DDW Natural and Caramel Color Technical Tips Packet

2014-2015
Natural Coloring
Competition
for Students
DDW Natural and Caramel Color
Technical Tips
Packet
Caramel Color
&
Caramelized Fruits and Vegetables
Technical Tips
Caramel Color by Application
528
805
Liquid
Powder
Baking, Desserts
& Confectionery
520
525
820
108
620
624
610
608
201
203
303
640
Liquid
Powder
IV IV IV III III IV IV IV
I
III III
034 050 111 252 255 600 602 612 624 640 643
105
111
252
255
600
603
643
Sauces, Soups
&Seasonings
Red Hue
050
055
034
*Caramel color concentration levels illustrated
to the left are 0.1% to 0.3% diluted in water.
One obtains a different appearance by changing
the concentration.
602
605
612
Specialty Products
Liquid
Powder
IV IV III III IV IV
I
III
034 050 201 203 602 610 624 640
Class I
Certified1 Organic Caramel Color, Acid Proof
820
Low in Sulfites
Red Hue
Low or No 4-MEI
Low in Sulfites
Cocoa Extender
20% Salt Stable
Artificial Vanilla Extract
10% Salt Stable
Dark Breads & Cakes
Low or No 4-MEI
Bread Mix
Soy Sauce
Frozen/Refrigerated Dough
Fish/Oyster Sauce
Croutons or Stuffing
BBQ/Steak Sauce
Muffins & Bagels
Baked Bean Sauce
Cinnamon Rolls
Salad Dressings & Dips
Chocolate Cake Mix
Gravies
630
Caramelized Sugar Powder
Cookies/Biscuits/Crackers
Frozen Meals & Cooked Meat
830
Caramelized Sugar
Ice Cream Sandwich Wafers
Soups & Bases
801
Caramelized Onion
Ice Cream Cones/Novelties
Instant Noodle Seasoning
802
Caramelized Onion Powder
Instant Puddings/Pie Fillings
Bouillon & Cubes
803
Caramelized Mirepoix
Syrups/Fruits/Spreads
Spice Blends/Seasonings
805
Caramelized Pear
Frostings
Breadings & Coatings
Sandwich Cookie Fillings
Marinades & Meat Rubs
811
Caramelized Apple
Brown Sugar
Textured Vegetable Protein
Black Licorice
Hydrolyzed Vegetable Protein
Certified by USDA
1
Class IV
060
Oil Dispersible
755
Non-GM Options
Liquid
Liquid
IV IV III
I
I
050 108 203 525 520
Beverages
Red Hue
Breakfast Cereals
Yellow Hue
528
Nutrition/Energy Bars
75% Alcohol Stable
528
Rice Cakes
60% Alcohol Stable
Caramel Popcorn
50% Alcohol Stable
Yeast Extract Spread
Low or No 4-MEI
Extruded Snacks
Foaming
Red Hue
Batch Consistency
Extruded/Dry
Canned/Wet
Semi Moist
Gravy
Treats/Snacks
Powder
IV
I
IV
620
663
502
520
525
528
065
820
055
Soft Drinks/Syrups
Liquid
Powder
IV III III IV III
050 201 252 602 640
I
Liquid
Powder
IV IV IV IV III
I
I
IV IV I
034 050 105 108 300 520 525 602 610 624 Other
Red Hue
Pet Foods
Caramel Color
Natural Flavor
(Boiled) Hard Candy
Cereals &
Snacks
Kosher for Passover
Meat, Fish
& Poultry
055
Liquid
IV III III
I
050 203 252 528
Red Hue
Energy Drinks
Yellow Hue
Powdered Soft Drinks
Canned Meat
Wine Coolers
Meat Pie Fillings
Beer & Ale Stable
Cooked Meatballs
Malt Drinks
Cooked Poultry & Fish
Soy Drinks
Cooked Sausage
Iced Tea
Pâté
Coffee Flavor Enhancer
Vegetarian Burgers
Dairy/Yogurt
Meat Analogues
Hot Cocoa Mix
Synthetic Color
Replacer
Flavors
Vitamin Supplements
For samples or technical questions, please e-mail us at [email protected]
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April 2014
Technical Tips
Cocoa Extender Provides Cost Savings
Depending on the price of your cocoa powder, there is an opportunity for cost savings by reducing cocoa by 30% in
your formula and extending it with maltodextrin and DDW caramel color. Trials at DDW’s application laboratories
have resulted in the recommendations listed below. DDW can suggest cocoa flavor to optimize replacement.
Dutch
(Alkalized)
Cocoa
Natural
Cocoa
Black Cocoa
30% Cocoa Extender Using DDW Caramel Color
The formula follows for reducing Dutch (Alkalized) Cocoa:
Cocoa, Dutch
70%
Maltodextrin, 10 DE
18%
Caramel Color 643*
12%
Cocoa Flavor
0.3%
DDW Solution
30% Reduction in
Dutch Cocoa (3.5%)
using DDW 640
Control
Dutch Cocoa
(5%) Powder
DDW Solution
30% Reduction in
Natural Cocoa (3.5%)
using DDW 643
Control
Dutch Cocoa
(5%) Powder
DDW Solution
30% Reduction in
Black Cocoa (3.5%)
using DDW 605
Control
Black Cocoa
(5%) Powder
*Liquid Caramel Color 201 or 301 may also be used.
The formula follows for reducing Natural Processed Cocoa:
Cocoa, Natural Process
70%
Maltodextrin, 10 DE
22.5%
Caramel Color 640* or 641* or 642*
7.2%
Cocoa Flavor
0.3%
*Liquid Caramel Color 250 or 252 may also be used.
