Dairy colorants:
color stability

Controlled color for dairy products

Colorants formulated for yogurt, fresh cheeses, spoonable desserts, and milk-based drinks.

Solutions stable in acidic environments, compatible with milk proteins and fats, resistant to heat treatments and refrigerated storage without color shifting over time.

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Availability and formulations

Dairy colorants are available in powder, water-soluble solutions, and fat-soluble solutions to adapt to different production matrices.

Powders require dispersion in the aqueous or fat phase, water-soluble solutions are ready for yogurt and drinks, and fat-soluble solutions are for spreadable cheeses and creamy desserts.

Each formulation includes technical specifications for dosage and integration into process lines.

Types of colorants

Dairy colorants guarantee uniform color yield and stability during the product’s shelf life.

From fermentation to refrigerated distribution.

Water-soluble colorants for yogurt and drinks

Ready-to-use solutions for fruit yogurt, fermented milks, and milk drinks. Stability at acidic pH and homogeneous dispersion

Colorants for fresh cheeses

For sweet ricottas, flavored mascarpone, and spreadable cheeses. Compatibility with protein and fat matrices

Natural colorants

Curcumin, beta-carotene, chlorophyll, carmine. A complete line to meet health trends without compromising color intensity

Colorants for desserts

For puddings, creams, mousses, and panna cotta. Resistance to gelation processes and heat treatments

Fat-soluble colorants

For milk-based ice creams, fatty preparations, and coatings. Controlled dispersion in matrices with a high lipid component

Water-soluble caramel

E150b, E150d, E150a, caramelized sugar for natural coloring of dairy products. Shades ranging from golden to intense amber

Typical applications

Flavored yogurts

Uniform coloring that maintains brilliance during fermentation and shelf life

Fresh and spreadable cheeses

Pastel tints for sweet ricottas and flavored cheeses without altering texture

Refrigerated desserts

Puddings, creams, and mousses with stable color after cooking and gelation

Milk-based drinks

Flavored milk, frappes, and milkshakes with homogeneous dispersion from the first sip to the bottom of the bottle

Milk-based gelato

Fat-soluble colorants for artisanal and industrial ice creams with vibrant shades

Pastry preparations

Creams, fillings, and colored bases for baked goods

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Bayo Quality and Reliability

Since 1946, we have been producing colorants starting from selected raw materials, not semi-finished products.

Complete supply chain control, total traceability, ISO 9001:2015 and FSSC 22000 certifications. 100% Italian production.

Let's develop your dairy product together

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FAQs

What are Bayo dairy colorants?
Colorants formulated for yogurt, fresh cheeses, spoonable desserts, and milk-based drinks. Stable in acidic environments, compatible with milk proteins and fats, resistant to heat treatments and refrigerated storage.
Water-soluble colorants for fruit yogurt and fermented milks, colorants for fresh and spreadable cheeses, natural colorants (curcumin, beta-carotene, chlorophyll, carmine), fat-soluble colorants for milk-based ice creams, and water-soluble caramel for shades from golden to amber.
Powder for dispersion in aqueous or fat phases, ready-to-use water-soluble solutions for yogurt and drinks, and fat-soluble solutions for spreadable cheeses and creamy desserts. Each formulation includes technical specifications for dosage and integration into process lines.
Flavored yogurts with uniform coloring during fermentation, fresh and spreadable cheeses with pastel tints, refrigerated desserts with stable color after cooking, milk-based drinks with homogeneous dispersion, milk-based gelato, and pastry preparations.