The World of Food Ingredients, April/May 2002, pages 24-25

Colors
Unless you are dealing with naturally-occuring colors, the challenges of making a beverage as tantalizing to the eye as to the tongue can be difficult. This challenge comes mostly from the fact that artificial coloring can also add flavour.

“If a color is not properly manufactured, then this could result in off-flavour development with very significant consequences in the final beverage,” mentions Owen Parker, vice-president for research & development at D.D. Williamson, a caramel-colors manufacturer.

In the past couple of years, D.D. Williamson has led the industry in providing gas chromatography/mass spectrometry-based taste profiles and systems to ensure quality caramel colors in any beverage system. D.D. Williamson’s most recent studies of the taste profile of caramel color has led them to manufacture custom caramels to complement beverage manufacturer’s final taste.

D.D. Wililamson’s most popular color is their # 050. In addition to the function of delivering color, this popular Class IV ( = 150d) product helps to protect flavours from light deterioration. Caramel Color # 050 also acts as an emulsifying agent in the preparation of soft drink concentrates to reduce the need for gums. This color can be found in anything from whiskey to iced coffee.

The multiple functions of D.D. Williamson colors are part of their appeal. To have a product that simultaneously adds color, flavour, and preservatives is a boon for beverage manufacturers.