Color Solutions for "No Pink" Cheese
Pink discoloration in processed or natural cheese is generally believed to result from the formation of a complex of norbixin with the protein casein and a phospholipid.
Trust our experienced Kalsec® color team to choose the most appropriate color for your specific cheese application — whether it’s natural cheese, processed cheese, cheese food, cheese sauce or spray dried cheese.
Optimizing Your Hue
Yellow-orange hues are often needed for cheeses and cheese products as well as rich looking soups, sauces and dressings. Replacements of Tartrazine (E102), Yellow #5, Quinoline Yellow (E104), Sunset Yellow FCF (E110), and Yellow #6 are highly sought after. We have a range of natural yellow-orange hues — derived from annatto, carrot, paprika and turmeric — that can help you provide a cleaner label solution without loss of performance.
|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|
|Carrot||Good||Good||Optimum pH range 3.0-8.0||Ideal replacement for beta-carotene and mixed carotenes.|
|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.|
|Tumeric||Dependent on food formulation. Good light stability is typical in dry products, while poor light stability is characteristic in high-moisture products.||Excellent||Optimum pH range 3.0-7.0||At higher pH’s, the hue shifts to red and the pigment becomes unstable.|