Stable natural color process, products and use thereof

Abstract

A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

What is claimed is: 
     
       1. Method of preparing stable, natural colors, the method resulting in a color having an increased -b value based on the CIE LAB scale when the mixture defined in step (a) is compared with the processed mixture defined in step (c), comprising
 a. forming a mixture comprising:
 (i) juice from fruit of a plant of the Rubiaceae Family, the fruit comprising juice which contains sufficient genipin or derivatives of genipin, selected from genipin gentiobio side, geniposide, geniposidic acid, and gardenoside, capable of reacting with the juice or liquefied material defined in (a)(ii) to produce a product of the desired color; 
 (ii) other juice or liquefied material made by the chemical or mechanical liquification of a solid material, from a suitable food-grade source selected from fruits, grains, seeds, beans, nuts, vegetables, plant materials, milk, dairy products, egg, meat, seafood, shellfish, microbial and algal material, and by-products from such sources, the other material comprising juice or liquefied material made by chemical or mechanical liquification of a solid material that contain components capable of providing the desired color when combined with the juice defined in (a)(i); 
 
 b. processing said mixture using conventional juice processing methods selected from milling, blending, mixing, pressing, extracting, and combinations of those processing methods, at a pH of from about 3.5 to about 7; and 
 c. stabilizing the mixture against microbial growth, oxidation, organoleptic deterioration and to provide a stabilized color intensity, by applying a heat treatment. 
 
     
     
       2. Method according to  claim 1  in which the genipin source plant of the Rubiaceae family is Huito, Genipa americana. 
     
     
       3. Method according to  claim 1  in which the genipin source is selected from the whole fruit, fruit juice, fruit puree, fruit juice concentrate, dried powder form of fruits or juice, and water insoluble part of fruits derived, in whole or in part, from plant of the Rubiaceae family is Huito, Genipa americana, its varieties or relatives in the Gardenia genus, and combinations thereof. 
     
     
       4. Method according to  claim 1  in which the genipin source plant of the Rubiaceae family is Gardenia jasminoides Ellis, selected, in whole or in part, from the whole fruit, fruit juice, fruit puree, fruit juice concentrate, dried powder form of fruits or juice, and water insoluble parts of fruits derived, in whole or in part, from Gardenia jasminoides Ellis, its varieties or relatives in the Gardenia genus, and combinations thereof. 
     
     
       5. Method according to  claim 1 , wherein food grade source (a)(ii) is selected from concentrates, purees and dried forms, and combinations thereof. 
     
     
       6. Method according to  claim 1 , wherein food grade source (a)(ii) is selected from watermelon, white grape, pineapple, tamarind, green cabbage, carrot, orange, apple, pear, red grape, blueberry, bean sprout, cantaloupe, lychee, peach, papaya, lemon, acai, plum, guava, passion fruit, tangerine, borojo, cupuacu, banana, pumpkin, bell peppers, and combinations thereof. 
     
     
       7. Method according to  claim 6 , wherein food grade source (a)(ii) is watermelon, and the resulting color is blue. 
     
     
       8. Method according to  claim 1 , wherein the processing includes pH adjustment. 
     
     
       9. Method according to  claim 1 , wherein food grade source (a)(ii) contains nitrogenous compounds selected from amino acids, polypeptides, proteins, and compounds with one or more primary amine groups, and combinations thereof. 
     