The formula follows for reducing Black Cocoa:
Cocoa, Black
Maltodextrin, 10 DE
Caramel Color 605* or 607*
Cocoa Flavor
70%
18%
12%
0.3%
*Liquid Caramel Color 050 or 055 may also be used.
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April 2014
Technical Tips
Caramel Color in Cooked Meat & Poultry
“We tend to perceive the attributes of a food item in the following order:
1) Appearance; 2) Odor / Aroma / Fragrance; 3) Consistency and Texture; 4) Flavor.” *
*M. Meilgaard, G.V. Civille and B.T. Carr, Sensory Evaluation Techniques, 3rd Edition, CRC Press, 1999.
Since appearance is the top selection criteria, food coloring serves as a key ingredient category. For decades, product
developers have formulated with caramel color -- the most widely used food coloring -- into gravies, sauces, marinades, rubs, and seasoning blends to enrich the experience of eating meat and poultry.
Meat and Poultry Applications
Casings
A caramel-colored casing for any meat or poultry
application offers the following
advantages:
• Reduces the need for dipping and spraying
• Provides uniform color during themal processing
• Shows visual appeal to the
customer
Caramel color can improve the appearance of meat
and poultry in a variety of ways. For example, caramel
color can brown or blacken the exterior surface of
roast beef, overcome grayness or pinkness in products like meatloaf, give a richer brown to sausage
casings, or give a yellow or golden tone to rotisserie
chicken and oven roasted turkey.
Selecting the Appropriate Caramel Color
Caramel color is water soluble and heat stable in food applications. International food standards recognize four
classes of caramel color. Meat and poultry processors use three
– Class I, III, and IV – in liquid or powdered form.* Caramel
Labeling in the U.S.A.
colors in solution offer a wide range of colors – from pale yelWhen caramel color is added to a product,
low to reddish-brown tan tones to dark brown to nearly black.
the ingredient statement must include “caramel
Class I caramels provide the most golden tones for roasted
color”, “caramel coloring”, or “artificial color”
chicken and turkey.
and the product name must indicate the presWithin each class there
ence of artificial coloring unless coloring:
1. a component within a product, (breading,
exists a measured,
sauce, or sausage)
inverse relationship
2. chorizos, sausages of the longaniza variety,
between color intensity
gravies, sauces, and similar products where
(darkness) and hue (redcaramel use is expected
3. only a component in a product, e.g., roast
ness).
beef in a roast beef dinner
In general, meat and poultry processors can
add caramel color either before or after cooking so long as the final product is cooked. For
raw products, caramel color may be used on the
surface if the name is appropriately qualified on
the label. Caramel Color is not permitted in raw
product other than surface application because
of concerns about the proper handling and
cooking of the product.
For more information, see the U.S.D.A. Food
Standards and Labeling Policy Book (August
2005) or Policy Memo 112.
Smoke flavor and caramel color are complementary ingredients in
cooked products. Liquid smoke can improve the color binding
to meat proteins. The type of smoke flavor will determine the
choice of a negatively charged or positively charged caramel
color. The colloidal charge of caramel color is predictable according to class. In general, liquid smoke is acidic, around pH
2.5. Because of this, class IV caramels are preferred for their
stability and deep mahogany color.
*kosher, alal, and MSDS certifications are available from DDW.
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April 2014
Technical Tips
Caramel Color in Pet Food
Caramel color is widely used to deliver eye appeal to foods and beverages. Visual appeal is also important to the pet
owner to satisfy the need for serving appetizing dry and wet foods to their dog or cat.
Dry
Some owners of dogs and cats carefully read ingredient labels on packages. Manufacturers of pet food have responded to those customers who are concerned with synthetic colors. Some dry pet food manufacturers choose
caramel color to reduce the use of synthetics. Caramel color alone can replace a combination of three certified
colors -- FD&C Red # 40 (Allura), FD&C Yellow # 6 (Sunset), and FD&C Blue # 2 -- which blended together can
make brown. The result is a product with a cleaner label and a meaty appearance. Using caramel to replace synthetics also solves a common problem in digestion that occurs when the body absorbs red colors, leaving the blue and
yellow to show a “green effect” in pet stools.
The following is test data on an extruder in an external pilot plant:
Kibble ingredient formula for extruder operating at
113 kgs/hour:
46.5% Wheat
23.0 j Poultry meal by-product
10.5 Wheat middlings
19.0 Soybean meal
1.0 Salt
100.0%
C
B
A
A) Control; no color
B) DDW #605 or #607 powder added at 3% level in formula
C) DDW #640 or #642 powder added at 5% level in formula
The caramels in the photo above replaced synthetic colors injected into the extruder at the following rates:
• FD&C Red # 40 (Allura)
• 38.4 grams/minute at concentration 2.27 kgs/190 liters of water
• FD&C Yellow # 6 (Sunset)
• 135 grams/minute at concentration 2.27 kgs/190 liters of water
• FD&C Blue # 2
• 74.1 grams /minute at concentration 2.27 kgs/190 liters of water
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Wet (Canned)
Caramel color standardizes batch-to-batch variation. Many beefflavored and liver-flavored pet products packaged in cans and
pouches contain liquid caramel color. Without caramel color
added, the meat and by-products would appear more gray. A liquid caramel with low viscosity works best. Caramel is heat-stable
at standard retort processing temperatures.
For the most economical choice, many processors use DDW
#050 (or #055) double-strength which, as the darkest type, requires the least volume. Other processors use a red-tone caramel
like DDW #201, #301 or #203. Within any one class of caramel
Cat food products containing caramel color
color, there is an inverse relationship between color intensity
(darkness) and hue (redness). For a balance, we also recommend DDW #250 or #252.
