Tech breakthrough with oil dispersible colors
The latest innovation at DDW is a new improved oil-dispersible caramel color using the firm's proprietary emulsion technology.
In addition to a 25% increase in color intensity compared to its previous blend version, the new product has improved solubility in food and beverage systems containing lipids and can still be labeled as 'caramel color'.
Potential applications include compound coatings, seasonings, glazes, batters, dressings, processed potatoes, and ready meals.
"This liquid formulates easily into new applications for caramel color due to improved dispersibility,” says global application scientist Jennifer Brown (pictured left).
“Traditional caramel color is one of the most water soluble ingredients in food systems, so this represents a functional breakthrough within the brown spectrum."
DDW has also used the same technology to create oil dispersible anthocyanins and carotenoids, opening up new opportunities, she says.
"It means we can use all these wonderful water soluble colors and put them into oil-based products such as butter cream icing, dairy spreads and spray coatings for snacks."
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