• Many natural pigments, particularly certain anthocyanins, can degrade or shift in hue when exposed to high temperatures.

  • The Challenge: Hard-boiled candies are often processed at temperatures reaching 140°C to 150°C. At these levels, Maillard reactions (browning) can occur, and sensitive natural colors may fade.

  • The Biocon Solution: We utilize heat-stable pigments like curcumin (Turmeric) and specific carotenoids that are encapsulated or formulated to withstand high-heat processing without losing their chromatic intensity.

• The acidity of a confectionery matrix (especially in sour gummies or fruit-flavored candies) significantly impacts the final shade.

  • The Challenge: Anthocyanins (derived from sources like Black Carrot or Elderberry) act as natural pH indicators. In a low pH (acidic) environment, they appear bright red, but as the pH rises, they can shift toward purple or blue.

  • The Biocon Solution: Our specialists calibrate the formulation to the exact pH-value of your recipe (e.g., pH 3.0 for gummies), ensuring the color remains consistent and predictable throughout the production cycle.

Confectionery is often sold in clear packaging, exposing the natural pigments to UV light, which can cause rapid fading (photodegradation).

• The Challenge: Natural yellows and greens are particularly susceptible to light-induced oxidation, leading to a “washed-out” appearance on the retail shelf.

• The Biocon Solution: By selecting light-fast sources and incorporating natural antioxidants or specific fruit and vegetable concentrates, we enhance the light-stability of the formulation, ensuring the product looks as fresh at six months as it did on day one.