logging in or signing up Color seminar Urania Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 3219 Category: Education License: All Rights Reserved Like it (3) Dislike it (0) Added: February 11, 2008 This Presentation is Public Favorites: 3 Presentation Description No description available. Comments Posting comment... By: vidhyaagri (30 month(s) ago) hi.. i would like to download this ppt..am in need of it foe my project.. thanks Saving..... Post Reply Close Saving..... Edit Comment Close By: docjrae (36 month(s) ago) Hi, me too, I'd love to download a copy. Thanks very much, Jeremy. Saving..... Post Reply Close Saving..... Edit Comment Close By: ELIZENIGRINI (40 month(s) ago) may i download this ppt i please i want to use this ppt in my class Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Presented by: Presented by American Color Research Center, (ACRC) Inc. Food Colorants Food Colors In USA: : Food Colors In USA: Certified Colors Non-certified Colors Certified Food Colors : Certified Food Colors Every batch has to be certified by FDA Currently listed: Blue #1 Blue #2 Green #3 Red #3 Red #40 Yellow #5 Yellow #6 Non-Certified Colors (natural colors): Non-Certified Colors (natural colors) Do not need certificate to sell or use. Most are from nature (Natural Colors) Members Include: Annatto extract Beet juice powder Canthaxanthin Caramel Non-Certified Colors (natural colors): Non-Certified Colors (natural colors) Beta-Apo-8’Carotenal Beta carotene Cochineal extract/carmine Grape color extract Grape skin extract Fruit Juice Non-Certified Colors (natural colors): Non-Certified Colors (natural colors) Vegetable juice Paprika oleoresin Riboflavin Titanium dioxide Turmeric Turmeric oleoresin Artificial Color vs. Natural Color: Artificial Color vs. Natural Color Artificial Colors Obtained by Chemical reactions Relatively stable (in most cases) Less costly to use Health concerns Allergens Cancer risks? Consumer acceptability: Questionable Natural Colors Obtained from nature Processed by physical means May be less stable than synthetic ones May be more costly to use. No health concerns Benefits to health _ Consumer acceptability: Good Certified Colors (Artificial): Certified Colors(Artificial) A Brief Review Artificial Colors: Artificial Colors Blue # 1. Stable Staining: Cloth, mouth, skin Artificial Colors, cont’d: Artificial Colors, cont’d Blue #2: Not stable Artificial Colors, cont’d: Artificial Colors, cont’d Red #3: Purplish red Not stable to acid (precipitation) Not stable to light Artificial Colors, Cont’d: Artificial Colors, Cont’d Red # 40: Strawberry-like red Not stable to reducing agent (ascorbic acid) Reacts with proteins causing discoloration Artificial Colors, Cont’d: Artificial Colors, Cont’d Yellow #5 Bright greenish yellow (lemon-like) Stable to light and heat Not stable to reducing agents Tends to react with proteins—discoloration Health concerns: Allergen Cancer risks? Hyperactivity Slide 14: Yellow #6 Orange-like color Reacts with reducing agents and proteins-discolorations Non-certified Colors (Natural Colors): Non-certified Colors(Natural Colors) A brief review Annatto: Annatto Two forms commercially available: Bixin. Natural Colors : Natural Colors Annatto extract. Extracted from annatto seeds, Bixa orellna L., a tropical bush. Annatto: Annatto Bixin Color in final foods: orange. Solubility: oil soluble. Stability: Light stability: Fair. Heat Stability: good under 130 oC. Annatto, cont’d : Annatto, cont’d Bixin, cont’d Applications: fatty or oily foods, including Snack Cake and other bakery Butter Popcorn oil Annatto, Cont’d: Annatto, Cont’d Norbixin Solubility water soluble in neutral or alkaline solution Precipitates in acidic solutions (pH<5). Stability: Light stability: fair Heat Stability: good under 130 oC Acid stability: poor Annatto, Cont’d : Annatto, Cont’d Norbixin, Cont’d Applications Cheese Bakery Snacks Confectionery Others Annatto, Cont’d: Annatto, Cont’d Problems with annatto applications: Precipitation in acidic solutions “Pinking” in cheese discoloration Annatto, Cont’d : Annatto, Cont’d Our solutions: Non-pinking annatto color for cheese Photo 5. Cheese paste colored with ACRC annatto color (left) and competitor's annatto color (right), and then exposed to partial sun light for 3 weeks. Annatto, cont’d : Annatto, cont’d Our solution: Acid-stable