Natural Color Solutions


Natural Color Solutions

Intensely roasted malted barley ingredients are natural ingredients made from whole grain barley that contribute and adjust color in a wide variety of foods and beverages. Food and Drug Administration labeling requirements do not allow the use of the words "natural color" on consumer packaged goods, but do allow the use of the words "no artificial colors". As a result, Briess intensely roasted malted barley ingredients can help food and beverage manufacturers attain product claims and benefits including:

  • Natural
  • Healthy
  • Whole Grain
  • No Artificial Colors
  • Non-GMO
  • Sulfite Free
  • Organic

Dyes and Pigments are Two Different Types of Color

Dyes are compounds which exhibit their color power when diluted in a solvent. They are also sometimes referred to as washes. In general they are infinitely dilutible. Malted barley that is minimally and further processed into malt extract functions as a dye. Several dark roasted malt extracts produced by Briess include:

  • Maltoferm® CR45 Liquid Malt Extract - amber to reddish-brown, caramel flavor
  • Maltoferm® CR451 Dry Malt Extract
  • Maltoferm® A-6000 Liquid Black Malt Extract - intense brown to black, no flavor when used in small percentages
  • Maltoferm® A-6001 Dry Black Malt Extract

Pigments are insoluble colored compounds which color by dispersion. As they are individual particles, they are not infinitely dilutable. Dilute solutions can show specking. Intensely roasted malted barley that is milled into a flour functions as a pigment. Dark roasted malt flours produced by Briess include:

  • Briess® Black Cocoa Replacer - intense black
  • Baker's Black Malted Barley Flour - black
  • Chocolate Malted Barley Flour - dark brown, cocoa flavor
  • Caramel Malted Barley Flours - rich browns to reds, caramel flavor

Deciding whether to color with malt flour or malt extract depends upon your application and the actual color desired in the finished product. Black Malted Barley Flour and Black Malt Extract deliver color with no flavor contribution when used in small amounts. Color adjustment plus flavor and functionality is accomplished when formulating with the less intensely roasted Caramel and Chocolate Malt Flours and Malt Extracts. Some beginning usage rates for Black Malt and Black Malt Extract include:

  • Gravy -10%
  • Barbecue Sauce - 5%
  • Dark Breads - 5%
  • Cookies - 5%
  • Meat Rubs - 30%
  • Textured Protein - 5%
  • Cereal - 8%
  • Soups - 1%
  • Coffee/Tea - 1%