NATURALLY DERIVED COLOURS WITH BIOACTIVE COMPOUNDS

FIELD OF INVENTION The present invention provides food colour compositions containing natural pigments and vitamins, and their methods of preparation.

TECHNICAL BACKGROUND AND PRIOR ART

Colouring agents are commonly used in the manufacturing of food products. There are three main classes of colouring agents in foods: natural colours, browning colours, which are produced during cooking and processing, and additives. The principal natural colours, most of which, in refined form are used as additives, are the green pigment chlorophyll, the carotenoids, which give yellow to red colours, and the flavonoids, with their principal subclass the anthocyanins, which give flowers and fruits their red to blue colours.

In the present application only "natural colours" are used and this means pigments that are derived from a natural source.

Natural colours are derived or come directly from plant or animal sources, such as: seeds (annatto); roots (turmeric); carbohydrates (caramel); leaves and stems (henna); vegetable (such as red cabbage, beetroot juices, and carrot oil extract); fruits (grape juice); algae (beta carotene); or insects (carmine).

There is an extensive range of colour extracts and ingredients derived from natural sources, in both single and blended forms. These are available:

• In oil and water dispersible forms in various pigments strengths • As both liquid and powder colours

• As specific shade requirements to meet a defined application.

The patent application EP 1 336 341 A2 (Chr.Hansen A/S) discloses the use of a ready-to-use water dispersible composition comprising the dispersion of a hydrophilic natural pigment in the form of bodies of an average size which is at the most 10μm, said bodies being dispensed in the absence of a surface active substance in an aqueous phase comprising a hydrocolloid, the composition containing in excess of 10% by weight

of water, in the manufacturing of an edible product whereby the composition is dispersed in an aqueous phase of said product. Also, in the patent application EP 1 346 649 A2 (Chr.Hansen A/S) a ready-to-use water dispersible pigment composition containing al least 10% by weight of water is disclosed. The composition comprises a stable dispersion of a water-insoluble and /or hydrophobic natural pigment such as a carotenoid, curcumin, a porphyrin pigment or vegetable carbon black in the form of bodies of an average size which is at the most 10μm, said bodies being dispensed in the absence of a surface active substance in an aqueous phase comprising a hydrocolloid. The compositions of both documents are useful in food products and in coating compositions for tablets and dragees.

The patent application US 6,235,320 B1 (Daravingas et al.) discloses yoghurt products having a plurality of layers, portions or regions, each having a discrete colour and comprising a stirred style yogurt.

In JP 3127970 (Hasegawa T. Co Ltd) a palm carotene containing 20-30% alpha- carotene, 60-70% beta-carotene and 3-5% of another carotenoid is mixed with 2-100 times as much edible oily material (e.g. soy bean oil) as palm carotene by weight at normal temperature to 160 deg. C to give a uniform solution. Said solution is used to improve light resistance and colour tone stability of a drink from an ill taste and an offensive smell. In the patent application GB 797256 (Union Starch & Refining Company) a coloured food, sweetmeat or ice-cream composition comprising 0.25% to 1.1% of water- soluble cellulose ether and 1% to 7% of dry colouring compounds comprising dry caramel colour is disclosed. Examples are given which relate to preparing coloured icing, sherbet, a gelatine dessert, fudge, marshmallow, sponge cake and a pudding. The invention in FR 26655241 (Jacques Millery and Joel Chambrun) relates to a liquid composition, particularly a food beverage, including at least two distinct phases constituting a motif, each of the phases comprising an aqueous gel coloured by means of carob and xanthan gum.

The patent application US 6,162,474 (Chen et al.), describes powder compositions which comprise droplets of a fat-soluble vitamin which average about 70 to 200 nanometers in diameter, and which are dispersed in a modified polysaccharide matrix, beverages and tablets containing the compositions, and methods of making the composition.

The present invention relates to the fortification of food products which use colour pigments with vitamins. A vitamin is an organic compound required by the body, necessary for good health, growth and normal metabolism. In their absence the animal develops certain deficiency diseases or other abnormal conditions. Vitamins might also be defined as chemical compounds of an organic nature which are essential constituents of the food of animals where they are present in minimal amounts. Vitamins are necessary for life since they are important regulators of many compounds and cannot be stored by the body, therefore requiring regular consumption. Vitamins are traditionally classified as hydrosoluble vitamins (water soluble vitamins) which include vitamin C (ascorbic acid) and liposoluble vitamins (oil or fat soluble vitamins) which include vitamin E which is in its most common form alpha-tocopherol.

Of the essential vitamins only vitamin D can be manufactured by the body, hence all other vitamins must be derived from our diet. The vitamins required can be found in a sufficient amount in the diet assuming it is normal and well balanced. However, the modern lifestyle has seen a change in diet and a decline in the consumption of nutrient rich foods along with irregular eating patterns and an increasing reliance on snacking and prepared foods. This outcome poses an increasing difficulty to obtain and assimilate the Recommended Daily Amount (RDA) of vitamins. A lack of sufficient vitamin intake may cause a wide range of health problems and dysfunctions.