annatto emulsion for beverages Beet Juice Concentrate: Beet Juice Concentrate Obtained from red beet roots Beet Juice Concentrate: Beet Juice Concentrate Solubility: water soluble Beet Juice Concentrate: Beet Juice Concentrate Stability: Light: good Heat: Poor. Will not survive during heat processing in most cases pH: almost no effect Beet Juice Concentrate: Beet Juice Concentrate Applications: Ice Cream Ice bar Hard candy Dry Beverage mixes (in powder form) Noodle/pasta Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Synthetic or extracted from natural source, plants or algae Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Solubility Oil soluble Our Solution: Made water-dispersible. Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Stability: Heat stability: Good Light stability: Poor We have stabilized version of carotene emulsions Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Photo 1.Stability comparison. Both were boiled, hot filled and exposed to outdoor direct sunlight for 5 days. PH 2.3 Left: ACRC natural carotenes. Right: Control (a competitor’s sample) Our Solution: Stabilization. Left: ACRC, Right: A competitor’s product. Both were exposed to sunlight for 5 days Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Stability, cont’d Setting: easy to form rings in beverage bottle neck. Our Solution: We have developed ringing-free emulsions for beverage applications. Caramel: Caramel Source: Reaction products of carbohydrates during heating Usually ammonium and sulfate are added Negatively charged Positively charged We supply ammonium- and sulfur-free caramel, the “natural” caramel Caramel: Caramel Stability Light: very stable Heat: very stable Acid: use acid stable type Caramel : Caramel Applications: Beverage Bakery Snack Confectionery Others Cochineal Extract: Cochineal Extract Source Extracted from cochineal (dactylopius coccus costa) Cochineal Extract: Cochineal Extract Stability Light: excellent Heat: excellent pH: poor Orange in acidic pH Purple in neutral pH Blue in alkaline pH Cochineal Extract: Cochineal Extract Acid-stable cochineal extract ACRC developed excellent acid-stability of our cochineal extract: Can be boiled in 10% citric acid or even 0.01N HCL for at least 3 hrs. Does not precipitate in acidic beverages Cochineal Extract: Cochineal Extract Acid-stable cochineal extract Competitors’ acid-proof cochineal extracts: Fade in 0.3% citric acid solution on boiling Precipitate in beverage and cause discoloration Cochineal Extract : Cochineal Extract Left: Control (An acid proof cochineal extract from a competitor) in 0.3% citric acid solution. The original red color faded away after exposure. Center: ACRC 1162-ralb in 1.0% citric acid solution. The original red color did not fade. Right: ACRC 1162-ralb in 0.01N HCL. The original red color did not fade. Carmine: Carmine Source: Aluminum/calcium lake of carminic acid, the coloring component in cochineal extract In powder form, insoluble in water, soluble in alkaline water. Carmine: Carmine Carmine: Carmine Carmine solution is not acid stable: Discoloration Precipitation Carmine: Carmine Applications: Surimi Sea food Pasta Bakery-pie fillings Candy Gelatin Pudding Grape Color Extract : Grape Color Extract Sources: Extract of precipitated lees of Concord grape juice during storage Solubility: Water Grape Color Extract: Grape Color Extract Stability: Light: good Heat: fair pH: poor Acidic: red to purple Neutral: purple Alkaline: blue Grape Color Extract: Grape Color Extract Applications: Non-beverage foods Pie filling Fruit preparation others Grape Skin Extract (Enochianina): Grape Skin Extract (Enochianina) Source Extract of deseeded marc, remaining after grapes have been pressed for juice or wine. Solubility: water Grape Skin Extract (Enochianina): Grape Skin Extract (Enochianina) Stability: Light: good Heat: fair pH: poor Acidic: red to purple Neutral: purple Alkaline: blue Grape Skin Extract (Enochianina): Grape Skin Extract (Enochianina) Applications: Beverages Still Carbonated Alcoholic Fruit juice: Fruit juice Source: Mature, edible fruits Elderberry Black currant Blackberry Others Fruit juice: Fruit juice Coloring components: anthocyanins Fruit juice: Fruit juice Solubility: Water Fruit Juice: Fruit Juice Stability: Light: good Heat: fair pH: color changes heavily as pH changes Acidic: red Neutral: