Including marinades and dips
In recent years, sauces and dressings have undergone a series of innovations related to not only flavor types, but color as well. A wide range of shades are now being incorporated in addition to traditional browns.
- Starting dosage range is 0.1% – 0.4% w/w
- For best results, pH should be <3.5 to achieve the most vibrant red and purple hues
- In the presence of fat, heat, and shear, carotenoid-containing colors can become yellow in appearance due to the carotenoid crystals dissolving. Alternative EXBERRY® can be used to deliver orange shades in such instances
- For carotenoid-containing colors it is recommended to include ascorbic acid to support performance
- Fruit- and vegetable-based browns are an option in place of caramel colors
- Note the order of ingredient addition and add colors during final stages of production
- Avoid excessive processing
- Rapid cooling reduces color loss
- Stability is good at appropriate dosage levels.