Project objective
Creation of a line of coloured tartlets type target below
The target tartlets (Cassibba Products) do not contain E.Number dyes, but are coloured with what in jargon are called “Colouring Food”. These products, which I will discuss in more detail below, are increasingly appreciated by consumers because they are perceived as more natural than the classic E.Number dyes. Unfortunately the greater naturalness goes hand in hand with a lower brilliance and dye stability which limits the range to only 5 shades of colour.
Colorful Tartlets Line
In a world often dominated by monotony, there arises a vibrant line of tartlets that dares to break the mold.
The Colourful Tartlets line is inspired by the desire to make colours protagonists.
A line of tartlets that inspire beauty and stimulate the imagination. Each tartlet is a canvas, carefully crafted to celebrate the spectrum of colours found in nature, art, and our wildest dreams.
Each colour is chosen with obsessive precision so that your product can perform in the best possible way, bringing a unique multi-sensory experience.
Are you ready?
Let’s start below with some important information about colour and colouring in food.
Factor for colour choice
First of all, it is important to consider that in order to identify the most suitable colour for each specific application, it is the result of a careful technical analysis. There are various technical and regulatory aspects to be taken into account. Below is a list of the most important:
- Required colour shade
- Product Formulation/Ingredients
- pH of the product
- Product base colour
- Production process
- Material and Type of Packaging and Shelf life
- Legislation and Status
Colour shade
This factor is related to consumers’ perception of colour. It is now known that the shade and intensity of colour are closely linked to the perception of the taste of a food, a perception that is different depending on the age, culture and habits of consumers. It is very important that a product has a shade and intensity corresponding to the expectations of the target consumer to whom the product wants to address. Children tend to be attracted to strong and bright colors, which adults perceive as artificial, so much so that they prefer softer colours.
Product Formulation/Ingredients
The formulation of a product, its structure and its ingredients are the first factors to be evaluated, because they are the ones that will determine whether to opt for water-soluble or oil-soluble colours. The first questions you have to ask yourself is whether the product contains little or a lot of water, or is it completely anhydrous? it is a liquid, an emulsion, etc.etc. So in products that have a high percentage of fats there will be a tendency to use oil-soluble dyes, while in products such as yogurt, ice cream and beverage, i.e. with an important water content, the trend is to use water-soluble colours.
In addition, there are certain ingredients in a food that can improve or worsen colour stability. For example, some ingredients such as sugar and protein can stabilize most colours, while others, such as salts, some colloids, ethanol, and sometimes flavorings, can have a negative influence on colour stability.
pH of the product
For colouring with “natural” solutions, knowing the pH value of the product to be coloured is a priority; and this is important both because there are colours that change shade according to pH, such as anthocyanins, and because there are colours that are not acid-stable, as in the case of chlorophylls and annatto.
Product base colour
Dyes give colour, but they almost never have a covering function; Therefore, the base colour of the product influences the final colour of the food. The background colour can come from other ingredients, such as cocoa, but it can also come from manufacturing processes. An example of this is browning due to Maillard or caramelization reactions. The final colour of a product always depends on its base colour; Generally speaking, a light matrix makes the colour appear bright, while the same colour can appear much darker and dull when applied to a darker matrix.
Production process
Among the most critical processing parameters is normally heating. Not all colors, especially those of natural origin, are equally stable by heat. High temperatures and long processing times have a great impact on color stability.
Material and Type of Packaging and Shelf life
More and more the colour industry is working to develop increasingly high-performance solutions, but despite this, especially in particular very stressful packaging or processing conditions, colouring, especially with natural dyes, can never guarantee us long shelf life. For this reason, the shelf life as far as colouring is concerned is strictly dependent on the type of packaging. In fact, it is always advisable to use packaging that can help the colour maintain its colour properties for as long as possible.
A transparent packaging material normally requires the use of more stable dyes. For example, formulations based on turmeric/curcumin or beetroot are the natural colours that are most sensitive to light, and are absolutely to be avoided in products that are very exposed to light, especially when there is high water activity in the product.
