Popsicles, Water Ice and Sorbet

Frozen Desserts

Bright colors make frozen desserts are enjoyable, playful, and fun to eat. When using Coloring Foods, pH and thermal processing are key factors to consider in order to achieve optimal color performance.


  • Dosage starting point 0.05 – 0.30% w/w
  • For best results, pH should be <3.5 for brightest red and purple hues and >3.5 for blue, green and violet hues
  • Color of the original base may affect the color dosage
  • Consider the processing conditions and whether the color will go through a thermal heat step

Manufacturing process

  • Note the order of ingredient addition and add colors during final stage of production
  • Avoid excessive processing
  • Carotenoid-containing colors may shift from orange to a yellow-hue in the presence of fat, heat, and shear
  • Rapid cooling reduces color loss


  • Stability is good for frozen systems across all shades