Pasta, Noodles and Rice
Colorful additions to savory dishes are increasingly popular and can complement and add contrast to sauces and dressings. Healthier options with vegetable content are now being created that both look and taste fantastic.
- Starting dosage range is 0.1 – 0.5% w/w
- Carotenoid-containing colors may shift from orange to a yellow-hue in the presence of fat, heat, and shear
- Red, purple and pink shades in pasta and noodles may leach some color into the cooking water, whilst retaining the remainder in the cooked product
- EXBERRY powders and liquids both work well in these applications.
- Overall stability is very good.