Color is key to frozen desserts and ice cream. As an indulgent treat, consumers expect ice cream to look fantastic. For optimal color performance, fat content, pH, overrun and thermal processing need to be considered.
- Use a starting color dosage level between 0.10% — 1.00% w/w
- Anthocyanin-containing colors will have a more purple-hue at pH > 4.5
- The opacity and color of original base may affect color dosage
- Higher overrun may result in a lighter color intensity. Select a dosage that provides the preferred depth
- Note the order of ingredient addition and add colors during final stage of production. Post heat treatment is preferred when possible.
- Avoid excessive processing
- Rapid cooling reduces color loss
- Stability is good for frozen systems across all shades