Many of the prepared foods now available contain some form of added colourant to increase the aesthetic appeal to the consumer. By incorporating vitamins C and E into natural food colours we have provided a colour range which also delivers essential vitamins to the end product. This approach has been applied to a number of different pigments and has been shown to work in a range of applications including beverages, dairy products, and preserves.

Vitamin C, also known as ascorbic acid is a water soluble vitamin. Unlike most mammals, humans do not have the ability to make their own vitamin C. Therefore, we must obtain our vitamin C through our diet. Vitamin C is required for the synthesis of collagen, an important structural component of blood vessels, tendons, ligaments, and bone. Vitamin C also plays an important role in the synthesis of the neurotransmitter norepinephrine. Neurotransmitters are critical to brain function and are known to affect mood. In addition, vitamin C is required for the synthesis of carnitine, a small molecule that is

essential for the transport of fat to cellular organelles called mitochondria, for conversion into energy. Recent research also suggests that vitamin C is involved in the metabolism of cholesterol to bile acids, which may have implications for blood cholesterol levels and the incidence of gallstones. Vitamin C is also very effective as an antioxidant. Even in small amounts vitamin

C can protect indispensable molecules in the body, such as proteins, lipids (fats), carbohydrates, and nucleic acids (DNA and RNA) from damage from free radicals and reactive oxygen species that can be generated during normal metabolism as well as through exposure to toxins and pollutants (e.g. smoking). Vitamin C may also be able to regenerate other antioxidants such as vitamin E.

Severe vitamin C deficiency has been known for many centuries as the potentially fatal disease, scurvy. By the late 1700 ^' s the British navy was aware that scurvy could be cured by eating oranges and lemons, even though vitamin C would not be isolated until the early 1930 ^' s. Vitamin C got its reputation for beating the common cold in 1970, when Nobel Prize winner Linus Pauling published his bestselling book "Vitamin C and the Common Cold".

In the U.S. the recommended dietary allowance (RDA) for vitamin C is 60 mg daily for men and women. The recommended intake for smokers is 35 mg/day higher than for nonsmokers, because smokers are under increased oxidative stress from the toxins in cigarette smoke. If one consumes too much of a water soluble vitamin, the body will get rid of the excess. This means that the body does not store it for long periods of time. You cannot stock up on it, and you can reach a saturation point quickly, therefore you need vitamin C several times a day.

Like all vitamins and minerals, vitamin C is most effective when combined with other nutrients. For example, it has been found that vitamin C and E work together to help stave off Alzheimer ^' s disease.

Vitamin E, a liposoluble vitamin, is an antioxidant involved in the metabolism of all cells. It tames dangerous free radicals and helps prevent blood clots and blockage in coronary arteries. Research points to its ability to reduce the risk of chronic diseases, such as heart attacks and some cancers. Vitamin E is also believed to slow the aging process and to help nerve conduction. Most importantly, it works to protect vitamin C and vitamin A.

The U.S. Recommended Dietary Allowance (RDA) per day is 10 milligrams of alpha-tocopherol equivalents. Four tocopherols are founded naturally: alpha, beta,

gamma and delta-tocopherol; they are widely distributed in vegetable lipids though animals cannot synthesize them. The synthetic version of vitamin E is not as effective as in its natural form. Alpha-tocopherol has the strongest vitamin E activity.

Eating a variety of foods that contain vitamin E is the best way to get an adequate amount. Since vitamin E is a fat-soluble vitamin, people on low-fat diets can have trouble getting enough of the vitamin. Therefore, dietary fat should be monitored and not go below safe limits.

In today's diet with a lot of prepared edible products (e.g. microwavable lunches), desserts, yogurts, etc. and lot of people eating at the work place or at home without time to prepare it. It is necessary to have healthy products which inform the consumer of the vitamin content.

In the market area of yogurt and dairy products we have seen an increasing tendency to display the nutritional benefits of the product 'on pack'. A well marked example is the display of vitamin content on prepared yoghurt desserts. This type of dessert usually also includes some colour to increase aesthetic appeal to the customer. The present invention can produce a range of colours that, when added to final application provide colour in addition to facilitating an 'on pack' label claim in relation to the vitamin content of the product.

The present invention attempts to solve the above mentioned problems from the view of colour manufacture into foodstuffs by incorporating vitamins into food colour compositions. The authors of the present invention have developed a food colour composition comprising vitamin C and/or vitamin E, and the methods of obtaining them.

SUMMARY OF THE INVENTION The present invention is a food colour composition comprising from 5.0% to

50.0% by weight of a natural pigment and water soluble vitamins and/or fat-soluble vitamins.

