Natural ways to add color keep evolving.
Chr. Hansen, Milwaukee, now offers an encapsulated beta-carotene product for beverages. Beta-carotene, a non-artificial orange color, poses such challenges as added costs, compromised product performance and application complexity, according to Chr. Hansen. Color shifting and neck ringing are other problems. Proprietary technology allows Chr. Hansen’s CapColors Orange colorant to solve these issues and make products robust to light, heat and ringing, according to the company.
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DDW, The Color House, Louisville, Ky., uses such caramelized fruits and vegetables as onions, garlic, tomatoes, apples and pears to achieve a color that may be used in such beverages as tea and apple cider. The company continues to work on improving the color intensity and stability of these colors, said Campbell Barnum, vice-president of branding and market development.
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GNT USA, Tarrytown, N.Y., offers Exberry brand colors that are concentrates produced exclusively from fruits, vegetables and edible plants, said Stefan Hake, president of GNT USA. GNT controls all steps of production from planting the right seeds to the final product.
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Roha, which has a U.S. office in St. Louis, offers a beta-carotene 10% red emulsion under its Natracol brand. The liquid provided a bright shade range from pink to red. It offers high stability to light, heat and pH. Encapsulation technology converts oil-soluble, high-sensitive beta-carotene into water-soluble, stable beta-carotene 10% emulsion. Potential applications include fruit juice beverages, sports drinks, yogurt-based products, ice cream and confectionery items.
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Sethness Products Co., Skokie, Ill., now offers Class I CS1 caramelized sugar syrup and Class 1 CS5 caramelized sugar syrup that are Non-GMO Project Verified.
“Consumer demand for clean label ingredients has driven Sethness to meet that growing demand by creating ingredients that can be verified as not containing genetically modified organisms,” said Tom Schufreider, chief operating officer of Sethness. “Be sure to watch for future announcements as many more Sethness products become Non-GMO Project Verified.”
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Sensient Food Colors Europe GmbH, Geesthacht, Germany, about a year ago developed proprietary technology in the extraction of spirulina blue that complies with both the new European Union Guidance Notes and the U.S. Food and Drug Administration quality specifications. Potential applications include confectionery items, gum, ice cream and frosting-type applications. Spirulina is a blue-green algae.
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Lycored, which has a U.S. office in Orange, N.J., creates Tomat-O-Red through tomato-derived lycopene. It may be used as an alternative to beetroot, anthocyanins and carmine in such applications as fruit preparations, dairy products, confectionery items, meat, baked foods and beverages.
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To replace Red No. 40, Chr. Hansen offers Ultra Stable Red colors based on vegetable-based anthocyanin sources. They are available in liquid and powder forms.
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Kalsec, Kalamazoo, Mich., has a white paper on naturally-sourced red colors for higher pH food and beverage formulations. Kalsec sources lycopene from tomatoes and betalains from red beets to create to create its Vegetone red colors. Betalains perform best in a pH range of 3-7. They are sensitive to intense heat processing. They perform better in lower water activity conditions. Lycopene colors perform well in water-based applications. Lycopene is heat stable and functions well for retorting and extrusion.
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