Natural Colors for Your Application

Enhanced Waters

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

Formulation

  • 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
  • Rapid cooling helps preserve color

Shelf-life

  • 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

Related applications

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