Abstract:
The staining effect (particularly with respect to the staining of polyamides) of a colorant such as a dye used in foods and beverages is inhibited by a compound of the formula ##STR1## wherein: Z.sup.1, Z.sup.2, and Z.sup.3 are the same or different and are each a bridging radical or a direct bond, Ar.sup.1, Ar.sup.2, and Ar.sup.3 are the same or different and are aromatic or bicyclic radicals; Q is a fused, partially aromatic bicyclic radical, or Q is a carbohydrate residue having a non-repeating structure, in which case m is 1, or Q is a carbohydrate having repeating saccharide units, in which case Q along with its substituents is repeated m times, where m is the number of said repeating saccharide units, but when Q is not a carbohydrate residue, m is 1; R.sup.1, R.sup.2, and R.sup.3 are H or polyhydroxybenzoyl, R.sup.4, R.sup.5 and R.sup.6 are H or the residue of an esterified alcohol,x, y, and z are from 2 to 3, a, b, and c are from 0 to 1, n is from 0 to 1, except that when Q is an oligo- or polysaccharide having terminal saccharide units, n, in the terminal saccharide units, is from 0 to 2, and when n is zero, --Z.sup.1 --Q.sub.m --Z.sup.2 -- is optionally a direct bond. Examples of these stain-inhibiting compounds include tannic acid, green tea extract, epicatechin gallate, and the reaction product of gallic acid and a carbohydrate.