Natural Color Stability: Challenges and Opportunities

06 December, 2017
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Excerpts taken from the article Natural Color Stability: Challenges and Opportunities by Jennifer Prince in the November 2017 issue of Nutritional OUTLOOK.

The behavior of certain color ingredients, for instance, may be affected by other ingredients within the same food or beverage formulation. “For example,” says Campbell Barnum, vice president, branding and market development, D.D. Williamson (DDW, Louisville, KY), “vitamin C will enhance the stability of finished beverage products colored with carotenoids like beta-carotene and paprika oleoresin, but the same vitamin will cause the degradation of anthocyanins.

Even once a natural color is successfully formulated, however, keeping the color of a finished product vibrant once it hits the market can be just as tricky. . .

“DDW has standard methods to test parameters that influence the stability of colors,” Barnum says. “We use instrumentation to measure color before and after product application stress testing in heat, light, or different pH environments. For example, we will store food products with colors for eight weeks at elevated temperature. The heat test allows DDW to approximate the shelf life of colors in finished products.” Barnum says. DDW’s NaturBrown™ ingredients, for instance, are formulated from 100% natural sources and “have the optimal balance between stability, flavor, and color.”

To read the entire article, click here.

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