There are many different ways to develop natural food colors and most of them are effective and provide top-quality food colors. The best method to make natural food colors out of all of them are given below:
The sources to make the natural food colors can be found everywhere around us such as raspberries, strawberries, sweet potato, tomato, beets, cocoa, coffee, activated charcoal, and many more. Our first step is to choose the right source to make food coloring. The food colors completely depend on what source we choose. While making the food colors, keep your expectations reasonable because natural colors are not as vibrant as commercialized food colors. So just keep in mind that your red will not be pure red but it will give a nice and unique tint.
Give Preference to Natural Food Colors
The second main thing to consider is the flavor of the food colors. The natural food colors are much better than a commercialized product in the sense that they give natural taste while the artificial taste can be felt from the commercialized product. The flavors are made from the natural ingredients of food, and when added while icing the product, it gives an everlasting taste. This method of adding flavor might not be effective for many ingredients that need cooking such as cocoa, matcha, and coffee but it is useful for food products like squid ink, spinach, and many more and can give a very fresh and natural taste.
Powder and Liquid are the two forms of food colors, and both are used worldwide. The easier way to make natural food colors are through powder. The powder form can provide a more concentrated color as they easily mix up with water. The powder forms of vegetables and dried fruits are easily available in the market, but they can also be made easily by first freezing and then pulverizing the dried food items. Some can directly be added to the frosting because they naturally exist in powder forms like cocoa, spices, tea, and coffee, etc.
Getting Pure and Concentrated Liquid Form
The other method is through a liquid form. Getting a pure and concentrated food color from a liquid is quite a challenging task. The solid particles that are usually left in it. A juicer or a blender can be used to make a liquid form of the food products. The particles can be strained out, which is time-consuming. After finishing, the liquid of the liquid base is reduced to make sure the more concentrated food colors are obtained. The normal recommendation is to reduce the water until ¼ cups are left. This is the pure and natural food color ready to put to freeze.
Keeping an eye on the temperature is a main and crucial part of making food colors. These natural food colorants perform great while shading the frozen products. Many baked goods can also be shaded and flavored with these food colors. But heat can cause the colors of many products to go duller and darker. It is also a recommendation to cool them properly before actually using them for any food recipe.
After providing the proper temperature to them, the natural food colors are successfully made. Now the final step is to add them in frosting or icing. The expert way to add the color is to add it gradually until you achieve the desired color. Just make sure to add more powder color than liquid color. Powder color is more effective in flavor and color.