The present food colour composition may comprise from 0.09% to 9.0% by weight of vitamin C and/or 0.015% to 1.5% by weight of vitamin E.

In further aspects the invention relates to the use of such a composition in the manufacture of an edible product which will then be the possible source of vitamin C and/or vitamin E.

In still a further aspect, the invention relates to the use of the above food colour composition in the manufacturing of a beverage which will then contain vitamin C and/or vitamin E.

In its broadest method aspect, the present invention resides in methods for manufacturing a food colour composition using dispersion technology or utilising hydrocolloids and essentially comprises to prepare a dispersion of 5.0% to 50. o% of food grade natural pigments which will be mixed with an aqueous solution comprising 0.09% to 9.0% of vitamin C and/or an homogeneous mix comprising 0.015% to 1.5% of vitamin E, all the percentages referring to the final formulation of the product.

Still further objectives of the invention are to provide an edible product or a beverage which will contain a colour composition manufactured by the methods of the invention and will be a source of vitamin C and/or vitamin E.

DETAILED DISCLOSURE OF THE INVENTION

The food colour composition according to the invention comprises from 5.0% to 50.0% by weight of a natural pigment. As used in the present application the term "natural pigment" indicates that the pigment is from natural origin and not synthetic; and the percentages of the ingredients refer to their content in the final formulation.

The natural pigment used in the invention could be water soluble, oil soluble or insoluble as shown in Table 1.

Table 1

List of pigments according to their solubility

Water Soluble

E160b Annatto (Nor Bixin)

E120 Carminic Acid

E162 Beetroot

E163 Anthocyanins

E160d Lycopene

E150 Caramels

Oil Soluble

E100 Curcumin

E141 Copper Chlorophyll (in)

E160a Natural Beta Carotene

E160b Annatto (Bixin)

E160c Paprika

E161b Lutein

Insoluble

E153 Vegetable Carbon Black - Insoluble Powder

E171 Titanium Dioxide - Insoluble Powder

E120 Carmine - Lake of Carminic Acid

E172 Iron Oxide

In Table 2 the source of a variety of natural pigments which are the preferred ones to be used in the invention is shown, selected from the group of carmine, vegetable carbon black, titanium dioxide, iron oxide, curcumin, copper chlorophyll, copper chlorophyllin, carotenoids like natural beta-carotene, annatto (bixin), norbixin, paprika, beetroot, anthocyanins, lycopene, lutein, caramels and flavonoids.

Table 2

Source of each pigment

The natural pigment can be any, either in pure form or in the form of an extract from where it occurs in nature, or optionally with a food grade acceptable carrier.

The food colour composition comprises a water soluble vitamin and/or an oil soluble vitamin.

Natural and synthetic L-ascorbic acid (vitamin C) are chemically identical and there are no known differences in their biological activities or bioavailability (Gregory JF, 3rd. Ascorbic acid bioavailability in foods and supplements. Nutr Rev. 51(10),301-303 (1993)).

The source of vitamin C in the compositions of the invention is ascorbic acid and the vitamin E is alpha-tocopherol, the compositions of the invention not containing any fruit or vegetable juice or any physiologically acceptable free radical scavenger.

The food colour composition according to the invention comprises a water soluble vitamin and/or a fat soluble vitamin. In the final formulation it comprises from 0.09% to 9.0% by weight of a water soluble vitamin, preferably vitamin C, and/or from 0.015% to 1.5% by weight of a fat soluble vitamin, preferably vitamin E.

The composition of the invention may contain different ingredients which will help into the better mix of the ingredients and improved stability of the end product, all of these ingredients being well known by the person skilled in the art of food colouring.

These compositions may optionally comprise one or more dispersants, generally in the amount from 5.0% to 75.0% by weight of the final formulation when present. The preferred dispersants are selected from glucose syrup, vegetable glycerine, mono- propylene glycol, vegetable oil, sunflower oil, and medium chain triglyceride oil.

Also, the food colour composition optionally may comprise one or more emulsifiers which will be present in the amount from 0.1% to 60.0% by weight of the final formulation, the emulsifiers preferably being selected from sorbitan esters, ethoxylated sorbitan esters, sucrose esters and mono/di-glycerides.

Another optional ingredient that it may comprise is one or more hydrocolloids which would be present in the amount from 1.0% to 75.0% of the final formulation added

as a solution comprising from 0.5% to 50.0% by weight of hydrocolloid. Preferred hydrocolloids are selected from gum, gum Arabic, pectin gum and gelatine.

In order to achieve the desired colour or hue within a colour, as well as obtaining the desired concentration of vitamins in the product where the food colour composition will be used, it comprises one or more diluents, from which are preferred water, vegetable glycerine, mono-propylene glycol, sugar syrup and glucose syrup.

