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Patent Searching and Data


Title:
METHOD FOR INHIBITING COLOR FADING OF FOOD OR BEVERAGE COMPOSITION AND COMPOSITION FOR INHIBITING COLOR FADING
Document Type and Number:
WIPO Patent Application WO/2021/172253
Kind Code:
A1
Abstract:
The purpose of the present invention is to inhibit color fading of a food or beverage colored with an anthocyanin dye. Provided is a method that comprises adding, to a food or beverage colored with an anthocyanin dye, an effective amount of at least one substance selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, α-ionone and damascenone. Also provided are a dye preparation and a food or beverage composition comprising the same component(s).

Inventors:
YOKOTA AKI (JP)
SAWAI HIDEYUKI (JP)
HAMASAKI KOJI (JP)
Application Number:
PCT/JP2021/006545
Publication Date:
September 02, 2021
Filing Date:
February 22, 2021
Export Citation:
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Assignee:
SAN EI GEN FFI INC (JP)
International Classes:
A23L2/52; A23L5/43; A23L2/58
Foreign References:
JP2017169501A2017-09-28
JP5143712B22013-02-13
US20130052315A12013-02-28
Other References:
CHUNG, C. ET AL.: "Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols", FOOD CHEMISTRY, vol. 212, 2016, pages 596 - 603, XP029627654, DOI: 10.1016/j.foodchem.2016.06.025
TSUKUI, AKIO: "Stability of Anthocyanin Pigments of Philippine Powdered Purple Yam -Effect of Inorganic Salts, Organic Acids, Sugars, Phenols, L-Ascorbic Acid and Hydrogen Peroxide", NIHON KASEI GAKKAISHI, vol. 40, no. 1, 30 November 1988 (1988-11-30), JP, pages 15 - 22, XP009530586, ISSN: 0913-5227
Attorney, Agent or Firm:
UNIUS PATENT ATTORNEYS OFFICE (JP)
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