Gravy
Some companies have introduced beef or chicken gravy for the owner to pour over
(or stir with) dry pet food. We recommend DDW #201 or #301 liquid for its high
hue.
Premium dry pet food products may contain a dust coating on the kibble that
includes powdered caramel color blended with other ingredients. We recommend
DDW #600, #640, #642, #643, #605 or #607 powders.
Semi-moist
Range of gravy hues
Semi-moist pet products often resemble raw ground beef in appearance. Processors can achieve this by adding DDW #605
(or #607) powder and FD&C Red #40 (Allura) or a natural red color. If a redder hue caramel is needed, try DDW #640,
#642 or #643.
Treats/Snacks
Bakers can obtain an appealing reddish-brown tone in a dog
biscuit by applying DDW #610 powder or DDW #201 (or
#301) liquid at 1% to 2% of dough weight.
Pet food processors apply caramel color in a variety of other
treats such as bones, bacon chews, rawhide, and jerky sticks.
Caramel serves as a key ingredient in a beef coating. Caramel
color is water-soluble and versatile.
DDW’s liquid and powdered caramel products in solution
range from pale yellow to reddish-brown to medium-brown to
nearly black.
Burnt Sugar
Pet treats containing caramel color
In Europe and other regions, processors may use burnt sugar as a flavor that provides incidental coloring to pet foods. DDW
offers a full line of liquid and powdered burnt sugars.
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April 2014
Technical Tips
Caramel Color in Carbonated Soft Drinks
Caramel color is the most widely-used colorant in the food industry. The flavor and beverage sector represents the
largest use of caramel color.
Selecting the appropriate Caramel Color
Caramel color first and foremost delivers color and provides “eye appeal”. Caramel provides the color which looks
refreshing and entices customers to purchase the beverage. The first choice for soft drink formulators is one of
the Class IV caramels. They are negatively-charged with a wide range of color intensities and shades -- from red to
nearly black. The shade is determined by the caramel manufacturing formulation and is measured as Hue Index.
The higher the Hue Index value (Class IV caramels range from 4.2 to 5.9), the redder the product. Within any one
class of caramel color, there exists an inverse relationship between color intensity (darkness) and hue (redness).
Caramel in aqueous solutions like soft drinks must be chemically-tailored to be compatible with other ingredients.
Soft drinks normally carry negatively-charged particles because of tannins derived from plant material, root, bark,
etc. Therefore, a negatively-charged caramel
0.1% Caramel Color in Soloution
should be selected. An important parameter is the
isoelectric point or the pH at which the colloidal
charge is electrically neutral. Most carbonated soft
drinks require a caramel with strong negative colloidal charge to avoid flocculation/precipitation. A
Class IV caramel has an isoelectric point between
pH 0.5 and 2.0, so above pH 2, a class IV caramel
is negatively charged.
Malta, a soft drink common in Latin America,
represents one of the exceptions as it requires a
Class III caramel (such as DDW 301 or 304). The
isoelectric point of a positively-charged Class III
caramel is between pH 5.0 and 7.0. Malta contains
positively-charged components and has a pH
around 4.0 so one needs a caramel with a higher
isoelectric point than a class IV caramel to keep
the charges positive and prevent flocculation/precipitation.
DDW 520
Class I
Hue Index = 6.2
DDW 108
Class IV
Hue Index = 5.8
DDW 050
Class IV
Hue Index = 4.2
Some beverage developers select a Class I caramel for higher hue -- more red to yellow tones. Standard Class I caramel colors are not stable in acidic conditions. In response, DDW recently developed acid-tolerant Caramel Color
520, a Class I innovation for the soft drink industry.
Low 4-meI caramel color is available in liquid (DDW034) or powder (DDW612) form.
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Cola Flavor Concentrate
A one-part, cola flavor concentrate
contains the following typical ingredients:
• 20 to 40% Water
• 50 to 70% Caramel Color
• Class IV (normally contains 53%
to 66% solids)
• 5 to 10% of the following:
• Phosphoric acid
• Kola nut extract
• Caffeine
• Gum arabic or other gum
• One or more of:
• Grapefruit oil
• Lemon oil
• Lime oil
• Orange oil
• One or more of:
• Casia oil
• Cinnamon oil
• Clove oil
• Coriander oil
• Neroli oil
• Nutmeg oil
• Ginger oil
Caramel in Soft Drink Concentrates
In addition to the obvious function of delivering color, caramel helps to protect flavors
from light deterioration. Caramel color also acts as an emulsifying agent in the preparation of soft drink concentrates to reduce the need for gums. A water-insoluble flavoring
agent may be added to caramel or vice versa. Sufficient caramel solids must be present
to emulsify flavor. A flavor which contains a high percentage of terpenes (e.g., orange
oil) is more difficult to emulsify and will require a greater proportion of caramel solids
than an agent containing a small amount of terpenes (e.g., distilled lime oil).
Generally all the water -- necessary to serve as the aqueous phase for the emulsification
of the flavor -- is present in the volume of
caramel used. However, one can add more
water to adjust the viscosity of the mixture. A homogenizer is most commonly
used to accomplish the emulsification.
During the emulsification, the water-insoluble flavors break into very small particles
with diameters ranging from as high as 10
microns to below 1 micron. For a carbonated soft drink application, the average
diameter of these particles should be less
than 1 micron to achieve a stable emulsion.
Emulsion breakdowns are usually caused by the particle size exceeding 1 micron.
Most Class IV powders (such as DDW 605 or 610) are stable in phosphoric acid and
citric acid. Formulators can select powdered caramel color in some beverage systems.
The majority prefers liquid caramel for its economy.
