INNOVATING FOR A BETTER WORLD.

Developing Innovative and Stable Natural Food Color Systems for Food Applications

Byron D. MadkinsV.P. Global Color Applications and R&D

Outline• Color Overview

– Artificial Colors– Natural Colors

• Applications for Natural Colors• Challenges in Using Natural Colors

– Heat – Light– pH– Chemical Interactions

• Stabilization Technologies• Cost In Use• Questions and Conclusion

Artificial Colors

Tartrazine (1) E102

Sunset Yellow (1) E110

Carmoisine (1) E122

Amaranth E123

Ponceau 4R (1) E124

Allura Red (1) E129

Black PN E151

Brown HT E155(1) Azo Dyes: Require special labeling in EU; other restrictions globally

Artificial Colors

Quinoline Yellow E104

Erythrosine E127

Patent Blue V E131

Indigo Carmine E132

Brilliant Blue E133

Green S E142

Common “Natural Colors”Product Name Shade Available Forms

Annatto OSL, WSL, WSPTurmeric Extract/ Curcumin OSL, WSL , WSPAnthocyanins WSP, WSLBeta carotene OSL, WSL, WSPCarmine LAKE, WSP, WSLPaprika Oleoresin OSL, WSLRed Beet WSP, WSLRiboflavin PowderCanthaxanthin WSP

Common “Natural Colors”Product Name Shade Available Forms

Beta Apo Carotenal OSLCopper Chlorophyllin WSL, WSPLycopene WSL, WSPSpirulina WSP. WSLCaramel Powder WSL, WSPVegetable Carbon PowderTitanium Dioxide WSL, WSPIron oxides PowdersMica Pearlescent Pigment Powders

How Colors Can Be Grouped

ColoringFoodstuffs

Naturally Processed

Natural Colors

Extracted from Natural

Sources

Naturally Derived Colors

Extracted from Natural Sources and

Modified

Synthetic Colors

Found in Nature, but Produced

Chemically “Nature

Identical”

Artificial Colors

Not Found in Nature

Chemically SynthesizedExtracted from Natural Sources*Food

Colorants

*Positioned as “Foods” in Europe and other parts of the world; E Number Free

Synthetic ColorsFound in Nature but produced chemically; the Nature Identical Colors

• E160a (I) Beta Carotene• E160e Beta-Apo-8-Carotenal• E160f Ethyl Ester of Beta-Apo-8-Carotenic acid• E161g Canthaxanthin• E171 Titanium Dioxide• E172 Iron Oxides

Naturally Derived Colors

Extracted from Natural Sources, but Modified

• E101 (i) Riboflavin-5-phosphate• E141 (I) Copper complexes of Chlorophylls• (II) Copper complexes of Chlorophyllins• E150b Caustic Sulphite Caramel• E150c Ammonia Caramel• E150d Sulphite Ammonia Caramel• E160b Annatto (Norbixin*)• E120 Carmine

Natural ColorsExtracted from Natural Sources• E100 Curcumin• E101 (ii) Riboflavin• E120 Cochineal/Carminic Acid• E140 (I) Chlorophylls

(II) Chlorophyllins• E150a Plain Caramel• E153 Vegetable Carbon• E160a (II) Plant Carotenes

(III) Beta Carotene Blakeslea trispora(IV) Algae Carotenes

• E160b Annatto, Bixin• E160c Paprika Extract, Capsanthin• E160d Lycopene• E161b Lutein• E162 Beetroot Red, Betanin• E163 Anthocyanins

Coloring Foodstuffs

Positioned as food in EU and other regions globally• E Number Free Coloring Foods• Naturally Processed

– For Example:• Black Carrot Juice Concentrate• Carthamus• Spirulina Concentrate• Red Beet Juice Concentrate

Applications

• Beverages• Confectionary• Dairy• Prepared Foods• Meat• Pet Foods

ApplicationsBeverages

– Carbonated Beverages– Soft/Diet Soft Drinks– Juice Drinks– Energy Drinks– Sports Drinks– Enhanced Waters– Water Enhancers– Ready To Drink Teas– Dry Powdered Beverages