The food colour compositions according to the present invention, when added to 100 grams of an edible product or 100 ml of a beverage, said product or beverage may provide from 15% to 250 % of the RDA of vitamin C and/or from 15% to 200% of the RDA of vitamin E.

An edible product could be preferably a dairy product like a coloured yogurt or a dessert with whipped cream. Also the food colour composition could be used to add vitamin C to an orange flavoured sweet, i.e. a drink or a jelly dessert; or adding a colour with added vitamins to a microwaveable /ready meal, i.e. colour containing vitamin E to an oil based sauce; or adding a light tone of colour and desired amount of vitamins per portion to an already coloured food, i.e. tomato sauce.

These compositions could be prepared basically using a method which involves dissolving or to dispersing the pigment and then mixing the coloured solution or dispersion with the vitamins, which would have been also dissolve in water (vitamin C) or in oil (vitamin E), with or without emulsifiers and any of the optional ingredients mentioned above. Basically, said method comprising:

A) a dispersion of 5.0% to 50.0% of insoluble particulate food grade pigments in powder form and 5.0% to 75.0% of dispersants; and adding said dispersion to:

B) an aqueous solution comprising 0.09% to 9.0% of the final formulation of vitamin C and optionally a gum in the range of 0.0% to 10.0% prepared by mixing the ingredients 10 to 180 minutes at 1000 to 9000 rpm; or to:

C) an homogenous mix comprising 0.015% to 1.5% of the final formulation of vitamin E mixed with vegetable oil, sunflower oil or chain medium triglyceride oil and/or emulsifiers in the range of 0.0% to 60.0% of the final formulation, prepared by mixing the ingredients for a period of 5 to

30 minutes at 1000 to 9000 rpm.

In both cases the resulting dispersion of (A) and (B) or (A) and (C) is mixed from 10 to 180 minutes in the range of 1000 to 9000 rpm.

The dispersion (A) is mixed with the aqueous solution (B) of vitamin C, from 10 to 180 minutes in the range of 1000 to 9000 rpm and optionally is heated from ambient temperature to 140° C for a period of 0 to 30 minutes.

Alternatively, the dispersion (A) is mixed with the aqueous solution (B) of vitamin C which could be heated up to 80° C, and the homogenous mix (C) comprising vitamin E and emulsifiers in the range of 0.1% to 60.0% of the final formulation, from 30 to 180 minutes in the range of 1000 to 9000 rpm.

In any case, the method of preparing a food colour composition may comprise a further step wherein the product obtained may be adjusted with different diluents to achieve the desired colour strength dependent on the application, within the range of 5.0% to 50.0% of pigment in the final colour composition.

Instead of using dispersion technology, a method of preparing a food colour composition using hydrocolloids, with or without emulsifiers could be carried out, said method comprising:

A) a natural food grade pigment in an oil soluble liquid or powder form (dispersion or oleoresin) to comprise 5.0% to 50.0% of the final formulation. The colour is prepared with the use of hydrocolloids to comprise 1.0% to 75.0% of the final formulation added as a solution ranging from 0.5% to 50.0% hydrocolloid. Optionally it may contain 0.0% to 75.0% of dispersants and/or 0.0% to 50.0% of diluents; and adding said dispersion to:

B) an aqueous solution comprising 0.09% to 9.0% of the final formulation of vitamin C. The resulting dispersion is mixed from 10 to 180 minutes in the range of 1000 to 9000 rpm; or to:

C) an homogenous mix comprising 0.015% to 1.5% of the final formulation of vitamin E mixed with vegetable oil, sunflower oil or chain medium triglyceride oil and/or emulsifiers in the range of 0.0% to 60.0% of the final formulation. The resulting dispersion is mixed from 10 to 180 minutes in the range of 1000 to 9000 rpm. The solution may be heated up to 14O ⁰ C.

The product obtained may be adjusted with different diluents to achieve the desired colour strength dependent on the application within the range of 5.0% to 50.0% of pigment in the final colour composition.

The food colour composition prepared according to the methods mentioned above could be used in a way that when is added to 100 grams of an edible product or to 100 ml of a beverage said product or beverage provides from 15% to 250 % of the RDA of vitamin C and/or from 15% to 200% of the RDA of vitamin E. An edible product could be preferably a dairy product like a coloured yogurt or a dessert with whipped cream. Also the food colour composition could be used to add vitamin C to an orange flavoured sweet, i.e. a drink or a jelly dessert; or adding a colour with added vitamins to a microwaveable /ready meal, i.e. colour containing vitamin E to an oil based sauce; or adding a light tone of colour and the desired amount of vitamins per portion to already coloured food, i.e. tomato sauce.

The present invention is illustrated by the following preparation of the food coloured compositions.

