Various factors affect the natural colour stability. We test the natural colours because it ensures the processing formulation & packaging solutions are whether robust and validated or not
It’s essential to know the heat stability of the natural colours before we use them in food like bakeries, beverages, confections, extruded products where the colour will be put through high temperature or periods of extended heat.
- There are various ways we can test the stability of heat for different applications. Usually, we can determine the stability of colours by incubating the colour at the same time and when temperature is close to the customer’s application.
- Colour is measure with a colorimeter before the test and after being put through the heat process.
- Colour must remain vibrant throughout the manufacturing process as well as the product shelf life.
- That’s why we test our colours to ensure they stay stable at different temperatures or not.
- We start by preparing multiple samples in the application; in this example, we’ll use beta carotene in beverages then we will measure the hue using a colourimeter. This measurement will serve as our baseline.
- We want the colour to remain as close to this measurement as possible throughout the heat test.
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