Natural Food Colors

Vegetable Carbon Vegetable Carbon, INS 153, E 153 Vegetable carbon is an insoluble black pigment produced by the carbonization of vegetable materials at high temperatures. Raw materials may include wood, cellulose residues, peat, coconut shells, and other plant-derived sources. The carbonization process results in a highly stable pigment, resistant to: Heat Light Oxidation Applications in

Caramels Caramels INS 150 a, Class 1, INS 150 b, Class 2, INS 150 c, Class III, INS 150 d, Class IV Caramels, E 150 A, B, C and D Caramel is a water-soluble colour produced by heating carbohydrates in a process known as caramelization. It is widely used in the food and beverage industry.

Chlorophylls Chlorophylls INS 140 , E 140 (i) · Chlorophyllins, E 140 (ii) · Copper Complexes of the Chlorophylls INS 141 (i), E 141 (i) · Copper Complexes of the Chlorophyllins INS 141 (ii), E 141 (ii) Chlorophylls are the most abundant natural pigments found in nature and are responsible for the green colouration of plants

Spirulina Spirulina Extract, INS 134 Spirulina extract is obtained by water extraction of the dried biomass of Arthrospira platensis, and contains phycocyanin as the principal colouring component. Applications in the Food Industry such as: Ice cream Dairy products Confectionary Beverages Cereals Specification and Regulatory status USA: Spirulina extract – additive exempted by certification, allowed at GMP

Jagua Jagua (Genipin) Blue, INS 183 Jagua (genipin‐glycine) blue is obtained by water extraction of the ground pulp of the peeled, unripe fruits of Genipa americana L. and is the result of a reaction between genipin (iridoid present in the fruit) and externally added glycine. This reaction leads to the formation of a blue‐coloured polymer

Gardenia Gardenia (Genipin) Blue, INS 165 Gardenia (genipin) blue is a dark blue liquid or powder prepared by the polymerization of genipin obtained from the fruit of Gardenia jasminoides Ellis with protein hydrolysate. Gardenia (genipin) blue is mainly composed of a genipin-peptide polymer. It is water soluble and stable towards heat and light. Acid stable formulations are

Galdieria Galdieria Extract Blue Galdieria Extract Blue is prepared by aqueous extraction of the dried biomass of Galdieria sulphuraria. Phycocyanin is the principal colouring component. Applications in the Food Industry such as: Ice cream Dairy products Confectionary Beverages Specification and Regulatory status USA: The color additive galdieria extract blue is a liquid or powder prepared

Betanin Betanin, INS 162, E 162 Beetroot (Beta vulgaris) is native throughout Europe and is widely used as a natural source of colour in the food industry. Besides sugars, minerals, and small amounts of protein, beetroot contains Betanin – a red-violet betalain pigment, responsible for beetroot’s characteristic deep red-violet shades. Applications in the Food Industry

Anthocyanins Anthocyanins, INS 163, E 163 Anthocyanins are water-soluble plant pigments belonging to the flavonoid group. They are responsible for the red, purple, and blue colours seen in many flowers, fruits, and vegetables. Common anthocyanin-rich foods include e.g. berries, grapes, red cabbage, black carrot and cherries. Applications in the Food Industry Because anthocyanins are water-soluble

Lycopene Lycopene INS 160 d(i), E 160 d (i) · Lycopene from Red tomatoes INS 160 d (ii), E 160 d (ii) · Lycopene from Blakeslea trispora INS 160 d (iii), E 160 d (iii) Lycopene is a naturally occurring carotenoid pigment responsible for the red colouration of various fruits, vegetables, algae, and fungi. It