Food Colors

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The water-soluble type of annatto is especially suited to coloring cheese and is commonly chosen for dairy-based products. Annatto is exclusive in that, throughout cheese manufacturing, it inherently binds to the protein within the curd and does not wash away with the whey - natural food colouring solutions.

Some high-moisture functions might require an oil-soluble colour to achieve the desired hue. A uniform dispersion may be attained by modifying the colour type. Most controversial of all is the strongly held perception that tartrazine may cause hyperactivity and behaviour problems and likewise studying disability in some children.

Caramel colouring, made from caramelized sugar, used in cola merchandise and in addition in cosmetics. Brimmer notes that encapsulation may help avert premature colour improvement throughout storage whereas delivering the supposed color upon preparation, corresponding to in a powdered drink combine.

Natural rosemary extract has antioxidant properties and is typically used to improve the oxidative stability of carotenoids - food colour. For more information, please visit our website https://symega.com/.