purple Alkaline: Blue Fruit Juice: Fruit Juice Stability, cont’d Heat and light stability also changes as pH changes Acidic: stable Neutral: instable Alkaline: very instable Fruit Juice: Fruit Juice Stability, Cont’d pH Stability The color intense also changes as pH changes The lower the pH is, the darker the color is. Ascorbic acid accelerates anthocyanin degradation. Fruit juice: Fruit juice Applications Beverages Fruit preparation Tomato paste Others Vegetable Juice : Vegetable Juice Source: Fresh or dehydrated vegetables Red cabbage Red radish Black carrot Purple yam Vegetable juice: Vegetable juice Coloring components Anthocyanins Vegetable Juice: Vegetable Juice Solubility: Water Vegetable juice: Vegetable juice Stability: Light: good Heat: fair pH: color changes heavily as pH changes Acidic: red Neutral: purple Alkaline: Blue Vegetable Juice: Vegetable Juice Stability, cont’d Heat and light stability also changes as pH changes Acidic: stable Neutral: instable Alkaline: very instable Vegetable Juice: Vegetable Juice Stability, Cont’d pH Stability The color intense also changes as pH changes The lower the pH is, the more condense the color is. Ascorbic acid accelerates anthocyanin degradation. Red Cabbage Color: Red Cabbage Color Cabbage Color: Cabbage Color One of the most stable anthocyanin colors Purplish red in acidic solution Low odor version available Both liquid and powder forms available Cabbage Color: Cabbage Color Wide applications Beverage Tomato paste Pizza topping Fruit preparations Snack foods Dairy Confectionery Red Radish Color: Red Radish Color Red Radish Color: Red Radish Color One of the most stable anthocyanin colors red in acidic solution Low odor version available Both liquid and powder forms available Red Radish Color: Red Radish Color Keeps red at higher pH up to 6 0038-ralb in a model rice beverage, pH 6.0 Red Radish Color: Red Radish Color Wide applications Beverage Tomato paste Pizza topping Fruit preparations Snack foods Dairy Confectionery Paprika Oleoresin: Paprika Oleoresin Source: Extracted from red pepper Red Pepper: Red Pepper Solubility: Oil soluble ACRC made it water dispersible Paprika Oleoresin: Paprika Oleoresin Stability Light: Fair. We have stabilized version Heat: good Paprika Oleoresin : Paprika Oleoresin Special features: Solvent-free, CO2 extracted available Organic-suitable paprika oleoresin available Stabilized version against light is available Paprika Oleoresin: Paprika Oleoresin Applications: Seasoning Snack Salad dressing Popcorn Beverage Confectionery Others Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Source: Extracted from curcuma longa L., a member of ginger family. Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Coloring component: Curcumin and curcuminoids Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Solubility Fat and alcohol soluble Cold water insoluble Commercially dissolve curcumin in polysorbate-80 or –60 to make it water dispersible Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Stability: Heat: good Light: poor pH: color hue change with pH Greenish in acidic pH Orange yellow in neutral pH More stable in acidic pH than in neutral or alkaline pH Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Color hue: Bright yellow in acidic solution Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Applications: Pickle Bakery Confectionery Others Snack Pudding Gelatin Gummy bear Yogurt Popcorn Finger foods Lutein, Xanthophyll: Lutein, Xanthophyll Source: Extracted from marigold flowers Synthetic Lutein : Lutein A member of carotenoids Lutein: Lutein Solubility: Oil soluble We made it water-dispersible Lutein: Lutein Lutein : Lutein Reasons to use lutein Extended studies have proved the importance of lutein to eye health Antioxidant--a free radical scavenger Lutein: Lutein Applications As a nutritional supplement can be added to all foods (plain in taste and flavor) As a natural colorant: can be added to all food (a bright yellow color in water solution) Lycopene: Lycopene Sources: Synthetic Extracted from nature, plants or microorganisms lycopene: lycopene A member of carotenoids Lycopene: Lycopene Solubility Oil soluble by nature We have successfully made it stabilized and water-dispersible—perfect for beverage and other food applications Lycopene: Lycopene Stable non-ringing lycopene in beverage Lycopene: