ROHA’s natracol range of natural colors contains various colors options that are suitable for dairy beverages. The biggest challenge of the dairy beverage industry is Ultra-High Temperature(UHT) or retort processed flavored milk. The colors have to undergo various intense heat treatments to become a final product. Thus this creates a lot of technical difficulties to achieve the desired shades of colors. Our Expert team provides the best results when it comes to natural colors for dairy beverages.
Turmeric is extracted from the spice Curcuma longa L., a member of the ginger family. The root plant is native to India and is widely used to spice and color food. In addition to its coloring characteristics, Turmeric also displays anti-oxidant properties. Turmeric has a bright yellow to greenish yellow hue and is very tolerant to heat and pH extremes.
Lutein is extracted from Marigold flowers (Tageteserecta), grown abundantly throughout South America & Asia. The pigment is a Carotenoid and belongs to the group called Xanthophylls. Lutein is also used in functional foods due to its antioxidant properties. This color has good stability against light, heat and pH, and gives a warm yellow color.
Annatto is extracted from the seeds of the Bixaorellana L. shrub grown in South America, Africa, and the Caribbean. The main pigments are the water soluble norbixin and the oil soluble bixin, producing color ranges from light yellow to orange. Annatto has good stability towards light and heat.
The Carotenes can be found in various edible vegetable sources. Mixed Carotenes can be extracted from the fruits of the palm oil tree (Elaeisguineensis) (E160a(ii)) or from the algae Dunaliellasalina (E160a(iv)). This group also includes Beta Carotenes obtained by synthesis (E160a(i)) or by fermentation from Blakesleatrispora (E160a(iii)). All types of Carotenes display Pro-Vitamin A activity. Carotenes/ Beta Carotenes are generally available yellow to yellow/ orange in shade but shades giving orange or red are also available. They offer excellent light, heat and pH stability.
COLOR SHADE – Bright Yellow to Orange to Orangish Yellow
Canthaxanthin is a Catrotenoid naturally found in some fishes (salmon and trout), fungi, crustacean and flamingo feathers.In order to use it as a color additive, the only commercial source is produced by chemical synthesis, where the pigment is generally termed as nature- identical.
Carmine contains the red pigment, CarminicAcid that presents excellent stability against heat and light. The pigment is obtained from the insect Dactylopiuscoccus Costa that feeds on selected types of cacti. It has been used as a food and textile dye since ancient times. Cochineal is an aqueous extract providing color shades from orange to red and is generally used in low pH applications. Carmine is a water insoluble Calcium Aluminium lake but it can also be presented in water soluble format.
Chlorophyll (E140(i)) is an oil soluble pigment obtained from Lucerne, Nettle, Spinach and Grass, providing an olive green color. The addition of Copper results in Copper Chlorophyllin (E141(i)). The water soluble forms, Sodium Chlorophyllin (E140(ii)) and Sodium Copper Chlorophyllin (E141(ii)) are obtained by the saponification of oil soluble forms. The Copper Chlorophyllin pigment gives bright green and is very stable against light and heat, whereas standard Chlorophyllin gives olive green and has poor stability in both of these conditions.
Caramel is made by the controlled heating of food-grade carbohydrates, and is one of the most common natural coloring. There are four different types of Caramel distinguished by how they are produced, identified by the suffix “a” (Plain Caramel), “b” (Sulphite Caramel), “c” (Ammonia Caramel) & “d” (Sulphite Ammonia Caramel).