Attractive colors in processed meat and seafood are the first indicator to the consumer of a flavorful eating experience. Kosher orange and red colors have been a challenge in the industry until now. Varying shades are available in standard or custom blends to meet your marketing objectives for a unique and pleasing appearance in salmon, surimi, sausages and jerky.
A ratio of white (68%) and salmon fish (32%) were homogenized to create a “base” that was then colored with Vegetone® Salmon Color at 0.15% and Vegetone® Salmon Color at 0.25%, resulting in a more salmon-colored finished product.
Optimizing Your Hue
To give foods a “pop” of color, Sunset Yellow FCF (E110) or Yellow #6 are often used. But you may be looking to replace these synthetic colors with more natural label-friendly alternatives, without losing the performance of synthetic colors. We have a range of natural orange and orange-red hue solutions to help solve your dilemma.
|Raw Materials||Light Stability||Heat Stability||pH range||Comments|
|Annatto||Good||Good||Optimum pH range 3.0-8.0||Good stability in general. Degradation can occur with heating over long time periods. Some formulations affected by pH.|
|Paprika||Good||Good||Optimum pH range 3.0-8.0||Not affected by pH. Good stability in most applications but susceptible to oxidative degradation. Durabrite® Paprika provides significant stability improvement.|