Concentrates for soft drinks can be either one-part or two-part systems with caramel color in one or both parts.
Cola product developers usually select double-strength (such as DDW 050 or 055) caramel for its high color intensity
and economy. Some believe single-strength’s (such as DDW 105 or 108) higher specific gravity contributes “body” to the
mouth feel of the cola beverage. Double-strength caramel meets the low caloric value requirements of “diet” or “light”
cola formulations.
Caramel Dosage Rates in Finished Soft Drinks
Single-strength (%)
0.35 to 0.45%
0.25 to 0.35
0.025 to 0.035
0.025 to 0.035
0.02 to 0.08
0.02 to 0.03
0.02 to 0.03
0.005 to 0.015
Cola
Root Beer or Sarsaparilla
Guaraná
Energy
Malta
Cream Soda
Apple
Ginger Ale
Double-strength (%)
0.15 to 0.20%
0.10 to 0.15
0.01 to 0.015
0.01 to 0.015
not applicable
0.01 to 0.015
0.01 to 0.015
0.002 to 0.007
Although the task of caramel color in a finished beverage is primarily color, its impact on taste can be significant. Because of the
high cost of concentrate ingredients and possible negative interactions if the caramel is not of consistent quality, it does not make
economic sense to sacrifice quality for cost. Problems can cost many times the cost of the caramel color.
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April 2014
Technical Tips
Caramel Color in Soy Sauce
Soy sauce represents a huge customer sector for liquid caramel colors. Discovered in China more than 2,500 years
ago, soy sauce is one of the world’s oldest condiments. Its flavor and flavor-enhancing properties make it the base
for a variety of other sauces including steak, teriyaki, hoisin, and marinade. There are two distinct types of soy
sauces - those that are naturally brewed and those using a non-brew process.
Non-Brewed
Naturally Brewed
Soybeans or another grain are put through acid
hydrolysis at an elevated temperature for 15 to
20 hours to make hydrolyzed vegetable protein
(HVP). The manufacturer then neutralizes the
liquid and purifies it by filtration. Additional
ingredients include salt water (15% to 20%
salt concentration), corn syrup/molasses for
sweetness, caramel color (about 5% in the case
of DDW’s Caramel Color #201 depending on
the desired color), and sometimes MSG and/or
I+G to enhance the flavor.
Soybeans and an additional grain (typically
wheat) are crushed, soaked, and inoculated
with a fungus from the Aspergillus family. The
mix is incubated for 3 days, mixed with a brine
solution, and fermented with lactic acid bacteria
and yeast for 6-12 months, producing flavor
and color. In many areas of the world this process is shortened, reducing color development,
so manufacturers may add caramel color. They
may also “extend” the fermented soy sauce by
adding 15% to 20% salt solution, caramel color,
occasionally molasses for sweetness, and either
MSG or I+G to boost flavor.
Selecting the Right Caramel Color
There are two main requirements for caramel color in soy
sauce- hue and salt stability. Especially in Asia, the redder the hue, the better. But caramel colors also need to
have stability in 20% salt solution. Caramel colors that are
not salt-stable will form a haze in soy sauce followed by
a precipitate. While some negatively charged soft drink
type caramels (such as DDW’s Caramel Color #105) are
formulated to be salt-stable, because of the high use level
of caramel in soy sauce, sulfites would need to be labeled
in certain countries. For caramel color in soy sauce, we
recommend DDW’s #201, #203, and #210, which are
positively-charged, non-sulfited, salt-stable and have an
appealing red (less gray) tone.
Red-tone soy sauce
diluted in solution
Low hue soy sauce
diluted in solution
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April 2014
Technical Tips
Naturally-Derived Coloring in Spirits and Liqueurs
Color enhances visual appeal. There is no second chance to make a first impression with beverage consumers.
Caramel Color and Burnt Sugar
Caramel color, the world’s most consumed food coloring, is widely-used in alcoholic
beverages to standardize batch-to-batch variation, influence hue, and help protect
flavor from light. For centuries it has played a key role in distillers’ ingredient portfolios for differentiation.
Global regulatory authorities recognize four classes of caramel color. Spirits and
liqueurs contain Class I, II, or IV for stability with tannins. Beer and malt drinks
contain Class III for stability with protein. Malt-based, apple-flavored cider in some
regions contains Class III, while traditional cider contains Class IV. Mixing Class
III, which carries a positive colloidal charge, with a negatively charged spirit caramel
(Class I, II, IV) or beverage will result in an irreversible haze or precipitation. Class I or IV may serve as substitutes for Class II as these
three are negatively charged.
We recommend adding caramel color as close to bottling proof as possible since it may precipitate upon exceeding its given solubility in
alcohol. However, this reaction is reversible because the caramel will go back into solution once the beverage’s alcohol percentage is decreased (by dilution).
The ‘clean label’ trend in recent years has helped to increase the market for Class I caramel color and burnt sugar. In North America, “caramel color” may appear on package labels regardless of class, while in Europe E-numbers specify class for labeling. In November 2009 The
European Technical Caramel Association (www.euteca.org), chaired by DDW’s Barry Foley, agreed on ‘decision tree’ based standards of
labeling for the food industry, as follows:
Burnt Sugar or Plain Caramel Color in Europe?
Food Manufacturer’s
Purpose or Function
Classification of
Ingredient or Additive
Labeling in the European Union
Primary: Flavor
Incidental: Color
Burnt Sugar
“Burnt Sugar”
Primary: Color
Incidental: Flavor
Class One Caramel Color
Either “Colour Plain Caramel” or “E150a”
The regulation EC 110/2008 defines “Burned Sugar” (instead of “Burnt Sugar”) as an ingredient option for spirits. For this
particular application, “Burned Sugar” is the product obtained exclusively from the controlled heating of sucrose -- without
bases, mineral acids or other chemical additives. In the DDW product table on the reverse side, those purely sucrose-based
products show an asterisk*.
