Compounds, compositions and method for coloring edible materials

Abstract

The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange or yellow.

1 - 17 . (canceled) 
     
     
         18 . A stable compound selected from the group consisting of: 
       
         
           
           
               
               
           
         
       
       and salts thereof. 
     
     
         19 . The stable compound of  claim 18 , wherein the compound is a hue selected from the group consisting of yellow, orange, and red. 
     
     
         20 . An edible material comprising a compound selected from the group consisting of 
       
         
           
           
               
               
           
         
       
       and 
       
         
           
           
               
               
           
         
       
       and salts thereof. 
     
     
         21 . The edible material of  claim 20 , wherein the edible material has a hue selected from the group consisting of orange, red, and yellow. 
     
     
         22 . A solution comprising a compound or salt of  claim 18  and at least one alcohol. 
     
     
         23 . The solution of  claim 22 , wherein the alcohol is selected from the group consisting of methanol and ethanol. 
     
     
         24 . The solution of  claim 22 , wherein the solution is substantially lipid free. 
     
     
         25 . The solution of  claim 22 , wherein the solution is substantially free of starch. 
     
     
         26 . The solution of  claim 24 , wherein the solution is substantially free of starch. 
     
     
         27 . A method of imparting color to a substrate, comprising applying a solution of  claim 22  to a substrate. 
     
     
         28 . The method of  claim 25 , wherein the substrate is edible. 
     
     
         29 . The solution of  claim 22 , wherein the compound or salt is stable to light. 
     
     
         30 . The solution of  claim 22 , wherein the compound or salt is stable to oxygen. 
     
     
         31 . A freeze-dried compound or salt of  claim 18 . 
     
     
         32 . A stable, isolated compound prepared by a process comprising:
 grinding a seed of  Persea Americana  to a slurry;   incubating the slurry;   extracting a compound with an alcohol to form a first mixture comprising a compound, starch, at least one water insoluble compound, and at least one hydrophilic solute;   removing the starch from the first mixture to form a second mixture;   precipitating the at least one water insoluble compound to form a third mixture;   adsorbing the third mixture to a resin;   eluting a stable compound from the resin with alcohol; and   evaporating the alcohol to form a stable, isolated compound.   
     
     
         33 . A solution comprising the stable, isolated compound of  claim 32  and at least one alcohol. 
     
     
         34 . The solution of  claim 33 , wherein the solvent is selected from methanol, ethanol, acetone, citric acid, acetic acid, and combinations thereof. 
     
     
         35 . The solution of  claim 32 , wherein the alcohol is selected from the group consisting of ethanol and methanol. 
     
     
         36 . An acylated compound or salt of  claim 18 .