Natural colourant shows stability success in yogurt and water

29-Aug-2017 - Last updated on 30-Aug-2017 at 10:59 GMT

There was ‘severe migration’ from the carmine-based colourant in the strawberry with yogurt samples

A natural colourant range has compared favourably in stability tests for fruit preparations in yogurts and in flavoured sparkling waters.

In the first test, Lycored compared its lycopene and beta-carotene-derived colourants against other natural colourants in fruit preparations layered on yogurt.

In the yogurt containing lemon, Lycored said there was significant fade and migration in the sample coloured with paprika, compared with the sample coloured with Lyc-O-Beta Clear Emulsion.

‘Severe migration’ in samples

And in the strawberry samples, there was “severe migration” from the carmine-based colourant, compared with the samples coloured with Tomat-O-Red NGNS and Tomat-O-Red FP.

In the second trial, Lycored tested the performance of three Tomat-O-Red and four Lyc-O-Beta variants in sparkling water containing strawberry-flavoured syrup over a 12-month shelf-life.

Both Tomat-O-Red(R) and Lyc-O-Beta(R) delivered “excellent performance”, it said.

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