Both synthetic and natural colors generally have good heat stability, in particular Red No. 3, Blue No. 1, Blue No. 2, caramel color, turmeric and carmine.
Exceptions include Red No. 40 and some of the anthocyanins, which are not retort-stable.
A color’s ability to withstand heat is dependent on end-product processing conditions, specifically the temperature, time and point of color addition. “While Red No. 40 breaks down under prolonged exposure to heat, it is often used in products with less-severe heat treatment, like cookies and extruded cereals.
Most colors survive heat processing (hot fill).
Typical the best to worst heat stability is as follows:
Both synthetic and natural colors generally have good heat stability, in particular Red No. 3, Blue No. 1, Blue No. 2, caramel color, turmeric and carmine. Exceptions include Red No. 40 and some of the anthocyanins, which are not retort-stable. A color’s ability to withstand heat is dependent on end-product processing conditions, specifically the temperature, time and point of color addition. “While Red No. 40 breaks down under prolonged exposure to heat, it is often used in products with less-severe heat treatment, like cookies and extruded cereals. Most colors survive heat processing (hot fill). Typical the best to worst heat stability is as follows:
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