using natural colors in seasoning & snacks (rikke sakstrup frandsen)

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  • 8/18/2019 Using Natural Colors in Seasoning & Snacks (Rikke Sakstrup Frandsen)

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    Using Natural Colors in Seasoning & Snacks

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    Agenda:

    • Using Natural Colors in Seasoning & Snacks

    • What is natural colors?

    • How to choose the right color for Seasoning & Snacks?

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    What is a natural color?- and how does it differ from a synthetic?

    3

    Chemical + Chemical → Chemical Reaction/Synthesis → Synthetic Dye

    Plant → Grow → Harvest → Wash → Extract → Concentration → Natural Color

    Colored withRed 1 &

    Blue 40

    Colored withvegetable

     juice

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    Natcol

    IACM

    When requesting “natural colors,” what is the definition of “natural?” • Non-synthetic

    • From natural source

    • Country-specific legislation

    • Retailer-specific rules and definitions

    No Global regulation or definition of Natural Colors

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    Key challenges working with “mother nature” 

    Stability

    Impurities

    Shades

    Raw material

    variation

    Food/ beverage

    matrix

    Synthetic colorsNatural colors

    Often light, oxygen, pH and heat sensitive Very stable at typical conditions

    Gaps in color palette for some applications Full spectrum available

    NoneMay show difference between suppliers,

    harvests, and sources

    Occasional interaction with other

    ingredients (e.g. flavors)Rarely issues

    Rarely issuesCompound found naturally in product

    occasionally gives issues (e.g. off-flavor)

    5

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    How Chr. Hansen approaches Natural Colors- We are highly integrated in the supply chain

    Agronomy Selection Breeding Extraction Formulation Application

    • Global, multipolar

    sourcing network

    • New phenotypes

    • Selection and

    multiplication

    • Transfer of

    technology

    • Agronomic

    trials

    • Unique CH

    crops

    • R&D

    bioconversion

    & fermented

    colors

    • R&D to improve

    formulation &

    yield

    • R&D advanced

    emulsion and

    encapsulation

    • Global reach

    through Global

    Expertise Centers

    by region and

    multiple local RACs

    • Identify

    genotypes

    • Screen for

    color and

    yield, in

    literature and

    trials6

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    Chr. Hansen focus on natural colors

    Coloring foodstuff

    Juices, extracts and coloring food ingredients (e-no. free)

    Natural colors

    Extracted from biological sources mainly plant-derived, but also from fungi, algae and insects

    Nature-identical colors

    Colors found in nature, but produced ‘chemically’ 

    Synthetic colors

    Not found in nature – made ‘chemically’ 

    Inorganic colors

    E.g. TiO2, gold, silver 

    7

    http://images.google.dk/imgres?imgurl=http://1.bp.blogspot.com/_dqB_506AljE/R3SHkGMGK7I/AAAAAAAABL0/pPdiWMoswYg/s400/4+gold+glitter.jpg&imgrefurl=http://ashleylaurencheney.blogspot.com/2007/12/t-h-i-r-t-y-n-i-n-e-how-to-throw.html&usg=__6J_NjPqmbDW6WdbKZCdQLr4bY4U=&h=200&w=200&sz=12&hl=da&start=1&itbs=1&tbnid=t4UKLffsPQZ2QM:&tbnh=104&tbnw=104&prev=/images?q=gold+sprinkle&gbv=2&hl=dahttp://images.google.dk/imgres?imgurl=http://www.babble.com/CS/blogs/strollerderby/2009/01/chemicals.jpg&imgrefurl=http://www.babble.com/CS/blogs/strollerderby/archive/2009/01/29/they-say-duh-common-chemicals-lower-fertility.aspx&usg=__inVjT3vGjNJqZkDAKykinlSQqJ0=&h=420&w=504&sz=34&hl=da&start=1&itbs=1&tbnid=6NVDwPhrKe17kM:&tbnh=108&tbnw=130&prev=/images?q=chemicals&gbv=2&hl=da

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    Chr. Hansen Pigment range

    4 April 2016

    Insert Footer text in View>Header and Footer

    8

    Chlorophyllin (from grass)

    Turmeric

    Lutein (from a flower)

    Natural Carotene (from palm oil fruit)

    Beta Carotene

    Annatto

    Paprika

    Carmine (from cochineal)

    Anthocyanins

    Red Beet

    Caramel

    Malt (barley)

    Carbo Vegetabilis

    Anthocyanin blue

    Calcium Carbonate (from limestone)

    Natural Beta Carotene (from fungus or algae) 

    Carthamus (from a flower)

