Morissin launches all-natural, high-temperature-resistant red supraRed.
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Last Update: 2021-02-16
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Source: Internet
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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
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