Confectionery Developers Benefit From DDW’S Oil Dispersible Technology
Developers of confectionery products have gained more natural colour options for fat-based systems. DDW’s newest proprietary technology has broadened the natural range of oil dispersible brown, blue, green, purple and pink hues that originate from water soluble colour.
Developers of confectionery products have gained more natural colour options for fat-based systems. DDW’s newest proprietary technology has broadened the natural range of oil dispersible brown, blue, green, purple and pink hues that originate from water soluble colour. Applications include compound coatings for confectionery, inclusions and frozen novelties, as well as fat-based fillings. 
“Based on customer feedback from our initial launch in 2012, we re-designed our technology to accommodate additional requests for simple label colours in compound coatings,” said Jody Renner-Nantz, Senior Application Scientist. “Customers in several countries have formulated the innovative DDW colours without emulsifiers.”
DDW’s innovation has expanded the scope of colour derived from natural sources that can now be added to lipid systems and replace blends of artificial red, yellow and blue lakes.
Source: DDW
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