    Spirulina

    Lycopene

    Riboflavin

    http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.justingredients.co.uk/dark-muscovado-sugar-5051.html&ei=GeO4VLCPPIm4OLqogMAJ&bvm=bv.83829542,d.ZWU&psig=AFQjCNFq88HC1qxJepO3HDiiMPcHITOm-Q&ust=1421489268606947http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.chr-hansen.com/products/product-areas/natural-colors/our-product-groups/natural-carotenes.html&ei=b-S4VLmKBcXqONTmgbAB&bvm=bv.83829542,d.ZWU&psig=AFQjCNFLv4ARYxoc_vN1_37JRuQYnMFkKg&ust=1421489589048188http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://culinarykarma.net/turmeric-tonic-two-ways/&ei=_-O4VMI2ie48zqKA2Ak&bvm=bv.83829542,d.ZWU&psig=AFQjCNGAIDvsh6jce16r0dLSuJFZFjbzkA&ust=1421489487157011http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.tropicaltraditions.com/organic-detroit-dark-red-beet-seeds.htm&ei=ieO4VISHJIH1OMmNgOAI&bvm=bv.83829542,d.ZWU&psig=AFQjCNGlJWKnvnH7sVGdMivJg7WchUJ0zw&ust=1421489371413660http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.justingredients.co.uk/dark-muscovado-sugar-5051.html&ei=GeO4VLCPPIm4OLqogMAJ&bvm=bv.83829542,d.ZWU&psig=AFQjCNFq88HC1qxJepO3HDiiMPcHITOm-Q&ust=1421489268606947http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.delawareandlehigh.org/talesofthetowpath/Bookshelf/Limestone/&ei=eeK4VIiPKMesPMD-gegJ&bvm=bv.83829542,d.ZWU&psig=AFQjCNECSkNH3Io0jwkH7jhAuoQRg7Jj9g&ust=1421489128518794http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.chr-hansen.com/products/product-areas/natural-colors/our-product-groups/carbo-vegetabilis.html&ei=QOK4VPTIHIXZOLyrgZAK&bvm=bv.83829542,d.ZWU&psig=AFQjCNFu2jq6vw-3d-a1lfXmFzLgA6zoDA&ust=1421489061120998http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.bestcare-uk.com/m-101-microrganics.aspx&ei=xuG4VKKPFcOxPM3OgXg&bvm=bv.83829542,d.ZWU&psig=AFQjCNFvRTX316yS_7nKnL4iBxQU1WeOcA&ust=1421488940352955http://www.google.dk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.allgrains.net/2012/11/keen-on-crystal-malts.html&ei=aOG4VPyXJcmuPJCwgbAG&bvm=bv.83829542,d.ZWU&psig=AFQjCNE7JT12aoYVtZ5QQyNUjFOWqUtShg&ust=1421488746238165

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    Many options for designing natural colors

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    Oil soluble pigments

    Carotenoids, turmeric, annatto

    Water soluble pigmentsRed beet, anthocyanins

    Water soluble pigments at high pHAnnatto, chlorophyllin, carmine

    Emulsions (pigment formulation)Carotenoids

    Co-pigmentation (pigment formulation)Anthocyanins

    Encapsulation (pigment formulation)CapColors® (patented)

    Final format for optimal food processing Powders or liquids

       P   i  g  m  e  n   t  s   f

      r  o  m 

       N  a   t  u  r  e

       F  o  r  m  u   l  a   t   i  o  n  s  s  u   i   t  a   b   l  e   f  o  r

      s  p  e  c   i   f   i  c  a  p  p   l   i  c  a   t   i  o  n  s

       F  o  r  m  s

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    Added value range for multiple applications

    10

    CapColors® are patented

    formulations for improved

    robustness of natural colorpigments

    Improved resistance tolight, pH and oxidation

    a better cost-in-use dueto improved color

    intensity

    Higher tinctorial strength

    for brighter colors

    Lower migration incertain applications

    I-Colors® – for improved

    plating in mixes

    FruitMax® – The

    vibrant range for your

    Clean Label effortsCapColors® – formaximum resistance and good cost-in-use

    FruitMax is a range of food

    ingredients with coloringproperties

    Originates from fruits,

    vegetables, herbs, spicesand other edible rawmaterials

    Only a simple declaration

    is needed: fruit and

    vegetable concentrate

    Carefully selected and

    refined

    Wide range of shades

    I-Colors are patented

    formulations developed forpowder mixes

    Excellent plating which

    helps bring out the brightcolor

    No de-phasing so the

    powder mix is colored

    evenly

    No lumps of color or colorspots are present in the

    powder mix

    Std. turmeric I-Colors

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    CapColors®

    A patented product range

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    CapColors® imitate how pigments are protected in nature

