R&D: Microencapsulation for Natural Color Stability -- December 2010
As many consumers seek natural alternatives to synthetic food colors, companies are responding by choosing natural colors for new products and also by replacing the synthetic colors traditionally used in foods and beverages.
However, the use of natural colors can often be a challenge, says Byron Madkins, senior director, Product Development and Applications, Colors, Chr. Hansen. Many natural colors are susceptible to degradation, when exposed to various factors, such as heat, light, low pH and oxidation. The key to optimal performance of a color in a food application, whether synthetic or natural, is the selection of the most suitable and stable color formulation. With natural colors, one of the greatest challenges can be their stability. A color should maintain its starting shade and intensity for the duration of the food productís shelflife, Madkins adds.