19 Apr 2013 Sensient Colors develops Advanced Emulsion Technology for natural colours

Sensient Colors reports it has developed an ‘Advanced Emulsion Technology’ for natural colours – combining multiple oil and water-based natural colours to provide a complex colour matrix in a single delivery system, thus achieving new natural colour shades that were previously unattainable.

It says the new complex water based emulsions allow for multiple oil and water-based natural colours to co-exist in a single colour system. For instance, different vegetable juices and beta-carotene can be combined to make a bright stable red shade, similar to carmine.

This new technology can lessen package staining, reduce colour bleed and allow for lower usage levels. It can also minimise off-taste flavours that are sometimes associated with natural colours. These water-based emulsions can easily be incorporated into any application where water is available including beverage, dairy, confection, baking, and processed food applications.

Since natural colours are often water based, Sensient’s global R&D teams used innovative emulsion technology to develop new oil-based natural colours, fulfilling a market need for more shades that can be incorporated into fat-based systems. This includes shades such as cherry red, strawberry pink and chocolate brown. Oil-based natural colours can be incorporated where oil is available, including icings, compound coating, baked and processed foods.

Being a single-colour delivery system, Advanced Emulsion Technology with both oil and water-based emulsions can shorten measuring and mixing time, improving consistency and efficiency.

“This novel emulsion technology enables complex colour matrices to be combined, allowing for additional natural colour shades that once were unattainable, with enhanced stability and performance compared to traditional emulsion technology,” says Mike Geraghty, President, Color Group, Sensient Technologies Corporation.

See more: www.sensientfoodcolors.com