Lucozade manufacturer GlaxoSmithKline could find a natural alternative to the ultra-clear, vibrant synthetic orange colouring it uses, following the launch of a new range of colourants from Chr. Hansen, which permits clean label declarations.
Hansen's transparent ColorFruit range has been extended with the introduction of a range of yellow/orange products made from natural carotene, and a combination of mixed carotenoids (E160a(1)) and anthocyanins (E163), which provide healthy antioxidant properties. Very low turbidity levels of less than five Nephelometric Turbidity Units (5NTU) means the products are very transparent.
The move away from synthetic colours in food and beverages is largely being driven by retailers, such as Marks & Spencer and The Co-op Group, which have banned them from swathes of their own-label products; together with pressure from consumers influenced by media stories regarding their adverse behavioural effects on children.
Carotenoids are a group of pigments derived from tomatoes (lycopene) and marigold petals (lutene). The anthocyanins come from a blend of different fruits and vegetables. "Until now, stable transparent natural vegetarian alternatives to synthetic colours have been missing in the beverage industry," says Cecily Fullerton-Smith, Hansen's UK national account manager for food and beverage. She adds the new range "holds some of the best heat- and light-stabilities found on the market today". They can cope with flash pasteurisation of beverages at 90-93°C and fruit preparation at temperatures of 120-140°C for 20-30mins. They are also claimed not to degrade on exposure to bright sunlight, as with many other colours.
The ColorFruit range is said to exhibit increased stability towards ascorbic acid (vitamin C) used in most standard soft drinks at levels of 200 to 300ppm.
They are likely to find widespread use in acidic soft drinks (pH 3-4) and alcopops, which feature particularly vibrant colours.
Other applications are likely to be in fruit preparations and jellies, adds Fullerton-Smith.
She expects manufacturers to be attracted by the cost-effectiveness of the new pigments, made possible by Hansen's sourcing of ingredients; the special techniques it has developed to process them; and their effectiveness in use.
"Because the pigments are very intense, you can keep your dosage down," claims Fullerton-Smith. Typically the concentrations range from 0.003% weight for weight (w/w) up to 0.01%w/w.
Another advantage, she adds, is that 'neck-ringing' observed as orange emulsions break down and precipitate out as rings on the necks of bottles, is eliminated with the new product.