Whisky
While single-barrel whisky rarely contains caramel color, Class I or IV is common in varieties of Irish, Canadian and others -- especially
blends. The historical, strict definition of Scotch whisky specifically states that Class I (“Plain” in EU) caramel color may be added. The
molecular weight profile of caramel color bodies can assist in identifying non-standard whisky and function in ‘fingerprinting.’
Rum
Dark, spiced, and aged rum varieties contain Class I for its high-proof alcohol stability. The table on the reverse side demonstrates how
Class I tolerates a higher proof level than Class II or IV.
Tequila
In Mexico both Class I and IV are used in 100% agave under the Reposado and Añejo classifications. Caramel color is very common in
tequila less than 100% agave to ensure the golden color of Joven.
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April 2014
Brandy
While some grape brandy is aged in wooden barrels, the majority contains Class IV to match the effect of such aging. Cognac from France
and sherry from Spain have traditionally contained Class II. Brandy from fruit other than grape -- such as apple, apricot, cherry, and pear -frequently contains caramel color. Other beverages containing caramel color include fortified (or dessert) wine such as sweet vermouth.
Liqueurs/Cordials
Caramel color -- ubiquitous in cocoa, coffee and amaretto liqueurs -- is frequent in citrus, berry, or herbal-based bitters and liqueurs. For
improved stability in cream drinks, it is helpful to premix caramel color with alcohol before adding cream ingredients.
Flavored Malt Beverages/Wine Coolers
Malt-based flavored beverages would require Class III. Wine coolers may contain Class IV.
Selecting the Right Caramel Color or Burnt Sugar
Note in the table below how within one class of caramel color, there is an inverse relationship between color intensity (darkness) and hue
(yellow/redness).
DDW
Product
Description
Color Intensity
ABS @ 610nm
Hue Index
(typical)
Stability in
Alcohol
(ABV)
050
Class IV, double-strength
.243
4.2
50%
055
Class IV, double-strength
.257
4.2
50%
105
Class IV, single-strength
.109
4.5
50%
108
Class IV, single-strength
.065
5.8
60%
112
Class IV, single-strength
.115
4.5
60%
136
Class IV, single-strength
.090
5.4
75%
190
Class II
.040
6.7
50%
520*
Class I, acid proof
.058
6.5
60%
525*
Class I
.033
7.0
75%
528*
Class I
.014
7.5
75%
570
Class I
.044
7.0
80%
720*
Burnt Sugar, acid-proof
.058
6.5
60%
757*
Burnt Sugar
.057
6.5
60%
785
Burnt Sugar
.048
6.5
75%
810
Natural Flavoring: Caramelized Apple
.019
6.8
60%
820
Certified Organic Caramel Color, acid-proof
.058
6.5
60%
830
Natural Flavoring; Caramelized Sugar
.050
6.0
35%
Caramel Color in Solution
528
108
050
Cocktail Containing Coloring Blend
of Anthocyanins
*Sucrose-based
Other Naturally-Derived Coloring
Alcoholic beverage companies have recently initiated the use of naturally derived coloring in new products. DDW offers several solutions, including blends, that can replace
artificial (certified = synthetic) color additives. Naturally derived coloring may differ from
artificials in terms of stability, dosage, and cost; nonetheless some developers may make
the clean label decision.
Carmine may replace Allura Red (FD&C Red 40) for a close hue match, or purple sweet potato may work if the pH is below
3.5. The amount of light allowed through the finished beverage package highly impacts the stability of a naturally derived
color choice. For example, DDW’s turmeric (curcumin) nicely replaces the hue of Tartrazine (FD&C Yellow 5), but it has poor
light stability. Turmeric can work where the beverage is protected from light such as can, full shrink-wrap label, or UV coating.
DDW offers a full line of naturally derived colorings and blends, and samples are available upon request. The portfolio includes anthocyanins, carotenoids, curcumin, betalains, carmine/cochineal, chlorophyll, and of course, caramel color.
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Technical Tips
Caramel in the Brewing Process
A valuable brewing ingredient for more than a century, caramel
contributes to the character of beer on every continent. Caramel
provides color, flavor, and consistency in beer. It also has applications in a variety of related products including cider, shandy, and
non-alcoholic malted beverages. Caramel, by weight, is the world’s
most widely-consumed coloring ingredient in foods and beverages.
What is Caramel?
Caramel is produced from the controlled heat treatment of carbohydrates, typically glucose syrup. The glucose can be combined with
food grade catalysts to facilitate the browning process and provide
caramel color stability. A standard beer caramel is a long polymer
chain that is a positive-charged colloidal solution, which lends to its
beer stability due to the positive charge of the beer (malt protein
charge). Caramel, an inert, physically stable product when stored
properly, will not promote bacterial growth.
Beer caramels are available in a range of color intensities as well as
a variety of different hues
(from pale yellow, to red, to
International Standards
brown).
The World Health Organization (WHO)
and United Nations (UN) Joint Evaluation Committee for Food Additives
(JECFA), The European Union and
United States recognize four classes
of caramel color.1 Furthermore; the
U.S. Food and Drug Administration
(FDA) identifies caramel color as GRAS
(Generally Recognized as Safe)2. These
authorities specify caramel’s purity
standards3, and DDW’s caramels meet
these standards.
All beer caramels are in Class III;
however, not all Class III caramels are
stable in beer. Hence, DDW performs a
test on each batch of its beer caramels (300-series) to ensure its stability
in beer. Class III caramels that are not
beer-stable result in beverage turbidity.
