Natural Colors for Your Application

Processed Cheese

Color is vital in processed cheese products to deliver a finished product that consumers recognize. Fat content and processing are the main points to consider when selecting colors for cheese.

Formulation

  • Use a starting color dosage level between 0.30% w/w - 0.80% w/w
  • Carotenoid-containing colors may shift from orange to a yellow-hue in the presence of fat, heat, and shear
  • For carotenoid-containing colors it is recommended to include an antioxidant to support performance

Manufacturing process

  • Note the order of ingredient addition and add colors during final stage of production
  • Avoid excessive processing
  • Rapid cooling reduces color loss

Shelf-life

  • Stability is good at appropriate dosage levels

Related applications

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