Colorants

Choice here is governed by solubility, stability and colour strength. Beta Carotene, Lycopene and Paprika Oleoresin are carotenoids, oil soluble and yellow through red, and they reach a drink only as an emulsion, a beadlet or a cold water dispersible powder. Gardenia Yellow, Gardenia Blue, Beetroot Red and Monascus Red are water soluble and go in directly.

Stability is where they diverge. Beetroot red is bright at low pH but degrades with heat, so it suits chilled and frozen products rather than baked ones. Monascus red holds its shade across a wide pH band but fades in light. Gardenia pigments are heat stable and are often chosen where anthocyanins fail. Caramel colour is sold in classes that differ in the reactants used and in ionic charge, and a caramel of the wrong charge flocculates in a protein drink or a soft drink. Strength is quoted as colour value, and prices only compare on that basis.