JECFA Compendium of Foods Additive
Specifications, 2006.
2
United States Code of Federal Regulations CFR),
Title 21, Section172.1235.
3
Food Chemicals Codex, Eighth Edition.
1
Brewery Applications
Each brewery may have its own particular caramel application method; in
general, brewers add caramel either at the wort boiling stage (if large volumes are required) or at the end to standardize color lost in batch processing. Brewers can make adjustments to final beer color by adding caramel to
the beer during the filtration process. The caramel can be added to ensure
finished product color consistency or to target a darker color without significantly adding to the beer’s calories or gravity.
The dosage of beer caramel varies by type. Traditional ales contain 0.02%
or more to add color and some flavor character. Certain dark beers, including some stouts and bocks, may rely on higher caramel dosage. Lagers
require more minimal caramel amounts for color consistency (typically
0.01%) than other types. Adjusting a lager type beer to a Bock beer color
would require an addition of 0.05-0.075%.
Brewing Advantages
Advantages of using caramel – apart from its stability as a beer color –
include its ease of addition in metered volumes, its cost effectiveness
compared to other coloring choices, and its unique flavor. Caramel can be
utilized to adjust the final beer color (or adding to the visual appeal) without changing the character of the beer.
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Beer Caramel Specifications
The table below outlines DDW’s best-selling beer caramels. The company also manufactures ten speciality
beer caramels not included in this product list.
Color
Color
Color
Hue
DDW
1
2
3
Intensity
I.O.B.
EBC’s
Index4
Product
(Typical) (Typical) (Typical) (Typical)
Percent
Solids
Feature
#300
.085
24,500
22,000
5.6
74%
popular in North America
#301
.108
31,500
29,800
5.5
66%
most widely-used beer caramel
globally
#303
.130
35,000
34,000
5.5
65%
available globally
#304
.075
20,500
19,000
5.6
74%
for malta or pilsner
#305
.075
20,500
19,000
5.6
74%
slight sweet and spicy accent
#306
.075
20,500
19,000
5.6
74%
a sweet porterine flavor
#310
.060
17,000
16,000
5.7
74%
Emkamalt; yellow tone
Test Methodology
Color Intensity = Darkness = Absorbance of a 0.1% (w/v) solution of caramel in
deionized water measured in a 1-cm cell at 610 nm wavelength
1
Color I.O.B. = Institute of Brewing = Absorbance of 0.1% (w/v) solution at 530
nm x 100,000
2
Color EBC’s = European Brewing Convention units = Absorbance at 430 nm x
dilution x 25
3
Hue Index = Redness = Log((ABS @ 510 nm)/(ABS @ 610 nm)) x 10
4
Fermentability % = DP1% + DP2% + DP3%
5
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Technical Tips
Natural Flavors – DDW 630 & 830
DDW has developed a line of natural ingredients in response to demand from consumers and manufacturers of
packaged food and beverages. Caramelized Sugar 630 and Caramelized Sugar 830 meet FDA’s and FEMA’s standard
of identity for natural flavor. They each contribute unique flavor with consistent color. Customers may label any of
these as “Natural Flavor” on the ingredient statement in North America and “Natural Flavouring” in the European
Union.
Primary Applications
Type
DDW 630
DDW 830
Dosage
Natural Flavor Natural Flavor
%
Application
Ice cream
Baked good
Topping
Bakery/ Fruit prep
Dessert Dry baking mixe
Ice cream cone
Confectionery
Breakfast cereal
Tea drink
Dairy
Flavored coffee
Energy drink
Beverages Enhanced water
Carbonated/sparkling
Spirits
Dry beverage mix
Milk Alternative (e.g. soy, almond)
Seasoning blends/Mix
Dry mix for sauces/gravy
Savory Dressing and marinade
Stuffing mix
Foods
Batter and breading
Croutons & breadcrumbs
Wet
Pet Food Dry
Treat
0.25-0.5
0.25-1.0
0.1-0.2
0.1-0.2
0.25-0.5
0.25-0.75
0.1-0.2
0.1-0.5
0.1-0.2
0.5-1.0
0.5-1.0
0.1-0.2
0.1-0.2
0.1-0.2
0.1-0.5
0.5-3.0
0.5-1.0
0.5-1.0
0.4-0.8
0.5-1.0
0.5-1.0
0.5-1.0
0.5-1.0
0.5-1.0
0.5-1.0
0.5-1.0
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June 2014
Naturally-Derived Color
Technical Tips
Technical Tips
Anthocyanins: Heat and light stability in beverages
Heat Stability
Heating may decrease the color intensity of anthocyanins in beverages
Loss of color intensity for anthocyanins during heat processing depends upon heating
time and temperature. However, increasing the initial dose of anthocyanins in beverages
can compensate for some color loss from heating.
Contrary to popular belief, heating does not increase browning (anthocyanin polymerization) of anthocyanins. Browning occurs during storage and accelerates in the presence of
heat and light in the finished product. Anthocyanins sourced from vegetables brown less
than those from fruits.
Pasteurization: One of the most common methods of pasteurization is known as high temperature short time (HTST). This method is typically used in the dairy industry to pasteurNo heat
Heated
ize milk products. With this process, products are heated to 161°F-165°F (72°C-74°C) and
Beverage prototype colored maintained for 15-30 seconds followed by rapid cooling through a heat exchanger. Most
with red cabbage
natural colorings can withstand these conditions.
Anthocyanins can be found
in natural sources including
red cabbage, purple sweet
potato, purple carrot elderberry, and grape skins.
