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Natural Color-Changing Food Additives

Technology Benefits

Naturally derived proteins and pigments to produce photochromic chemical reactions Broader palette of light-stable colors in addition to blue and green

Technology Application

Color-changing additives for foods and beverages

Detailed Technology Description

Many modern foodstuffs use synthetic coloring agents produced via chemical synthesis, biosynthesis or a combination of both. This specifically includes the use of phycocyanin in popsicles, chewing gum, etc. Due to risks associated with artificial food dyes, there is a growing interest in natural food coloring agents. Researchers at the University of California, Davis have discovered a unique use for cyanobacteriochromes (CBCRs) and related proteins as color-changing food additives. CBCRs and related proteins use the same linear tetrapyrrole (bilin) pigments as phycocyanin, but can change color when exposed to different light environments. By varying wavelengths and intensities of ambient light, such proteins can be added to produce naturally color-changing foods and beverages. In addition, natural or engineered color-stable CBCRs and related proteins enable a broader palette of natural food colors, beyond the blue-green of phycocyanin.

Others

Additional Technologies by these Inventors

• Biological Activity of Constitutively Active YX Alleles of Phytochrome in Plants
• Novel Cyanobacteriochromes Responsive to Light in the Far-Red to Near-Infrared Region

Tech ID/UC Case

27409/2016-661-0

Related Cases

2016-661-0

*Abstract

Researchers at the University of California, Davis have discovered a unique use for cyanobacteriochromes (CBCRs) and related proteins as color-changing food additives.

*IP Issue Date

Nov 23, 2017

*Principal Investigator

Name: J Clark Lagarias

Department:

Name: Shelley Martin

Department:

Name: Nathan Rockwell

Department:

Country/Region

USA