Scientists hail long-awaited discovery of naturally Based cyan blue colourant

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Scientists at the University of California, Davis say they’ve developed a naturally derived cyan blue colorant made from anthocyanin pigments — that the pigments that provide purple, red, and blue plants their abundant colouring — in red cabbage.  

According to the investigators, the brand new colour — made utilizing a molecule to convert a variety of anthocyanins to one using the perfect wavelength — remains highly stable over time and may also create better green colours compared to those derived from present organic blue colorants and in larger amounts.

The discovery is the result of nearly two decades of research at the Mars Advanced Research Institute and also Mars Wrigley Science and Technology, in collaboration with the UC Davis Innovation Institute for Food and Health; the Ohio State University; Nagoya University in Japan; the University of Avignon in France; and SISSA University in Italy.

The new colour made into a blue candy coat and blended using natural yellow to get a’vibrant green’.  Image: Randall Powers/Mars Wrigley Global Innovation Center

The job’s previous experiments revealed that red cabbage anthocyanins produce a vibrant blue colour in a pH-neutral solution. However, this color was deemed too violet to substitute artificial blue dye. They then focussed on Peak 2 (P2), a minor mono-acylated anthocyanin which leads less than 5% of red cabbage total anthocyanin content, which produced the desired blue colour. What is more, while many obviously sourced colorants, such as anthocyanins, have limited stability over time, the researchers assert the color “showed remarkable stability in sugar syrup over 55 days with only a 14% loss of colour”.

They include its functionality for a colorant was revealed in green and blue colours in Many food and confectionery products” The stability of this novel colorant in these product applications is excellent as well, with no notable color decay over a 30-day period when stored at ambient conditions​,” they wrote. Although more testing is required to determine the compound’s security and research will be required to assess its stability and color in a wide range of programs, the research paper added: “This discovery provides a solution to a long-standing food color need, potentially fulfilling the growing consumer demands for utilization of more natural ingredients in food while keeping a vibrant color palette.”

‘The Procedure allows for requirement for natural co

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