Colorant based on carminic acid, method of preparation, and method of coloring a foodstuff
First Claim
1. A red colorant composition comprising the reaction product of carminic acid, an organic acid and a nitrogenous base, reacted to produce a colorant which is substantially stable against color changes when exposed to acidic media having a pH of about 1.74 or higher, said colorant having absorption wavelength peaks at about 567 and 538 nanometers when placed in a solution at a pH of about 9.5 and having absorption wavelength peaks at about 562, 560 and 529 nanometers when placed in a solution at a pH of about 1.74.
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Abstract
A red colorant based on carminic acid which is substantially stable against color changes when exposed to acidic media and a method for preparing the same is disclosed wherein carminic acid is reacted with effective amounts of a nitrogenous base and an organic acid. In preferred embodiments, the colorant composition is edible and may be used in conjunction with pharmaceuticals, foods, and cosmetics.
21 Citations
25 Claims
- 1. A red colorant composition comprising the reaction product of carminic acid, an organic acid and a nitrogenous base, reacted to produce a colorant which is substantially stable against color changes when exposed to acidic media having a pH of about 1.74 or higher, said colorant having absorption wavelength peaks at about 567 and 538 nanometers when placed in a solution at a pH of about 9.5 and having absorption wavelength peaks at about 562, 560 and 529 nanometers when placed in a solution at a pH of about 1.74.
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10. An edible colorant for coloring a food or a drug comprising the reaction product of about 3 to 30% carminic acid, about 5 to 30% ammonium hydroxide and about 12% citric acid, said colorant being essentially free of aluminum.
- 11. A method for making a red colorant based on carminic acid, comprising reacting an aqueous solution of carminic acid with sufficient quantities of an organic acid and a nitrogenous base at a temperature and for a time period effective for forming a red colorant which is substantially stable against color change when exposed to acidic media having a pH of about 1.74 or higher, said colorant having absorption wavelength peaks at about 567 and 538 nanometers when placed in a solution at a pH of about 9.5 and having absorption wavelength peaks at about 562, 560 and 529 nanometers when placed in a solution at a pH of about 1.74.
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25. A method of coloring a foodstuff comprising adding to the foodstuff a red colorant composition comprised of the reaction product of carminic acid, an organic acid and a nitrogenous base, said colorant being substantially color stable upon exposure to acidic media having a pH of about 1.74 or higher, said colorant having absorption wavelength peaks at about 567 and 538 nanometers when placed in a solution at a pH of about 9.5 and having absorption wavelength peaks at about 562, 560 and 529 nanometers when placed in a solution at a pH of about 1.74.
Specification