Natural food colours are pigments extracted selectively from foods and other edible natural source materials by physical and/or chemical extraction, with the pigments separated from the nutritional or aromatic elements.
Where do natural food colours come from
Food colouring is used in both commercial and home food manufacturing. Natural food colours come from a variety of sources, including fruits, vegetables, plants, minerals, and other edible natural sources. When added to food or drink, they give colour.
They are available in a variety of forms, including liquids, powders, gels, and pastes. Natural food colours can are safe and a good alternative to synthetic colours across several applications. Contact us today to know more about natural colours
Anthocyanins - INS 163 - Natural Red To Blue Colour
Anthocyanins are water-soluble pigments that give many flowers, fruits, and vegetables their appealing red, purple, and blue hues. They are pH-sensitive, becoming redder in highly acidic circumstances and turning bluer as the pH rises. Drinks, jams, and sugar sweets all include this ingredient.
Source : Black Grapes, Blackcurrents, Cherries, Elderberries, Red Cabbage, Strawberries Butterfly pea flower etc.
Betanin - INS 162 - NaturalRed / Pink Colour
Beetroot's colour is water soluble and has poor durability when exposed to light, heat, or oxygen. It's best used in frozen, dried, or short-shelf-life goods like ice cream and yoghurt.
Source : Beetroot
Carminic Acid - INS 120 - Natural Red Colour
Carminic acid (carmine) is a water-soluble pigment produced from the female cochineal insect. It was brought to Europe via the Aztecs and has the benefit of remaining stable in the presence of heat, light, and oxygen. Alcoholic drinks and processed meat products are examples of applications.
Chlorophylls/Chlorophyllins - INS 140/141 - Natural Green Colour
Chlorophyll is found in all green leafy vegetables and is the most extensively distributed natural plant pigment. It's an oil-soluble green colour. When exposed to heat and light, chlorophyllins are water-soluble and generally stable. Sugar confectionery and dairy products are two examples of uses.
Carotenoids - INS 160a -160g -Natural Yellow, Natural Orange, Natual Red Colours
In red/orange/yellow fruits, vegetables, and plants, over 400 distinct carotenoids have been discovered. Carotenoids are produced at a rate of 1000 million tonnes per year by nature. The majority are oil-soluble, heat resistant, and unaffected by pH changes. Carotenoids are found in margarine, dairy products, and soft drinks.
Turmeric is a well-known spice that is commonly used in cooking. Curcumin, the pigment, is oil soluble and fades in light, although it has high heat stability. In food systems, it produces a lemon yellow colour. Pickles, soups, and sweets are just a few examples of curcumin's use.
Riboflavin - INS 101 - Natural Yellow Colour
Vitamin B2 (riboflavin) is utilised for fortification and colouring. It is utilised in dairy products, cereals, and dessert mixes since it is water-soluble and heat-stable.
Source: Eggs, Milk, Yeast
Carbon Black INS 153 - Natural Black Colour
Vegetable carbon black is heat and light stable and, used primarily in sugar confectionery.
Source: Vegetable and Plants
Caramel INS 150a - 150d - Natural Brown Colour
Caramel is a water-soluble substance that gives baked goods their colour and flavour. It is heat and light-resistant, however, the type of caramel employed determines its stability in various food systems. It's a common ingredient in baked products and soft drinks to create a consistent brown colour
Spirulina - Natural Blue Colour
Extracted from spirulina, the blue pigments deliver of phycocyanin deliver a beautiful blue colour that is very popular in ice creams and sugar confectionery.