1.- Preparation of a food colour composition with added vitamins using dispersion technology

This example describes a method for producing a water soluble food colour composition from various insoluble particulate food grade pigments like carmine, vegetable carbon black and titanium dioxide, to comprise 5.0% to 50.0% of the formulation. The pigment is to be used in a powder form obtained from natural sources. The colour is prepared with the addition of optional dispersants (glucose syrup, vegetable glycerine and mono-propylene glycol) in the range of 5.0% to 75.0%.

An aqueous solution of purified water in the range 5.0% to 30.0% of the total formulation and vitamin C in the range 0.09% to 9.0% of the total formulation with optional gum in the range 0.0% to 10.0% of the formulation is prepared. The solution is mixed until dissolved. The time required may be in the range of 10 to 180 minutes dependent on the mixer speed which may be in the range 1000 to 9000 rpm.

The insoluble particulate food grade colouring agent is added to the solution in powder form in the range of 5.0% to 50.0% along with any optional dispersants in the range of 5.0% to 75.0% while mixing under high shear, such as with a Silverson mixer in

the range of 1000 to 9000 for 10 to 180 minutes dependent on the mixing speed. The product may be heated to a temperature between ambient and 14O ⁰ C for a period of 0 to 30 minutes dependent on the volume of colour produced.

This method yields a pourable product which may be in the volume of 10 to 2500 litres. The final product may be adjusted with the use of diluents (water, vegetable glycerine, mono-propylene glycol and glucose syrup) to achieve the desired colour strength dependent on application. This may be in the range of 5.0% to 50.0% of pigment.

2.- Preparation of a food colour composition with added vitamins using dispersion technology

This example describes a method for producing an oil soluble food colour composition from various insoluble particulate food grade pigments like carmine, vegetable carbon black and titanium dioxide to comprise 5.0% to 50.0% of the formulation. The pigment is to be used in a powder form obtained from natural sources. The colour is prepared with the addition of optional dispersants (vegetable oil, sunflower oil and medium chain triglyceride oil or MCT oil) in the range of 5.0% to 75.0%.

Vitamin E, in the range comprised from 0.015% to 1.5% of the final formulation is added to sunflower oil and mixed until homogenous. The time required may be in the range of 5 to 30 minutes dependent on the mixer speed which may be in the range of 1000 to 9000 rpm.

The insoluble particulate food grade colouring agent is added to the mixture in powder form in the range of 5.0% to 50.0% of the total formulation and mixed under high shear with a Silverson mixer to disperse the pigment for a period of 10 to 180 minutes at 1000 to 9000 rpm.

The mixture is then ball milled to form an oil soluble colour with suspended insoluble particulate pigment to comprise 5.0% to 50.0% of the formulation. This method yields a pourable product which may be in the volume of 10 to 2500 litres. The final product may be adjusted with the use of diluents (vegetable oil, sunflower oil and MCT oil) to achieve the desired colour strength dependent on application. This may be in the range of 5.0% to 50.0% pigment.

3.- Preparation of a food colour composition with added vitamins using dispersion technology and emulsifiers

This example describes a method for producing a water soluble food colour composition from various insoluble particulate food grade pigments like carmine, vegetable carbon black and titanium dioxide, to comprise 5.0% to 50.0% of the formulation. The pigment is to be used in a powder form obtained from natural sources.

The colour is prepared with the addition of optional dispersants (glucose syrup, vegetable glycerine and mono-propylene glycol) in the range of 5.0% to 75.0% and emulsifiers (ethoxylated sorbitan esters, sorbitan esters, mono/di glycerides and sucrose esters) in the range of 0.1 % to 60.0% of the final formulation.

An aqueous solution of purified water in the range of 5.0% to 30.0% of the total formulation and vitamin C in the range of 0.09 to 9.0% along with any optional dispersants in the range of 5.0% to 75.0%, optional emulsifier (ethoxylated sorbitan esters or sucrose esters) in the range of 1.0% to 60.0% and optional gum arabic in the range of 0.0% to 10.0% of the formulation is prepared. The solution may be heated to a temperature from ambient up to 8O ⁰ C and is mixed until dissolved. The time required may be in the range of 10 to 180 minutes dependent on the mixer speed which may be in the range of 1000 to 9000 rpm.

Vitamin E, in an amount to comprise 0.015% to 1.50% of the final formulation and optional emulsifier (sorbitan esters or mono/di glycerides) in the range of 1.0% to 60.0% of the formulation is added to oil (sunflower oil, vegetable oil or MCT oil) to comprise 5.0% to 30.0% of the total formulation and mixed until homogenous. The time required may be in the range of 5 to 30 minutes dependent on the mixer speed which may be in the range 1000 to 9000 rpm. The insoluble particulate food grade colouring agent is added to the mixture in powder form in the range of 5.0% to 50.0% of the total formulation and mixed under high shear with a Silverson mixer to disperse the pigment for a period of 10 to 180 minutes at 1000 to 9000 rpm. The solution may be heated to a temperature from ambient up to 14O ⁰ C to aid the mixing process. The water phase and oil phase are combined with continuous mixing for a period of 30 to 180 minutes at 1000 to 9000 rpm.

