gums, pulled chews, toffee, marshmallows
When air is incorporated into gummy or toffee mass, it is possible to create a range of more subtle, pastel shades. pH is a consideration when seeking to achieve certain shades and it is important that the color is selected offers the necessary performance characteristics.
Formulation
- The density of the candy will affect the dosage of color required. More air incorporation will require a higher dosage
- To achieve vibrant reds, purple and pink hues, lowering the pH of the base to <3.2 is ideal. In highly aerated gums / foamies and mallow, paler, more pastel results will be achieved. For mallow which is typically not acidified the classic anthocyanin-containing red shades are not appropriate and very good results can be achieved with alternative pink / reds Coloring Foods
- For carotenoid-containing colors it is recommended to include ascorbic acid at ~0.2% (as an antioxidant to support performance) particularly in highly aerated gums and marshmallow
- Carotenoid-containing colors can be used in pulled chewy candies. As the carotenoid crystals dissolve due to the presence of fat, heat, and shear, the shade can change from orange to a yellow-hue. Alternative EXBERRY® products may be preferred if an orange shade is desired
Manufacturing process
- Avoid excessive processing and hold times
- It is best to avoid pre-mixing colors and flavors
Shelf-life
- Overall stability is very good