Dairy Processing - January/February 2024 - 32

FORMULATION
New blue gets approved
The US Food and Drug Administration (FDA) amended the
list of color additives exempt from certification in late 2023
to provide for the safe use of jagua blue. This color is derived
from the pulp of the unripe jagua fruit (Genipa americana),
also known as huito. Applications approved for use include
flavored milk, dairy drinks and substitutes, dairy and dairy
alternative yogurt, ice cream, frozen dairy and dairy alternative
desserts, puddings, gelatins, ices, sorbets, non-alcoholic fruit
based/flavored drinks, nutritional beverages and smoothies,
flavored cream cheese-based spreads and icings, frostings,
jams, syrups, and fruit toppings and fillings.
Jagua blue offers a safe and vibrant, naturally sourced blue
color that can be blended with other natural colors to create
vivid and stable green, purple and brown shades. This is the
first acid-stable natural blue to be approved and is the only
jagua blue that has been reviewed and deemed safe by FDA.
" Given its high color concentration and its
robustness
towards heat, light and acidity, jagua blue is an easy-to-use,
cost-effective natural blue, " said Luc Ganivet, chief innovation
officer, Oterra, Denmark. " It means manufacturers can now
create natural shades of green and purple that were previously
impossible to achieve without using artificial colors. "
coloring may be used to mask any natural yellow color in the curd. Monterey
Jack cheese, on the other hand, does not have color included in its standard of
identity. So while it is a white cheese, color cannot be added to make it whiter, as
can be done with mozzarella. For non-standardized products, titanium dioxide is
an easy way to correct off colors.
" Dairy products tend to be white; consumers associate the color
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with purity, natural and clean, " said Cuie Yan, vice president of
microencapsulation, Blue California, Rancho Santa Margarita, Calif. " Brands
that seek to replace the titanium dioxide white colorant will find many
benefits to our patent-pending food-grade whitening agents. The whiteness
increases as the dosage increases.
" We're noticing the best applications are in sugar-reduced drinks, such
as coffee creamers, plant-based protein drinks, baby foods, etc., " Yan
said. " The textural quality of our titanium dioxide alternatives enhances
mouthfeel while whitening. "
ADM developed an alternative to titanium dioxide using raw materials
derived from natural sources, including native corn starch. It is offered in
powdered and liquid emulsion forms.
" We use our powdered solutions in yogurt and frozen treats, while our
liquid emulsions work well in dairy-based beverage applications to mitigate
ringing, precipitation sediments and staining, " said Emina Goodman, senior
director-colors, ADM, Chicago. " In addition, our white solutions work well
with other hues from our larger colors portfolio. They combine to produce
beautiful pastels and lighter shades, unlocking a wide range of naturally
derived color opportunities. "
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Dairy Processing - January/February 2024

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