An alternative to crushing carp? Cohansen explores the production of serotonin by controlling fermentation
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Last Update: 2021-02-14
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Source: Internet
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Author: User
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Cohansen, a natural pigment specialist, has been exploring the feasibility of commercializing the production of serotonin by controlling the fermentation process, which is currently produced by crushed carbides.red is made from sebum red acid and can be mixed with red, orange, purple and pink colors. The sebum red acid is made after the insect body of the sebum, which grows on the South American cactus, is ground., although it is a safe and effective natural alternative to the synthetic red pigment
FD-C Red #40
, companies such as Danon and Starbucks are under enormous pressure to use serotonin instead of the original pigment in the face of vegans, vegetarians, consumers looking for products that meet Jewish and halal regulations, and those who are unhappy with the pigment.price fluctuations have also
prompting manufacturers
to look
for alternatives
, such as
LycoRed
's natural red pigment
Tomat-O-Red
from tomatoes, or colors extracted from other resources such as
beets
roots,
grape skins and purple radish
. Although it is difficult to find colors as stable and efficient as serotonin, especially in high PH applications such as dairy products.the project began working with two Danish universities in 2011last week at
Capital Markets
in Copenhagen,
in a report for analysts
, the boss of Cohansen
revealed that they had started working with two Danish universities in
in
to explore the use of fermentation processes to produce serotonin.The Danish company noted that the genomes of
carp have been sequenced, and that
and its
-waiting
-replenishing
gene
have also identified
,
noting that some pigments have begun to be produced through controlled fermentation of their own pigment-producing microorganisms. (e.g.LycoRed
produces its
Lyc-O-Beta
-carotene orange pigment) through fungal
thromesporomycin
fermentation) Cohansen
is a major supplier of sebum red pigment, claiming to provide one-third of the world's total production.according
introduction
,
's current
work is
"
to prove the concept of the strain fermented serotonin
"
,
and
commercialization of its
may
take at least
three years.the project is exploring the possibility of establishing a way to produce serotonin fermentationwill the pigment produced be considered "natural"? How might it be marked? What regulatory processes does it need to go through in different markets? Asked about the source of the ingredients,
Kurt Seagrist
, senior vice president of
, told
FoodNavigator-USA
: "It's too early to discuss."added: "Kohansen is exploring new technologies for the production of natural pigments. As mentioned in our report, we
a project
exploring the feasibility of establishing fermentation pathways for the production of serotonin.
,
asked Cohanson to comment
early
the project
not
mature
. Theof serotonin soared from $
15
/kg
to $
120
/
kg
and then fell back to around $15/
kg
the
price of
sebum
rose sharply betweenin 2010-11
,
,
but its growth rate
thred recently
has gradually slowed down
Chairman
and
CEO
Cees de Jong
said on a conference call with
's
Third Quarter Results
in July that
:
" was concerned with the price of
serotonin. We've seen the price stabilize at around
15 per
kg
in
the past
months
.
we did go back to the prices we had a few years ago. " if we look back at the price changes over the past
3
years, the price of
sebum
from
relative to
more stable
$
15
/kg
to a peak
of $
120
/kg
. This increase is the result of a surge in demand in Europe at the same time
.But he added: "However,
we have also stressed that we lack long-term predictability in the pricing of serotonin
,
but there is no sign
indicating that
, we are nowapproaching such a new growth point." " sebum erythromycin has excellent light stability, thermal stability, and is not easily oxidizedas one of the most stable
natural pigments in the presence of
, sebum erythema (Europe
labeled
E120
)
According to the
,
can be used for
candy,
ice cream
,
drinks
,
meat
and
fruit
products (added to the milk
products
)
. Unlike many other natural reds and
dark
purples,
it
has excellent light stability
and
thermal stability
and is not susceptible to oxidation
.
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