Application Brief: Colorants in Frozen Desserts
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1 TITELMASTERFORMAT DURCH Application Brief: Colorants in Frozen Desserts Per Pihlsgard, PhD, GNT USA Inc. March 28, 2017
2 Natural colors from fruits, vegetables and edible plants processed with only water Currently regulated in the USA by: Title 21 CFR, Part 73, Section (fruit juice) Title 21 CFR, Part 73, Section (vegetable juice) Title 21 CFR, Part 73, Section (spirulina) Spirulina is currently permitted for use in Ice cream and frozen desserts Dessert coatings and toppings Yogurts
3 NATURAL COLORS CAN BE DIVIDED INTO DIFFERENT CLASSES BASED ON THE ORIGIN OF THE COLOR Anthocyanins (black/purple carrot, purple sweet potato, radish, fruits, berries) Pink-Red-Purple colors ph sensitive (ph 4 works well) Beet-based colors Red color Not ph sensitive Fairly heat sensitive Carotenoids (orange carrot, pumpkin) Yellow and orange colors Not ph sensitive Spirulina Blue and green colors ph sensitive (ph>5 works well) (also called carthamus) Yellow color (Not permitted for use in the USA OK for Canada/LATAM/EU) Not ph sensitive
4 Orange Beet Fruit Color Carrot Color Color Pumpkin/ color Spirulina Paprika Purple Sweet Color / Orange Purple Spirulina Carrot Color Color Potato Color Color Color Spirulina Orange Black Carrot Color Color THESE FACTORS ARE CRITICAL FOR ICE-CREAM: ph: Anthocyanin-based color will shift to more blue hue in neutral ph. Fat content: The more fat content, the more pastel the colors look. Aeration: The more aeration, the more pastel the colors look. Processing: Color withstand HTST, UHT should be avoided. Color addition: Delivery through a syrup after ice cream processing will give more vibrant colors. Taste: Certain colors impart taste to the product
5 Orange Beet Fruit Color Carrot Color Color Pumpkin/ color Spirulina Paprika Purple Sweet Color / Orange Purple Spirulina Carrot Color Color Potato Color Color Color Spirulina Orange Black Carrot Color Color THESE FACTORS ARE CRITICAL FOR SORBET: ph: The lower ph provides more vibrant colors. Spirulina should be avoided. Aeration: Aeration is typically much lower for sorbets so the colors are less affected. Processing: HTST is acceptable for most colors. UHT is rarely necessary. Color addition: Color delivery method plays a much lesser role for sorbets. Taste: Certain colors impart taste to the product
6 TITELMASTERFORMAT DURCH NATURAL COLORS IN FROZEN DESSERTS ALTERNATIVES TO CARMINE THAT COME FROM VEGETABLES Carmine (E120) Beet color color Ice Cream Sorbet Yogurt
7 Coatings can be a great way to create a colorful experience without changing the appearance of the ice cream Fat content Oil dispersible colors are needed for incorporation into chocolate Spirulina - Spirulina blend Spirulina Spirulina Spirulina
8 Inclusions can be a fun way to add a vibrant color to a frozen dessert without mixing it with the dairy mix ph: No contact with the ice cream so more colors can be used Processing: Colors need to be suitable for panning
9 SUMMARY Natural colors are very suitable for frozen desserts The origin of the color will dictate its usefulness in a particular product Choose carefully and make sure the color works with the formula and the process. Natural colors can come in the form of water soluble/dispersible systems, powders or fat dispersible systems Color from fruits, vegetables and edible plants meet industry and consumer expectations for a clean label
10 TITELMASTERFORMAT DURCH EMILY WAGENER Technical Applications Specialist GNT USA, Inc. 660 White Plains Road Tarrytown, NY direct: PER PIHLSGARD, PhD Technical Development Manager GNT USA, Inc. 660 White Plains Road Tarrytown, NY direct:
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