Baking & Snack - July 2021 - 52

COLORS
A vibrant red for
red velvet cake has
been a difficult color
to replicate with
colors exempt from
certification.
┬ęSila Tiptanatoranin - stock.adobe.com
ingredients that could impact the ingredient system.
Dispersibility is another component formulators will
want to consider when choosing an exempt color. Whether
or not a color ingredient is water- or oil-soluble will help
steer bakers in the direction of what kind of color to choose.
" In the case of compound coatings or chocolate, oil soluble
colors are used to give a uniform color, " Ms. Kraszewski
said. " If adding natural colors to a frosting, adding a water
soluble color to the water portion first allows for ease of use
and prevention of specking. "
Blue and red colors that are sourced from spirulina and
vegetable juices like beet, sweet potato and radishes are all
water-soluble. Oterra developed a line of oil-soluble and
oil-dispersible colors for those applications that cannot use
water-soluble colors. Encapsulated colors can also provide
more concentrated colors with improved solubility.
Oil-soluble colors are important for those formulations
that contain a lot of fat, like icings. By supporting the emulsion
of water and oil, cakes remain moist while colorful and
colors from the icings don't bleed into the cake.
" If the icing is just a powder, sugar and flavor, we can
use standard liquid color, but if you have butter in it, you
have more fat, so then you need an oil-soluble color, " Ms.
Goodman explained. " You need the emulsion that gives
you the brightness so you don't have the bleed from the icing
into the cake. "
When working with colors derived from sources such as
beets, cabbage and paprika, the obvious question is whether
these colors will impart a flavor or odor to the finished
product. Food scientists are finding ways to protect finished
product from these unwanted flavors and odors.
Oterra's Hansen sweet potato, for example, contributes
less flavor than beets in highly colored products like red
velvet cakes.
ADM has worked on breeding out taste and smells but
also developed its deodorized technology that not only
concentrates the color but also removes unwanted odors
and taste.
When trying to build up a vibrant color, bakers can also
52 Baking & Snack July 2021 / www.bakingbusiness.com
look to other ingredients in the system to build that color
or potentially reformulate to help neutralize the base color
so they don't have to rely solely on a high dosage of the
color additive.
" Sometimes we call it the base color, which is the color
of the formulation without color, and it can be helpful or a
barrier to reaching the desired color, " Ms. Lee said. " With
red velvet cake, for instance, everyone wants an intense red
on a dark chocolate base. But do you need that dark base,
or can you reformulate by using some flavor to reduce the
cocoa powder for a lighter color batter? "
Red velvet cake is one of the barometers for the vibrancy
and efficacy of a natural color. The intensity of the color and
the high pH level of a cake batter come together to make
this a tricky application.
" The biggest challenge has been to make a nice stable red
color for red velvet cake as a replacement for red 40, " Mr.
Greaves said. " Of course, carmine works well for red velvet
cake, but not everyone wants to use it because it's not vegan
or kosher. "
Carmine is considered a natural color as it is derived
from the cochineal insect, but being an insect means the
carmine color additive is off-limits to achieve a kosher or
vegan label. Instead of carmine, bakers can turn to radish,
red cabbage, beets, paprika and even sweet potatoes. Even
when one color additive is determined to work, it might not
work in a different formulation or a different bake profile.
With an extensive list of colors exempt from certification,
bakers should be able to find the right one for their
particular product and process, or even blend several to
create beautiful colors.
" So many of the synthetics have been delisted, we no
longer have a complete palette of colors on the synthetic
side, " Mr. Greaves explained. " Without a natural color, it's
hard to make a really good violet color. It won't be as good. "
With the extensive palette of colors exempt from certification
at their fingertips, bakers don't have to be limited by
these label-friendly ingredients. Instead, they can embrace
the opportunities they present to get creative.
*
http://www.bakingbusiness.com

Baking & Snack - July 2021

Table of Contents for the Digital Edition of Baking & Snack - July 2021

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
Baking & Snack - July 2021 - 2
Baking & Snack - July 2021 - 3
Baking & Snack - July 2021 - 4
Baking & Snack - July 2021 - 5
Baking & Snack - July 2021 - 6
Baking & Snack - July 2021 - 7
Baking & Snack - July 2021 - 8
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