Products

ColorMaker Red Cabbage & Red Radish are used extensively in beverages, jellies, jams, yogurt, gelatin desserts, canned fruits, sauces, candies, bakery fillings, toppings, cosmetics and even pharmaceuticals. As mentioned above, the challenge when working with red cabbage and red radish is the odor of these natural colorants. Occasionally, a delicate flavor will not mask the off aroma of the red cabbage or red radish color. The only way to know for certain, is to taste the finished product.

ColorMaker Titanium Dioxide is used extensively in the food, nutritional, cosmetic, personal care, medical, and paint industries. The paint industry is the largest consumer of titanium dioxide, followed by the cosmetic industry. In the food industry, titanium dioxide may be used in candy, coatings, baked goods, frostings, ice cream, and sauces. Titanium dioxide can be suspended in solution with gums in beverages, where it delivers both whiteness and milky opacity without being a dairy ingredient.

ColorMaker Paprika is a red-orange coloring oily material extracted from the common sweet red pepper, Capsicum annum L. The plant is grown mostly in temperate climates.

ColorMaker Turmeric is used in product systems that are packaged to protect them from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading. Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yogurts, yellow cakes, cookies, popcorn-color, candy, cake icings, cereals, sauces, gelatins, direct compression tablets, etc. In combination with annatto, it has been used to color cheeses, dry mixes, salad dressings, winter butter, and margarine.

ColorMaker Lycopene is found in soups, sauces, and dressings. Like all carotenoids, it is generally unstable in very low pH (highly acidic) beverages. It can be found in more soft candies than hard candies, because the high heat of hard candy manufacture tends to degrade lycopene color value. Lycopene is somewhat limited in bakery applications (cake and cookie decorating, for example), because it develops an orange-red color, not the “pink” color or “ruby red” color desired by many bakers.

ColorMaker Beet have been cultivated as a table vegetable in all temperate climes for many thousands of years. Who has not experienced the deep red-purple color of the broth after boiling beets? In traditional processing, the beets are prepared by blanching, cutting, hydraulic pressing of the root and vacuum concentrating the filtered expressed liquid to 60-65% total solids. The juice can be spray-dried to a free-flowing pink-red powder with maltodextrin added as a carrier to obviate the stickiness one usually gets with high sucrose containing liquids. The pigments extracted are made up of yellow fractions and a red fraction chemically called betanin, representing 75-95% of the total color present.

ColorMaker Chlorophyll is bright green, but pheophytin (without a magnesium atom) is a dull, drab, olive green. In time, pheophytin breaks down further and turns muddy brown.

ColorMaker Beta-Carotene has been used for centuries to provide a yellow to orange color to foods and cosmetics. Beta-carotene is probably the best known of the largest family of pigments produced by nature, the Carotenoids. Although abundant and extractable from various sources, the beta-carotene utilized by the color industry is made synthetically. This is a relatively new development, with commercial production starting around 1954. This form of beta-carotene, as well as canthaxanthin and apo-8’-carotenal similarly synthesized, are permitted for use as color additives in the US and Europe and are usually referred to as “nature-identical.”.