Using Natural Colors in Seasoning & Snacks

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Agenda:

Using Natural Colors in Seasoning & Snacks

What is natural colors?
How to choose the right color for Seasoning & Snacks?

What is a natural color?

- and how does it differ from a synthetic?
Chemical + Chemical Chemical Reaction/Synthesis Synthetic Dye
Colored with
Colored with
vegetable
Red 1 &
juice
Blue 40

Plant Grow Harvest Wash Extract Concentration Natural Color

No Global regulation or definition of Natural Colors

IACM
Natcol

When requesting natural colors, what is the definition of natural?

Non-synthetic
From natural source
Country-specific legislation
Retailer-specific rules and definitions

Key challenges working with mother nature

Natural colors
Stability

Often light, oxygen, pH and heat sensitive

Very stable at typical conditions

Shades

Gaps in color palette for some applications

Full spectrum available

May show difference between suppliers,

harvests, and sources

None

Occasional interaction with other

ingredients (e.g. flavors)

Rarely issues

Compound found naturally in product

occasionally gives issues (e.g. off-flavor)

Rarely issues

Raw material
variation
Food/ beverage
matrix

Impurities

Synthetic colors

How Chr. Hansen approaches Natural Colors

- We are highly integrated in the supply chain

Agronomy
Transfer of
technology
Agronomic
trials
Unique CH
crops
6

Selection

Breeding

Extraction

Identify
genotypes
Screen for
color and
yield, in
literature and
trials

Global, multipolar
sourcing network
New phenotypes
Selection and
multiplication

R&D
bioconversion
& fermented
colors

Formulation Application
R&D to improve
formulation &
yield
R&D advanced
emulsion and
encapsulation

Global reach
through Global
Expertise Centers
by region and
multiple local RACs

Chr. Hansen focus on natural colors

Coloring foodstuff
Juices, extracts and coloring food ingredients (eno. free)

Natural colors

Extracted from biological sources mainly plantderived, but also from fungi, algae and insects

Nature-identical colors
Colors found in nature, but produced chemically

Synthetic colors
Not found in nature made chemically

Inorganic colors
E.g. TiO2, gold, silver

Chr. Hansen Pigment range

Chlorophyllin

(from grass)

Turmeric

Carmine

Riboflavin

Red Beet

Lutein

Anthocyanins

(from a flower)

Carthamus

(from a flower)

Natural Carotene

Lycopene

(from palm oil fruit)

(from cochineal)

Anthocyanin blue
Spirulina

Insert Footer
text in Carotene
View>Header and Footer
Natural
Beta
(from fungus or algae)

Caramel

Beta Carotene

Malt

Annatto

Carbo Vegetabilis

Paprika

Calcium Carbonate

4 April 2016

(barley)

(from limestone)

Oil soluble pigments

Carotenoids, turmeric, annatto

Water soluble pigments

Red beet, anthocyanins

Pigments from
Nature

Many options for designing natural colors

Emulsions (pigment formulation)

Carotenoids

Co-pigmentation (pigment formulation)

Anthocyanins

Encapsulation (pigment formulation)

CapColors (patented)

Final format for optimal food processing

Powders or liquids
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Forms

Annatto, chlorophyllin, carmine

Formulations suitable for

specific applications

Water soluble pigments at high pH

Added value range for multiple applications

CapColors for
maximum resistance
and good cost-in-use
CapColors are patented
formulations for improved
robustness of natural color
pigments

I-Colors for improved

plating in mixes

FruitMax The
vibrant range for your
Clean Label efforts

I-Colors are patented

formulations developed for
powder mixes

FruitMax is a range of food

ingredients with coloring
properties

Improved resistance to
light, pH and oxidation

Excellent plating which

helps bring out the bright
color

a better cost-in-use due

to improved color
intensity

No de-phasing so the
powder mix is colored
evenly

Higher tinctorial strength

for brighter colors

No lumps of color or color

spots are present in the
powder mix

Lower migration in
certain applications

Only a simple declaration

is needed: fruit and
vegetable concentrate
Carefully selected and
refined
Wide range of shades

Std. turmeric
10

Originates from fruits,

vegetables, herbs, spices
and other edible raw
materials

I-Colors

CapColors
A patented product range

CapColors imitate how pigments are protected in nature

In nature plant pigments are stabilized in a
matrix of sugars and hydrocolloids in e.g. plant
material