This method yields a pourable product which may be in the volume of 10 to 2500 litres. The final product may be adjusted with the use of diluents (water, glycerine) to

achieve the desired colour strength dependent on application. This may be in the range of 5.0% to 50.0% pigment.

4. Preparation of a food colour composition with added vitamins using emulsifiers This is a method for producing a water soluble food colour composition from various food grade pigments like curcumin, copper chlorophyll, copper chlorophyllin, natural beta carotene, annatto (bixin), paprika and lutein, to comprise 5.0% to 50.0% of the formulation. The pigment is to be used in an oil soluble liquid form (dispersion or oleoresin) obtained from natural sources with optional emulsifiers (ethoxylated sorbitan esters, sorbitan esters, mono/di glycerides and sucrose esters).

An aqueous solution of purified water in the range of 5.0 to 30.0% of the total formulation and Vitamin C in the range of 0.09% to 9.00% and along with any optional diluents (vegetable glycerine, mono propylene glycol, vegetable glycerine, sugar syrup) in the range of 5.0% to 75.0%, optional emulsifier (ethoxylated sorbitan esters or sucrose esters) in the range of 1.0% to 60.0% of the formulation is prepared. The solution may be heated to a temperature from ambient up to 80 ⁰ C and is mixed until dissolved. The time required may be in the range of 10 to 180 minutes dependent on the mixer speed which may be in the range of 1000 to 9000 rpm.

Vitamin E, in the range to comprise from 0.015% to 1.5% of the final formulation, optional emulsifier (sorbitan esters or mono/di glycerides) in the range of 1.0% to 60.0% of the formulation and oil (sunflower oil, vegetable oil or MCT oil) to comprise 0.0% to 30.0% of the total formulation are mixed until homogenous. The time required may be in the range of 5 to 30 minutes dependent on the mixer speed which may be in the range of 1000 to 9000 rpm.

The oil soluble food grade colouring agent is added to the mixture in liquid form in the range of 5.0% to 50.0% of the total formulation and may be heated to a temperature from ambient up to 14O ⁰ C whilst mixing under high shear with a Silverson mixer for a period of 10 to 180 minutes at 1000 to 9000 rpm. The water phase and oil phase are combined with continuous mixing for a period of 30 to 180 minutes at 1000 to 9000 rpm.

This method yields a pourable product which may be in the volume of 10 to 2500 litres. The final product may be adjusted with the use of diluents (water, glycerine) to

achieve the desired colour strength dependent on application. This may be in the range of 5.0% to 50.0% pigment.

5.- Preparation of a food colour composition with added vitamins using emulsifiers

This is a method for producing a water soluble food colour composition from various food grade pigments like annatto (nor bixin), carminic acid, beetroot, anthocyanins, lycopene, caramels or copper chlorophyllin, to comprise 5.0% to 50.0% of the formulation. The pigment is to be used in water soluble liquid or powder form obtained from natural sources. The colour is prepared with the addition of optional emulsifiers (ethoxylated sorbitan esters, sucrose esters) to comprise 0.0% to 60.0% of the final formulation and optional diluents (glucose syrup, vegetable glycerine and mono-propylene glycol) in the range of 0.0% to 50.0% of the formulation and optional potassium hydroxide (<1.0%) and potassium sorbate (<1.0%).

An aqueous solution is prepared comprising purified water (5.0% to 50.0% of the total formulation), vitamin C (0.09% to 9.00% of total), optional diluents (vegetable glycerine, mono propylene glycol, vegetable glycerine, sugar syrup) in the range of 5.0% to 75.0%, optional emulsifier (ethoxylated sorbitan esters or sucrose esters) in the range of 1.0% to 60.0% of the formulation and optional potassium hydroxide (0.0% to 1.0%) or potassium sorbate (0.0% to 1.0%). To this mixture the water soluble food grade colouring agent is added to comprise 1.0% to 50.0% of the final formulation.

The solution may be heated to a temperature from ambient up to 8O ⁰ C and is mixed until dissolved. The time required may be in the range of 10 to 180 minutes dependent on the mixer speed which may be in the range of 1000 to 9000 rpm.

This method yields a pourable product which may be in the volume of 10 to 2500 litres. The final product may be adjusted with the use of diluents (water, glycerine) to achieve the desired colour strength dependent on application. This may be in the range of 5.0% to 50.0% pigment.