Lycopene Properties Benefit to prevent prostate cancer An antioxidant—free radical scavenger Beautiful orange color in beverage Lycopene: Lycopene Applications As a nutritional supplement, It can fortify every food. As a natural colorant, it can color every food Our Contributions Emulsions of natural mixed carotens and beta carotene A non-pinking cheese color A Our Achievements : Our ContributionsEmulsions of natural mixed carotens and beta caroteneA non-pinking cheese colorA Our Achievements Our Contributions Stable, non-ringing emulsions of natural mixed carotenes beta carotene lutein lycopene paprika Our Achievements(Con’d): Our Achievements(Con’d) A non-pinking cheese color A natural green color (for neutral pH only) A natural blue color (for neutral pH only) A real acid-proof cochineal extract red color A stable orange powder for chewable tablets—plain in taste and flavor Our Achievements: Our Achievements Natural Green Color Our Achievements: Our Achievements A stable orange Color for chewable tablets Special Items We Offer: Special Items We Offer Low odor red cabbage color Low odor red radish color CO2 extracted paprika oleoresin Factors to consider when coloring: Factors to consider when coloring Coloring targets How to match it Stability Storage conditions Shelf-life requirements Process conditions pH Ingredients inter-reactions Color compatibility Factors to consider when coloring: Factors to consider when coloring Color-ingredient compatibility Special chemical existence Ascorbic acid Certain minerals Proteins Kosher requirements Price/costs Factors to consider when coloring: Factors to consider when coloring Consumer acceptability Natural? Artificial What we can Help: What we can Help We do the jobs for you at no extra charge: Custom blending Stabilization Selection right items Custom formulation to fit your requirements Let us take care of your coloring research work! Flavors : Flavors We make all flavors Vanilla fruit vegetable dairy bakery confectionery Flavors: Flavors Beverage Beverage mix Snack others Thank You For Being with Us!: Thank You For Being with Us! Back to Home Page Back to Start You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
Color seminar Urania Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 3219 Category: Education License: All Rights Reserved Like it (3) Dislike it (0) Added: February 11, 2008 This Presentation is Public Favorites: 3 Presentation Description No description available. Comments Posting comment... By: vidhyaagri (30 month(s) ago) hi.. i would like to download this ppt..am in need of it foe my project.. thanks Saving..... Post Reply Close Saving..... Edit Comment Close By: docjrae (36 month(s) ago) Hi, me too, I'd love to download a copy. Thanks very much, Jeremy. Saving..... Post Reply Close Saving..... Edit Comment Close By: ELIZENIGRINI (40 month(s) ago) may i download this ppt i please i want to use this ppt in my class Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Presented by: Presented by American Color Research Center, (ACRC) Inc. Food Colorants Food Colors In USA: : Food Colors In USA: Certified Colors Non-certified Colors Certified Food Colors : Certified Food Colors Every batch has to be certified by FDA Currently listed: Blue #1 Blue #2 Green #3 Red #3 Red #40 Yellow #5 Yellow #6 Non-Certified Colors (natural colors): Non-Certified Colors (natural colors) Do not need certificate to sell or use. Most are from nature (Natural Colors) Members Include: Annatto extract Beet juice powder Canthaxanthin Caramel Non-Certified Colors (natural colors): Non-Certified Colors (natural colors) Beta-Apo-8’Carotenal Beta carotene Cochineal extract/carmine Grape color extract Grape skin extract Fruit Juice Non-Certified Colors (natural colors): Non-Certified Colors (natural colors) Vegetable juice Paprika oleoresin Riboflavin Titanium dioxide Turmeric Turmeric oleoresin Artificial Color vs. Natural Color: Artificial Color vs. Natural Color Artificial Colors Obtained by Chemical reactions Relatively stable (in most cases) Less costly to use Health concerns Allergens Cancer risks? Consumer acceptability: Questionable Natural Colors Obtained from nature Processed by physical means May be less stable than synthetic ones May be more costly to use. No health concerns Benefits to health _ Consumer acceptability: Good Certified