NATCOL

Introduction to Natural Food Colors

COLOR INFLUENCES

Color influences consumer food preferences. The color of food is considered as the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavor of food and drink.  For this reason, color has been added to food to enhance it for several hundreds of years.

Originally, ingredients providing color were made from existing natural sources or grown locally in home kitchens. The industrialisation of food production drove the need for food colors that were consistent in every production batch and stable throughout shelf life of the product.

From the 1860’s onwards, both naturally extracted and synthetically produced food colors were developed and put into production. Over more than a century, the increased availability of these industrial food colors resulted in the introduction of bright and intense colored food products.

The regulatory frameworks including safety assessments of the food colors were introduced in the mid-1900s.

During the past 50 years, an industry focusing on natural food colors has developed, with the focus on providing natural, safe and stable food colors.

What Are Natural Food colors?

Natural food colors originate from a wide range of sources like vegetables, fruits, spices, algae and/or other edible natural sources. They offer a wide spectrum of colors and impart color when added to food or drink.

Natural food colors 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 coloring is used both in commercial food production and in domestic cooking.

Below are some of the main colors derived from natural sources including the name of the natural pigments responsible of their coloring properties. Depending on the source and the extraction process applied, it will result a Natural Color additive or a Coloring Food.

Anthocyanins

Anthocyanins are water soluble pigments responsible for the attractive red, purple and blue colors 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.

RED/BLUE
NATURALLY OCCURRING
Black Grapes, Blackcurrants, Cherries, Elderberries, Red Cabbage, Strawberries
E163

Betanin

The color 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.

RED/PINK
NATURALLY OCCURRING
Beetroot
E162

Carminic 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.

RED
NATURALLY OCCURRING
Cochineal
E120

Chlorophylls/Chlorophyllins

Chlorophyll is the most widely distributed natural plant pigment, present in all green leafy vegetables. It is a green, oil soluble color. Chlorophyllins are water soluble and relatively stable when exposed to heat and light. Uses include sugar confectionery and dairy products.

GREEN
NATURALLY OCCURRING
Alfalfa Grass, Nettles, Parsley, Spinach
E140/1

Carotenoids

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 carotenoids include margarine, dairy products and soft drinks.


YELLOW/ORANGE/RED
NATURALLY OCCURRING
Annatto, Carrots, Oranges, Prawns, Red Peppers, Saffron, Tomatoes, Palm Fruit
E160a to E160g

Curcumin

Turmeric 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.


RED/PINK
NATURALLY OCCURRING
Turmeric
E100

Riboflavin

Riboflavin, Vitamin B2, is used for fortification and coloring. It is water soluble, heat stable and is used in dairy products, cereals and dessert mixes.

YELLOW
NATURALLY OCCURRING
Eggs, Milk, Yeast
E101

Carbon Black

Vegetable carbon black is a heat and light insoluble pigment, used primarily in sugar confectionery.

BLACK
NATURALLY OCCURRING
Carbonised Vegetable Material
E153

Caramels

Caramel is water soluble and is associated with the color and flavor 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.

BROWN
NATURALLY OCCURRING
Melanoidins (caramel)
E150a to E150d
Scroll to Top