Enhanced Water
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
- in-pack oxygen as far as possible
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