Natural Colors for Your Application

(gelatin, pectin, starch, fruit snacks)

Color is inherently important to gummy confectionery to deliver fun confectionery treats for all the family. Principle considerations for gummy confectionery are pH and processing temperatures. A diverse spectrum of shades is possible.


  • The color of the base will impact the final color hue. A darker base will require higher color dosages
  • Use a starting color dosage level between 0.05% w/w - 0.5% w/w
  • For best results, pH of the mass should be <3.0 for red, purple, and pink shades
  • For carotenoid-containing colors it is worth considering an antioxidant to support performance
  • SO2 preserved glucose syrup can impact on color performance of red, purple and pink shades

Manufacturing process

  • Avoid excessive processing and hold times and add the color as late as possible in production
  • When working with blues, violets and greens, avoid direct contact with acids. For best results using these shades, the temperature of the mass should be maintained at <80°C for the shortest time possible.
  • It is best to avoid pre-mixing colors and flavors


  • Overall color stability is very good

Related applications

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