Texturized Vegetable Protein & Hydrolyzed Vegetable Protein

In Texturized Vegetable Protein (TVP) applications both Liquid and Powdered Caramel Color are commonly used. Historically Class IV DS400 Liquid Caramel Color has been the product of choice because of its excellent adherence qualities to the protein surface. In addition, DS400 provides desirable, economical coloring characteristics. As the market has grown for TVP applications, so have the Caramel Color usage levels. Occasionally this has created a concern for sulfite content in finished products. This trend has caused a shift in the market to Low Sulfite Class III Liquid Caramel Color (P212, P340) or Low Sulfite Powdered Caramel Color (P450). Class III Caramel Colors are positively charged, which can cause the adherence characteristics to change. Like in any application, prior testing is critical to determine how each of these Caramel Colors will function in a specific formulation.

In Hydrolyzed Vegetable Protein (HVP) applications it is not uncommon to see elevated salt levels. Consequently the Low Sulfite Class III, positively charged, Liquid Caramel Colors (P123, P212, P250, P340) or Powdered Caramel Colors (P200, P330, P450) are recommended to prevent precipitate or haze formation. For applications where salt or sulfite is not a concern, then the Class IV DS400 Liquid Caramel Color or Powdered Caramel Colors (BC420, AP680, 858) are recommended.