This chart identifies typical applications and appropriate addition rates (w/w%) for product development trials.

These color chips are provided to illustrate the hues which can be produced with Kalsec® Annatto extracts in significantly different food applications. The extract was added to white chocolate and dispersed onto salt at rates described below each chip. These model substrates were selected to demonstrate hues which can be produced and to illustrate the effect that substrate may have upon hue expression. Numerous factors influence the performance of natural colors. Water activity, fat content, emulsion quality, particle size, and the base color inherent to the food product are only a few of these factors. To allow you to compare annatto hues to hues produced by other Kalsec® colors (including Annatto Bixin, Annatto Norbixin and Norbixin/Bixin Blends and Paprika) these same substrates were used in all Kalsec® Color Product Guides.

Colors will vary according to your monitor settings. Please contact Kalsec® to order a printed Color Product Guide.