January 2005 Ingredient Round-Up - Colorants

From caramels to blues - and all other hues - here's a palette of colors from which you can choose.

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Natural reds from antioxidants
ColorFruit is a line of natural colors with a significant improvement in stability to light and heat, which current red colors do not have, the company claims. These colors are a blend of anthocyanins, or natural colors, derived from edible fruits and vegetables, and are available in four new shades of red, pink, violet and purple for use in beverages and other food products. The new products are produced by optimizing properties of different anthocyanins to specific conditions. They are Kosher and SO2-free.
Chr. Hansen; Milwaukee
800-558-0802; www.chr-hansen-us.com

Low-dust blue
Finally a dust-free form of FD&C Blue 1 food color is available. Dustmaster Blue 1, like Dustmaster Red 40, Yellow 5 and Yellow 6, is a fast-dissolving, porous, agglomerated, low-dust food color that minimizes the mess, extra work and increased costs associated with airborne dust. A unique method of manufacturing and drying removes the fine particles that cause dust, reducing processing time and cleanup expenses.
Sensient Food Colors; St. Louis
800-325-8110; www.sensient-tech.com

Caramel in your coffee
From premium coffee products like lattes and cappuccinos to economy blends of ground roast, caramel color can aid in both cost control and appearance enhancement. Newly developed Class I Caramel Colors have such a mild taste they eliminate any flavor contribution concerns, while their chemical stability with both the coffee and the creaming systems makes them flexible to incorporate. The line has a range of both strengths and hues.
Sethness Caramel Color; Chicago
888-772-1880; www.sethness.com

Natural blue
The vendor along with Overseal Natural Ingredients developed a natural blue color for food applications. The result of quite a bit of research, it uses a vegetable extract which, through formulation and processing technology, provides a sky blue hue in certain applications. It is stable at neutral pH and has good stability to heat and light, and is particularly suited for confectionery and bakery products.
RFI Ingredients; Blauvelt, N.Y.
845-358-8600; www.rfiingredients.com

Carotenoids for beverages
Cold-water-dispersible carotenoids have been formulated with these demands in mind: color range (typically at 10 parts per million or less of carotenoids); color stability (15 years of real-life shelf exposure conditions have proven the color stability and lightfastness of our carotenoids in beverages); emulsion stability (they remain dispersed without ringing); nutritional safety (carotenoids derived from beta-carotene are provitamin A nutrients); and manufacturing efficiency (they disperse in water without clumping, quickly forming a uniform dispersion).
BASF; Florham Park, N.J.
800-469-7542; www.basf.com/humannutrition/bc_human_nutra_p2.html

Black malt is a natural
Black Malt Extract, which is all-natural pure malted barley flour, can be used like caramel color as a natural colorant in many finished foods like bakery, meats and pet foods. Because of its deep black color, it is used in very small percentages and imparts no flavor at low usage levels. It is kosher certified and non-GMO.
Briess Malt & Ingredients; Chilton, Wis.
920-849-7711; www.briess.com

Natural color blends
Caramel color adds visual appeal when combined with natural colors. In some applications, caramel color can deepen the color intensity of the other colors, reduce the brightness of natural colors or make a new color combination with others. Through its strategic partnership with colorMaker, D.D. Williamson has introduced creative natural color blends plated onto soy protein isolates, vegetable fibers and maltodextrin to create functional shelf-stable naturally colored powders for use in foods; oil-dispersible caramel color blends for seasoning and confectionery applications; and innovative, water soluble natural color blends coated onto large sugar crystals for confectionery applications.
In addition to natural color blends, the vendor has developed caramelization prototypes and products derived from fruits, vegetables and other carbohydrate sources, and a Class I caramel derived from rice syrup instead of corn syrup.
D.D. Williamson; Louisville, Ky.
502-895-2438; www.caramel.com

All-natural brown color
Exberry Shade Rustic Brown imparts a clear and brilliant brown color to beverages, making it a good match for flavors such as iced tea, cola, root beer or cream soda. It also works well in flavored syrups, inclusions, popcorn coatings and pastry desserts to complement caramel, fudge and chocolate flavors. For savory products, Shade Rustic brown enhances soy sauce, barbecue sauces or marinades. In all cases, the end product’s flavor profile will not be affected. It is manufactured from real fruits and vegetables gently processed without the use of chemical solvents or caramelization. The product is safe and easy to handle in both the factory and laboratory. With excellent heat stability, it maintains its color hue and strength throughout the shelf life of your finished product.
GNT USA; Tarrytown, N.Y.
914-524-0600; www.gntusa.com

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