Red Natural Colors for High pH Applications
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 1, Issue 1
Abstract
It is said that we taste with our eyes. Colors have a tremendous influence on choice of foods. Natural colors are seeing a huge demand because of consumer trends shifting towards natural ingredients. Common natural colorants in the red category- anthocyanins and carmine - despite being stable and offering a host of advantages, have their limitations. Beet and lycopene colors were evaluated as colors of choice for coloring high pH food applications. Kalsec®Vegetone® Vivid Red beet color was successfully tried in hard candy and flour salt applications. The applications extend to confectionary and dry beverage mix applications respectively. Kalsec®Vegetone® Vivid Red beet color imparted a red color to candy whereas control beet product imparted a bluer appearance. Kalsec®Vegetone® Vivid Red beet color was darker in color than control when added to flour salt at the same concentration. Kalsec®Vegetone® Vivid Red beet color when added to a model beverage solution, showed more color retention compared to control beet when incubated under heat-also pointing towards a more stable product. Kalsec®Vegetone® Vivid Red beet color was also used in a cupcake indicating its potential as a stable colorant for baked applications. Kalsec®Vegetone® Rich Red lycopene color was tried in flour salt, beverages and retort applications demonstrating its versatility. Regulations of USA allow beet and lycopene to be used in food products however EU regulations have some limitations which should be followed before deciding on their use.
Authors and Affiliations
Deepti Dabas
Keywords
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- EP ID EP545429
- DOI 10.17140/AFTNSOJ-1-103
- Views 135
- Downloads 0
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