COLOUR H a r v e st e d f r o m N at u r e

APPLICATION GUIDE

NATURAL ColoUr Solutions

for

confections

DDW offers a range of natural colours that can help product manufacturers replace synthetic colours in confectionery applications while maintaining the bright hues associated with confections.

Both boiled sweets and gummy candies can have high acidity and low mois-ture, which allow for vibrant hues. Hard candies and lollies are boiled to high temperatures so colours need to have high heat stability. These can include caramel colour, turmeric, beta-carotene, and annatto. When making aerat-ed confections, such as marshmallows or fruit chews, care should be taken not to choose oil-soluble colours, which can destabilize the foam.

When switching to natural colours, product developers should be aware that processing may need to be updated to have the ability to mix colours into the sugar mass during the cooling and forming stage to prevent colour degredation. Generally, ingredients added to help protect and preserve the main ingredients in candies (TBHQ/BHT or citric acid) will also help protect naturally sourced colours used in the same application. Many laminated, bi-axially oriented polymer wrappings are available that can provide adequate oxygen, light, and moisture barriers.

OIL TECHNOLOGY COLOURS FOR COATINGS & FILLINGSDDW offers Oil Technology Colours which adapt water solu-ble colours for use in white chocolate, compound coatings, or yogurt coatings. This allows typically hard-to-reach hues such as blue, green, and pink to be achieved in oil systems. When used at a low dosage (less than 0.5%), these colours achieve pastel hues. They can also be added at a higher dosage rate to hard fat for a concentrated colour, which can then be added to compound coating, to achieve vibrant co-lours without increasing viscosity.

COLOURING FOODS & CONFECTIONSDDW now offers a line of fruit and vegetable juice extracts for colour, or ‘colouring foods‘, from our natural colour manufacturing plant in Cork, Ireland. These juice blends can be used in a wide variety of confectionery applica-tions including panned candies, boiled sweets, and gummies. These ingredients are gently processed and can be simply labeled as “[fruit/vegetable] extract.“

Orange and yellow colouring foods blends, such as DDW Sunny Orange or DDW Mellow Yellow, are well suited for confections because they can withstand heat and a wide pH range. Anthocyanin-based blends, such as DDW Ruby Red, function best at or below pH 4.0 for red shades in confections.

For other hues, spirulina now expands the range of purple and green blends available for confections. However, DDW does not recom-mend spirulina for some confections, such as boiled sweets, because it cannot withstand the high heat and acidic conditions it is exposed to for extended periods during processing.

NATURAL COLOURS SOLUTIONS FOR CONFECTIONS

COLOUR OPTIONS PANNED CANDIES GUMMIES BOILED

SWEETSPLATED SUGARS

WHITE CHOCOLATE

MARSH-MALLOWS

DDW Fire Red

DDW Ruby Red

Beet

DDW Sunny Orange

DDW Dutch Orange

Annatto*

DDW Mellow Yellow

Turmeric

DDW Emerald Green

Sodium Copper Chlorophyllin

Spirulina

DDW does not recommend spirulina for use in boiled sweets due to its decreased stability when exposed to

heat and acid.

DDW Lilac Purple

Anthocyanin Blends

DDW Amber Brown

Caramel Colours

Burnt Sugars

NaturBrownTM

*Annatto is currently only available for confectionery products launched outside the EU.

EmulsiTech™ COLORS FOR CONFECTIONS

EmulsiTech™ natural color emulsions are produced by converting oil solu-ble color sources, such as beta-carotene and paprika, into water dispersible forms, making them suitable for coloring confections. Small, uniform particle size enables quick dispersibility and stable suspensions resulting in a visually consistent final product. EmulsiTech™ products are generally heat, light & pH stable, have low to no flavor, and provide a clean label, making them ideal for confections.

Additionally, DDW’s EmulsiTech™ Cloud provides an opaque white coating over a chocolate center, allowing for more vibrant colors to be layered on top. It can also be used to add opacity to gummies and hard candies, without crystallizing the sugar matrix, in place of Titanium Dioxide. Liquid and powder forms are available.

DDW TECHNOLOGIES

Boiled Confection with 0.10% EmulsiTech™ Cloud added

Boiled Confection with no EmulsiTech™ Cloud added

Boiled Confection with 0.30% EmulsiTech™ Cloud added

Titanium Dioxide

DDW EmulsiTech™ Cloud

One of the reasons some companies aren’t able to switch from FD&Cs to colours from natural sources, such as turmeric and beta-carotene, is due to the in-creased cost in use. In response, DDW has created its Super Yellow Class I Caramel Colour 518. This car-amel blends well with natural colours to help reduce costs while simultaneously providing additional sta-bility to heat and light. Confectionery product devel-opers can reduce costs by up to 25% when blending DDW’s 518 with beta-carotene and up to 50% when blending with Turmeric.

TurmericPlain

Caramel Colour 518

Turmeric / 518 Blend

Beta-Carotene

Plain Caramel

Colour 518Beta-Carotene /

518 Blend

NATURAL COLOUR BLENDS & COST REDUCTIONIn order to convey specific flavours, the colour of the confection has to appear just right. Many times using only one colour may not provide the right hue, so a combination of two or three colours may be necessary to acheive specific shades. For example, turmeric alone provides a lemon colour, but to differentiate it from pineapple, a small amount of burnt sugar should be added. Other times, a hue is not available without blending. To acheive a mint green, for example, product developers may need to use a blend of spirulina and turmeric or safflower. DDW’s application scientists are experts in the field of natural colour blends and have conducted extensive re-search and testing to ensure you are getting the most effective and cost efficient colour for your confectionery application.

info@ddwcolour.com | + 1 353 21 4353821 | www.ddwcolour.com

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