Carbon black colour is widely used in food preparation as a natural dye. BART created a new, unique formula of liquid form, which is much easier to be applied than the powder. Moreover, it is a better form than a viscous paste, because it causes less residue. Black carbon liquid gives intensive black colour in many of the food applications, in different pH spectrum. As the colour is stable in the high temperature, it is also recommended for the bakery use.
Applications:
Non-alcoholic beverages, dairy and bakery products, condiments, sauces, canned fruits and vegetables, confectionery, ice-cream, jellies, puddings etc.
Beta-carotene 1.3% GL was developed by BART to cover a need for a stable, clear orange colour which will be stable in pasteurisation and sterilization temperature. Creating the beta-carotene 1.3 % GL we were thinking about producers of mayonnaise and sauces mainly. Without any doubts our b-k 1.3 % GL might be used in any other food preparation, as it is stable in a wide range of pH.
Application:
non-alcoholic beverages, dairy and bakery products, condiments, sauces, canned fruits and vegetables, confectionery, ice-cream, jellies, puddings etc.
Derived from turmeric rhizome (Curcuma longa), also known as curcumin, is grown in South America and South-East Asia.
BART`s curcumin is a dispersion of a very fine powder, which creates a uniform suspension for the human eye. That allows for applying the product both: in the oil and water suspension. Curcumin 20 WSP gives intensive and vivid mango colour. Curcumin 20 WSP is stable for the thermal treatment (200-220°C) and might be used in the wide pH range. That above-mentioned parameters of curcumin allow to use it in a variety of different applications in different types of industry.
Applications:
The product may be applied in the production of dairy and bakery products, condiments, sauces, canned fruit and vegetables, confectionery, ice-cream, jellies, puddings etc.
Components:
Maltodextrin, curcumin (E 100), acacia gum (E 414), citric acid (E 330), lecithins (E 322), xanthan gum (E 415)
Black carrot - Daucus carota L. subsp. sativus (Hoffm.) - is a variety of wild carrot. Our black carrot juice concentrate is produced from POLISH crops and is a natural colouring foodstuff. Anthocyanins are the colouring substances in the product. The black carrot we offer is a clear liquid, freely soluble in all types of liquid products (such as water, gelatin solution, milk) at room temperature.
We will obtain a red colour at pH 4.5. With the pH rising the colour will change from red-purple to purple. Black carrot is resistant to short-term thermal processing.
The product may be applied in the production of non-alcoholic and alcoholic beverages, dairy products and baker products, condiments, sauces, meat products, canned fruit and vegetables, confectionery, ice-cream, jellies or puddings, to name a few.
BART`s beetroot is one of the most useful red colour for many different applications. It has a very intensive raspberry colour in pH 4.0, which is the best condition for the beetroot. Our 70 BX powder is well solved in any kind of solvents (milk, water, water with gelatine) in the room temperature. The solution of beetroot in the water is clear, with unique intensive shade. The beetroot 70 BX is stable for short time preparation in high temperatures.
Applications: Production of non-alcoholic beverages, dairy products, condiments, sauces, meat products, canned fruit and vegetables, confectionery, ice-cream, jellies, puddings etc.
Components: Red beet concentrate, maltodextrin, citric acid (E 330)
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