White chocolate outside of its standard of identity is considered compound coating. Compound coating is the combination of hard fat and powdered sugar with variable melting points and ease of use.
Natural colours in compound coating or white chocolate need to be either oil dispersible or oil soluble. DDW’s innovative oil dispersible technology opens possibilities for many hues. Versions of caramel colour, annatto, carmine, sodium copper chlorophyllin (where allowed), beetroot red and other natural colourings can expand new product development. These provide an alternative to synthetic FD&C lakes.
Add DDW’s natural colourings to white chocolate or compound coating at a low dosage (less than 0.5%) to achieve pastel colours. Add at a higher dosage to hard fat for a concentrated colour, which is then added to compound coating, to achieve vibrant colours without increasing viscosity.
The new caramel colour in oil dispersible form can replace a synthetic (certified) blend to darken brown, chocolate-flavored compound coating or to standardize flavor.
Various types of cocoa powder result from the removal of the cocoa bean’s fat (butter). Specific, proven, powdered caramel colour formulations can serve as cocoa extender from a colour perspective, with cocoa cost as a key variable.