For use in dairy products
Fruit preparations are an inherent component in many dairy products. It is important to recognize that color performance will be different in the stand-alone fruit preparation compared to when mixed into the dairy product. Fat content, pH and thermal processing are key considerations
- Use a starting color dosage level between 0.20% w/w – 1.0% w/w, taking into account the fruit’s inherent color when formulating
- For best results, pH should be <4.0 for more vibrant pink-red and purple hues
- When using fruit pieces and purées, higher color dosages may be required to mitigate the browning changes over shelf life.
- When working with fruit preparations blended into yogurt, it is best to evaluate color at least 24 hours after mixing into yogurt
- In layered products, the total formulation including the yogurt itself must be considered to ensure the color remains in the fruit prep layer
- Note the order of ingredient addition and add colors during final stage of production
- Avoid excessive processing
- Rapid cooling helps preserve color
- Consider the thermal process conditions when working with heat sensitive colors, such blues, greens and violets that may contain beetroot and/ or spirulina concentrate which is more heat sensitive.
- Opaque packaging will improve color retention. To maintain the brightest pink-red and purple shades, keep the fruit prep separate to the dairy component until the point of consumption.