Applications

Confectionary– Hard boiled candy – Jellies & Gummies – Aerated Confections – Hard & Soft panned Confections– Tableted Confections – Chocolate and compound coating– Gums

ApplicationsDairy• Milk

– Pasteurization– Dairy Analogues

• Yogurt– Fruit Preparations

• Ice Cream• Cheese• Dairy Beverages

Applications

• Baked Goods – Cookie, Cracker, Bread, Bread-like products, Cakes

• Market Trends, Ingredients, Process & Equipment

• Emulsions– Soups, Sauces, Puddings

• Market Trends, Ingredients, Process & Equipment

• Extruded Foods – Pasta, Cereals, Snacks

• Market Trends, Ingredients, Process & Equipment

• Bars– Sports, Cereal & Energy

• Market Trends, Ingredients, Process & Equipment

ROHA Confidential

Prepared Foods

ApplicationsPet Foods

– Wet• Canned• Pouch• Tray• Fresh

– Dry• Kibble• Snacks and Treats• Supplemental or Special Purpose

Applications

Meat– Fresh Processed Meat Products– Cured Meat Pieces– Raw-Cooked Products– Precooked/Cooked Products– Raw (Dry) Fermented Sausages– Dried Meats

Choosing a Color!Things to consider:• Application• Color Shade• Background Color

– Red/brownish– Uncolored

• Acid Stability– pH of product

• Heat Stability – Time/temperature– Point of Addition

• Production/Processing

• Light Stability• Packaging Material

• Shelf life• Interactive ingredients

• Minerals (e.g. Calcium, Iron)• Ascorbic Acid• Flavors

• Local Legislations• Market• Kosher Requirements• Coloration Cost

Types of Colors• Fruit and Vegetable Juice Types (Water Soluble)

– Anthocyanins– Red Beet– Cochineal and Carmine (Water Soluble)– Others

• Carotenoids (Oil Based)– Beta Carotene– Paprika– Annatto (Bixin)

• Pigments (Curcuminoids, Anthraquinones, etc.)– Curcumin– Carmine (Lake)– Titanium Dioxide– Iron Oxides

Methods of Use and Stabilization

• Within the water soluble groups, anthocyanins, for example, can be furtherstabilized by specific methods:– Copigmentation– Antioxidants– Stabilizers

• For pigments and oil based colorants, there are two challenges:– How to get the color into a form that can be used for most water based

applications, like beverages, confectionary, for example– Once they are in this form, how do I ensure that they will function and also

be stable for the shelf life of the finished product.

Anthocyanin Sources and Stability• The anthocyanidin structure is stabilized by

– High degree of acylation– High degree of glycosylation– High degree of acylation of the glycosidic groups attached

• Aromatic substitution more stable than aliphatic groups– High amount of any combination of the two

• Vegetable based anthocyanins are typically more highly acylated and glycosylated than fruit based anthocyanins

• Intermolecular interactions typically help to stabilize fruit based anthocyanins (e.g. stacking)• Intramolecular interactions typically help to stabilize vegetable based anthocyanins (e.g.

folding)• Copigmentation takes advantage of these inter and intra molecular interactions to form blends

which are highly stabilized

Anthocyanins - Structure

Beta Carotene in WaterBeta Carotene is a carotenoid. It is an oil based pigment. When it is put into water,this is what you will observe.

Emulsions • Emulsion : a mixture of two or more liquids that are normally immiscible (unmixable or

unblendable); emulsifier + homogenization; 10 nm to 100 μm• Types of Emulsions

-Simple emulsion: regular emulsion oil-in-water (O/W); inverseemulsion water-in-oil (W/O)

-Multiple emulsion: O/W/O, W/O/W

Beta Carotene 1% Emulsion

• Beta carotene can be made into emulsionsystems to provide a range of shades frombright yellow to orangish yellow.

• The performance and stability are a functionof the emulsifiers used and the processing inorder to form the final emulsion.