Polymeric color %
(browning)
Browning does not increase after heating for anthocyanins*
30
25
20
15
10
5
0
Before heating
After heating
Red Cabbage
Purple Sweet
Potato
Purple Carrot
Elderberry
Grape Skin
Extract
Beverages containing Anthocyanins
*Anthocyanins (pH 3.5) were heated in a boiling water bath to 90°C and held for 2
minutes before cooling to room temperature (n=23)
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Light Stability
Monomeric anthocyanins
(% of original)
Accelerated storage conditions (in light) decreased anthocyanin color intensity in beverages.*
Purple Sweet
Potato
Red Cabbage
Control (dark, 4°C)
Purple Carrot
Elderberry
Warehouse (dark, 25°C)
Grape Skin
Extract
Light (1500 Lux, 21°C)
*(4 weeks time; light exposure 24h/day; pH3.5; n=3
Purple, pink, and blue
easter eggs dyed with
red cabbage.
Blue and purple panned
candies colored with
red cabbage.
Summary of the effects of heat and light
exposure on DDW anthocyanins in beverages
Anthocyanin Source
Vegetables:
Purple sweet
potato, Red
cabbage,
Purple carrot
Fruit:*
Elderberry
Condition
Loss of Redness
Browning
Fading
Heat
(90oC;
2 min)
Minimal
None
Moderate
Light
(accelerated;
4 weeks)
Moderate
Minimal
Moderate
Heat
(90oC;
2 min)
Minimal
None
Minimal
Light
(accelerated;
4 weeks)
Moderate
Moderate
Moderate
to High
*Grapeskin extract displays high loss of redness, high browning, and high fading after exposure to accelerated lighting conditions
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April 2014
Technical Tips
Cochineal Extract & Carmine
Cochineal extract and carmine are natural red dyes that originally colored fabrics. Today,
the food, cosmetic, and pharmeceutical industries utilize the colorings. Color manufacturers use water or alcohol to extract the pigment from a cactus-dwelling, female cochineal insect (Dactylopins coccus Costa), native to Latin America
The coloring principle is carminic acid, a pigment which can produce orange, red &
purple tones. Carmine has become the leading natural replacement for FD&C Red 40
(Allura Red in the EU) for both its hue and high stability in heat, light, and different pH
levels.
Leading Applications
COCHINEAL EXTRACT consists of carminic acid within the solvent
used for extraction.
• Fruit Preparations
• Yogurt
ACID-PROOF COCHINEAL retains its red/violet color instead of turning orange in lower pH applications. this is achieved through a reaction
between cochineal and ammonia, which forms 4-aminocarminic acid.
CARMINE is the aluminum lake of carminic acid. Due to its association
to a metal, a more brilliant red can be achieved.
• Including drinkable types
• Non-carbonated beverages
•
•
•
•
•
•
Stability Highlights
DDW can customize products to desired strength and/or hue. The following are
examples of standard products.
Product
Number
DDW Name
Type
481013
Carmine WS35
Lake
4-10
3.5%
481014
Carmine P600
Lake
4-10
60%
481015
Cochineal
WS20 AP
Extract
2-10
2%
481016
Cochineal
WS90
Extract
2-10
9%
pH 3
pH 5
pH 7
pH
Carminic
Stability
Acid
flavored waters
juice drinks
pink lemonade
grapefruit
strawberry
pomegranate
• Cakes & cookies
• Confections
• Ice cream
• berry varieties
• variegates
• Meat products
• Pet food treats
pH - Orange to magenta for cochineal. Acid-proof cochineal extract retains magenta color. Carmine is scarlet red.
Heat and Light - Very stable during heating and prolonged light exposure.
Oxygen - Resistant to oxidation, which boosts the shelf life of dry mixes.
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April 2014
Technical Tips
Natural Beta-Carotene & Nature-Identical Beta Carotene
DDW offers nature-identical beta-carotene as well as a naturally-derived alternative to synthetic beta-carotene. Both can be
used in the U.S. to color beverages, yogurt, ice cream, pudding,
confectionery, bakery products, and condiments.
Concentration affects the hue of beta-carotene
In recent years, beverage companies have
launched hundreds of new drinks requiring
a yellow coloring. Beverage processors can
add DDW’s nature-identical beta-carotene or
DDW’s natural alternative either before (in the
aqueous phase) or after homogenization. The
natural alternative is water dispersible and Ko0.025% w/v
0.1% w/v
sher certified. At low concentrations, the hue
Power
(1%)
43000
Power
(1%) 43000
is similar to Yellow 5 and turmeric (curcumin)
while exhibiting better light stability than turmeric. The addition of ascorbic acid improves the stability of beverages containing the naturally-derived beta-carotene.
DDW beta-carotene offers sustantial advantages
Disperses readily in water
•
•
•
•
•
•
Stable emulsion
Less cloudy in solution
Less ringing
Less sedimentation
Reduced cap/bottle staining
Potential for fewer processing steps
•
May declare “colored with [beta]-Carotene (from natural sources)” or similar
text on the ingredient statement
Qualifies for a naturally-derived
ingredient label (assuming other
•
ingredients also qualify)
Marketing advantage on principle display panel (PDP) for novel beverages,
organic and natural foods
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DDW natural beta-carotene products, properties and applications
Description
pH stability
Hue
Usage %
Applications
1% powder
1% liquid
3 to 7
Yellow
to
orange
0.01 to 0.1
or
0.005 to 0.05
Beverages, yogurt, ice cream,
pudding, confectionery, bakery
products, and condiments
Energy beverage* colored with natural beta-carotene
Ingredients
% (w/v)
Water Purified (v/v)
Cane sugar
Citric acid
Sodium citrate
Natural flavors
Guarana (for flavor)
Vitamin blend
83.90
15.00
0.50
0.20
0.15
0.03
DDW natural beta-carotene (1%, powder)
Sodium benzoate
Potassium sorbate
0.03
0.03
Ascorbic acid
0.03
0.10
0.03
Preparation
1. Add the cane sugar to water and stir to dissolve.
2. Continue stirring and add citric acid, sodium citrate, flavors, guarana, vitamin blend, beta-carotene coloring, and ascorbic acid.
