1. A misting device to provide a misting fluid to a user, comprising:
an atomizer to atomize a fluid for the misting device;
a wrist sleeve to connect the misting device to the user;
a lower reservoir housing to connect to the wrist sleeve to provide a reservoir of the fluid for the atomizer;
an upper reservoir housing to connect to the lower reservoir housing to cooperate with the atomizer.
2. A misting device to provide a misting fluid to a user as in claim 1, wherein the atomizer is a flexible sphere.
3. A misting device to provide a misting fluid to a user as in claim 1, wherein the wrist sleeve is expandable.
4. A misting device to provide a misting fluid to a user as in claim 1, wherein the wrist sleeve includes a fastener.
5. A misting device to provide a misting fluid to a user as in claim 1, wherein the upper reservoir housing is detachably connected to the lower reservoir housing.
6. A misting accessory to provide a misting fluid to a user, comprising:
an atomizer to atomize a fluid for the misting accessory;
a head sleeve to connect the misting accessory to the user;
a lower reservoir housing to connect to the head sleeve to provide a reservoir of the fluid for the atomizer;
an upper reservoir housing to connect to the lower reservoir housing to cooperate with the atomizer.
7. A misting accessory to provide a misting fluid to a user as in claim 6, wherein the atomizer is a flexible sphere.
8. A misting accessory to provide a misting fluid to a user as in claim 6, wherein the head sleeve is expandable.
9. A misting accessory to provide a misting fluid to a user as in claim 6, wherein the wrist sleeve includes a fastener.
10. A misting device to provide a misting fluid to a user as in claim 6, wherein the upper reservoir housing is detachably connected to the lower reservoir housing.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A coloring composition having a blue hue comprising at least one modified anthocyanin which is the reaction product of an anthocyanin that is a natural product of plant origin and at least one aldehyde,
wherein the anthocyanin is a compound of formula (I):
wherein R3\u2032, R4\u2032 and R5\u2032 are independently H, OH, or OCH3 and R3 and R5 are independently H or an acetylated or non-acetylated glycoside, and
wherein the at least one aldehyde is selected from the group consisting of furaldehyde, glyoxylic acid, butyraldehyde, valeraldehyde, and isovaleraldehyde, and
wherein the modified anthocyanin has a reduction in b* of at least 5 units compared to the unmodified anthocyanin.
2. The coloring composition of claim 1, wherein the source of the anthocyanin that is the natural product of plant origin is red cabbage.
3. The coloring composition of claim 2, wherein the blue hue of the composition has a value of b* in the \u201c1976 CIE L*a*b*\u201d model that is less than \u221225, when L is at 65\xb10.5 and the measurements are carried out in an aqueous solution buffered to pH 3.00\xb10.05 at 20\xb0 C.
4. The coloring composition of claim 1, wherein the source of the anthocyanin that is the natural product of plant origin is purple carrot.
5. The coloring composition of claim 4, wherein the blue hue of the composition has a value of b* in the \u201c1976 CIE L*a*b*\u201d model that is less than 4, when L is at 65\xb10.5 and the measurements are carried out in an aqueous solution buffered to pH 3.00\xb10.05 at 20\xb0 C.
6. The coloring composition of claim 1, wherein the source of the anthocyanin that is the natural product of plant origin is elderberry.
7. The coloring composition of claim 6, wherein the blue hue of the composition has a value of b* in the \u201c1976 CIE L*a*b*\u201d model that is less than 5, when L is at 65\xb10.5 and the measurements are carried out in an aqueous solution buffered to pH 3.00\xb10.05 at 20\xb0 C.
8. A process for the bathochromic modification of colorings of the anthocyanin family, comprising:
obtaining a natural product of plant origin containing anthocyanins having formula (I):
wherein R3\u2032, R4\u2032 and R5\u2032 are independently H, OH, or OCH3 and R3 and R5 are independently H or an acetylated or non-acetylated glycoside; and
reacting the anthocyanins in the natural product of plant origin with at least one aldehyde selected from the group consisting of furaldehyde, glyoxylic acid, butyraldehyde, valeraldehyde, and isovaleraldehyde.
9. The process of claim 8, wherein the bathochromic modification makes it possible to obtain a reduction in b* of at least 5 units in the modified anthocyanins compared with the unmodified anthocyanins, in a \u201c1976 CIE L*a*b*\u201d model system, when L is at 65\xb10.5 and the measurements are carried out in an aqueous solution buffered to pH 3.00\xb10.05 at 20\xb0 C.
10. The process of claim 8, wherein the at least one aldehyde is furaldehyde.
11. The process of claim 8, wherein the at least one aldehyde is glyoxylic acid.
12. The process of claim 8, wherein at least one polyphenol of the family of flavonoids, or phlorotannins is added.
13. The process of claim 12, wherein the flavonoid is a flavanol, a flavonol, a chalcone, a flavone or an isoflavone.
14. The process of claim 8, wherein the natural product of plant origin is ground before being subjected to a solidliquid separation step.
15. The process of claim 14, wherein the natural product of plant origin is ground at a pH of less than 7.
16. The process of claim 14, wherein the natural product of plant origin is ground at a pH of less than 5.
17. The process of claim 8, wherein the natural product of plant origin is red cabbage, purple carrot, or elderberry.
18. The process of claim 8, wherein the aldehyde(s) is (are) added in a quantity such that the aldehydeanthocyanin molar ratio is between 110 and 21 relative to the quantity of anthocyanins present in the natural product of plant origin.
19. The process of claim 8 further comprising stirring the natural product of plant origin with the at least one aldehyde at a temperature greater than 0\xb0 C., to obtain a juice that is clarified then concentrated to obtain a water-soluble product.
20. The process of claim 8, wherein the aldehyde(s) is (are) added in an aldehydeanthocyanin molar ratio strictly greater than 21 compared with the quantity of anthocyanins present in the natural product of plant origin.
21. The process of claim 8 further comprising stirring the natural product of plant origin with the at least one aldehyde at a temperature greater than 0\xb0 C., followed by performing a liquidsolid separation of two phases.
22. The process of claim 21, further comprising concentrating the liquid phase to obtain a water-soluble product.
23. The process of claim 21, further comprising drying the solid phase to obtain a non-water-soluble product.
24. A method for coloring food comprising adding to food a coloring composition having a blue hue, wherein the composition comprises at least one modified anthocyanin which is the reaction product of an anthocyanin that is a natural product of plant origin and at least one aldehyde,
wherein the anthocyanin is a compound of formula (I):
wherein R3\u2032, R4\u2032 and R5\u2032 are independently H, OH, or OCH3 and R3 and R5 are independently H or an acetylated or non-acetylated glycoside, and
wherein the at least one aldehyde is selected from the group consisting of furaldehyde, glyoxylic acid, butyraldehyde, valeraldehyde, and isovaleraldehyde.
25. The method of claim 24, further defined as a method of manufacturing a food product.
26. The method of claim 24, wherein the food is filling for cakes andor cookies.
27. The method of claim 24, wherein the food is a dairy product.
28. The method of claim 24, wherein the food is a drink.
29. The method of claim 24, wherein the food is a confectionery product.