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Process Cheese Annatto colors are commonly used in process cheese and process cheese spreads and sauces. We suggest the use of bixin-based annatto colors such as oil soluble and micro-crystalline forms. Annatto colors containing norbixin are not suggested for this application. Annatto color produces yellow-orange hues in process cheese. Adjustments in the hue can be achieved by combining annatto with other natural pigments. For complete information please see the Process Cheese Color section. Margarine, Vegetable Shortening, and Oils Rich, buttery hues can be imparted to margarine, shortening, and cooking oils by the addition of annatto colors. We suggest oil soluble or micro-crystalline bixin. If vitamin fortification is desired, Kalsec® provides economical blends of Vitamin A with annatto. Adjustments in hue can be achieved by combining annatto pigments with other natural colors. For information please see the Turmeric section. Dairy Foods A variety of dairy foods including yogurt, ice cream, and butter are colored with annatto-based products. Please refer to the Annatto Color Product Guide - Bixin and Annnatto Product Guide - Norbixin and Bixin-Norbixin Blends product guides for specific recommendations. Cereal Water soluble annatto colors are suggested for use in direct expanded extruded cereal. Depending on processing methods, hues of yellow-orange to golden-brown can be produced. The color can be incorporated into the feed material, injected as a liquid color into cereal recipe, or can be added to the coating through a spray system. Snacks and Crisps Cheese-flavored snacks such as extruded cheese puffs and cheese popcorn can be colored with oil soluble and micro-crystalline bixin. Usage rates vary greatly depending on desired color intensity. Hues of buttery yellow to red-orange cheddar are possible. Typical methods of application include blending the color with oil and cheese powder to produce a slurry which is sprayed onto or tumbled with the snack. Batter, Breadings, Cracker Meal, Crumbs, Rusk, Coatings Rich, golden-orange hues are produced in breadings and coatings for meat, fish, poultry, and vegetables with the use of annatto. Micro-crystalline suspensions are pre-coated on salt or a small portion of flour or other dry ingredients. The pre-coated blend is incorporated into the other dry ingredients in a ribbon or comparable blender. The ultimate hue and intensity will be dependent on processing factors such as mixing time, blending technique, baking times, and temperatures. Other factors equally important to hue development are moisture levels, particle size, addition rate of annatto, color originating from the other ingredients, and the ratio of dry and liquid ingredients. Production and storage of these food products lead to severe oxidative stresses on annatto pigments. We strongly recommend the use of Durabrite® Annatto for these applications. More information on Durabrite® Colors is available in the Durabrite® Paprika/Durabrite® Color Blends section. Adjustments in hue can be achieved by combining annatto pigments with other natural colors. For information on Kalsec® Vegetone® Color Blends see the Kalsec® Natural Color Blends section. |
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