    In nature plant pigments are stabilized in amatrix of sugars and hydrocolloids in e.g. plant

    material

    When these pigments are extracted some of the

    pigments become sensitive to light, oxidationand heat

    To re-stabilize the pigments, food ingredients

    are used to encapsulate them

    The pigments retain their natural brightness and

    chroma

    12

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    CapColor® technology applicable for many pigments/shades

    13

    Annatto

    Crystalline beta carotene

    Carmine

    Chlorophyllin*

    Calcium carbonate**

    Paprika

    Turmeric

    http://www.alibaba.com/catalog/11200330/Paprika_Pods/showimg.html

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    CapColors®– for maximum resistance and brighter appearance

    14

    Improved light stability 

    LiquidCap CC-5-WSS-100

    Our encapsulated solutions protects

    the natural pigment and preserve the vibrancy

    A-640 WS

    (standard norbixin)

    CapColors® A-8-WSS-145

    CC-5000 WSP

    (standard Carmine)

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    Examples of ”No migration”/”No Staining” with CapColors® 

    15

    CapColors ® 

    Carmine Standard

    Carmine CapColors ® 

    Turmeric Standard

    Turmeric 

    Layered yogurth with Fruit Prep Bouillon cubes

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    Added value range for multiple applications

    16

    CapColors® are patented

    formulations for improved

    robustness of natural colorpigments

    Improved resistance tolight, pH and oxidation

    a better cost-in-use dueto improved color

    intensity

    Higher tinctorial strength

    for brighter colors

    Lower migration incertain applications

    I-Colors® – for improvedplating in mixes

    FruitMax® – The

    vibrant range for your

    Clean Label effortsCapColors® – formaximum resistance and good cost-in-use

    FruitMax is a range of food

    ingredients with coloringproperties

    Originates from fruits,

    vegetables, herbs, spicesand other edible rawmaterials

    Only a simple declaration

    is needed: fruit and

    vegetable concentrate

    Carefully selected and

    refined

    Wide range of shades

    I-Colors are patented

    formulations developed forpowder mixes

    Excellent plating which

    helps bring out the brightcolor

    No de-phasing so the

    powder mix is colored

    evenly

    No lumps of color or colorspots are present in the

    powder mix

    Std. turmeric I-Colors

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     I-Colors® vs. standard powders

    Improved plating ability

    Improved homogenized color

    I-Colors®Red 122 WSP

    ColorFruit®Carrot 12 WSP

    ColorFruit®Magenta 115 WSP

    I-Colors®Magenta 101 WSP

    Vs. Vs.

    Vs.

    I-Colors® Red 122 WSP ColorFruit® Carrot 12 WSP

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    I-Colors®- High coloring ability, plating in powder mixes

    -example with turmeric: I-Colors® Yellow 902 WSSP

    18

    High coloring ability Less staining due to

    encapsulation

    Excellent powder

    plating and stability

    150 ppmSpice (Ground turmeric)

    120 ppm

    I-Colors® Yellow 902 WSSP

    Spice (groundturmeric)

    I-Colors® Yellow

    902 WSSP

    I-Colors® Yellow

    902 WSSP

    Spice (groundturmeric)

    More vibrant shade

    at lower dosageNo texture impact Fresh looking powder

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    Added value range for multiple applications

    19

    CapColors® are patented

    formulations for improved

    robustness of natural colorpigments

    Improved resistance tolight, pH and oxidation

    a better cost-in-use dueto improved color

    intensity

    Higher tinctorial strength

    for brighter colors

    Lower migration incertain applications

    I-Colors® – for improvedplating in mixes

    FruitMax® – The

    vibrant range for yourClean Label efforts

    CapColors® – formaximum resistance and good cost-in-use

    FruitMax is a range of food

    ingredients with coloringproperties

    Originates from fruits,

    vegetables, herbs, spicesand other edible rawmaterials

    Only a simple declaration

    is needed: fruit and

    vegetable concentrate

    Carefully selected and

    refined

    Wide range of shades

    I-Colors are patented

    formulations developed forpowder mixes

    Excellent plating which

    helps bring out the brightcolor

    No de-phasing so the

    powder mix is colored

    evenly

    No lumps of color or colorspots are present in the

    powder mix

    Std. turmeric I-Colors

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    FruitMax®– some examples

    20

    The vibrant solution for your “Clean Label” efforts

    Carrot and Safflowerconcentrates

    Burnt sugar

    Carthamus is extracted

    from the plant Carthamus

    tinctorius L, also known as

    Safflower

    Excellent stability in

    extruded cereals and

    snacks

    Burnt sugar is based on

    concentrates produced

    from vegetable and

    edible plant material

    by traditional food

    processing

    Excellent stability in

    extruded cereals and

    snacks , similar to (E

    150d)

       L  a   b  e   l   l   i  n  g

       Y  e   l   l  o  w   a

      n   d   B  r  o

      w  n  s   h  a   d  e  s

    Sweet potato and BlackCarrot concentrates

    Extracted from

    vegetables and edible

    plant material by

    traditional food

    processing

    Excellent stability in

    extruded cereals and

    snacks

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    Countless possibilities for obtaining the exact right shade andfunctionality with the worlds nr. 1 in natural colors 

    Purification

    Encapsulation

    Stabilization

    Blending

    Spray-drying

    Emulsification

    The right pigment The rightformulation

    The perfect shadeand functionality

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    How to choose the right color for Seasoning & Snacks- step by step…. 

