Broths, Soups and Sauces
Soups are often now described as the new juices and there has been a significant shift in the appearance of soup products in recent years to fresher more vibrant color shades. Cooking sauces are now also starting to evolve to be more colorful with greater diversity in appearance beyond yellow, orange and brown. With more and more transparent packaging in use, the color of these products is really an exciting proposition for the consumer.
- Starting dosage range is 0.2 – 0.4% w/w depending on base color
- Yellow, orange and brown shades are good supporting colors to enhance finished product appearance
- In the presence of fat, heat, and shear, carotenoid-containing colors can become yellow in appearance due to the carotenoid crystals dissolving. Alternative EXBERRY® can be used to deliver orange shades in such instances
- The base color of the product will influence the final color appearance
- Note the order of ingredient addition and add colors during final stages of production
- Avoid excessive processing and for green shades it is advised to keep the temperature <80°C for the shortest time possible.
- Rapid cooling reduces color loss
- Overall stability is very good