3. Once the dry ingredients are dissolved, add the sodium benzoate and potassium sorbate, mixing until dissolved.
*This formulation is for example purposes only.
Lemon candy
Frozen novelties colored
with beta-carotene
Tropical beverage
Flan or pudding
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Technical Tips
Innovative Natural Blue Coloring
A naturally derived blue coloring is available in either liquid or powdered form. Created by
our strategic coloring partner, colorMaker, the water-soluble natural blue coloring is derived
from anthocyanins extracted from vegetable juice (red cabbage) and holds the US Patent No.
7279189.
Colored sugar
Shelf Stable Blue
The blue coloring enables food product developers to obtain a naturally derived blue hue
at lower pH than conventional anthocyanin coloring. The innovation increases the range of
foods that can be formulated with a natural (non-synthetic) blue coloring.
Anthocyanins (whether derived from fruit or
vegetable sources) exhibit a reversible molecular
structural change – from red to purple to blue
– as the pH of their environment changes from acidic to basic. This
coloring exhibitsma blue hue at pH 5.5 to 7.0; whereas, anthocyaninsmnormally demonstrate a faded and unstable purple hue at pH 5.5. It is
GMO Free and kosher certifiable.
Applications
The blue coloring works well in bakery frostings such as royal and butter
cream icings, colored sugar, toppings, dry mix, candies, gourmet marshmallows, chewing gum, compressed tablets, gelatin tablets, and other
non-acidic confectionery products.
Natural Blue Coloring
(Blue WS)
in solution at pH 5.5
Standard Red Cabbage
(Anthocyanin)
in solution at pH 5.5
Hints: To optimize performance in icings and frostings
• Use liquid egg whites (not powdered) to stabilize the pH of the icing.
• Avoid using acidulents such as lemon juice or cream of tartar.
• Enhance stability with low water activity.
Frosting for baked goods
Market research shows that more and more food processors are formulating with
natural coloring, as more and more consumers associate natural products with higher
quality.
DDW is the exclusive global representative of colorMaker’s blue coloring. DDW offers natural food coloring standardized for strength, stabilized for safety, and validated
for quality to improve the allure of foods and beverages through visual appeal.
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April 2014
Technical Tips
Spirulina Extract
Spirulina is a blue-green algae that occurs naturally in freshwater and marine habitats. It has a
long history as a food supplement in many countries. Spirulina contains chlorophyll and phycobilins, which absorb sunlight and have a role in photosynthesis. The phycobilins found in
spirulina are phycocyanins, which are blue and, together with chlorophyll (green), give spirulina (raw form) its characteristic blue-green color. DDW offers a standard blue powder and a
new spirulina blue liquid, stabilized for light
protection.
DDW
Spirulina
Blue
FD&C
Blue #1
(Brilliant
Blue)
Manufacturing
Algae
grown
r
e
wd
Po
Algae expressed
and washed with
water to extract
blue color
Algae
harvested
Liq
uid
Blue extract
spray dried and
packaged.
Light stability
enhanced by
DDW and
packaged.
Improved Spirulina Light Stability, pH 5
Phycocyanin Retention Relative to
Effect
of Light
onBlue
Color
Retention
Standard
Spirulina
Degradation,
pH 5in Spirulina Extracts
2.5
2
1.5
Phycocyanin Retention
Relative to Standard
Spirulina Blue Degradation
1
0.5
0
Standard Spirulina Blue DDW Stabilized Liquid
Spirulina Blue
Heat: Poor stability in baking and pasteurization. Light:
Weak - Similar to Beta Carotene but stronger than Turmeric. However, DDW has developed an innovative liquid that improves spirulina’s light stability by up to 40%.
pH:
Stable across pH range of 4-7.
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June 2014
Primary Applications
Applications now
Spirulina in Coloring Blends
approved for spirulina use DDW Spirulina is a standard blue without green
in the US:
or purple undertones. When mixed with turmer• Confections/candy
ic it has a very bright green hue. When mixed
• Frostings
with beta-carotene it has an olive green hue. If
• Ice cream/frozen desserts
spirulina is mixed with natural reds, it creates a
• Dessert coatings/toppings
purple that is appropriate for “berry” flavors.
•
•
•
•
•
•
•
Beverage mixes/powders
Yogurts
Custards/puddings
Cottage cheese
Gelatin
Breadcrumbs
Ready- to-eat cereals
• excludes extruded cereals Blue, a primary color, is also needed to achieve
black. This is done in combination with caramel color and a small amount of
natural red. Prior to spirulina approval, this was primarily accomplished through
the addition of FD&C colors in the US.
Blue Moon or Pistachio Ice Cream
DDW spirulina blends provide a new range of blue and green hues to replace FD&C
Blue #1 and other certified coloring blends in ice cream.
Panned Candy
Varying the concentration of spirulina blue can broaden
the range of blue shades compared to anthocyanin based
blues.
Cottage Cheese and Yogurt
Spirulina alone, or combined with other naturally derived colorings,
expands the available hue options for berry or citrus flavored cottage
cheese and yogurt.
Frosting
New spirulina blue overcomes gray tones and has improved stability to
light over standard commercial spirulina, making it ideal for frostings
and fondants.
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June 2014