     
       10. Stable natural juice-based colorant made according to the method of  claim 1 . 
     
     
       11. Stable natural juice-based colorant made according to the method of  claim 2 . 
     
     
       12. Stable natural juice-based colorant made according to the method of  claim 4 . 
     
     
       13. Stable natural juice-based colorant made according to the method of  claim 7 . 
     
     
       14. A food product comprising the colorant of  claim 10 . 
     
     
       15. A food product comprising the colorant of  claim 11 . 
     
     
       16. A food product comprising the colorant of  claim 13 . 
     
     
       17. A food product comprising the colorant of  claim 12 . 
     
     
       18. The method according to  claim 1  wherein step (b) takes place at a pH of from about 4 to about 6. 
     
     
       19. The method according to  claim 1  wherein the color prepared is blue. 
     
     
       20. The method according to  claim 19  wherein the material used in (a)(ii) is a juice. 
     
     
       21. The method according to  claim 19  wherein juice from Genipa americana is reacted with watermelon juice. 
     
     
       22. A method of preparing stable, natural colors, the method resulting in a color having an increased -b value based on the CIE LAB scale when the mixture defined in step (a) is compared with the processed mixture defined in step (c), comprising
 a. forming a mixture comprising:
 (i) fruit of a plant of the Rubiaceae Family, the fruit comprising juice which contains sufficient genipin or derivatives of genipin, selected from genipin gentiobioside, geniposide, geniposidic acid, and gardenoside, capable of reacting with the juice or liquefied material defined in (a)(ii) to produce a product of the desired color; 
 (ii) other material from a suitable food-grade source selected from fruits, grains, seeds, beans, nuts, vegetables, plant materials, milk, dairy products, egg, meat, seafood, shellfish, microbial and algal material, and by-products from such sources, the other material comprising juice or liquefied material made by chemical or mechanical liquification of a solid material that contain components capable of providing the desired color when combined with the juice defined in (a)(i), wherein the food-grade source comprises an amino acid; 
   b. processing said mixture using conventional juice processing methods selected from milling, blending, mixing, pressing, extracting, and combinations of those processing methods, at a pH of from about 3 to about 8; and   c. stabilizing the mixture against microbial growth, oxidation, organoleptic deterioration and to provide a stabilized color intensity, by applying a heat treatment.   
     
     
       23. The method according to claim 22 in which the plant of the Rubiaceae family is Huito, Genipa americana. 
     
     
       24. The method according to claim 22 in which the plant of the Rubiaceae family is Huito, Genipa americana, its varieties or relatives in the Gardenia genus, and combinations thereof. 
     
     
       25. The method according to claim 22 in which the plant of the Rubiaceae family is Gardenia jasminoides Ellis, its varieties or relatives in the Gardenia genus, and combinations thereof. 
     
     
       26. The method according to claim 22, wherein food grade source (a)(ii) is selected from concentrates, purees and dried forms, and combinations thereof. 
     
     
       27. The method according to claim 22, wherein food grade source (a)(ii) is selected from watermelon, white grape, pineapple, tamarind, green cabbage, carrot, orange, apple, pear, red grape, blueberry, bean sprout, cantaloupe, lychee, peach, papaya, lemon, acai, plum, guava, passion fruit, tangerine, borojo, cupuacu, banana, pumpkin, bell peppers, and combinations thereof. 
     
