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?
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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)
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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
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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
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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
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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
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CapColor® technology applicable for many pigments/shades
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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
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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®
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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
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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
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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
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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
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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
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Food-matrix / recipe
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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
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• 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
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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
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• 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
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• 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
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