Legislation and Status
For the choice of colour, it is not only the structural properties of a product that are decisive, but also legislative, religious and food choices (vegetarian) factors.
Regulation 1333/2008, in force in all Member States and the approved colours are listed together with the conditions for their use. This means that there are no absolutely allowed dyes, because they are not allowed in all foods. In other words, in each food or category of food, only a part of the colours may be allowed or the conditions of their use (maximum dosages) may differ from product to product.
To meet the demands of consumers and certain markets, colours often need to be Kosher and/or Halal certified. For example, carmine is not Kosher and derived from overwhelming insects is not suitable for colouring vegetarian products.
The two possible ways to give colour :
Now that we have clarified what are the aspects to be evaluated in order to choose the most suitable colour, let’s now see what we can colour with in the European Community.
In Europe, in order to be able to give colour to food and drink, there are “only” two ways:
the “E.Number colours” and the “Colouring Foods”.
Deepening
E.Number colours
E.number colours are additives, and can be obtained either from natural sources (vegetable, animal or mineral), or produced by chemical synthesis. The dyes in this category all have an E number and are regulated at European level by Reg.1333/2008. The Regulation provides for a “positive” list of colours allowed in food, but it is good to keep in mind that:
- no dye is allowed in an absolute sense in all food categories;
- not in all food categories it is allowed to add a coloring additive;
- for each dye there are variable conditions of use depending on the food category
Reg.1333/2008 classifies colours according to their conditions of use into 2 groups:
those authorized “Quantum Satis” and,
those authorized with a “maximum combined” limit.
In the second group there are artificial colours (like Universal Paste Colours → see image below), some of which (Shouthampton’s colours marked with *) must be further marked on the finished product.
* Shouthampton’s colours
Since 1970, the potential adverse effects of artificial food colors and behavioral disorders in children, i.e., hyperactivity, sleep disturbances, irritability, and learning disabilities, have been studied. In 2007, the Southampton study revived attention to this topic. Links between a significant reduction in attention deficit and hyperactivity disorder (ADHD) symptoms due to withdrawal of artificial dyes from the diet have been reported and have required further investigation. Both EFSA and the FDA consider that the present evidence does not conclusively support the relationship between food colour consumption and behavioural disorders. However, EFSA has amended its labelling requirements to include a warning about the potential effects of consuming artificial colours on children’s behaviour. In Europe, if any of the six artificial colours identified as potential causal agents of behavioural problems in children are present in the food, its label must include a warning indicating that adverse effects on children’s activity and attention may occur.
List of food colours referred to in Article 24 (Reg. 1333/2008 for which the labelling of the food includes additional information (“May negatively affect children’s activity and attention”).
E102 Tartrazina
E104 Quinoline
E110 Sunset Yellow
E122 Azorubina/Carmoisina
E124 Rosso Ponceau 4r
E129 Allura Red
Colouring Foods
The Colouring Foods are foods, or rather extracts with secondary colouring properties used for the main purpose of giving colour to food and drink products. They are obtained from certain types of fruit, vegetables, flowers, spices, algae and/or other materials of edible origin, already rich in pigments. The Colouring Foods are not “additives”, so they are not “E.number dyes”.
These colours, thanks to their naturalness, is increasingly appreciated by consumers, but unfortunately, despite the fact that Colouring Foods could potentially be applied in a wide range of finished products, having to comply with strict guidelines on their production, they present greater stability problems than E.Number dyes.
Now, after dealing with some basic information about food coloring, we can discover in detail the solutions specifically tested in tartlets.
Coloring solutions for tartlets
The first thing was to evaluate the formulation, i.e. the ingredients of the tartlets.
Ingredients
Flour, sugar, butter, eggs, almond flour, salt.
The tartlets contain a high percentage of fat and a low water content, for this reason the most suitable colours for this application are oil-based or in any case oil-soluble.
It is also important that the selected dyes have a fair heat stability (160°C for 25 minutes).
