NATURAL COLORS FOR DAIRY

Since these products are generally refrigerated or frozen and are usually protected from light, a wide array of natural colors for dairy can be used. The main stability considerations for choosing a natural color in dairy are pH, heat from pasteurization, and added flavors. At a neutral pH, spirulina, turmeric, Emulsitech® beta-carotene, annatto, and beet work well and provide a variety of color options in the yellow to orange and pink to red range. Care should be taken when using anthocyanins. As the pH of a product becomes neutral, anythocyanins will shift from red to purple and may fade over time.

As cultures are introduced for yogurt-based beverages, such as kefir, the pH is lowered, opening the door to fruit or vegetable-based anthocyanins like Amaize® red, red radish, and purple sweet potato that won’t grey as readily as they would at a neutral pH.

Want to learn more about using natural colors in dairy alternative beverages? Check our the webinar on Plant Based Proteins on our Learning Center!

Anthocyanin berry purple natural color in yogurt dairy application

chlorophyll and chlorophyllin in ice cream, mint chocolate chip