Baking & Snack - October 2010 - 50
COLORS & FLAVORS
51
and
To create a new generation of natural
color additives, processors enlist new
sources and new technologies.
BY LAURIE GORTON
oes the color of food products seem a bit more
dazzling lately? A new generation of natural color additives has made vivid hues possible where
paler versions were once the norm. Bright raspberry red, deep indigo blue, glowing sunflower yellow -
new sources and preparation methods are opening the
door to a much brighter future.
"When natural colors were confined to the narrowest
natural segment of the food industry, this lack of natural
pigments was not much of an issue," said Jeff Greaves,
president, Food Ingredient Solutions, LLC, Teterboro, NJ. Rising demand for natural and organic foods
changed the playing field. And he particularly noted the
concerns about artificial colors, especially the lake form
with its aluminum component, as supporting today's
interest in effective natural pigments.
Also, many consumers consider the colors naturally
present in many fruits and vegetables to have antioxidant
properties, a belief that suggests a potential nutraceutical
approach to product development.
For the record, these ingredients - including naturalsource materials - are properly referred to as "color
additives." Although it may be commonplace to refer to
colors as colorants, the US Food and Drug Administra-
D
tion (FDA) reserves that term for colorings added to
packaging materials, not foods.
Formulators can also follow a practice gaining popularity in Europe, where consumers closely watch ingredient listings. In Europe, colors added to food, no matter
whether they are naturally sourced or synthetically manufactured, are given an E-number that has to be used on
packaging. E-numbers can be red flags to some consumers who assume all such ingredients are artificial; however, E-numbers can be avoided by choosing a "coloring
foodstuff," an ingredient used in its natural form to lend
color to the formulation.
BREAKTHROUGH PERFORMANCE. Purple corn and
black carrots may sound exotic, but such fruits and vegetables represent new sources for high-potency natural
colors. Processors have developed a number of proprietary methods for extracting the colors in forms suitable
for food use.
"Proprietary emulsion technology yields microemulsions in our Fusion Precise Natural Colors line,"
said Penny Martin, applications manager, Sensient Food
Colors, Indianapolis, IN. The carotenoid emulsions produce butter yellow to egg yolk orange shades, and their
October 2010 / BAKING & SNACK
Baking & Snack - October 2010
Table of Contents for the Digital Edition of Baking & Snack - October 2010
Contents
Baking & Snack - October 2010 - 1
Baking & Snack - October 2010 - 2
Baking & Snack - October 2010 - 3
Baking & Snack - October 2010 - Contents
Baking & Snack - October 2010 - 5
Baking & Snack - October 2010 - 6
Baking & Snack - October 2010 - 7
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