Recommended: EPColor^TM ColorDispersible-Oil dispersible natural colors (CD-colors)
Challenges of coloring Protein shake:
1.      Red color shades: because of the high pH only a few special types of anthocyanins or betalains can be used. Most anthocyanins based-colored become blue or grey.
2.      Discoloration of the anthocyanins after a storage time of more than 2 hours.
3.      Heat stability.
EPColor^TM solution:
1.      EPColorTM CD-colors are fat soluble (and water soluble).
2.      Higher stability under heat and photo conditions.
3.      No fading of the colors over time.
4.      No odor or no bad taste.
5.      Nature identical color shade.
Technical Facts:

Possible Color shades	App. Dosage (per final product, ready to eat)
Strawberry (Red)	0,015-0,060%	CD-Beet Root
Wood berry (Dark Red)	0,03-0,05% 0,04-0,08%	CD-Beet Root CD-Red Radish
Blueberry (Purple/Red)	0,06-0,09% 0,02-0,05%	CD-Beet Root CD-Red Radish
Kiwi (Green)	0.01-0.02% 0.005-0.01%	CD-Sodium Copper Chlorophyllin CD-Safflower
Banana (Yellow)	0.01-0,1%	CD-Safflower