The importance of colour choice
Defining shades
The second step of our project is fundamental: defining the feasible shades for application and their colouring strength. This process requires careful reflection; the choice of colours cannot be random, but must be strategically designed to attract and intrigue consumers.
Colours have the power to communicate subliminal messages and influence people’s emotions. It is therefore crucial to select a palette that always reflects a certain naturalness of the product. We must consider that a colour that is too soft could appear faded, on the contrary, excessively saturated or bright colours can be intrusive and unattractive to taste.
The key is to find a middle ground, an appropriate aesthetic balance: vivid hues that attract attention, but are also pleasant to taste.
Solution with Colouring food have less bright shades because they tend to grey and are unfortunately less stable over time.
Solution with E.Number colour have bright shades and are more stable over time.
Now let’s go into detail about the colours tested in the tartlets, and we will do it according to their shade. The formulation and cooking instructions provided were used for the tests.
Yellow shade
Colour obtained with :
E160a(iii) Yellow Betacarotene 1% dosage 0,9g/kg.
Betacarotene is one of the main food colours, and is applied to a wide range of food products, such as margarines, cheeses, bakery products, dairy products, canned goods, confectionery, condiments, etc. It is part of the dyes that can be used “quantum satis”.
Other possibilities for obtaining a yellow shade
Safflower Extract (Colouring Food)
Yellow carrot juice (Colouring Food)
E161 Lutein (E.number colour)
E102 Tartrazine* (E.Number Colour_Artificial Colour_*Shouthampton’s colours)
Orange shade
Colour obtained with :
E160a(i) Red Betacarotene 10% dosage 0,6 g/kg.
Betacarotene is part of the large carotenoid family and depending on its degree of solubilization it has a different colour, from yellow to orange to red.
Other possibilities for obtaining a orange shade
Safflower Extract + Red Extract (Colouring Food)
Orange carrot juice (Colouring Food)
E160c Paprika extract (E.Number Colour)
E110 Sunset Yellow* + E129 Allura red* (E.Number Colour_Artificial Colour_*Shouthampton’s colours)
Red & Magenta shade
RED shade obtained with :
E120 Carmine Lake dosage 0,4 g/kg.
in combination with
E160a(i) Red Betacarotene 10% dosage 0,18 g/kg.
— — — — — — — — — —
MAGENTA shade obtained with :
E120 Carmine Lake dosage 0,4 g/kg.
in combination with
Red Extract MN dosage 6,5 g/kg.
Carmine is a pigment known since ancient times, in Egypt and pre-colonial America, it was traditionally used by the Aztecs in Mexico and by the Incas in Peru.
As a pigment, carmine has some excellent properties. It is a versatile dye that can be used in many applications because it is very stable to heat and light, in fact it is one of the few rare exceptions of naturally derived colours that show a stability comparable to artificial colours.
Carmine is a dye those authorized with a “maximum combined” limit, and it is an animal-derived colour, so it is not an option that can be used in vegan and vegetarian products.
Other possibilities for obtaining red shade
Red Extract (Colouring Food)
Red Extract + Safflower (Colouring Food)
Red Purple Extract (Colouring Food)
Beetroot Juice (Colouring Food)
E162 Red Beet (E.Number Colour)
E160d Licopene (E.Number Colour)
E122 Carmoisine* (E.Number Colour_Artificial Colour_*Shouthampton’s colours)
E124 Ponceau 4R* (E.Number Colour_Artificial Colour _*Shouthampton’s colours)
E129 Allura Red* (E.Number Colour_Artificial Colour _*Shouthampton’s colours)
Blue shade
BLUE shade obtained with different % of :
E133 Brillant Blue Lake dosage 0,05 – 0,1 g/kg.
(E.Number Colour_Artificial Colour)
E133 Brillant blue is a dye those authorized with a “maximum combined” limit.
Unfortunately, there are not dyes of natural origin with blue shade that are heat stable.
for this reason the only viable solution is to use an artificial colour.