When these pigments are extracted some of the

pigments become sensitive to light, oxidation
and heat

To re-stabilize the pigments, food ingredients

are used to encapsulate them

The pigments retain their natural brightness and

chroma

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CapColor technology applicable for many pigments/shades

Annatto
Crystalline beta carotene
Carmine
Chlorophyllin*
Calcium carbonate**

Paprika
Turmeric

13

CapColors
for maximum resistance and brighter appearance

Improved light stability

Our encapsulated solutions protects

the natural pigment and preserve the vibrancy
A-640 WS
(standard norbixin)

CapColors A-8-WSS-145

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CC-5000 WSP
(standard Carmine)

LiquidCap CC-5-WSS-100

Examples of No migration/No Staining with CapColors

Layered yogurth with Fruit Prep

CapColors
Carmine

15

Standard
Carmine

Bouillon cubes

CapColors
Turmeric

Standard
Turmeric

Added value range for multiple applications

CapColors for
maximum resistance
and good cost-in-use
CapColors are patented
formulations for improved
robustness of natural color
pigments

I-Colors for improved

plating in mixes

FruitMax The
vibrant range for your
Clean Label efforts

I-Colors are patented

formulations developed for
powder mixes

FruitMax is a range of food

ingredients with coloring
properties

Improved resistance to
light, pH and oxidation

Excellent plating which

helps bring out the bright
color

a better cost-in-use due

to improved color
intensity

No de-phasing so the
powder mix is colored
evenly

Higher tinctorial strength

for brighter colors

No lumps of color or color

spots are present in the
powder mix

Lower migration in
certain applications

Only a simple declaration

is needed: fruit and
vegetable concentrate
Carefully selected and
refined
Wide range of shades

Std. turmeric
16

Originates from fruits,

vegetables, herbs, spices
and other edible raw
materials

I-Colors

I-Colors vs. standard powders

Improved plating ability

Vs.

I-Colors
Red 122 WSP

Vs.

ColorFruit
Carrot 12 WSP

I-Colors
Magenta 101 WSP

ColorFruit
Magenta 115 WSP

Improved homogenized color

Vs.
I-Colors Red 122 WSP

ColorFruit Carrot 12 WSP

I-Colors
- High coloring ability, plating in powder mixes
-example with turmeric: I-Colors Yellow 902 WSSP

High coloring ability

150 ppm
Spice (Ground turmeric)

120 ppm
I-Colors Yellow 902 WSSP

More vibrant shade

at lower dosage
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Less staining due to

encapsulation

Spice (ground
turmeric)

Excellent powder
plating and stability

Spice (ground
turmeric)

I-Colors Yellow
902 WSSP

I-Colors Yellow
902 WSSP

No texture impact

Fresh looking powder

Added value range for multiple applications

CapColors for
maximum resistance
and good cost-in-use
CapColors are patented
formulations for improved
robustness of natural color
pigments

I-Colors for improved

plating in mixes

FruitMax The
vibrant range for your
Clean Label efforts

I-Colors are patented

formulations developed for
powder mixes

FruitMax is a range of food

ingredients with coloring
properties

Improved resistance to
light, pH and oxidation

Excellent plating which

helps bring out the bright
color

a better cost-in-use due

to improved color
intensity

No de-phasing so the
powder mix is colored
evenly

Higher tinctorial strength

for brighter colors

No lumps of color or color

spots are present in the
powder mix

Lower migration in
certain applications

Only a simple declaration

is needed: fruit and
vegetable concentrate
Carefully selected and
refined
Wide range of shades

Std. turmeric
19

Originates from fruits,

vegetables, herbs, spices
and other edible raw
materials

I-Colors

FruitMax
some examples
The vibrant solution for your Clean Label efforts

Labelling

Yellow and Brown shades

Carthamus is extracted
from the plant Carthamus
tinctorius L, also known as
Safflower

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Excellent stability in
extruded cereals and
snacks

Carrot and Safflower

concentrates

Burnt sugar is based on

concentrates produced
from vegetable and
edible plant material
by traditional food
processing
Excellent stability in
extruded cereals and
snacks , similar to (E
150d)

Burnt sugar

Extracted from
vegetables and edible
plant material by
traditional food
processing
Excellent stability in
extruded cereals and
snacks