    Food matrix

    •Water soluble colors

    •Oil soluble colors

    Handling preferences

    •Liquid or powder

    Color appearance

    •Shade and Intensity

    •Transparent or Cloudy

    Recipe

    •Background color

    •Stabilizing and destabilizingingredients

    •pH

    Color formulation

    •Emulsifiers

    •Encapsulated colors

    •Plating colors

    Processing

    •Heating (dry, steam, baking,extrusion)

    •High pressure

    •High shear mixing/homogenization

    Packaging

    •Transparent or non-transparentpackaging

    •Oxygen permeability

    Coloration cost

    •Cost-in-Use

    Regulatory and ethical demands

    •Legislation

    •Kosher, halal, vegetarian

    23

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    Food-matrix / recipe

    24

    Consider impact of Food Matrix

    • Fat/oil content

    • Water content

    Product Recommended color form

    • Extruded Water soluble powder or liquid

    • Seasonings Water soluble powder or oil- soluble liquid

    • Baked /fried Water soluble powder or liquid

    • Coating of nuts Water soluble powder or liquid, oil soluble

    • Oil-coating

    (Pop-corn)

    Oil-soluble liquid

    • Baked Water soluble powder or liquid

    • Grain / flour type

    • Stabilizing/destabilizing ingredients

    • Flavor

    May be influencing• Back-ground color and final shade • Stability /shelf-life• Taste

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    Ingredients in seasoning mix /soup to may

    influence background color and final shade

    Food-matrix / recipe

    25

    • Type of flour / grain (cornmeal yellow or

    white, rice-meal, wheat, barley etc.) in snacks

    Uncolored

    FriedUncolored

    Extruded (100% corn grit)

    Beta-caroteneBeta-carotene

    Destabilizing ingredients, e.g.

    Vitamin C/ascorbic acid, minerals: Anthocyanin

    Avoid colors with polysorbate to avoid expansion

    issues

    Liquid colors in high dosage may effect expansion

    Stabilizing

    Vitamin C/ascorbic acid : carotenes

    Other antioxidants such as tocopherol, rosemary

    extract etc.

    Encapsulation : CapColors@range

    • Dosage of color added (carotenes from yellow

    to orange)

    Encapsulated Beta-carotene

    Low dosage

    Encapsulated Beta-carotene

    High dosage

    Base Sunset yellow +

    Ponceau 4R

    Base:

    No color added

    Water:Annatto +

    Carmine

    Base:Annatto +

    Carmine

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    Food-matrix / recipe

    Oil soluble carotene pigment may be formulated into water dispersible by emulsification or encapsulated

    If emulsion or encapsulation breaks down by either dissolved in fat or by extensive heating the oil-soluble pigmentwill migrate into the oil phase of the product

    Below showing different applications of Encapsulated Beta-carotene

    26

    Above: High fat frosting

    Below: Low fat sugar icing

    Above: Colored bouillon cube, high fat in water

    Below: Colored bouillon cube low fat in water

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    Food-matrix / recipe-Influence of pH

    27

    • pH

    pH – may impact shade in seasoned soup

    (Turmeric)

    Acid – impact on Anthocyanin

    Black Carrot + acid

    Black Carrot

    pH 3 Dim water Tap water pH 10

    H h h i h l f S i & S k

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    How to choose the right color for Seasoning & Snacks- Other parameters to consider

    28

    • Light stable colors

    • Oxidation stable colors (antioxidants

    added or encapsulated

    • Nitrogen flushing will protect color

    Packaging

    • Transparent or non transparent

    packaging• Nitrogen flushed to slow oxidation

    • Calculate Cost in Use (CiU) based

    upon color dosage /tons of snackColoration costs

    Regulatory and ethical demands

    • Where do you plan to launch your

    product –and target groups

    • Legislation

    • Allowed pigments and usage limitations

    • Kosher, halal, vegetarian etc.

    • Natural colors or coloring foodstuffs

    Processing

    • Temperature• Extrusion process (single vs twin

    extruder)

    • Oil slurry, seasoning powder

    • Baking, frying

    • Heat stable colors• Stable to high pressure /heat

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    Questions

    29