A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices.

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices.

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices.

The invention relates to a method for preparing high-stability liquid blueberry anthocyanins, belonging to the field of food processing. A method for preparing high-stability liquid blueberry anthocyanins comprises the following process steps: adding graphene oxide and chitosan to an MES buffer solution at room temperature, mixing homogeneously and adding EDC and NHS sequentially, reacting to obtain a first solution; adding dry blueberry anthocyanin powder in the first solution, adjusting pH to 4.5 to 5.0 and mixing homogeneously to obtain a second solution, and treating the second solution at 350 to 420 MPa and 2 to 4° C. to obtain the product. The method for increasing the stability of blueberry anthocyanins provided by the present invention uses dry blueberry anthocyanin powder as a raw material and adds graphene oxide combined with chitosan compound as an anthocyanin stabilizer, thereby increasing the stability of blueberry anthocyanins during processing and production.

The invention relates to a method for preparing high-stability liquid blueberry anthocyanins, belonging to the field of food processing. A method for preparing high-stability liquid blueberry anthocyanins comprises the following process steps: adding graphene oxide and chitosan to an MES buffer solution at room temperature, mixing homogeneously and adding EDC and NHS sequentially, reacting to obtain a first solution; adding dry blueberry anthocyanin powder in the first solution, adjusting pH to 4.5 to 5.0 and mixing homogeneously to obtain a second solution, and treating the second solution at 350 to 420 MPa and 2 to 4° C. to obtain the product. The method for increasing the stability of blueberry anthocyanins provided by the present invention uses dry blueberry anthocyanin powder as a raw material and adds graphene oxide combined with chitosan compound as an anthocyanin stabilizer, thereby increasing the stability of blueberry anthocyanins during processing and production.

The disclosure relates to a dye composition comprising a combination of natural dyeing agents including an extract of Lawsonia inermis. The disclosure also relates to the cosmetic use of said composition for dyeing keratin fibers. The disclosure also relates to a cosmetic method for dyeing keratin fibers comprising the application of such a composition.

The disclosure relates to a dye composition comprising a combination of natural dyeing agents including an extract of Lawsonia inermis. The disclosure also relates to the cosmetic use of said composition for dyeing keratin fibers. The disclosure also relates to a cosmetic method for dyeing keratin fibers comprising the application of such a composition.

Use of an encapsulated natural color for coloring a household, industrial or institutional (HI&I) product wherein the encapsulated natural color is stable in water to simulated solar irradiation at 765 Watt in accordance with International Commission on Illumination 85 (1989, Table 4, 3 mm window glass) reference sun for a period of between 8 hours and 16 hours.

Use of an encapsulated natural color for coloring a household, industrial or institutional (HI&I) product wherein the encapsulated natural color is stable in water to simulated solar irradiation at 765 Watt in accordance with International Commission on Illumination 85 (1989, Table 4, 3 mm window glass) reference sun for a period of between 8 hours and 16 hours.

A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices.