Chr. Hansen's encapsulation tech advances beta-carotene colour options
Ingredients group Chr. Hansen is extending its patented encapsulation technology to increase the stability of beta-carotene colour pigments for use in beverage products.
Producing natural stable yellow or oranges colours are a particular challenge for drinks manufacturers, Stine Kreutzmann, technical industry manager at Chr. Hansen explained.
“Beta-carotene in all its forms, when removed from native plant material, is unstable particularly to light and heat. Beverages are often packaged in transparent materials and stored at ambient temperatures, so these conditions are particularly challenging for manufacturers.”
Chr. Hansen is using its encapsulation technology – which it already leverages for applications like confectionery, prepared foods and dairy – to expand its CapColors and Colorfruit range for drinks makers.
The company is launching two new natural orange and two new natural yellow solutions. The CapColors orange solutions require that the final application contain a small amount of juice to stabilize the colour and ensure that full strength of the colour is obtained.
The transparent yellow Colorfruit emulsion offers a “versatile” solution for both juice and non-juice based applications and represents a natural alternative to dyes such as Tartrazine or Sunset Yellow.
“Our newest patent for CapColors now enables us to utilize our encapsulation technology in beverages. The emulsion technology used in our ColorFruit Yellow also features a next generation of process parameters and formulation technology that allows us to achieve maximum color intensity, stability and affordability,” Kreutzmann told FoodNavigator.
Chr. Hansen said that the launch recognises the need to deliver option that are both natural and cost-effective.
According to a 2017 study from FMCG Gurus, 65% of consumers claim to check the product label for artificial colours and 30% said natural colour claims were important when purchasing beverages. Beverage manufacturers must respond to the rising demand for clean label products – but as they do so they are looking for economical ways of achieving this.
Kreutzmann said that Chr Hansen’s encapsulation technology plays a role here too because it enables manufacturers to use smaller quantities.
“Another advantage of our encapsulation and emulsion technologies is that the processes enable us to maximize the brightness of colors; this typically results in using less pigment for the same effect and thereby reducing cost-in-use. We are quite confident that cost savings are possible for most beverage manufacturers. At the same time, they will get better results with an easier manufacturing process than with the standard powder form of beta-carotene often used.”