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    Home > Food News > Food Coloring Articles > Morissin launches all-natural, high-temperature-resistant red supraRed.

    Morissin launches all-natural, high-temperature-resistant red supraRed.

    • Last Update: 2021-02-16
    • Source: Internet
    • Author: User
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    has introduced an all-natural
    SupraRed
    pigment that is bright red in neutral
    pH
    conditions, creating a strong visual impact for consumers
    .
    more important is that the product is resistant to high temperature heat treatment, a feature that allows it to be used in baking applications, including red velvet series baked goods (
    red velvet items
    ).

    Sensient Colors
    presented

    SupraRed
    to consumers and participants at booth
    1631
    at the
    IFT
    Annual Meeting and Food Expo in Chicago in July and November this year.
    SupraRed
    can be applied to products such as biscuits, snacks, Mexican fried cornflakes, and squeezed puffed grains. In addition,
    can
    be applied to confectionery pastries such as licorice juice, while in the beverage sector,
    SupraRed
    is used in strawberry-flavored milk products.Sensient Colors
    points out that
    pH
    values for traditional baked goods and typical dry goods range from
    5
    to
    7
    , often with roasted or squeezed The associated heating process has the risk of significantly changing the
    pH
    value of the product system and, in turn, affecting the color of the product, most notably the change of the color from red to purple with the change of the
    pH
    value. In addition, when beetroot is used as a source of red color, the Merad reaction that occurs during heating may form brown matter and affect the color of the product.Sensient Colors
    prepared
    SupraRed
    with a new purification process that helped
    avoid these challenges and use the process to introduce a beet red glycoside vegetable juice. Add
    SupraRed
    's range of vegetable juices, both in liquid and powder form, contains beet juice, malt paste, citric acid and vitamin
    C
    , and the
    pH
    range from
    4-7
    .Sensient Colors


    that
    supraRed
    additions will have no impact on the product's original composition
    . It
    important to note that
    SupraRed
    is a non-GMO
    /
    natural pigment that has not been modified by bioengineering techniques.The source of this
    is
    Food Network, if reproduced please indicate the source, violators must be investigated.
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