Stability of Colour in Fruit Preparations
The pH of a yogurt will determine the long-term stability of the colouring(s). The neutral system of an ice cream will require a different red solution than yogurt. The acidic food prep in a baked good (e.g., pie) poses unique challenges, including the prevention of colour migration in varying pH systems within the product. How the fruit prep is processed will factor into colouring or source selection.