Title:
COLORANT COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2019/244920
Kind Code:
A1
Abstract:
Provided is a colorant composition which, after having been applied to an object to be colored, is inhibited from suffering the fading of the color of the colorant. The colorant composition contains a residue of at least one vegetable selected from the group consisting of colored radishes and colored beets. Also provided are: a color fading inhibition method comprising applying the colorant composition to an object to be colored; and a method for producing a colored object in which the color is inhibited from fading.
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Inventors:
HIRAOKA YURI (JP)
YOKOTA AKI (JP)
IMAI MASASHI (JP)
UCHIDA KOJI (JP)
YOKOTA AKI (JP)
IMAI MASASHI (JP)
UCHIDA KOJI (JP)
Application Number:
PCT/JP2019/024255
Publication Date:
December 26, 2019
Filing Date:
June 19, 2019
Export Citation:
Assignee:
SAN EI GEN FFI INC (JP)
International Classes:
C09B61/00; A23L5/43; A61K8/9789; A61K47/46; A61Q1/00; A61Q19/00
Foreign References:
| JP2004298772A | 2004-10-28 | |||
| JPH0352965A | 1991-03-07 | |||
| JP2017039823A | 2017-02-23 |
Other References:
PACKER, V. G. ET AL.: "Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat", J. FOOD SCI. TECHNOL., vol. 52, no. 11, November 2015 (2015-11-01), pages 7409 - 7416, XP035604731, DOI: 10.1007/s13197-015-1854-8
Attorney, Agent or Firm:
UNIUS PATENT ATTORNEYS OFFICE (JP)
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