ADM releases latest micronised powders and natural colouring solutions

Global ingredients business Archer Daniels Midland Company (ADM) has created new colours in its product range including micronised colour powders made from colouring foodstuffs, and paprika extract offering a number of applications in the confectionery sector.

According to the company, its powders are made up of particles smaller than conventional colour pigments. This is said to give the effect of enabling a relatively larger surface, and increases their opacity. As a result, they give foodstuffs a highly intensive and striking colouring.

The new solutions complete the previous range from yellow to red, now also allowing additional colourings in green and blue. The raw materials that the ADM developers use are colouring foodstuffs such as safflower, curcumin, red radish and spirulina. The products are available for chewing gum, powder mixtures, concentrates and confectionery.

In addition, the company’s Wild Rainbow Range of colouring foodstuffs and natural colours has also been expanded and now includes paprika. It is reportedly suitable for all pH values and is heat-stable. In contrast to orange carrot, for example, paprika extract does not change its colour and become more yellow when heated, but rather retains its original orange.

Paprika can be used to give a bright orange colour to various products, including confectionery, snacks, ice cream, baked goods, breakfast cereals and chewing gum. It is actually an original colour rather than the result of mixing two separate colours (red and yellow). Both the micronised colour powder and paprika extract can be declared as ingredients with no E numbers, which means that they are suitable for clean label products.

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One response to “ADM releases latest micronised powders and natural colouring solutions”

  1. Dear sirs,
    I work at IRTA, a research and development centre for the Food industry (www.irta.es) and I contact you because I am searching for natural colorants for the purpose of giving colour to edible casings. These casings are made from cowhide and are intended to be used for meat products manufacture (sausages).
    The colorants would be added to a dough or paste whose main composition is cellulose and collagen proteins, with a moisture content of 90% and a pH of around 7. This mass later undergoes processes of extrusion, drying, etc. (in which it can reach temperatures of 150 ° C) resulting in a final edible casing with a pH between 4 and 5 and a humidity around 6 – 8%
    Thus, the colorants we need should have the following properties:
    – Soluble or dispersible in water
    – Resist low pH and temperatures of 150ºC, preferably 180ºC
    – No migration of colour from the casing to the meat neither during the stuffing process nor in the following days.
    – Stable to light and time, since the casings has a shelf life of 12 months at room temperature
    Due to these requirements, you might need to evaluate if the colorant perhaps should be a encapsulated one and/or if treatment with a mordant might be necessary.
    We would need colorants to obtain 3 different colours: red, salmon and onion skin. These colours could be the result of using a single colorant or a mixture of colorants
    I would appreciate if you could indicate what solutions you propose and if you could provide me with samples.
    Thank you in advance and look forward to your response.
    Yours sincerely
    Filiberto Sanchez

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