Coloring Ingredients FRUITMAH® movement towards natural

The global trend of healthy lifestyle directly affects all spheres of human activity. And the production of food with «healthy» image is possible, leading in this race to the naturalness.

Everyone knows that food additives, whose code starts on E — is very harmful to the body. As a result — the majority of consumers reject such. It was therefore decided to use in many food concentrates, known as yet "extracts". This should indicate the naturalness of their origin, on the simplification of their production and reducing the time spent on processing of raw materials.

Company Chr.Hansen, maintaining the consumer’s desire for a «clean label», has created a line of dyes FRUITMAH® for a variety of foods.

Naturally, that very popular coloring ingredients used in the manufacture of children’s products — confectionery, beverages, ice cream. First of all, this is due to the negative influence of synthetic dyes in the mental development of children.

This company produces the coloring components, which are based on plant extracts and vegetable and berry concentrates. They are minimally processed and retain the most flavor, aroma and color quality of the raw material from which they are made.

But the main task of these components — paint product that has lost its natural color as a result of the production process under the influence of temperature, acid or other ingredients of the formulation. And also give the product group that has to be from a particular fruit or berries.

In the manufacture of ice cream it is important that the ingredients of the formulation were both resistant to the effects of process parameters and to influence on each other.

Despite the simplification of the ink ingredient of the formula compared with standard dyes, product line FRUITMAH® are particularly stable, as are manufactured from carefully selected raw materials for this purpose.

One of the important requirements of use of coloring agents in the manufacture of ice cream is their stability to the pH level of the product. Many products of this line of stable at any pH level. However, there are ingredients that provide a specific color and only stable at low pH, making it possible to use only in the production of fruit ice and sorbents. Basically this coloring ingredients red-purple shades containing anthocyanins.

The effect of reduction of resistance change of color and shade of coloring ingredients FRUITMAH® containing anthocyanin will be observed when using the formulation of the final product in a large number of fruit acids. Often, this happens when you make a product in a large quantity of fruit and berry juices or purees.

Thermostability coloring ingredients is important for those types of ice-cream, the pasteurization where the prepared mass, because in this case the pigments are subjected to prolonged exposure to heat and can substantially lose color. To reduce the risk diskolorirovaniya may either initially introducing a higher dosage of the coloring ingredient, or adding it after pasteurization ice cream mass. It depends on the capabilities of the equipment used and the manufacturing process. In the case of short-term pasteurization and rapid cooling of the mass of ice cream coloring all the ingredients in a line of us remain fairly stable color.

Exposure to light as well as oxygen, is to some destabilizing factor of coloring ingredients, as they are not exposed, as colorants, a special treatment that improves their stability in various environments. Protect painted product ingredients from the loss of color will help opaque packaging. It can also restrict access to the product oxygen from the outside.

However, for example, ice milk contains a sufficiently large amount of air (up to 15%), introduced in the manufacturing process. Therefore, loss of color in this ice cream may occur gradually over a period of storage. The risk of loss of color due to exposure to oxygen is much lower in the type of ice cream fruit ice where the air content in product weight is low.

It should be noted that the loss of color when exposed to oxygen is important not only for coloring ingredients, but also for the pigments that are prone to oxidation. Exceptions are encapsulated dyes, pigments which are protected from exposure to oxygen special encapsulation technology patented by Chr.Hansen.

As coloring ingredients FRUITMAH® not contain ingredients such emulsifiers or hydrocolloids whose functionality may be compromised impact of other ingredients in the formulation of ice cream (e.g., flavoring agents or stabilizers) diskolorirovaniya danger in this case is very low. However, if the flavor contains alcohols, there may be some reduction in color of the product during the manufacturing process or during storage due to the negative impact on the coloring ingredient alcohols.

Under the influence of some negative factors simultaneously diskolorirovanie product using the colorant will be faster. Consequently, the choice of colorant is necessary to consider the conditions of manufacture and storage.

The company’s specialists Chr.Hansen always ready to support you in solving the technological problems associated with the use of coloring ingredients in various products. Please contact us and we will help you to choose the color that has a value for your products.

Like this post? Please share to your friends: