Color-enhanced compositions

Patent metadata

Field	Value
Publication number	US-11089802-B2
Application number	US-201816641418-A
Country	US
Kind code	B2
Filing date	Aug 23, 2018
Priority date	Aug 24, 2017
Publication date	Aug 17, 2021
Grant date	Aug 17, 2021

Abstract

The present invention relates to a method of producing compositions with enhanced color properties and to compositions obtainable by such a method, especially cocoa-based compositions with enhanced color properties. The method comprises the steps of providing an initial composition comprising a polyphenol, adding an aqueous base to the initial composition to produce an aqueous mixture, heating the aqueous mixture to a temperature of 50 to 100° C. during a time period of 120 to 300 minutes, cooling the aqueous mixture, and optionally adjusting the pH of the aqueous mixture to between 6 and 9. The method further comprises oxygenising the aqueous base and/or the aqueous mixture, wherein the produced food product comprises chromophores having an absorption maximum between 505 to 515 nm and/or 428 to 438 nm.

First claim

The invention claimed is:

1. A method of producing a chromophore or a food product comprising a chromophore, comprising the steps of:
a. providing an initial composition comprising a polyphenol;
b. adding an aqueous base to the initial composition to produce an aqueous mixture comprising 0.1 wt % to 2 wt % base;
c. heating the aqueous mixture to a temperature of 50 to 100° C. during a time period of 120 to 300 minutes;
d. cooling the aqueous mixture; and
e. optionally, adjusting the pH of the aqueous mixture to between 6 and 9;
wherein the method further comprises oxygenating the aqueous base of step (b) and/or the aqueous mixture of step (c) and wherein the chromophore has an absorption maximum between 505 to 515 nm and/or 428 to 438 nm.

2. The method according to claim 1 , wherein the initial composition is a composition produced from any one or more of cocoa beans, green tea, malt, peaches, grapefruit, argan kernels, acai berries, black grapes, blackberries, pomes fruit, cherries, raspberries, broad beans, prunes, and coffee beans.

3. The method according to claim 1 wherein the initial composition comprises a polyphenol rich extract from any one or more of cocoa beans, green tea, malt, peaches, grapefruit, argan kernels, acai berries, black grapes, blackberries, pomes fruit, cherries, raspberries, broad beans, prunes, and coffee beans.

4. The method according to claim 1 , wherein the polyphenol is a flavonoid, or a flavonoid polymer.

5. The method according to claim 1 , wherein the aqueous base of step (b) has a pH of 8 to 13.

6. The method according to claim 1 , wherein the base is selected from the group consisting of alkali carbonates, alkali hydroxides, and mixtures thereof.

7. The method according to claim 1 , wherein oxygenation is achieved by adding a gas flow to the aqueous base and/or aqueous mixture.

8. The method according to claim 1 , wherein oxygenation is achieved by adding an oxidizing agent to the aqueous base and/or aqueous mixture.

9. The method according to claim 1 , wherein the cooling of step (d) is to a temperature in the range of 15 to 30° C.

10. The method according to claim 1 , wherein the chromophore comprises one or more of 6′-hydroxycatechinic acid, dehydrodicatechin, and dehydrocatechinic acid-catechin dimer.

11. The method according to claim 1 , wherein the chromophore comprises a compound having the general formula (I)

wherein R 1 is selected from

and tautomers and stereoisomers thereof.

12. The method according to claim 1 , wherein the chromophore comprises a compound of formula (V)

wherein R1 and R2 are hydrogen and R3 and R4 together form a moiety of formula (VI), or R1 and R2 together form a moiety of formula (VI) and R3 and R4 are hydrogen;
and tautomers and stereoisomers thereof.

13. The method according to claim 1 , wherein the produced food product has a reddishness value (a*) of 5-15.

14. The method according to claim 1 , said method comprising (e) adjusting the pH of the aqueous mixture to between 6 and 9; and a further step of drying and/or roasting the product of step (e).

15. The method according to claim 1 , said method comprising a further step of isolating at least one chromophore from the mixture, said at least one chromophore having an absorption maximum between 505 to 515 nm and/or 428 to 438 nm.

16. A method according to claim 1 , wherein the produced chromophore or food product is mixed with one or more additional ingredients to form a final food composition.

17. The method of claim 1 , wherein the aqueous mixture comprising 0.2 wt % to 1.5 wt % base.

18. The method of claim 1 , wherein the oxygenation is achieved by heating the aqueous mixture in step (c) in a pure oxygen atmosphere.

19. The method of claim 1 , wherein the oxygenation is achieved by passing oxygen into the aqueous mixture for 5 minutes to 30 minutes prior to heating.

Assignees

• Cargill Inc

Inventors

• Germann Daniel
• Guthrie Brian
• Hofmann Thomas
• Stark Timo

Classifications

• A23L5/48

  Compounds of unspecified constitution characterised by the chemical process for their preparation · CPC title

• A23L5/47 Primary

  using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46 · CPC title

• A23L2/58

  Colouring agents · CPC title

• A23G1/0006

  Processes specially adapted for manufacture or treatment of cocoa or cocoa products (A23G1/002 - A23G1/005 take precedence) · CPC title

• A23L5/40 Primary

  Colouring or decolouring of foods · CPC title