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 the cultivation of unicellular red algae (URA) for producing biomass for the production of products of interest, such as dry biomass or compounds or mixtures of compounds of interest extracted from the biomass produced, particularly food pigments or colouring agents. The invention more particularly relates to the industrial production of said biomass, which must satisfy an economic equilibrium of profitability, with both an increase in productivity (quantity of biomass and of compounds of interest in the biomass) and an economically acceptable production cost.

The invention relates to the cultivation of unicellular red algae (URA) for producing biomass for the production of products of interest, such as dry biomass or compounds or mixtures of compounds of interest extracted from the biomass produced, particularly food pigments or colouring agents. The invention more particularly relates to the industrial production of said biomass, which must satisfy an economic equilibrium of profitability, with both an increase in productivity (quantity of biomass and of compounds of interest in the biomass) and an economically acceptable production cost.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

Colorant particles made from an insoluble protein-based substrate to which a dye is adsorbed are disclosed. The colorant particles are highly dispersible onto solid surfaces or within liquid systems, and thus can be used as substitutes for the alumina-based lake particles that are conventionally used as colorants in consumer products, such as food or beverage products, cosmetic products, pharmaceutical products, nutraceutical products, or toys.

Colorant particles made from an insoluble protein-based substrate to which a dye is adsorbed are disclosed. The colorant particles are highly dispersible onto solid surfaces or within liquid systems, and thus can be used as substitutes for the alumina-based lake particles that are conventionally used as colorants in consumer products, such as food or beverage products, cosmetic products, pharmaceutical products, nutraceutical products, or toys.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

A Geomyces mutant strain and an application thereof, relating to the technical field of the screening and application of functional microorganisms; the mutant strain is obtained through a mutagenic method, capable of greatly improving the yield of red pigment; the mutant strain has been preserved in the China Center for Type Culture Collection of Wuhan University on Jan. 24, 2019, and the preservation number is CCTCC NO: M2019086; the mutant strain can be widely used in the field of natural pigment production, can reduce the production cost of red pigment, and has a bright application prospect.