Colors (Artificial): Certified Colors(Artificial) A Brief Review Artificial Colors: Artificial Colors Blue # 1. Stable Staining: Cloth, mouth, skin Artificial Colors, cont’d: Artificial Colors, cont’d Blue #2: Not stable Artificial Colors, cont’d: Artificial Colors, cont’d Red #3: Purplish red Not stable to acid (precipitation) Not stable to light Artificial Colors, Cont’d: Artificial Colors, Cont’d Red # 40: Strawberry-like red Not stable to reducing agent (ascorbic acid) Reacts with proteins causing discoloration Artificial Colors, Cont’d: Artificial Colors, Cont’d Yellow #5 Bright greenish yellow (lemon-like) Stable to light and heat Not stable to reducing agents Tends to react with proteins—discoloration Health concerns: Allergen Cancer risks? Hyperactivity Slide 14: Yellow #6 Orange-like color Reacts with reducing agents and proteins-discolorations Non-certified Colors (Natural Colors): Non-certified Colors(Natural Colors) A brief review Annatto: Annatto Two forms commercially available: Bixin. Natural Colors : Natural Colors Annatto extract. Extracted from annatto seeds, Bixa orellna L., a tropical bush. Annatto: Annatto Bixin Color in final foods: orange. Solubility: oil soluble. Stability: Light stability: Fair. Heat Stability: good under 130 oC. Annatto, cont’d : Annatto, cont’d Bixin, cont’d Applications: fatty or oily foods, including Snack Cake and other bakery Butter Popcorn oil Annatto, Cont’d: Annatto, Cont’d Norbixin Solubility water soluble in neutral or alkaline solution Precipitates in acidic solutions (pH<5). Stability: Light stability: fair Heat Stability: good under 130 oC Acid stability: poor Annatto, Cont’d : Annatto, Cont’d Norbixin, Cont’d Applications Cheese Bakery Snacks Confectionery Others Annatto, Cont’d: Annatto, Cont’d Problems with annatto applications: Precipitation in acidic solutions “Pinking” in cheese discoloration Annatto, Cont’d : Annatto, Cont’d Our solutions: Non-pinking annatto color for cheese Photo 5. Cheese paste colored with ACRC annatto color (left) and competitor's annatto color (right), and then exposed to partial sun light for 3 weeks. Annatto, cont’d : Annatto, cont’d Our solution: Acid-stable annatto emulsion for beverages Beet Juice Concentrate: Beet Juice Concentrate Obtained from red beet roots Beet Juice Concentrate: Beet Juice Concentrate Solubility: water soluble Beet Juice Concentrate: Beet Juice Concentrate Stability: Light: good Heat: Poor. Will not survive during heat processing in most cases pH: almost no effect Beet Juice Concentrate: Beet Juice Concentrate Applications: Ice Cream Ice bar Hard candy Dry Beverage mixes (in powder form) Noodle/pasta Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Synthetic or extracted from natural source, plants or algae Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Solubility Oil soluble Our Solution: Made water-dispersible. Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Stability: Heat stability: Good Light stability: Poor We have stabilized version of carotene emulsions Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Photo 1.Stability comparison. Both were boiled, hot filled and exposed to outdoor direct sunlight for 5 days. PH 2.3 Left: ACRC natural carotenes. Right: Control (a competitor’s sample) Our Solution: Stabilization. Left: ACRC, Right: A competitor’s product. Both were exposed to sunlight for 5 days Beta carotene/natural mixed carotenes: Beta carotene/natural mixed carotenes Stability, cont’d Setting: easy to form rings in beverage bottle neck. Our Solution: We have developed ringing-free emulsions for beverage applications. Caramel: Caramel Source: Reaction products of carbohydrates during heating Usually ammonium and sulfate are added Negatively charged Positively charged We supply ammonium- and sulfur-free caramel, the “natural” caramel Caramel: Caramel Stability Light: very stable Heat: very stable Acid: use acid stable type Caramel : Caramel Applications: Beverage Bakery Snack Confectionery Others Cochineal Extract: Cochineal Extract Source Extracted from cochineal (dactylopius coccus costa) Cochineal Extract: Cochineal Extract Stability Light: excellent Heat: excellent pH: poor Orange in acidic pH Purple in neutral pH Blue in alkaline pH Cochineal Extract: Cochineal Extract Acid-stable cochineal extract ACRC developed excellent acid-stability of our