American Color Research Center, ACRC Inc.

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Presented by
Food Colorants

• American Color Research Center, (ACRC) Inc.

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Food Colors In USA

• Certified Colors

• Non-certified Colors

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Certified Food Colors

• Every batch has to be certified by FDA
• Currently listed
• Blue 1
• Blue 2
• Green 3
• Red 3
• Red 40
• Yellow 5
• Yellow 6

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Non-Certified Colors (natural colors)

• Do not need certificate to sell or use.
• Most are from nature (Natural Colors)
• Members Include
• Annatto extract
• Beet juice powder
• Canthaxanthin
• Caramel

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Non-Certified Colors (natural colors)

• Beta-Apo-8Carotenal
• Beta carotene
• Cochineal extract/carmine
• Grape color extract
• Grape skin extract
• Fruit Juice

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Non-Certified Colors (natural colors)

• Vegetable juice
• Paprika oleoresin
• Riboflavin
• Titanium dioxide
• Turmeric
• Turmeric oleoresin

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Artificial Color vs. Natural Color

• Artificial Colors
• Obtained by Chemical reactions
• Relatively stable (in most cases)
• Less costly to use
• Health concerns
• Allergens
• Cancer risks?
• Consumer acceptability Questionable

• Natural Colors
• Obtained from nature
• Processed by physical means
• May be less stable than synthetic ones
• May be more costly to use.
• No health concerns
• Benefits to health
• _ Consumer acceptability
• Good

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Certified Colors(Artificial)

• A Brief Review

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Artificial Colors

• Blue 1.
• Stable
• Staining Cloth, mouth, skin

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Artificial Colors, contd

• Blue 2
• Not stable

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Artificial Colors, contd

• Red 3
• Purplish red
• Not stable to acid (precipitation)
• Not stable to light

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Artificial Colors, Contd

• Red 40
• Strawberry-like red
• Not stable to reducing agent (ascorbic acid)
• Reacts with proteins causing discoloration

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Artificial Colors, Contd

• Yellow 5
• Bright greenish yellow (lemon-like)
• Stable to light and heat
• Not stable to reducing agents
• Tends to react with proteinsdiscoloration
• Health concerns
• Allergen
• Cancer risks?
• Hyperactivity

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• Yellow 6
• Orange-like color
• Reacts with reducing agents and
  proteins-discolorations

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Non-certified Colors(Natural Colors)

• A brief review

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Annatto

• Two forms commercially available
• Bixin.

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Natural Colors

• Annatto extract.
• Extracted from annatto seeds, Bixa orellna L., a
  tropical bush.

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Annatto

• Bixin
• Color in final foods orange.
• Solubility oil soluble.
• Stability
• Light stability Fair.
• Heat Stability good under 130 oC.

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Annatto, contd

• Bixin, contd
• Applications fatty or oily foods, including
• Snack
• Cake and other bakery
• Butter
• Popcorn oil

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Annatto, Contd

• Norbixin
• Solubility
• water soluble in neutral or alkaline solution
• Precipitates in acidic solutions (pHlt5).
• Stability
• Light stability fair
• Heat Stability good under 130 oC
• Acid stability poor

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Annatto, Contd

• Norbixin, Contd
• Applications
• Cheese
• Bakery
• Snacks
• Confectionery
• Others

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Annatto, Contd

• Problems with annatto applications
• Precipitation in acidic solutions
• Pinking in cheese
• discoloration

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Annatto, Contd

• Our solutions
• Non-pinking annatto color for cheese

Photo 5. Cheese paste colored with ACRC annatto
color (left) and competitor's annatto color
(right), and then exposed to partial sun light
for 3 weeks.
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Annatto, contd

• Our solution Acid-stable annatto emulsion for
  beverages

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Beet Juice Concentrate

• Obtained from red beet roots

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Beet Juice Concentrate

• Solubility water soluble

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Beet Juice Concentrate

• Stability
• Light good
• Heat Poor. Will not survive during heat
  processing in most cases
• pH almost no effect

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Beet Juice Concentrate

• Applications
• Ice Cream
• Ice bar
• Hard candy
• Dry Beverage mixes (in powder form)
• Noodle/pasta

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Beta carotene/natural mixed carotenes

• Synthetic or extracted from natural source,
  plants or algae

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Beta carotene/natural mixed carotenes

• Solubility
• Oil soluble
• Our Solution Made
• water-dispersible.

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Beta carotene/natural mixed carotenes

• Stability
• Heat stability Good
• Light stability Poor
• We have stabilized version of carotene emulsions

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Beta carotene/natural mixed carotenes
Our Solution Stabilization. Left ACRC, Right A
competitors product. Both were exposed to
sunlight for 5 days

Photo 1.Stability comparison. Both were boiled,
hot filled and exposed to outdoor direct sunlight
for 5 days. PH 2.3 Left ACRC natural carotenes.
Right Control (a competitors
sample)                                           
                
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Beta carotene/natural mixed carotenes

• Stability, contd
• Setting easy to form rings in beverage bottle
  neck.
• Our Solution We have developed ringing-free
  emulsions for beverage applications.

