Seasoning powder discoloration

Product Development
, , , , ,
1

Hello dear professionals,

I am currently developing a seasoning with a brown appearance using liquid caramel.

After pre-blending with the crystalline ingredients, the output results is always good but when I mix it with other ingredients the color shade goes really down which I think it might be due to the Cornstarch in the formulation, cornstarch takes about 14% of the formulation.

Is there anything I can do?

2

Tty to use dry starch or a different filler that had lower moisture content.

1 Like
3

Thanks for your input @Roy , the moisture content of the cornstarch I am currently using is ≤10

5

BTW, in seasonings formulation,the common filler are maltodextrin, some salt and silicon dioxide. Never cornstarch…