Kalamazoo Holdings, Inc.

Anthony Van Den Hombergh

Paul H Todd, Jr

Donald Richard Berdahl

Carrie Young

Deepti Dabas

Eric Engelman

Paulina Costa Zyskowski

Lindsay Bond

Carol Locey

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.

Light stable natural yellow colorant systems in pickled and fermented vegetable applications

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&#x2014;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.

The present invention is concerned withplants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, which plants have been developed from commercially growncultivars by plant breeding techniques. Zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms. Alternatively, these plants may be characterized as exhibiting a high pigmentation measured as an ASTA value and further characterized by the predominant presence of zeaxanthin. The zeaxanthin derived from theseplants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.

Capsicum variety exhibiting a hyper-accumulation of zeaxanthin and products derived therefrom

The present invention is concerned with oleoresins derived fromplants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, wherein zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms, which plants have been developed by commercially growncultivars by plant breeding techniques. The oleoresin and zeaxanthin derived from theseplants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.

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Kalamazoo, MI, United States of America

Anthony Van Den Hombergh