Natural colours for savoury

Browns are the most widely used natural colours for savoury applications. Since some applications, such as soy sauce, can contain upwards of 20% salt, it is important to choose the right brown. If a colour is unstable at a particular salt level, it will precipitate/haze in the final product so be sure to use colours specifically developed for salt stability. Class III caramel colours are popular choices because of their high salt stability, however there are some class I caramel colours that will also work for those companies looking to simplify their labels.

For applications that are lower in salt content, Naturbrown® ingredients are another brown option that can be used for soups and sauces. They are created from fruit or vegetable juice concentrates and can add golden to deep rich brown colour to soup bases. Most savoury applications contain 5% salt or less, so many natural colours can be used. The most commonly used natural colours for savoury applications are turmeric, beta carotene, and paprika, due to their heat stability and versatility. Depending on the matrix, a better colour may be achieved by adding color emulsions. emSeal® Paprika and Beta-carotene offer vibrant, more evenly dispersed colour across multiple phases. Contact us to get started on your project.

download our savoury guide