CPC A23G 9/42 (2013.01) [A23G 3/48 (2013.01); A23L 2/58 (2013.01); A23L 5/43 (2016.08); A23L 19/00 (2016.08); C09B 61/00 (2013.01)] | 13 Claims |
1. A process for obtaining a composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins,
the process comprising the steps of:
(a) washing Ipomoea batatas sweet potato tubers or a juice or extract thereof with acidified water to obtain an acidified extract comprising anthocyanins; and
(b) filtering the acidified extract to obtain a food colorant composition comprising anthocyanins extracted from the sweet potatoes, wherein 50-90 mol % of the extracted anthocyanins present in the composition are pelargonidin-based anthocyanins extracted from the sweet potatoes, and wherein
(i) ≥70 mol-% of all anthocyanins are acylated with at least one benzoic acid; and
(ii) ≥20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid:
wherein the composition has a red color with a hue value H in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg,
wherein the composition contains no or only trace amounts of sulfur compounds, wherein the composition comprises, based on the total amount of anthocyanins, 5-55 mol-% of an acylated pelargonidin derivative (1) of the following formula (shown in the protonized, positively charged form:
![]() wherein the composition comprises, based on the total amount of anthocyanins, 3-60 mol-% of an acylated pelargonidin derivative (2) of the following formula, (shown in the protonized, positively charged form):
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