Red palm oil a natural colorant
February 7, 2013 By Bakers Journal
Feb. 7, 2013 – Red palm oil from Sternchemie is colour and heat-stable,
flavour-neutral, and can be used as a problem-free substitute for
synthetic colourings like beta-carotene.
The oil is derived from the flesh of the palm fruits, and the fruits' high carotene content gives them an intensive red colour for cakes and biscuits, desserts, ready meals and pasta, margarines, mayonnaise and dressings. Red palm oil need only be declared in the ingredients as vegetable oil, making it very declaration-friendly. SternRed also holds RSPO certification. Click here for more information.
Print this page
Stories continue below
Leave a Reply