Other possibilities for obtaining blue shade
E131 Patent Blue V (E.Number Colour_Artificial Colour)
E132 Indigotine (E.Number Colour_Artificial Colour)
Green shade
LIGHT GREEN shade obtained with :
E160a(iii) Yellow Betacarotene 1% dosage 0,9g/kg.
in combination with
E133 Brillant Blue Lake dosage 0,05 g/kg.
— — — — — — — — — —
GREEN shade obtained with :
E160a(iii) Yellow Betacarotene dosage 0,8-0,9 g/kg
in combination with
E160a(i) Red Betacarotene dosage 0,18 g/kg.
and
E133 Brillant Blue Lake dosage 0,05 g/kg
Green is a combination of yellow and blue and as mentioned above there is no colouring food with blue hues that is heat stable.
………. so to obtain a stable green we have to rely only on E.Number dyes.
Other possibilities for obtaining green shade
E141 Copper Chlorophyll (E.Number Colour )
in combination with
E100 Curcumin Light Stable (E.Number Colour )
or again
E160a(iii) Yellow Betacarotene 1% (E.Number Colour )
in combination with
E133 Brillant Blue Lake (E.Number Colour_Artificial colour )
Brown shade
Brown is a colour that is obtained from the combination of all primary colours (yellow, red and blue). In food colouring, to avoid a long series of E-numbers, it is always preferable to use ingredients (colouring foods) that are already coloured in themselves, such as cocoa, carob flour and malt which, in addition to colour, give a particular aromatic connotation.
Shade Light Brown obtained with :
Carob 30 powder dosage 20g/kg.
— — — — — — — — — —
Shade Medium Brown obtained with :
Carob 60 powder dosage 13,5 g/kg.
Carob 30 powder dosage 13,5 g/kg.
and with
Cocoa 20/22 powder dosage 20 g/kg.
— — — — — — — — — —
Shade Dark Brown obtained with :
Carob 60 powder dosage 30 g/kg.
and with
Cocoa 20/22 powder dosage 30 g/kg.
Carob
Carob flour is obtained by grinding dried carob pods and is characterized by a sweet taste and a fine texture. Depending on the degree of roasting, its color varies from a light brown colour (cappuccino type) to a very dark brown similar to that of dark chocolate or potashed cocoa.
The above represent a selection of the best solutions for tartlets, as well as an overview of possible alternatives, but in order to define the definitive path to take, there are various questions that would need to be answered.
List of Colour needed
E160a(iii) Yellow Betacarotene 1% dosage 0,9g/kg.
Minimum packaging 5kg
E120 Carmine Lake 52%
dosage 0,4g/kg
Minimum packaging 1kg
E160a(i) Red Betacarotene 10%
dosage 0,6 g/kg.
Minimum packaging 5kg
E133 Brillant Blue Lake
dosage 0,05 – 0,1 g/kg.
Minimum packaging 1kg
Carob 30 powder
dosage 20g/kg.
Minimum packaging 25kg
Carob 60 powder
dosage 30g/kg.
Minimum packaging 25kg
Considerations and Final Questions
1.
Is the intention only to replicate exactly the shades of Cassibba products?
In this case, the solutions to try are the following:
2.
Is the intention to create a line with your own style, for example by using E.Number dyes that give us the opportunity to insert other shades?
The image below show what could be achieved.
3.
In both cases, before making an evaluation of any suppliers, it is also necessary to know indicatively, the volumes of tartlets that are intended to be produced for each colour.
To answer questions like:
where to buy colours? what is the best colour supplier?
There is no absolute answer, it depends on the colour you want to use, but above all on the quantities needed. When we talk about coloring solutions for professional use, it is not uncommon to find unapproachable suppliers because they have minimum orders that are too high for our needs. On the other hand, if we relied only on online suppliers, we would not be able to get either to Cassibba’s solutions or to have E.Number dyes with the performance we need.
For example, Universal Paste Colours are all E.Number colours and almost all exclusively artificial colours, but above all they have a very low yield, because they are very diluted in oil.