Natural Food Colors

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Paprika - Natural Food Color

Natural Food Color is any dye, pigment or any other substance obtained from vegetable, animal, mineral, or source capable of coloring food, drug, cosmetic etc. Colors are derived from a variety of sources such as seeds, fruits, vegetables, algae insects.
Paprika is a spice that is often overlooked by many cooks. The only time we think of paprika is when we make potato salad or chicken, using the spice for the color to make drab dishes look alive. However, paprika is an interesting spice that can be used for much more than as a coloring agent.

Paprika is a red powder that is made from grinding the dried pods of mild varieties of the pepper plant known as (Capsicum annum L.) The pepper plants used to make this spice range from the sweet Bell pepper to the milder chili peppers.

Paprika powder ranges from bright red to brown. Its flavor ranges from sweet and mild to more pungent and hot, depending on the type of pepper used in processing. Sweet paprika is the standard. It is mild in flavor. The hot paprika gives your taste buds a jolt.
PAPRIKA OLEORESINS ( OIL SOLUBLE )

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Annatto Colour is extracted from the seeds of the annatto bush called Bixa Orellana. These seeds give two pigments, bixin which is oil soluble and norbixin which is soluble in water.

Traditionally norbixin has been used in cheese coloration, but gradually a much wider variety of applications was developed in different products including breadcrumbs, flour confectionery, dairy products, and ice cream.

Whereas bixin, being Oil soluble, has been used in cream fillings for biscuits, margarine, butter, low fat spreads, and other fat-based products.

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Annato Nor Bixin Powder(1.5% NOR-Bixin) E-106b
(Kesar Orange / Kesar Mango) E-106b

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Anthocyanins are water-soluble compounds responsible for red to the blue color of a wide range of Fruits and Vegetables. They can be sourced from a wide variety of fruits and Vegetables. However, largely Grapes, Berries and Black Carrots are used to derive the color.

Anthocyanin color is considered to be very versatile and easy to use. It is largely used in soft drinks, Jams Jellies, Sugar Confectioneries, and Frozen Products.

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Curcumin is the principal pigment of turmeric, a spice that is obtained from the rhizomes of Curcuma longa. Obtained by extraction from the plant to produce an oleoresin which is then purified, curcumin provides a bright, strong yellow shade in solution.

It is an oil-soluble pigment that is available in convenient water dispersible forms that are used in a wide range of foods. Curcumin is extremely heat stable and may generally be used in products throughout the acid pH range.

Curcumin gives out a very intense color with bright yellow appearance even at low doses. It can be used in Dairy Products, Flour Confectionery, Sugar Confectionery, Frozen Products, Dry Mixed, and Savoury Products.

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Chlorophyll Colors

CHLOROPHYLL E140

Chlorophyll is a green pigment that is found in all plants that are capable of photosynthesis and it has thus always been a component of the diet. However the same is derived from three main sources- grass, alfalfa and nettles. It is an oil-soluble pigment that provides an olive green shade of color.

COPPER CHLOROPHYLLIN E141

Copper Chlorophyllin is obtained by the coppering of chlorophyll following its alkaline hydrolysis. The improved stability and brightness of Copper Chlorophyllin lead to its much wider use than chlorophyll as a food color.

Both the above colors have focused uses and are thus used in Sugar Confectioneries, Mint based products, sauces, pickles, jams, and dry mixes.

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