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Natural cheese

Cheese Colour Single Strength and Cheese Colour Double Strength are used in natural cheese applications. Colour is added to milk according to use season of the year and the shade desired. When using double strength colour, reduce the level to half of the suggested single strength level.

Processed cheese

OS 460 is an annatto extract in soybean oil with propylene glycol and potassium hydroxide. This product is designed to give a yellow to orange colour in processed cheese and fat-based foods.

Beverage applications

Beverages are typically formulated with a pH of between 2.8 and 4.0. The exceptions are beverages like milk-based drinks, which are often formulated with a nearly neutral pH. Annatto will precipitate in a beverage system a low pH unless it is stabilised, generally through the use of some type of emulsifier or hydrocolloid.

Danisco makes AFC AS 920 and AFC AS 300 P for beverage applications. AS 920 is a liquid colour, containing bixin, that has been rendered acid-stable with the use of emulsifiers. AS 300 P is a powder formulation containing norbixin that has been rendered acid-stable with the use of a modified starch.  Either colour formulation can be used in low pH beverage applications, with or without a cloud, to achieve yellow to orange-red colours. The final hue will depend on the dosage rate of the colorant and on the background colour of the beverage base formulation.

Sauces and gravies

The choice of annatto colour is based on:

• the desired final product colour
• the demands of the system
• the convenience in use

Annatto can be used to give a light yellow to dark orange-red colour that mixes with the existing background colour. 

The form of the colorant is important. For instance, a powdered sauce mix will require either AFC WS 4600 P or AFC AS 300 P. 4600 P is suitable in sauces where the pH is above 4.5. AS 300 P is stabilised against the effects of the low pH, therefore it is the powdered annatto colour of choice in sauce systems with a pH of 2.8 - 4.5.

Where liquid colours are suitable, a variety of our annatto products can be used. WS 445 and WS 890 will both work in systems with a pH above 4.5. For low-pH systems, AS 920 is the annatto liquid colour of choice, although AFC WOS 550 may work as well. 

In systems with an emulsified fat phase, WOS 550 and OWS 550 are the annatto colours of choice. OWS 550 is formulated specifically for high-fat systems, while WOS 550 is formulated for systems with low fat content. In some applications these products are interchangeable, so customers may need to evaluate which one gives the best performance in their systems.

Typical applications of AFC products

 

Custom blends

A colour range from light yellow-orange to dark orange-red can be achieved through Danisco’s custom colour blends. Actual colour is dependent on individual customer requirements and application. Colour can be soluble in oil, water or oil/water emulsions, depending on individual customer requirements and application.

Annatto works very well alone to produce yellow to orange-red hues, depending on usage level. Lower levels produce more yellow hues, while higher levels produce more orange-red hues. Annatto may be combined with other colours to give a range of hues:

• Caramel is often used in sauces to produce a brown or tan hue. Annatto may be used in combination with caramel to give warmer, brighter brown and tan colours.
• Paprika may be used to give red-orange hues and, in combination with annatto, the range of orange to yellow hues is extended.
• Turmeric produces a bright yellow colour and, in combination with annatto, a range of golden yellow to golden orange colours is possible.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.