Types of Encapsulation

Reservoir Type Matrix Coated Matrix

Active ingredients Matrix material Coating material

Curcumin

Curcumin is a true pigment, completely insoluble. Here it is shown in water.

Curcumin Emulsified vs Encapsulated

Curcumin Emulsified

Curcumin Encapsulated

Curcumin Emulsified

Curcumin Encapsulated

Emulsification vs. Encapsulation• Emulsification allows for the formation of a color system which will be miscible or

dispersible in an aqueous system. Whether the system is a micro emulsion or a macroemulsion, also determines the stability, performance and degree of transparency inapplication.– Micro Emulsion (Particle Size<100 nm; 0.1 micron)– Macro Emulsion (Particle Size>400 nm; 0.4 micron)

• With Encapsulation, we are able to take a water insoluble or oil soluble pigment, andtechnically create another “pigment”, which is then truly water dispersible. The size ofthe particle determines the degree of opacity and stability in application. The particlesize varies depending upon the processing and ingredients used.

Beta Carotene 10% Encapsulated

• When beta carotene is micro encapsulated, theformulation involves different processing andingredients.

• Encapsulation allows for the formation of highstability products, in which the shade can not onlybe the characteristic egg- shade yellow, but evenbright orange to reddish orange shades.

Relative Cost in Use• Cost in Use: Artificial (Synthetic) vs. Natural Colors vs. Coloring Foodstuffs

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Natural Colors CIU vs. Tartrazine

Color Cost in Use (relative to Tartrazine)

FD&C Yellow 5 (Tartrazine) X

Microencapsulated Turmeric 1-2X

Emulsified Turmeric X

Emulsified Beta Carotene (1%) 1-2X

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Evaluated in low pH transparent system

Natural Colors CIU vs. Tartrazine

Color Cost in Use (relative to Tartrazine)

FD&C Yellow 5 (Tartrazine) XMicroencapsulated Turmeric 5-7XEmulsified Turmeric 1-2XEmulsified Beta Carotene (1%) 3-5X

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Evaluated in whole milk (opaque system)

PermittedApplications

Cloudy Beverage Only

Labelling: EU: E160a (iii) or Color: Carotenes or Color: Beta Carotene from Blakeslea trispora & Emulsifier E445USA: Beta-Carotene or Beta Carotene from Blakeslea trispora CODEX: Color: Carotenes

Certifications Halal, Kosher, Non-GMO, Vegetarian, Vegan

Shade: Yellow – Orange

Source: Fungal Beta Carotene

Format: Water Dispersible Liquid

Strength: 1%

Recommended. Dosage 0.01 - 0.1%

No O-Ring in Beverages

Easily dispersible in water

Stable to high temperature and L=light exposure

Range of shades possible

Stable from pH 2-7

Product Details: Regulatory & Labelling:

Advantages:

Application: Cloudy Beverages

Natracol Ultima YellowTH000000N1067

Shade: Yellow–Orange

Source: Nature identical (E 160a (i))

Format: Water Dispersible Liquid

Strength: 1%

Recommended. Dosage 0.01 - 0.5%

Permitted/SuggestedApplications

Prepared Foods/CerealsConfectionaryDairy

Labelling: EU: E160a(i) or Color: Carotenes or Color: Beta Carotene USA: Beta-CaroteneCODEX: Color: Carotenes

Certifications Halal, Kosher, Non-GMO, Vegetarian, Vegan

Consistent color over time

Stable to high temperature

Stable to light exposure

Range of shades possible

Stable from pH 2-7

Product Details: Regulatory & Labelling:

Advantages:

Applications:Jelly gums, bakery, extruded cereals, candies, sauces, etc.

Natracol Vibra Yellow (NI)TH000000N1065

Conclusions• When using natural colors, it is important to understand their chemistry.• Each group has its own chemistry and performance.• When formulating natural colors for specific applications, the approach is one of

design, based on the application and desired performance and shelf life.• Natural colors can typically provide the shade and performance desired for most

applications, when all of these factors are properly taken into account.• It is possible to obtain bright, intense, stable, cost-effective shades for all

applications, with natural colors.

Thank You!