PURPLE CORN NECTAR CONTAINING ANTHOCYANINS METHODS FOR MAKING AND APPLICATIONS THEREOF
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United States of America Patent
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Issued Date -
Jan 8, 2015
app pub date -
Jul 1, 2014
filing date -
Jul 5, 2013
priority date (Note) -
Abandoned
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Abstract
The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar. The current invention also relates to consumable compositions made from the said purple corn nectar.
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