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Updated: May 10, 2026
09:26
Synthesis and Characterization of Supramolecular Colloids
Published on: April 22, 2016
Colloidal approach to prepare colour blends from colourants with different solubility profiles
A R Patel1, P C M Heussen, E Dorst
1Unilever R&D, Olivier van Noortlaan 120, 3133 AC Vlaardingen, The Netherlands. Patel.ashok@Ugent.be
Food Chemistry
|June 25, 2013
Summary
Researchers developed a novel colloidal method to create stable food colorant blends. This approach uses composite colloidal particles to combine water-insoluble and water-soluble food dyes, enhancing color stability and offering new formulation possibilities.
Area of Science:
- Food Science
- Colloid Science
- Materials Science
Background:
- Food appearance is critical for consumer choice, but natural colorants face formulation and stability challenges.
- Legislative restrictions and limited approved colorants also hinder food coloring applications.
- Developing novel food coloring systems is an important research area.
Purpose of the Study:
- To develop a simple colloidal approach for preparing stable food colorant blends.
- To co-incorporate water-insoluble and water-soluble food-grade colorants into composite colloidal particles.
- To investigate the properties and potential applications of these composite colorant particles.
Main Methods:
- Composite colloidal particles were prepared using zein, a food protein.
- Water-insoluble curcumin and water-soluble indigocarmine were co-incorporated into the particles.
- Particle size, shape, and optical properties were characterized using techniques like transmission electron microscopy, UV-Vis, and fluorescence spectroscopy.
Main Results:
- Composite particles with curcumin and indigocarmine ranged from 76 to 300nm in size.
- Spherical particle morphology was confirmed.
- Encapsulation stabilized the colorants against photodegradation and produced tunable yellow-green-blue shades.
Conclusions:
- Composite colloidal particles offer a promising method for creating stable, tuneable food coloring systems.
- This approach addresses limitations of current food coloring practices.
- Potential applications exist in food and nutraceutical industries.
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