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Caramel

• Source
• Reaction products of carbohydrates during heating
• Usually ammonium and sulfate are added
• Negatively charged
• Positively charged
• We supply ammonium- and sulfur-free caramel, the
  natural caramel

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Caramel

• Stability
• Light very stable
• Heat very stable
• Acid use acid stable type

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Caramel

• Applications
• Beverage
• Bakery
• Snack
• Confectionery
• Others

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Cochineal Extract

• Source
• Extracted from cochineal (dactylopius coccus
  costa)

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Cochineal Extract

• Stability
• Light excellent
• Heat excellent
• pH poor
• Orange in acidic pH
• Purple in neutral pH
• Blue in alkaline pH

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Cochineal Extract

• Acid-stable cochineal extract
• ACRC developed excellent acid-stability of our
  cochineal extract
• Can be boiled in 10 citric acid or even 0.01N
  HCL for at least 3 hrs.
• Does not precipitate in acidic beverages

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Cochineal Extract

• Acid-stable cochineal extract
• Competitors acid-proof cochineal extracts
• Fade in 0.3 citric acid solution on boiling
• Precipitate in beverage and cause discoloration

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Cochineal Extract
Left Control (An acid proof cochineal extract
from a competitor) in 0.3 citric acid solution.
The original red color faded away after
exposure. Center ACRC 1162-ralb in 1.0 citric
acid solution. The original red color did not
fade. Right ACRC 1162-ralb in 0.01N HCL. The
original red color did not fade.
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Carmine

• Source
• Aluminum/calcium lake of carminic acid, the
  coloring component in cochineal extract
• In powder form, insoluble in water, soluble in
  alkaline water.

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Carmine
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Carmine

• Carmine solution is not acid stable
• Discoloration
• Precipitation

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Carmine

• Applications
• Surimi
• Sea food
• Pasta
• Bakery-pie fillings
• Candy
• Gelatin
• Pudding

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Grape Color Extract

• Sources
• Extract of precipitated lees of Concord grape
  juice during storage
• Solubility
• Water

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Grape Color Extract

• Stability
• Light good
• Heat fair
• pH poor
• Acidic red to purple
• Neutral purple
• Alkaline blue

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Grape Color Extract

• Applications
• Non-beverage foods
• Pie filling
• Fruit preparation
• others

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Grape Skin Extract (Enochianina)

• Source
• Extract of deseeded marc, remaining after grapes
  have been pressed for juice or wine.
• Solubility
• water

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Grape Skin Extract (Enochianina)

• Stability
• Light good
• Heat fair
• pH poor
• Acidic red to purple
• Neutral purple
• Alkaline blue

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Grape Skin Extract (Enochianina)

• Applications
• Beverages
• Still
• Carbonated
• Alcoholic

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Fruit juice

• Source
• Mature, edible fruits
• Elderberry
• Black currant
• Blackberry
• Others

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Fruit juice

• Coloring components
• anthocyanins

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Fruit juice

• Solubility
• Water

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Fruit Juice

• Stability
• Light good
• Heat fair
• pH color changes heavily as pH changes
• Acidic red
• Neutral purple
• Alkaline Blue

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Fruit Juice

• Stability, contd
• Heat and light stability also changes as pH
  changes
• Acidic stable
• Neutral instable
• Alkaline very instable

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Fruit Juice

• Stability, Contd
• pH Stability
• The color intense also changes as pH changes
• The lower the pH is, the darker the color is.
• Ascorbic acid accelerates anthocyanin
  degradation.

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Fruit juice

• Applications
• Beverages
• Fruit preparation
• Tomato paste
• Others

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Vegetable Juice

• Source
• Fresh or dehydrated vegetables
• Red cabbage
• Red radish
• Black carrot
• Purple yam

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Vegetable juice

• Coloring components
• Anthocyanins

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Vegetable Juice

• Solubility
• Water

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Vegetable juice

• Stability
• Light good
• Heat fair
• pH color changes heavily as pH changes
• Acidic red
• Neutral purple
• Alkaline Blue

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Vegetable Juice

• Stability, contd
• Heat and light stability also changes as pH
  changes
• Acidic stable
• Neutral instable
• Alkaline very instable

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Vegetable Juice

• Stability, Contd
• pH Stability
• The color intense also changes as pH changes
• The lower the pH is, the more condense the color
  is.
• Ascorbic acid accelerates anthocyanin
  degradation.

