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.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

The present invention relates to a food colourant prepared from natural ingredients by heating a mixture comprising 15% w/w to 60% w/w of a source of reducing sugars and 25% w/w to 85% w/w of an amino acid for 1 to 12 hours at 85 to 110 degrees C. The food colourant is of a dark brown to black colour and has a colour intensity of at least 6 at 490 nm. Food products comprising the colourant according to the invention meet the actual needs of consumers and producers in the food industry for natural products. The present invention also relates to a method for preparing the food colourant and to products containing the food colourant.

The present invention relates to a food colourant prepared from natural ingredients by heating a mixture comprising 15% w/w to 60% w/w of a source of reducing sugars and 25% w/w to 85% w/w of an amino acid for 1 to 12 hours at 85 to 110 degrees C. The food colourant is of a dark brown to black colour and has a colour intensity of at least 6 at 490 nm. Food products comprising the colourant according to the invention meet the actual needs of consumers and producers in the food industry for natural products. The present invention also relates to a method for preparing the food colourant and to products containing the food colourant.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Beverage compositions having enhanced shelf life are disclosed that contain juice-based compositions, vegetable extracts, ascorbic acid and glutathione. Glutathione at a pH of 4 or less is shown to inhibit browning and color degradation of the beverages without imparting a bad smell and taste that is usually associated with compositions with elevated amounts of glutathione.

Beverage compositions having enhanced shelf life are disclosed that contain juice-based compositions, vegetable extracts, ascorbic acid and glutathione. Glutathione at a pH of 4 or less is shown to inhibit browning and color degradation of the beverages without imparting a bad smell and taste that is usually associated with compositions with elevated amounts of glutathione.