     
       28. The method according to claim 27, wherein food grade source (a)(ii) is watermelon, and the resulting color is blue. 
     
     
       29. The method according to claim 22, wherein the processing includes pH adjustment. 
     
     
       30. A stable natural juice-based colorant made according to the method of claim 22. 
     
     
       31. A stable natural juice-based colorant made according to the method of claim 23. 
     
     
       32. A stable natural juice-based colorant made according to the method of claim 25. 
     
     
       33. A stable natural juice-based colorant made according to the method of claim 28. 
     
     
       34. A food product comprising the colorant of claim 30. 
     
     
       35. A food product comprising the colorant of claim 31. 
     
     
       36. A food product comprising the colorant of claim 32. 
     
     
       37. A food product comprising the colorant of claim 33. 
     
     
       38. The method according to claim 22 wherein step (b) takes place at a pH of from about 4 to about 6. 
     
     
       39. The method according to claim 22 wherein the color prepared is blue. 
     
     
       40. The method according to claim 39 wherein the material used in (a)(ii) is a juice. 
     
     
       41. The method according to claim 39 wherein juice from Genipa americana is reacted with watermelon juice. 
     
     
       42. The method according to claim 22 wherein the amino acid is a natural amino acid. 
     
     
       43. The method according to claim 22 wherein step (b) takes place at a pH of from about 3.5 to about 7. 
     
     
       44. The method according to claim 22 wherein the color prepared is teal blue or purple blue. 
     
     
       45. A method of preparing stable, natural colors, the method resulting in a color having an increased -b value based on the CIE LAB scale when the mixture defined in step (a) is compared with the processed mixture defined in step (c), comprising
 a. forming a mixture comprising:
 (i) Genipa americana fruit juice which contains sufficient genipin or derivatives of genipin, selected from genipin gentiobioside, geniposide, geniposidic acid, and gardenoside, capable of reacting with the juice or liquefied material defined in (a)(ii) to produce a product of the desired color; 
 (ii) other juice or material from a suitable food-grade source that contains at least one component capable of providing the desired color when combined with the Genipa americana fruit juice defined in (a)(i), wherein the food-grade source comprises an amino acid; 
   b. processing said mixture using conventional juice processing methods selected from milling, blending, mixing, pressing, extracting, and combinations of those processing methods, at a pH of from about 3 to about 8;   c. stabilizing the mixture against microbial growth, oxidation, organoleptic deterioration and to provide a stabilized color intensity, by applying a heat treatment; and   d. drying the mixture, wherein the drying is selected from the group consisting of spray drying, freeze drying, and vacuum drying, and combinations thereof.   
     
     
       46. The method according to claim 45 wherein the heat treatment comprises heating the mixture for a predetermined period of time. 
     
     
       47. The method according to claim 46 wherein the predetermined period of time is about 0.1 to 8 hours. 
     
     
       48. The method according to claim 46 wherein the predetermined period of time is about 0.1 to 4 hours. 
     
     
       49. The method according to claim 46 wherein the predetermined period of time is about 0.1 to 1 hours. 
     
     
       50. The method according to claim 45 wherein the heat treatment comprises heating the mixture at about 50-95 degrees Centigrade for a predetermined period of time of about 1 to 4 hours. 
     
     
       51. The method according to claim 45, wherein food grade source (a)(ii) is selected from concentrates, purees, extracts, pastes and dried forms, and combinations thereof. 
     
     
       52. The method according to claim 45, wherein the color is blue. 
     
     
       53. A stable natural juice-based colorant made according to the method of claim 45. 
     
     
       54. A stable natural juice-based colorant made according to the method of claim 50. 
     
     
       55. A food product comprising the colorant of claim 53. 
     
     
       56. A food product comprising the colorant of claim 54. 
     
     
       57. The method according to claim 45 wherein step (b) takes place at a pH of from about 3.5 to about 7. 
     
     
       58. The method according to claim 45 wherein step (b) takes place at a pH of from about 4 to about 6. 
     
     
       59. The method according to claim 45 wherein the Genipa americana fruit juice is obtained by peeling Genipa americana fruit from its skin to obtain a skinless Genipa americana fruit, and obtaining the Genipa americana fruit juice from the skinless Genipa americana fruit. 
     
     
       60. The method according to claim 59 wherein the obtaining the Genipa americana fruit juice from the skinless Genipa americana fruit comprises milling or pureeing the skinless Genipa americana fruit. 
     
     
       61. The method according to claim 60 wherein the obtaining the Genipa americana fruit juice from the skinless Genipa americana fruit further comprises processing selected from the group consisting of filtering, centrifuging, or pressing the milled or pureed skinless Genipa americana fruit. 
     
     
       62. The method according to claim 61 wherein the processing comprises filtering or pressing the milled or pureed skinless Genipa americana fruit against a mesh. 
     
     
       63. The method according to claim 1 further comprising drying the mixture wherein the drying is selected from the group consisting of spray drying, freeze drying, and vacuum drying, and combinations thereof. 
     
     
       64. The method according to claim 22 further comprising drying the mixture wherein the drying is selected from the group consisting of spray drying, freeze drying, and vacuum drying, and combinations thereof.