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Red Cabbage Color
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Cabbage Color

• One of the most stable anthocyanin colors
• Purplish red in acidic solution
• Low odor version available
• Both liquid and powder forms available

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Cabbage Color

• Wide applications
• Beverage
• Tomato paste
• Pizza topping
• Fruit preparations
• Snack foods
• Dairy
• Confectionery

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Red Radish Color
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Red Radish Color

• One of the most stable anthocyanin colors
• red in acidic solution
• Low odor version available
• Both liquid and powder forms
• available

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Red Radish Color

• Keeps red at higher pH up to 6

 0038-ralb in a model rice beverage, pH 6.0
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Red Radish Color

• Wide applications
• Beverage
• Tomato paste
• Pizza topping
• Fruit preparations
• Snack foods
• Dairy
• Confectionery

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Paprika Oleoresin

• Source
• Extracted from red pepper

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Red Pepper

• Solubility
• Oil soluble
• ACRC made it water dispersible

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Paprika Oleoresin

• Stability
• Light Fair.
• We have stabilized version
• Heat good

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Paprika Oleoresin

• Special features
• Solvent-free, CO2 extracted available
• Organic-suitable paprika oleoresin available
• Stabilized version against light is available

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Paprika Oleoresin

• Applications
• Seasoning
• Snack
• Salad dressing
• Popcorn
• Beverage
• Confectionery
• Others

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Turmeric Oleoresin (Curcumin)

• Source
• Extracted from curcuma longa L., a member of
  ginger family.

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Turmeric Oleoresin (Curcumin)

• Coloring component
• Curcumin and curcuminoids

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Turmeric Oleoresin (Curcumin)

• Solubility
• Fat and alcohol soluble
• Cold water insoluble
• Commercially dissolve curcumin in polysorbate-80
  or 60 to make it water dispersible

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Turmeric Oleoresin (Curcumin)

• Stability
• Heat good
• Light poor
• pH color hue change with pH
• Greenish in acidic pH
• Orange yellow in neutral pH
• More stable in acidic pH than in neutral or
  alkaline pH

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Turmeric Oleoresin (Curcumin)

• Color hue Bright yellow in acidic solution

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Turmeric Oleoresin (Curcumin)

• Applications
• Pickle
• Bakery
• Confectionery
• Others

• Snack
• Pudding
• Gelatin
• Gummy bear
• Yogurt
• Popcorn
• Finger foods

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Lutein, Xanthophyll

• Source
• Extracted from marigold flowers
• Synthetic

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Lutein

• A member of carotenoids

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Lutein

• Solubility
• Oil soluble
• We made it
• water-dispersible

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Lutein

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Lutein

• Reasons to use lutein
• Extended studies have proved the importance of
  lutein to eye health
• Antioxidant--a free radical scavenger

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Lutein

• Applications
• As a nutritional supplement
• can be added to all foods
• (plain in taste and flavor)
• As a natural colorant
• can be added to all food
• (a bright yellow color in water solution)

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Lycopene

• Sources
• Synthetic
• Extracted from nature, plants or microorganisms

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lycopene

• A member of carotenoids

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Lycopene

• Solubility
• Oil soluble by nature
• We have successfully made it stabilized and
  water-dispersibleperfect for beverage and other
  food applications

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Lycopene

• Stable non-ringing lycopene in beverage

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Lycopene

• Properties
• Benefit to prevent prostate cancer
• An antioxidantfree radical scavenger
• Beautiful orange color in beverage

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Lycopene

• Applications
• As a nutritional supplement,
• It can fortify every food.
• As a natural colorant, it can color every food

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Our ContributionsEmulsions of natural mixed
carotens and beta caroteneA non-pinking cheese
colorA Our Achievements

• Our Contributions
• Stable, non-ringing emulsions of
• natural mixed carotenes
• beta carotene
• lutein
• lycopene
• paprika

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Our Achievements(Cond)

• A non-pinking cheese color
• A natural green color (for neutral pH only)
• A natural blue color (for neutral pH only)
• A real acid-proof cochineal extract red color
• A stable orange powder for chewable tabletsplain
  in taste and flavor

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Our Achievements

• Natural Green Color

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Our Achievements

• A stable orange Color for chewable tablets

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Special Items We Offer

• Low odor red cabbage color
• Low odor red radish color
• CO2 extracted paprika oleoresin

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Factors to consider when coloring

• Coloring targets
• How to match it
• Stability
• Storage conditions
• Shelf-life requirements
• Process conditions
• pH
• Ingredients inter-reactions
• Color compatibility

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Factors to consider when coloring

• Color-ingredient compatibility
• Special chemical existence
• Ascorbic acid
• Certain minerals
• Proteins
• Kosher requirements
• Price/costs

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Factors to consider when coloring

• Consumer acceptability
• Natural?
• Artificial

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What we can Help

• We do the jobs for you at no extra charge
• Custom blending
• Stabilization
• Selection right items
• Custom formulation to fit your requirements
• Let us take care of your coloring research work!

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Flavors

• We make all flavors
• Vanilla
• fruit
• vegetable
• dairy
• bakery
• confectionery

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Flavors

• Beverage
• Beverage mix
• Snack
• others

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Thank You For Being with Us!

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