Natural food colours originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. They impart colour when added to food or drink.
Natural food colours are preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents.
They come in many forms consisting of liquids, powders, gels, and pastes.
Food colouring is used both in commercial food production and in domestic cooking.
Anthocyanins
Anthocyanins are water soluble pigments responsible for the attractive red, purple and blue colours of many flowers, fruits and vegetables. They are sensitive to pH change, being reddest in strongly acidic conditions and become more blue as the pH rises. Used in drinks, jams and sugar confectionery.
E-Number
E163Colour
Red/BluePigment
AnthocyaninsNaturally Occuring
Black Grapes, Blackcurrents, Cherries, Elderberries, Red Cabbage, StrawberriesBetanin
The colour of beetroot is water soluble and has limited stability when exposed to light, heat and oxygen, It is particularly suited to frozen, dried and short shelf-life products, such as ice creams and yoghurt.
E-Number
E162Colour
Red/PinkPigment
BetaninNaturally Occuring
BeetrootCarminic Acid
The water soluble pigment carminic acid (carmine) is derived from the female cochineal insect. Introduced into Europe via the Aztecs it has the advantage of being stable when exposed to heat, light and oxygen. Uses include alcoholic beverages and processed meat products.
E-Number
E120Colour
RedPigment
Carminic AcidNaturally Occuring
CochinealChlorophylls/Chlorophyllins
Chlorophyll is the most widely distributed natural plant pigment, present in all green leafy vegetables. It is a green, oil soluble colour. Chlorophyllins are water soluble and relatively stable when exposed to heat and light. Uses include sugar confectionery and dairy products.
E-Numbers
E140 & E141Colour
GreenPigment
Chlorophylls/ChlorophyllinsNaturally Occuring
Alfalfa Grass, Nettles, Parsley, SpinachCarotenoids
Over 400 different carotenoids have been identified in red/orange/yellow fruits, vegetables and plants. Nature produces carotenoids at a rate of 1000 million tons per year. Most are oil soluble, heat stable and are not affected by pH change. The uses of catotenoids include margarine, dairy products and soft drinks.
E-Number
E160a - E160gColour
Yellow, Orange, RedPigment
CarotenoidsNaturally Occuring
Annatto, Carrots, Oranges, Prawns, Red Peppers, Saffron, Tomatoes, Palm FruitCurcumin
Tumeric is a well known spice, used widely in cookery. Its pigment, curcumin, is oil soluble and tends to fade in light, but has good heat stability. It gives a lemon yellow shade in food systems. Its applications include pickles, soups and confectionery.
E-Numbers
E100Colour
YellowPigment
CurcuminNaturally Occuring
TumericRiboflavin
Riboflavin, Vitamin B2, is used for fortification and colouring. It is water soluble, heat stable and is used in dairy products, cereals and dessert mixes.
E-Number
E101Colour
YellowPigment
RiboflavinNaturally Occuring
Eggs, Milk, YeastCarbon Black
Vegetable carbon black is a heat and light insoluble pigment, used primarily in sugar confectionery.
E-Numbers
E153Colour
BlackPigment
Carbon BlackNaturally Occuring
Carbonised Vegetable MaterialCaramels
Caramel is water soluble and is associated with the colour and flavour of baked foods. It is heat and light stable, but stability in different food systems depends on the type of caramel used. It is used in baked goods and soft drinks.