High Stability Reds
Reds from anthocyanins, carotenoids and betalains are some of the most widely found pigments in nature. These pigments are responsible for the red and purple colors of many fruits, vegetables, cereal grains and flowers. Working with a variety of sources, we have converted these natural raw materials into food colorings of the highest quality and consistent color strength.
Heat Stability Comparison
Kalsec® anthocyanin colors were tested against a commercially available black carrot for heat stability. Tests were conducted in a beverage base with a pH level of 3 and were held at 50° C for five hours. All Kalsec® products out-performed the commercially available black carrot. Durabrite® Antho Red 45-1 and Vegetone® Vivid Red were far superior, indicating that applications colored with these products will have a longer shelf life in storage.
Optimizing Your Hue
The visibility of the “Southampton Six” study of synthetic food colors initiated a trend towards finding natural replacements. In the pink to red hue range, this includes replacing Allura Red (E129) and Ponceau 4R (E124). Kalsec® has an excellent range of pink to red hue colors from a variety of raw origins to help provide a vibrant natural color to your product, while maintaining or improving the light and heat stability performance your product requires.
|Raw Material||Light Stability||Heat Stability||ph Range||Comments|
|Beet||Very Good||Generally poor. Improved stability is observed with high heat for short duration or with low water activity.||5.0-7.0|
|Anthocyanins [Black Carrot, Cabbage, Radish, Sweet Potato and Yam]||Good||Good||Optimum pH range is 3.0-4.5||Good stability in confections, beverages, fruit prep. Best stability and reddest hue at pH 3.0 to 4.5.|
|Tomato||Very Good||Very Good||3.5-7.0||Lycopene is naturally oil soluble. Vegetone® Rich Red is a special water- dispersible formulation that exhibits red color in low fat environments. High fat content will convert the pigment hue to orange.|