The Use of Natural Colourants in the Bakery Industry
· Valerii Korolko · 4 min read
The main sources of natural colourants for dough are:
- Plants: beetroot (red), turmeric (yellow), spinach (green), carrot (orange), curry (yellow), hibiscus (red).
- Fruits and berries: blueberry, cranberry, elderberry, pomegranate (blue, purple), carrot (orange).
- Vegetables: turmeric (yellow), carrot (orange), beetroot (red).
Benefits of using natural colourants in the bakery industry
- Health safety: Natural colourants are, as a rule, less allergenic and have no negative effect on the human body.
- Improved product image: The use of natural colourants helps to emphasise the natural character and healthy properties of the product.
- Marketing advantages: Natural colourants can become a competitive advantage, allowing a product to stand out on the shop shelf.
Challenges in using natural colourants
Today, market players and bakery producers often encounter a number of problems when using natural food colourants, in particular:
- Higher cost: natural colourants are, as a rule, more expensive than synthetic ones.
- Lower colour stability: colour may change under the influence of light, temperature and other factors.
- Limited colour palette.
- Difficulty of use: some natural colourants require special storage and application conditions.
Practical application of natural colourants in bakery products
The use of natural food colourants in the baking industry opens up wide possibilities for creating products that are not only tasty but also visually appealing: direct addition to the dough, sprinkles and decoration, glazing and fillings.
Prodservis offers its customers high-quality food natural colourants for dough from well-known manufacturers with a proven track record:
- Prodamul RED ULTRA (CHINA) – a natural food colourant based on fermented rice, with a colour intensity of 1200 units. Dosage: 0.03-0.1%, for granules 0.1-0.3%.
- Fantasia TE PRODAMIX (FRANCE) – A natural food colourant based on dried black tea extract. Dosage: 0.1-0.2 kg/100 kg.
Factors affecting colour:
- Dough acidity: An acidic environment can change the colour of some colourants.
- Baking temperature: High temperature can lead to a change in colour.
- Baking time: Prolonged baking can make the colour more intense or, conversely, dull.
Prospects for the development of natural colourants in the industry
The use of natural colourants in the food industry, in particular in the production of bread and bakery products, has enormous potential for further development:
Expanding the range of colours and shades
- New raw material sources: Scientists and researchers are constantly searching for new plants, fruits, vegetables and other natural sources that can provide a wider range of colours.
- Combining colourants: By experimenting with different combinations of natural colourants, more complex and unusual shades can be achieved.
Improving colour stability
- Protection from external factors: New ways are being developed to protect natural colourants from the effects of light, temperature, acidity and other factors that can cause colour changes.
- Microencapsulation: This technology makes it possible to isolate pigments in microscopic capsules, which protects them from oxidation and other negative influences.
- Stabilisers: Adding natural stabilisers, such as vitamin C or plant extracts, can help to preserve colour.
Increasing production and reducing cost
- Optimisation of technological processes: Searching for more efficient and cost-effective methods of extracting and purifying natural colourants.
- Use of waste: Involving food industry waste, such as fruit and vegetable peels, in production can reduce the cost of raw materials.
- Large-scale production: The creation of large natural colourant production facilities will make it possible to reduce production costs.
Expanding application in other industries: cosmetics, pharmaceuticals, the textile industry.
Development of new products
- Functional products: Combining natural colourants with other functional ingredients, such as prebiotics and probiotics, will make it possible to create products with additional beneficial properties.
- Personalised nutrition: Thanks to the variety of natural colourants, it is possible to create products that meet consumers' individual taste preferences and dietary needs.
Cooperation between science and business
- Scientific research: Investment in scientific research will contribute to the development of new technologies and products based on natural colourants.
- Partnership with manufacturers: Cooperation with food producers will allow new developments to be brought to market faster.
So, when using natural colourants in bakery production, it is important to remember:
- Quality of raw materials: Use fresh, high-quality products to obtain rich colours.
- Experimentation: Do not be afraid to experiment with different combinations of colourants and ingredients.
- Taste qualities: Remember that natural colourants not only change colour but can also add new flavour nuances.
Integrating natural colourants into your recipes allows you to create unique and appealing bakery products that will satisfy even the most demanding gourmets. At Prodservis we make every effort to provide our customers only with certified products and quality service.
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