6.- Preparation of a food colour composition with added vitamins using emulsifiers and hydrocolloids This is a method for producing a water soluble food colour composition from various food grade pigments like curcumin, copper chlorophyll, copper chlorophyllin,

natural beta carotene, annatto (bixin), paprika and lutein, to comprise 5.0% to 50.0% of the formulation. The pigment is to be used in an oil soluble liquid or powder form (dispersion or oleoresin) obtained from natural sources. The colour is prepared with the use of optional emulsifiers (ethoxylated sorbitan esters and sucrose esters) and hydrocolloids (gelatine, pectin, gum) to comprise 1.0% to 50.0% of the final formulation added as a solution ranging from 0.5% to 50.0% hydrocolloid.

An aqueous solution of purified water in the range of 5.0% to 50.0% of the total formulation and vitamin C in the range of 0.09% to 9.00% along with any optional diluents (vegetable glycerine, mono propylene glycol, sugar syrup) in the range of 0.0% to 75.0%, and optional gum in the range of 0.0% to 25.00%, citric acid (<1.0%) and sodium benzoate (<1.0%) is prepared. The solution may be heated to a temperature from ambient up to 8O ⁰ C and is mixed until dissolved using a mixer such as a colloid tooth mill. The time required may be in the range of10 to 180 minutes dependent on the mixer speed which may be in the range of 1000 to 9000 rpm.

An emulsifier (ethoxylated sorbitan esters or sucrose esters) in the range of 1.0% to 60.0% of the formulation is added with the food grade pigment to comprise 5.0% to 50.0% of the formulation. The combination is mixed for a period of 30 to 180 minutes dependent on the mixer speed which may be in the range of 1000 to 9000 rpm. Gelatine (20% solution) is added to comprise 5.0% to 30.0% of the formulation whilst mixed under high shear with a Silverson for a period of 10 to 180 minutes at 1000 to 9000 rpm. The oil phase is thus dispersed within the aqueous phase of said product.

This method yields a pourable product which may be in the volume of 10 to 2500 litres. The final product may be adjusted with the use of diluents (water, glycerine) to achieve the desired colour strength dependent on application. This may be in the range of 5.0% to 50.0% pigment.

7.- Preparation of a food colour composition with added vitamins using hydrocolloids

This is a method for producing a water soluble food colour composition from various food grade pigments like curcumin, copper chlorophyll (in), natural beta carotene, annatto (bixin), paprika, carmine, vegetable carbon and titanium dioxide, to comprise 5.0% to 75.0% of the formulation. The pigment is to be used in an oil soluble liquid or powder form (dispersion or oleoresin) obtained from natural sources. The

colour is prepared with the use of hydrocolloids (gelatine, pectin, gum) to comprise 1.0% to 75.0% of the final formulation added as a solution ranging from 0.5% to 50.0% hydrocolloid.

Vitamin E, in the range to comprise 0.015% to 1.5% of the final formulation and various food grade pigments like curcumin, copper chlorophyll (in), natural beta carotene, annatto (bixin), paprika, carmine, vegetable carbon and titanium dioxide, to comprise 5.0% to 75.0% and optional diluent's (glucose syrup, vegetable glycerine and mono-propylene glycol) in the range 0.0% to 50.0% of the formulation are mixed until homogenous. The pigment is to be used in an oil soluble liquid or powder form (pigment dispersed in oil or oleoresin) obtained from natural sources. The time required may be in the range of 5 to 30 minutes dependent on the mixer speed which may be in the range of 1000 to 9000 rpm. The solution may be heated to a temperature from ambient up to 14O ⁰ C to aid the mixing process. A hydrocolloid is added in the range of 10.0% to 75.0% whilst mixing under high shear with a Silverson mixer for a period of 10 to 180 minutes at 1000 to 9000 rpm. The hydrocolloids (gelatine, pectin) may be added as a solution ranging from 1.0% to 50.0% hydrocolloid.

This method yields a pourable product which may be in the volume of 10 to 2500 litres. The final product may be adjusted with the use of diluents (water, glycerine) to achieve the desired colour strength dependent on application. This may be in the range of 5.0% to 50.0% pigment.

The advantages obtained with the food colouring compositions of the present invention include: its use in liquid form is as easy as the traditional food colour compositions,

- they do not contain undesirable additives,

- they can be adjusted with diluents to achieve the desired colour strength according to the final application, - they can provide to 100 grams of an edible final product from 15% to 250% of the RDA of vitamin C and/or from 15% to 200% of the RDA of vitamin E,

- they can provide to 100 ml of a beverage from 15% to 250% of the RDA of vitamin C and/or from 15% to 200% of the RDA of vitamin E,

The present invention is further illustrated by the following examples.

EXAMPLES

EXAMPLE 1 :

Preparation of a food colour with added vitamins using dispersion technology

An aqueous solution is prepared containing 50.0Og of water and 1.0g vitamin C. The solution is mixed at 4000rpm until dissolved. 200.0Og of vegetable carbon is added to the solution in powder form along with 750.0Og of dispersant (glucose syrup) while mixing with a Silverson mixer at 4000rpm for 30 minutes.

