounds. 
     
     
         3 . The composition of  claim 1 , wherein 4-15 mol-% of all anthocyanins are peonidin-based anthocyanins. 
     
     
         4 . The composition of  claim 1 , wherein ≧80 mol-%, preferably ≧85 mol-%, and more preferably ≧90 mol-%, of all anthocyanins are acylated with at least one phenolic acid. 
     
     
         5 . The composition of  claim 1 , wherein up to 80 mol-%, preferably 25-75 mol-%, more preferably 30-70 mol-%, and especially preferably 35-65 mol-%, of all anthocyanins are acylated with at least one hydroxycinnamic acid. 
     
     
         6 . The composition of  claim 1 , which has a color hue value H in the range of 13-27, and preferably 18-24. 
     
     
         7 . The composition of  claim 1 , which comprises, based on the total amount of anthocyanins, 5-55 mol-% of an acylated pelargonidin derivative (1) of the following formula (shown in the protonized and thus positively charged form): 
       
         
           
           
               
               
           
         
       
     
     
         8 . The composition of  claim 7 , wherein the content of the pelargonidin derivative (1) is 10-50 mol-%, preferably 15-45 mol-%, more preferably 20-40 mol-%, and even more preferred 25-35 mol-%. 
     
     
         9 . The composition of  claim 1 , which comprises, based on the total amount of anthocyanins, 3-60 mol-% of an acylated pelargonidin derivative (2) of the following formula (shown in the protonized and thus positively charged form): 
       
         
           
           
               
               
           
         
       
     
     
         10 . The composition of  claim 9 , wherein the content of the pelargonidin derivative (2) is 5-58 mol-%, preferably 8-56 mol-%, more preferably 13-54 mol-% even more preferably 18-52 mol-% and especially preferably 23-50 mol-%. 
     
     
         11 . The composition of  claim 1 , which is obtainable from an extract or a juice of aronia, bilberry, black carrot, blackcurrant, blueberry, cherry, elderberry, hibiscus, lingonberry, purple corn, red grape, purple sweet potato and red sweet potato, and preferable of red sweet potato “ Ipomoea batatas”.    
     
     
         12 . The composition of  claim 1 , which has an anthocyanin content, in terms of kuromanin equivalents, of 2-30 mg/ml, preferably 5-25 mg/ml, more preferred 8-21 mg/ml and especially preferred 10-18 mg/ml for a colorant at 40-60% dry matter. 
     
     
         13 . The composition of  claim 1 , which is present in form of a concentrate having a dry matter content of 10-95 wt.-%, preferably 15-85 wt.-% and more preferably 20-60 wt.-%. 
     
     
         14 . The use of the composition of  claim 1  as a food colorant. 
     
     
         15 . The use of  claim 14 , wherein the food is selected from beverages, fruit preparations, dairy, ice cream and confectionary, and preferably is a beverage.