cochineal extract: Can be boiled in 10% citric acid or even 0.01N HCL for at least 3 hrs. Does not precipitate in acidic beverages Cochineal Extract: Cochineal Extract Acid-stable cochineal extract Competitors’ acid-proof cochineal extracts: Fade in 0.3% citric acid solution on boiling Precipitate in beverage and cause discoloration Cochineal Extract : Cochineal Extract Left: Control (An acid proof cochineal extract from a competitor) in 0.3% citric acid solution. The original red color faded away after exposure. Center: ACRC 1162-ralb in 1.0% citric acid solution. The original red color did not fade. Right: ACRC 1162-ralb in 0.01N HCL. The original red color did not fade. Carmine: Carmine Source: Aluminum/calcium lake of carminic acid, the coloring component in cochineal extract In powder form, insoluble in water, soluble in alkaline water. Carmine: Carmine Carmine: Carmine Carmine solution is not acid stable: Discoloration Precipitation Carmine: Carmine Applications: Surimi Sea food Pasta Bakery-pie fillings Candy Gelatin Pudding Grape Color Extract : Grape Color Extract Sources: Extract of precipitated lees of Concord grape juice during storage Solubility: Water Grape Color Extract: Grape Color Extract Stability: Light: good Heat: fair pH: poor Acidic: red to purple Neutral: purple Alkaline: blue Grape Color Extract: Grape Color Extract Applications: Non-beverage foods Pie filling Fruit preparation others Grape Skin Extract (Enochianina): Grape Skin Extract (Enochianina) Source Extract of deseeded marc, remaining after grapes have been pressed for juice or wine. Solubility: water Grape Skin Extract (Enochianina): Grape Skin Extract (Enochianina) Stability: Light: good Heat: fair pH: poor Acidic: red to purple Neutral: purple Alkaline: blue Grape Skin Extract (Enochianina): Grape Skin Extract (Enochianina) Applications: Beverages Still Carbonated Alcoholic Fruit juice: Fruit juice Source: Mature, edible fruits Elderberry Black currant Blackberry Others Fruit juice: Fruit juice Coloring components: anthocyanins Fruit juice: Fruit juice Solubility: Water Fruit Juice: Fruit Juice Stability: Light: good Heat: fair pH: color changes heavily as pH changes Acidic: red Neutral: purple Alkaline: Blue Fruit Juice: Fruit Juice Stability, cont’d Heat and light stability also changes as pH changes Acidic: stable Neutral: instable Alkaline: very instable Fruit Juice: Fruit Juice Stability, Cont’d pH Stability The color intense also changes as pH changes The lower the pH is, the darker the color is. Ascorbic acid accelerates anthocyanin degradation. Fruit juice: Fruit juice Applications Beverages Fruit preparation Tomato paste Others Vegetable Juice : Vegetable Juice Source: Fresh or dehydrated vegetables Red cabbage Red radish Black carrot Purple yam Vegetable juice: Vegetable juice Coloring components Anthocyanins Vegetable Juice: Vegetable Juice Solubility: Water Vegetable juice: Vegetable juice Stability: Light: good Heat: fair pH: color changes heavily as pH changes Acidic: red Neutral: purple Alkaline: Blue Vegetable Juice: Vegetable Juice Stability, cont’d Heat and light stability also changes as pH changes Acidic: stable Neutral: instable Alkaline: very instable Vegetable Juice: Vegetable Juice Stability, Cont’d pH Stability The color intense also changes as pH changes The lower the pH is, the more condense the color is. Ascorbic acid accelerates anthocyanin degradation. Red Cabbage Color: Red Cabbage Color Cabbage Color: Cabbage Color One of the most stable anthocyanin colors Purplish red in acidic solution Low odor version available Both liquid and powder forms available Cabbage Color: Cabbage Color Wide applications Beverage Tomato paste Pizza topping Fruit preparations Snack foods Dairy Confectionery Red Radish Color: Red Radish Color Red Radish Color: Red Radish Color One of the most stable anthocyanin colors red in acidic solution Low odor version available Both liquid and powder forms available Red Radish Color: Red Radish Color Keeps red at higher pH up to 6 0038-ralb in a model rice beverage, pH 6.0 Red Radish Color: Red Radish Color Wide applications Beverage Tomato paste Pizza topping Fruit preparations Snack foods Dairy Confectionery Paprika Oleoresin: Paprika Oleoresin Source: Extracted from red pepper Red Pepper: Red Pepper Solubility: Oil soluble ACRC made it water dispersible Paprika Oleoresin: Paprika Oleoresin Stability Light: Fair. We have stabilized version Heat: good Paprika Oleoresin : Paprika Oleoresin Special features: Solvent-free, CO2 extracted available Organic-suitable paprika oleoresin available Stabilized version against light is available Paprika Oleoresin: Paprika Oleoresin Applications: Seasoning Snack Salad dressing Popcorn Beverage Confectionery Others Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Source: Extracted from curcuma longa L., a member of ginger family. Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Coloring component: Curcumin and curcuminoids Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Solubility Fat and alcohol soluble Cold water insoluble Commercially dissolve curcumin in polysorbate-80 or –60 to make it water dispersible Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Stability: Heat: good Light: poor pH: color hue change with pH Greenish in acidic pH Orange yellow in neutral pH More stable in acidic pH than in neutral or alkaline pH Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Color hue: Bright yellow in acidic solution Turmeric Oleoresin (Curcumin): Turmeric Oleoresin (Curcumin) Applications: Pickle Bakery Confectionery Others Snack Pudding Gelatin Gummy bear Yogurt Popcorn Finger foods Lutein, Xanthophyll: Lutein, Xanthophyll Source: Extracted from marigold flowers Synthetic Lutein : Lutein A member of carotenoids Lutein: Lutein Solubility: Oil soluble We made it water-dispersible Lutein: Lutein Lutein : Lutein Reasons to use lutein Extended studies have proved the importance of lutein to eye health Antioxidant--a free radical scavenger Lutein: Lutein Applications As a nutritional supplement can be added to all foods (plain in taste and flavor) As a natural colorant: can be added to all food (a bright yellow color in water solution) Lycopene: Lycopene Sources: Synthetic Extracted from nature, plants or microorganisms lycopene: lycopene A member of carotenoids Lycopene: Lycopene Solubility Oil soluble by nature We have successfully made it stabilized and water-dispersible—perfect for beverage and other food applications Lycopene: Lycopene Stable non-ringing lycopene in beverage Lycopene: Lycopene Properties Benefit to prevent prostate cancer An antioxidant—free radical scavenger Beautiful orange color in beverage Lycopene: Lycopene Applications As a nutritional supplement, It can fortify every food. As a natural colorant, it can color every food Our Contributions Emulsions of natural mixed carotens and beta carotene A non-pinking cheese color A Our Achievements : Our ContributionsEmulsions of natural mixed carotens and beta caroteneA non-pinking cheese colorA Our Achievements Our Contributions Stable, non-ringing emulsions of natural mixed carotenes beta carotene lutein lycopene paprika Our Achievements(Con’d): Our Achievements(Con’d) A non-pinking cheese color A natural green color (for neutral pH only) A natural blue color (for neutral pH only) A real acid-proof cochineal extract red color A stable orange powder for chewable tablets—plain in taste and flavor Our Achievements: Our Achievements Natural Green Color Our Achievements: Our Achievements A stable orange Color for chewable tablets Special Items We Offer: Special Items We Offer Low odor red cabbage color Low odor red radish color CO2 extracted paprika oleoresin Factors to consider when coloring: Factors to consider when coloring Coloring targets How to match it Stability Storage conditions Shelf-life requirements Process conditions pH Ingredients inter-reactions Color compatibility Factors to consider when coloring: Factors to consider when coloring Color-ingredient compatibility Special chemical existence Ascorbic acid Certain minerals Proteins Kosher requirements Price/costs Factors to consider when coloring: Factors to consider when coloring Consumer acceptability Natural? Artificial What we can Help: What we can Help We do the jobs for you at no extra charge: Custom blending Stabilization Selection right items Custom formulation to fit your requirements Let us take care of your coloring research work! Flavors : Flavors We make all flavors Vanilla fruit vegetable dairy bakery confectionery Flavors: Flavors Beverage Beverage mix Snack others Thank You For Being with Us!: Thank You For Being with Us! Back to Home Page Back to Start