The present invention relates to a composition comprising a phycocyanin, glycerol and a modified starch. The present invention further relates to a method for preparing the composition and the use of the composition for coloring edible products.

The present invention relates to a composition comprising a phycocyanin, glycerol and a modified starch. The present invention further relates to a method for preparing the composition and the use of the composition for coloring edible products.

A method of culturing bacteria of the Bacilli class is disclosed. The method comprises: (a) adding the bacteria to a medium comprising pasteurized starch fibers of a legume of a leguminous plant, and (b) culturing the bacteria under conditions that promote generation of a biofilm of the bacteria on the starch fibers.

A method of culturing bacteria of the Bacilli class is disclosed. The method comprises: (a) adding the bacteria to a medium comprising pasteurized starch fibers of a legume of a leguminous plant, and (b) culturing the bacteria under conditions that promote generation of a biofilm of the bacteria on the starch fibers.

The invention provides a novel class of natural azaphilone pigments, called atrorosins, and methods for their production. The methods for the production of atrorosins include production by fermentation using a fungal species belonging to the genus Talaromyces, preferably the species Talaromycesatroroseus. The use of the novel atrorosins pigments as a colouring agent for food items and/or non-food items, and for cosmetics.

The invention provides a novel class of natural azaphilone pigments, called atrorosins, and methods for their production. The methods for the production of atrorosins include production by fermentation using a fungal species belonging to the genus Talaromyces, preferably the species Talaromycesatroroseus. The use of the novel atrorosins pigments as a colouring agent for food items and/or non-food items, and for cosmetics.

A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.

A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.

The present invention relates to a stabilized phycocyanin composition comprising a complexing agent and an encapsulating agent as stabilizer. The present invention further relates to a method for preparing the composition and the use of the composition for coloring particularly food products.

The present invention relates to a stabilized phycocyanin composition comprising a complexing agent and an encapsulating agent as stabilizer. The present invention further relates to a method for preparing the composition and the use of the composition for coloring particularly food products.