Natural Colors for Your Application

Milk Drinks & Non-Dairy Alternatives

When coloring flavored milks or plant-based alternatives, pH and thermal processing are the main considerations. The color possibilities in short shelf life dairy beverages are better than those that undergo UHT processing.

Formulation

  • Use a starting color dosage level between 0.1%-2.0% w/w
  • Anthocyanins will have a more purple-hue at pH > 4.5. Select raw materials that contain more pH-stable anthocyanins for improved performance. Non anthocyanin sources of pink such as beetroot work well if heat treatment is limited

Manufacturing process

  • Appropriate dosage levels assist color retention through HTST or UHT processing

Shelf-life

  • Light exposure and storage temperature will significantly impact product shelf life
  • Opaque packaging will improve color retention

Related applications

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