Sweet potato and Black

Carrot concentrates

Countless possibilities for obtaining the exact right shade and

functionality with the worlds nr. 1 in natural colors
The right pigment

The right
formulation
Purification
Emulsification
Encapsulation
Stabilization
Blending
Spray-drying

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The perfect shade

and functionality

How to choose the right color for Seasoning & Snacks

- first define your end-product
Extruded
(RTE cereals and snacks)

Dry- mix coatings

(nuts)

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Seasonings
(curls & snacks)

Baked/fried
(Torillas)

Oil - coatings
(pop-corn)

Baked
(crackers)

How to choose the right color for Seasoning & Snacks

- step by step.

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Food matrix

Handling preferences

Color appearance

Water soluble colors

Oil soluble colors

Liquid or powder

Shade and Intensity

Transparent or Cloudy

Color formulation

Recipe

Processing

Emulsifiers
Encapsulated colors
Plating colors

Background color
Stabilizing and destabilizing
ingredients
pH

Heating (dry, steam, baking,

extrusion)
High pressure
High shear mixing/homogenization

Packaging

Coloration cost

Regulatory and ethical demands

Transparent or non-transparent
packaging
Oxygen permeability

Cost-in-Use

Legislation
Kosher, halal, vegetarian

Food-matrix / recipe

Consider impact of Food Matrix

Product

Recommended color form

Extruded

Water soluble powder or liquid

Seasonings

Water soluble powder or oil- soluble liquid

Baked /fried

Water soluble powder or liquid

Coating of nuts

Water soluble powder or liquid, oil soluble

Oil-coating
(Pop-corn)

Oil-soluble liquid

Baked

Water soluble powder or liquid

Fat/oil content
Water content

Grain / flour type

Stabilizing/destabilizing ingredients
Flavor

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May be influencing
Back-ground color and final shade
Stability /shelf-life
Taste

Food-matrix / recipe

Type of flour / grain (cornmeal yellow or

white, rice-meal, wheat, barley etc.) in snacks

Uncolored
Fried

Uncolored
Extruded (100% corn grit)

Beta-carotene

Beta-carotene

Dosage of color added (carotenes from yellow

to orange)

Ingredients in seasoning mix /soup to may

influence background color and final shade

Base:Annatto +
Carmine

Water:Annatto +
Carmine

Base Sunset yellow +

Ponceau 4R

Base:
No color added

Destabilizing ingredients, e.g.

Vitamin C/ascorbic acid, minerals: Anthocyanin
Avoid colors with polysorbate to avoid expansion
issues

Liquid colors in high dosage may effect expansion

Stabilizing
Vitamin C/ascorbic acid : carotenes
Encapsulated Beta-carotene
Low dosage

Encapsulated Beta-carotene
High dosage

Other antioxidants such as tocopherol, rosemary

extract etc.
Encapsulation : CapColors@range

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Food-matrix / recipe
Oil soluble carotene pigment may be formulated into water dispersible by emulsification or encapsulated
If emulsion or encapsulation breaks down by either dissolved in fat or by extensive heating the oil-soluble pigment
will migrate into the oil phase of the product
Below showing different applications of Encapsulated Beta-carotene

Above: High fat frosting

Below: Low fat sugar icing
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Above: Colored bouillon cube, high fat in water

Below: Colored bouillon cube low fat in water

Food-matrix / recipe
-Influence of pH

pH

pH 3

Acid impact on Anthocyanin

Black Carrot

Black Carrot + acid

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Dim water Tap water

pH may impact shade in seasoned soup

(Turmeric)

pH 10

How to choose the right color for Seasoning & Snacks

- Other parameters to consider
Processing

Temperature
Extrusion process (single vs twin
extruder)
Oil slurry, seasoning powder
Baking, frying

Heat stable colors

Stable to high pressure /heat

Packaging
Transparent or non transparent
packaging
Nitrogen flushed to slow oxidation

Light stable colors

Oxidation stable colors (antioxidants
added or encapsulated
Nitrogen flushing will protect color

Coloration costs

Calculate Cost in Use (CiU) based

upon color dosage /tons of snack

Regulatory and ethical demands

Where do you plan to launch your
product and target groups

28

Legislation
Allowed pigments and usage limitations
Kosher, halal, vegetarian etc.
Natural colors or coloring foodstuffs

Questions

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