In April, the FDA approved blue spirulina for applications beyond gum and candy. As a result, DDW offers a standard spirulina blue powder and a new spirulina blue liquid, stabilized for light protection.
These new products achieve a blue hue without green or purple undertones. DDW spirulina blends provide a new range of blue, purple and green hues to replace FD&C colors and other certified coloring blends in ice cream, panned candy, yogurts, frostings and more.
Confections: New Options for Fat-based Systems
Developers of confectionery products have gained more natural color options for fat-based systems. DDW’s newest proprietary technology has broadened the natural range of oil dispersible brown, blue, green, purple and pink hues that originate from water soluble color. Applications include compound coatings for confectionery, inclusions and frozen novelties, as well as fat-based fillings.
“Based on customer feedback from our initial launch in 2012, we re-designed our technology to accommodate additional requests for simple label colors in compound coatings,” says Jody Renner-Nantz, DDW senior application scientist. “Customers in several countries have formulated the innovative DDW colors without emulsifiers.”
DDW’s innovation has expanded the scope of color derived from natural sources that can now be added to lipid systems and replace blends of artificial red, yellow and blue lakes. For samples and technical support, please contact a DDW representative or e-mail: firstname.lastname@example.org .
– D.D. Williamson, www.ddwcolor.com