Custom liquid blends for cheese coloration
DSM carotenoids can improve the look of processed cheese as well as add to the shelf-life by providing optimum color stability. With carotenoids, processors can bring more color consistency to their formulations and help cheese products resist the pinking that can occur with some cheese colors. The product can also reduce the tendency of processed cheese to fade in light. The company’s Apocarotenal carotenoid color is available in two forms — a 2% solution and a 73% apocarotenal/beta-carotene combination solution. Custom liquid color blends are also available upon request. Its carotenoids can be used to achieve various pink, orange and yellow hues.
800-526-0189; www.dsm.com/human-nutrition
Beta-carotene base cheese coloring solution
Chr. Hansen introduced WhiteWhey, a strong alternative to annatto. This new beta-carotene-based cheese coloring solution allows producers of Cheddar and Gouda cheese to get more value from their whey while maintaining the same great visual appearance of their cheese products. Cheese producers will experience an 85% to 95% reduction in color transfer to the whey, according to the company.
800-558-0802; www.chr-hansen.com/whitewhey
Nature identical beta-carotene solution
FMC Natural Colors recently expanded its portfolio to include a nature identical beta-carotene that can be used as an alternative to FD&C red no. 40 in UHT processed applications. This ingredient can be classified as kosher and is both heat- and light-stable, allowing processors to achieve a suitable red shade with stability while maintaining a healthy product image and clean label.
800-526-3649; www.fmcnaturalcolors.com
Spirulina expands colors for ice cream
DDW has expanded its line of natural colors for ice cream with its new Spirulina Blue Liquid with enhanced light stability. The liquid spirulina blue provides true blue options with no green, purple or gray undertones for flavors such as blue moon and frozen novelties. Product developers can blend it with the company’s natural yellow options such as turmeric and beta-carotene to create an expanded range of green options for pistachio, avocado, green tea and mint flavors. For berry flavors, such as pomegranate, blueberry and black raspberry, Spirulina Blue can be blended with carmine and beet.
502-895-2438; www.ddwcolor.com/applications/dairy
High-stability colors for dairy
Kalsec Durabrite Colors has patented technology to protect carotenoid and anthocyanin pigments from oxidative degradation, extend color life and protect delicate flavors. The colors improve the visual appeal of cheese and cheese powders, yogurts, smoothies, dips and ice creams and are naturally sourced from carotenoids and anthocyanins. Available hues range from yellow to orange to red.
800-323-9320; www.kalsec.com
Natural carmine-alternative red color solution
Naturex is launching a new natural red color for fruit preparations in fruit-on-the-bottom/fruit-on-the-top Greek yogurts and chilled desserts. Offering stable shades with kosher certification, the natural coral red is a carmine alternative in bi-layer fruit desserts where migration is undesirable. This product delivers a vibrant strawberry shade in fruit preparations and fruit topping, according to the supplier.
201-440-5000; www.naturex.com
Natural red crystal colors
SJVC’s (San Joaquin Valley Concentrates) newest color, Crystal Tinto Shade OU, is set to launch this summer. The natural solution is a bright red color designed to replace carmine in acidic formulations. It can be used in yogurt, beverages and fruit preparations. The unique crystal colors provide high color stability, a shelf life of at least five years at ambient temperature and easy handling. The product is also carrier-free, non-GMO, organic-compliant, OU kosher and halal. All of SJVC’s colors are red anthocyanin-based and derived from fruits and/or vegetables, providing clean labeling options.
800-557-0220; www.sjvconc.com
Caramel color solutions
Sethness Caramel Colors are available in a wide range of strengths and hues to achieve food colors from light yellows to deep browns. Its liquid caramel colors are often used in frozen confections such as fudge bars, for variegates and ribbons in ice creams and yogurts, as inclusions and in ice cream sandwich wafers. The ingredient can also be used to achieve a rich brown color in chocolate milk powders.
888-772-1880; www.sethness.com
