Baking & Snack - July 2021 - 47

FORMULATION
Colors
Exempt colors come in a bountiful selection
that fit labeling and finished product needs.
by Charlotte Atchley
W
GNT
When thinking about using natural colors in baked goods and snacks, it's
easy to get hung up on the limitations these additives have compared to
their synthetic counterparts. In some ways, it's true. These ingredients -
which aren't labeled as natural at all - need to be formulated with care
to ensure stability and vibrancy. These colors are often extracted from
plant sources like paprika, turmeric, beet, sweet potato, radish, red cabbage,
spirulina, annatto, caramel, carrots and beta-carotene. Each comes
with its own pH, moisture and sugar content, and even flavors and odors.
" Color plays an important role in making bakery products tempting to
eat, " said Susan Frecker, senior application scientist, Oterra. " Achieving vibrant
colors using naturally sourced colors rather than using those from synthetically
derived FD&C dyes can be a bit more challenging. "
Many staple synthetic colors, however, have been delisted, and consumers'
demand for natural ingredients persists, leaving bakers and snack
manufacturers turning to the ever-growing palette of naturally derived
colors. The science of natural colors, officially identified by the US Food
& Drug Administration as colors exempt from certification, is catching up.
" Natural colors have improved a lot in the last few decades because the
growing cultivar selection for raw materials provides increased pigments as
well as increased levels of co-pigments that naturally stabilize the color, " said
Jeff Greaves, Eastern US and international sales, Food Ingredient Solutions.
" Through processing improvements, we're able to make stronger colors, and
then there has been some work to introduce new colors: blue from the jagua
fruit and butterfly pea and apple juice brown as an alternative to caramel.
There are quite a number of them. "
While many colors can become muted because of low heat tolerance
or light sensitivity, a multitude of options allow bakers to find
one that works for their application.
There is no one-size-fits-all when it comes to colors exempt from certification, so
bakers must understand how these additives will interact with the pH and baking
conditions of their formulation and process.
www.bakingbusiness.com / July 2021 Baking & Snack 47

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Baking & Snack - July 2021

Table of Contents for the Digital Edition of Baking & Snack - July 2021

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
Baking & Snack - July 2021 - 2
Baking & Snack - July 2021 - 3
Baking & Snack - July 2021 - 4
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