Natural food coloring

ROOT OF TURMERIC - INGREDIENT

Turmeric (Curcuma longa L.) is grown widely in India and other tropical countries. The root of turmeric is used usually in curry spices composition.

Curcumin Е 100

Curcumin is the main coloring pigment of turmeric, obtained by extraction of the rhizomes of Curcuma longa selective L. Curcumin gives an intense yellow color.

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CARROT - INGREDIENT

Is cultivated worldwide carrot (Daucus carota L.). It is a yellow-orange color lit, due to the alpha-carotene and beta-carotene content, in exchange of substances which are converted into vitamin A. The extract of carrot polyacetylenes are distinguished by the presence of the flavoring specific carrot, which gives a slightly sweet taste of vegetables.

CAROTENOID NATURAL  E 160

Carotenoids are among the most widespread pigments in nature. They make food color from yellow to orange and red. Natural carotenes are a valuable source of vitamin A and antioxidants, and are made of both plants and micro-organism.

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Beta-carotene E160a

Carotenoids are among the most widespread pigments in nature. They make food color from yellow to orange and red. Natural carotenes are a valuable source of vitamin A and antioxidants.

Annatto E 160b

The plant of annatto (Bixa orellana L.) is a tropical tree or shrub, which pods containing seeds. These seeds are covered with resinous substances, containing it bixin and norbixin pigment. Food coloring annatto is part of the carotenoid.

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Red pepper - INGREDIENT

Peppers (Capsicum annuum L.) is grown throughout the world. Carotenoids in sweet orange shades gives intense and specific essential oils gives a touch of pepper. Pepper extract is used to impart color and flavor to foodstuffs.

Paprika extract E 160c

Orange pigments on - capsanthin, capsorubin - are extracted from the dried pepper. In addition capsanthin and capsorubin, pepper contains minerals, vitamin C and capsaicin.

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CARMINE E 120 C.

The orange pigment is obtained in the body of female cochineal (Coccus cacti) that grow cacti in South America and Mexico.

CARMINE E 120 C.

Carminati - carminic acid gives a stable red color.

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BLACK CARROT -  INGREDIENT

Black carrot (Daucus carota L.) is cultivated in the Mediterranean countries.

BLACK CARROT

The main components of black carrot anthocyanins are responsible for black-purple, belonging to the family of flavonoids with antioxidant properties.

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GRAPE - INGREDIENT

The pulp of red grapes contain anthocyanins with an intense color, mostly - malvidin. Among the most important qualities of this product include the ability to give a red-violet and perfect stability.

ENOCIANINĂ - E 163

The extract from grape skins or red water-soluble pigments enocianina, which is responsible for the attractive red-purple color of grapes. Enocianina is obtained from red-purple grape skins. Serve as raw material grapes richest in pigment, such as Ancellotta and Lambrusco.

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COMPLEX copper chlorophyllin

Pigments chlorophylls are most widespread in nature. They are responsible for photosynthesis that occurs in green plants. Pigment green color is extracted from edible vegetable material, such as grass, lucerne or small nettle. Chlorophyllin is a water-soluble derivative of chlorophyll.

COMPLEX copper chlorophyllin  E 141

Chlorophyllin copper complexes are obtained by processing the product of the alkaline hydrolysis using copper salts. The high stability of the complex copper chlorophyllin and color intensity contributes to its wide use as a food coloring. When dissolved in water chlorophyllin copper complex gives a greenish-blue hue. To obtain lime color it is often mixed with yellow dye curcumin.

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Brulee - INGREDIENT

Caramel is obtained as a result of well-controlled heating of sucrose without additives. The product has properties coloring and flavoring. Thus, it is not additive, but a food that does not need to be indicated on the label as "dye".

CARAMEL E 150

Caramel is a popular color and is used to color food and drink brown or dark brown. Caramel is a water-soluble dye, obtained from caramelization of carbohydrates.

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Titanium dioxide

also known as titanium oxide (IV), titanium oxide is found in nature.

Titanium dioxide E171

It is used not only for food but also for medicinal and cosmetic preparations. It gives the product a stable white color.

confectionery, dragees, icing, fondant, printing on food dressing

Charcoal

The charcoal obtained by the carbonization of vegetable raw materials at high temperatures.

Charcoal E 153

A pigment is very stable, resistant to heat, light and oxidation action. This gives a dark gray color, is an insoluble pigment.

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