Color In Sugar: Turning a “Problem” Into a Solution

In a landmark ruling, the FDA officially banned Red Dye #3 in food products citing cancer concerns.

Other artificial colors are also under scrutiny driving a shift toward natural colorants, greater transparency, and “clean” labels.

But now, what if the color attribute is seen, not as a “problem” to be overcome, but as a valuable ingredient that could also be a clean substitute for coloring agents?

For more than 15 years, Sugaright has been changing the way the industry thinks about natural sugar color. L350 RBU liquid sucrose has become the substitute for lighter-colored sweetener options, perfectly acceptable in most finished goods.

Sugaright L350 RBU

Though it won’t directly replicate the vivid hue typically provided by synthetic red dyes, L350 can be used to add color and the appearance of richness to some products such as colored beverages, some baked goods, confections, and cereals.

One customer really likes how L350L improved the appearance of their iced tea.

Our proprietary refining process leaves behind some color components that may be just what a food developer needs to create a richly flavored and perfectly colored finished product while potentially removing an “unclean” ingredient from the label.

So where does this color come from?

During the refining of cane sugar, the color of the final product is influenced by several factors.

1. Molasses

Molasses, a byproduct of the sugar extraction process, contains dark pigments, such as melanoidins, which are formed during the heating and caramelization of sugar. These pigments can significantly contribute to the color of raw sugar.

2. Caramelization Products

During the heating of sugar, particularly during the evaporation and crystallization steps, caramelization occurs. This process produces a range of colored compounds that can darken the sugar.

3. Maillard Reaction Products

This chemical reaction between reducing sugars and amino acids (often triggered by heat) produces a variety of colored compounds. These are typically darker and contribute to the color of both raw and some processed sugars.

By controlling the refining process, sugar producers can influence the final color of the sugar, ranging from raw sugar (darker) to refined white sugar (very light in color).

As more negative attention is being paid to “highly processed foods”, it’s time to consider how “less processed” ingredients such as Sugaright L350 can be a natural and sustainable replacement for highly refined white sugars.

Does it really make sense to remove all of the color, only to put it back again???

Our Beverage Specialist is here to help. Contact us for samples and for more information.