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| Some symptoms of carotenoid pigment oxidation are immediately obvious, others are less apparent. Carotenoid pigment oxidation is usually associated with a loss of color that is easily seen in your food product or food ingredient. Usually less apparent, but no less damaging to product quality, is the production of rancid and "off"
flavors and aromas which accompany carotenoid pigment oxidation. Our research shows that "off" flavor and aroma can actually precede significant color fade. As little as eight percent loss in color strength has been associated with undesirable flavor changes. This is evidenced by sensory evaluation and GC head-space analysis.
Factors contributing to oxidation and degradation of carotenoid pigments include light, oxygen, heat, and trace metals. Paprika oleoresin plated onto salt is exposed to both oxygen and trace metals such as iron and copper. Extruded or baked crumb is subjected to extreme temperatures. Snacks in see-through packs are exposed to intense retail display lighting. Along with packaging and processing, the selection of quality ingredients is critical in managing oxidation. Including functional ingredients such as Durabrite® Colors can effectively inhibit oxidation and degradation of carotenoid pigments while helping you maintain the color and flavor quality you intended. Kalsec® produces Durabrite® Colors by carefully extracting selected raw materials and incorporating our patented stabilization system. The results are exceptional color and flavor stability. To select the Durabrite® Color that is the most appropriate for your food or ingredient formulation, please refer to the Durabrite® Color Product Guide, or contact a Kalsec® technical service representative. For more infomation about these products, choose from the links at the right. |
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Important Information Allergens GMO |
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Durabrite® Paprika & Durabrite® Color Blends Overview Color and Flavor Stability Experiments Advantages Product Guide |
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