Salad Dressings and Table Sauces

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

Manufacturing process

  • 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.