.... A common challenge with natural ingredients is achieving batch-to-batch consistency. Often, pH affects natural colors. For example, Owen Parker, vice president R&D, D.D. Williamson, Louisville, KY, notes that, depending on pH, elderberry color changes. “If the pH is very low, it may turn red. If it’s more neutral, like a soy mixture, it might be blue.” Light will also impact natural colors and, depending on the packaging, they may fade over time.

In juice blends or drinks containing juice, “Caramel color is great for standardizing products where color variations occur from other natural ingredients,” says Parker. “The standardization is used in relatively small amounts.” For some applications, addition of caramel can add depth. “Basically, it calms down bright colors,” he says. While this may be highly desired by adults, kids may gravitate toward brighter colors.

Selecting the appropriate caramel color requires more know-how than just the end color desired. If the beverage contains protein, the caramel color must have a similar colloidal charge. “Proteins carry a colloidal charge,” explains Parker. “You want to make it like and like. If you mix positive and negative colloidal charges, they come together and you get a haze, or precipitate in the worst case. If there is a lot of soy protein, you may have to use a positive caramel. If you’re using a milk base, you may want to use a negative caramel.”....