This method yields 1.0 litres of pourable product. The final product may be adjusted with the use of diluents (water, vegetable glycerine, mono-propylene glycol and glucose syrup) to achieve the desired colour strength dependent on application.

EXAMPLE 2:

Preparation of a food colour with added vitamins using dispersion technology

0.2g of Vitamin E is added to 800.0Og of sunflower oil and mixed at 4000 rpm until homogenous. The insoluble particulate food grade colouring agent (200.0Og of vegetable carbon) is added to the mixture in powder form and mixed at 4000 rpm to disperse the pigment.

The mixture yields 1.0 litre of pourable oil soluble colour with suspended insoluble particulate pigment. The final product may be adjusted with the use of diluents (vegetable oil, sunflower oil and medium chain triglyceride oil) to achieve the desired colour strength dependent on application.

EXAMPLE 3:

Preparation of a food colour with added vitamins using dispersion technology and emulsifiers

An aqueous solution of 100.0Og of purified water and 1.0g of vitamin C with dispersant (350.0Og vegetable glycerine) and emulsifier (300.0Og ethoxylated sorbitan

esters) is prepared. The solution is heated to 6O ⁰ C and is mixed at 4000rpm until dissolved.

0.2g of vitamin E and emulsifier (10.00g sorbitan esters) is mixed until homogenous. The insoluble particulate food grade colouring agent (200.0Og vegetable carbon dispersed in oil) is added and mixed under high shear with a Silverson mixer for 30 minutes at 4000 rpm.

The water phase and oil phase are combined with continuous mixing for a period of 30 minutes at 9000 rpm. This method yields 1.0 litre of pourable product. The final product may be adjusted with the use of diluents (water, glycerine) to achieve the desired colour strength dependent on application.

EXAMPLE 4: Preparation of a food colour with added vitamins using emulsifiers

An aqueous solution of 100.0Og of purified water and 1.0g of vitamin C along with 500.0Og vegetable glycerine and emulsifier (75.0Og ethoxylated sorbitan esters) is prepared. The solution is heated to a temperature of 6O ⁰ C and is mixed until dissolved.

50.0Og of oil soluble food grade colouring agent (lutein) is dissolved in 250.0Og of MCT medium chain triglyceride oil and heated to 100 ⁰ C whilst mixing at 4000rpm until dissolved. 25.0Og of sorbitan esters and 0.2g of vitamin E are added with further mixing until dissolved.

The water phase and oil phase are combined with continuous mixing using an emulsion head for a period of 30 minutes at 4000 rpm. This method yields 1.0 litres of pourable product which may be adjusted with the use of diluents (water, glycerine) to achieve the desired colour strength dependent on application.

EXAMPLE 5:

Preparation of a food colour with added vitamins using emulsifiers

An aqueous solution is prepared comprising 400.0Og of purified water, 7.Og of vegetable glycerine, 1.0g of vitamin C, optional diluents (400.00g glucose syrup),

emulsifier (100.0Og ethoxylated sorbitan ester) and 10.00g of potassium hydroxide. To this mixture the water soluble food grade colouring agent (20.0Og copper chlorophyllin powder) is added and mixed until .dissolved at 4000rpm.

This method yields 1.0 litre of pourable product which may be adjusted with the use of diluents (water, glycerine) to achieve the desired colour strength dependent on application.

EXAMPLE 6: Preparation of a food colour with added vitamins using emulsifiers and hydrocolloids

An aqueous solution of 150.0Og of purified water, 1.0g of vitamin C along with 100.0Og of gum arabic is prepared. The solution is mixed until dissolved.

An emulsifier (10.00g ethoxylated sorbitan esters) is added with the food grade pigment (300.0Og ball milled curcumin) and mixed for 30 minutes at 4000 rpm until no oil remains on the surface. 300.0Og of gelatine (20% solution) is added whilst mixing under high shear with a Silverson mixer for 10 minutes at 4000 rpm. The oil phase is thus dispersed within the aqueous phase of said product.

This method yields 1.0 litre of pourable product which may be adjusted with the use of diluents (water, glycerine) to achieve the desired colour strength dependent on application.

EXAMPLE 7:

Preparation of a food colour with added vitamins using hydrocolloids

0.2g of vitamin E is added to 240.0Og of sunflower oil and mixed until homogenous. To this is added a food grade pigment (60.0Og vegetable carbon) and mixing continued. This is added to 700.0Og of gelatine (20% solution) whilst mixing at 4000rpm for a minimum of 15 minutes.

This method yields 1.0 litre of a pourable product which may be adjusted with the use of diluents (water, glycerine) to achieve the desired colour strength dependent on application.