Scientifically speaking, white is a highly complex color interrelated to several physical, physiological and neuronal processes. The quality of white pigments is often described by their whitening intensity or opacifying effect. Objects appear white when they diffusely reflect the full spectrum of white light. Should one or more spectral colors not be reflected but absorbed, then the object will appear colored. The amount of light reflected determines how intensely white an object appears. The amount of reflection depends on two key factors, i.e. the refraction and the particle size of the object (scattering). A very neat example is the fact that crystal sugar appears white, but icing sugar appears much whiter. The stronger whitening effect is only due to the difference in particle size.
Complementing existing solutions with whitening effects in panning, we are now expanding the product range and introduce ingredient systems that can be both starch- or mineral-based and that remain heat, light and pH stable leading to the desired shades of white. The dedicated food technologists in our Application Service Centre will assist to solve any questions or challenges that you may have in mind to find the best suitable match.
For those interested in learning more about using Avalanche, please do not hesitate to request a consult, or request a sample, if you are ready to begin trial work.
