Sensient introduces new colour solutions
Sensient Food Colors, a leader in the manufacture of food colours and colouring foodstuffs, will introduce a range of new colour solutions for the food and beverage industry at FiE in Frankfurt.
The company has extended its Fusion range with new shades of colouring foodstuffs and natural colours giving bright and stable colouring for confectionery and beverage products.
The new Fusion “Red Currant Red” has been formulated based on a combination of carrot and beet root varieties. By combining the hydrophilic and lipophilic pigment structures, Sensient uses stabilising technology against oxidative degradation. The colour can achieve a brilliant red currant colour shade in confectionery applications such as panned sweets and hard-boiled candies as a replacement for carmine.
For the Fusion “Nectarine Orange” shade, the company has used a novel dispersion and emulsification process to achieve stable and precise bright colour shades from oil soluble carotenoids. This emulsion is characterised by a very low turbidity rate and is a option to replace azo dyes in confectionery products.
