Verfahren zur Herstellung eines natürlichen, stabilen grünen Farbstoffes auf Basis von Chlorophyll für die Lebensmittel-, Kosmetik- und Pharmaindustrie

摘要

Prepn. of a natural, stable green dyestuff based on chlorophyll comprises binding chlorophyll on decolourised haemoglobin (apohaemoglobin) in aq. soln., esp.by dissolving the apo haemoglobin in water, setting the pH to 6.8-7.0 and adding the chlorophyll in solid or dissolved form. Prepn. of a stable green oil-based chlorophyll food colouring comprising adding antioxidants and lecithins (esp. alpha-tocopherol and phosphatidyl choline) to an oil or fat low in linolic and linolenic acid, and colouring this oil/fat with previously purified chlorophyll is also claimed. USE/ADVANTAGE - The stability of the apohaemoglobin-chlorophyll complex is much greater than that of unbonded chlorophyll towards pH, temperature and light. The chlorophyll dissolved in lipids is also stable and is suitable for colouring foodstuffs such as hard and soft caramel, ice cream, gel-like products, marzipan, cocoa butter and their prods. Both the apohaemoglobin complex and the fat product are stable under UHT conditions and temps. below 80 deg. C. The products are also suitable for use with foodstuffs which are used for prolonged periods at higher temps. (above 60 deg. C.)