Flavored Vitamin Water

Enhanced Water

When formulating an enhanced water, the most important consideration is ingredient interactions. Certain vitamins, minerals, and botanicals can alter the performance of Coloring Foods.


  • Use a starting color dosage level between 0.05% w/w – 0.25% w/w
  • For best results, beverage pH should be <3.3 for red, purple, and pink shades. Where the pH is higher, colors without pH sensitivity are advised
  • Consider ascorbic acid and mineral levels when formulating with anthocyanin-based shades
  • For carotenoid-containing colors it is recommended to include ascorbic acid (as an antioxidant to support performance) in addition to some form of stabilizer to maintain the homogenous appearance
  • When formulating, take into account that vitamins can introduce a degree of color in their own right

Manufacturing process

  • Note the order of ingredient addition and add colors during the final stages of production
  • Avoid excessive processing
  • Measures should be taken to reduce in-pack oxygen as far as possible
  • in-pack oxygen as far as possible


  • Optimal color performance is up to nine months
  • Larger bottle sizes support stability
  • UV barriers and full-shrink labels will preserve color vibrancy and can help extend shelf life
  • Glass, cans, and tetra cartons are the preferred choice of packaging