Beetroot Red Color

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Beetroot Red(Betanin)

Dehydrated beets,Beet powder,Beetroot Red,Betanin

E(1%,1cm,535±5nm)50-52

32030019.90

7659-95-2

231-628-5

‎E162 (colours)

C24H26N2O13

550.47 g/mol

Beet Red is the color obtained from the red beetroot, the principal component of which is betanine. Beetroot red is available as a liquid, paste, or solid, depending upon the degree of processing. Beetroot Red gives a bright red to bluish red color.

Beet red is used to color hard candies, yogurt, ice creams and frozen desserts, salad dressings, ready-made frostings, cake mixes, meat and meat substitutes, powdered drink mixes, gravy mixes, biscuit filling, marshmallow candies, fruit preparations, convenience foods, soft drinks, and gelatin desserts.

Black Carrot Color

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Black Carrot Color

E(1%,1cm,524±5nm) 60-62

32030019.90

E163

Black carrots are a source for natural food coloring that originate from Turkey and other regions of the Middle East and Asia. The nutrients in black carrot extract that give them their colour are anthocyanins which have several health benefits, such as the potential for treating neurological dysfunctions like Alzheimer’s disease. They can also be beneficial when treating cancer.

Anthocyanins from purple carrot are more stable over a wider pH range than anthocyanins from other fruit or vegetable sources, making them ideal for use in yogurts, beverages, fruit bases and confectionary.

Cabbage Red Color

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Cabbage Red Color

Red Cabbage Juice Color,Red Cabbage Color

E(1%,1cm,530±5nm)50-52

32030019.90

E163

The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as red kraut or blue kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment belonging to anthocyanins(flavins).

 

On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China.

Capsicum Oleoresin Oil

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Capsicum Oleoresin Oil

E(1%,1cm,521-535nm)10-70

32030019.90

8023-77-6

288-920-0

C18H27NO3

Capsicum oleoresin is the oil extracted from chili peppers and is responsible for making these peppers taste hot. This ingredient is used in the production of hot sauces and it is often added to medicated creams, lotions, and sprays in order to treat muscle or joint pain. It may also be used in pepper spray, a product designed to be used for self-defense purposes. Possible side effects of capsicum oleoresin include redness or burning at the application site or difficulty breathing or swallowing if the product is ingested.

Gardenia Blue Color

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Gardenia Blue Color

E(1%,1cm,580nm-620nm)30-32

32030019.90

106441-42-3

E165

Gardenia blue color is a kind of  natural edible pigment which extract  from rubiaceous plant gardenia fruit. It  is a pure natural water soluble food color.

The appearance of gardenia blue is dark blue. It can easily dissolve in water, ethanol solution and propylene glycol solution, can not dissolve in organic solvent. The shade is stable in medium when PH is between 4 to 8. It has a good resistance to temperature, but not to light. The dyeability is good to protein than starch.

1. As pigments, food additives of seasoning, it is mainly used in food& beverage field.  

2. As natural pigments, this can be added in cosmetic field.    

3. Geniposide a variety of purposes, can be made of natural food coloring agent, is used to treat cardiovascular, liver and gallbladder diseases and diabetes raw materials such as drugs.

Gardenia Green Color

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Gardenia Green Color

E(1%,1cm,440±5nm)12-14

32030019.90

Gardenia green a kind of natural edible pigment which extracted from dried gardenia fruit.Its main components are crocin and cricetin.The powder color from primrose to scarlet is soluble in water, but insoluble in oil and absolute alcohol.

Gardenia Green, a natural food pigment, is got from the gardenia (Gardenia jasminoides ELLIS) fruit of madder family by biological fermentation.

The appearance of gardenia blue is light green to dark green powder or liquid. It can easily dissolve in water, ethanol solution and propylene glycol solution, can not dissolve in organic solvent.

Widely used in instant rice & flour products, jam, fruit-flavoured beverages, beverages of fruit and vegetable juice(pulp), candy, topping, imitation wine.

Gardenia Yellow Color

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Gardenia Yellow Color

E(1%,1cm,440±5nm)60-62

32030019.90

E164

Gardenia yellow color is obtained from the fruit of Gardenia jasminoides Ellis. It is a water soluble yellow color with Crocin, which is the same ingredient as Saffron yellow, as its principal-ingredient. From long ago, Gardenia jasminoides Ellis was used as a herbal medicine and food color in Asia. Today, Crocin is widely used as a food color in Chinese noodles, pastry, desserts, and confections.

Marigold Yellow

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Marigold Yellow

Lutein from Tagetes erecta,Tagetes extract,Lutein esters from Tagetes erecta

E(1%,1cm,530±5nm)50-52

32030019.90

204-840-0

127-40-2

E 161b

Lutein is a naturally occuring pigment extracted from Marigold flowers (Tagetes erecta), grown abundantly throughout South America and Asia. The pigment is a carotenoid and belongs to the group called Xanthophylls. Lutein is also used in functional foods due to its antioxidant properties. This color has good stability against light, heat and pH, and provides a warm yellow color. Lutein esters from Tagetes erecta is a dark yellow-brown solid insoluble in water and soluble in hexane and is obtained by solvent extraction of dried petals of marigold, further purification and subsequent removal of solvents.

Lutein is used as a food coloring agent and nutrient supplement in a wide range of baked goods and baking mixes, beverages and beverage bases, breakfast cereals, chewing gum, dairy product analogues, egg products, fats and oils, frozen dairy desserts and mixes, gravies and sauces, soft and hard candy, infant and toddler foods, milk products, processed fruits and fruit juices, soups and soup mixes.

Lycopene

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Lycopene

Lycopene from red tomatoes,Lycopene from Blakeslea trispora,Synthetic lycopene

E(1%,1cm,530±5nm)50-52

32030019.90

207-949-1

502-65-8

E160

Lycopene from the neo-Latin lycopersicum, the tomato species, is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, although not in strawberries, or cherries. 

 

Although lycopene is chemically a carotene, it has no vitamin A activity.Foods that are not red may also contain lycopene, such as asparagus or parsley

In plants, algae, and other photosynthetic organisms, lycopene is an important intermediate in the biosynthesis of many carotenoids, including beta carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and photo-protection. Like all carotenoids, lycopene is a polyunsaturated hydrocarbon, i.e. an unsubstituted alkene.

 

Structurally, lycopene is a tetraterpene and assembled from eight isoprene units that are composed entirely of carbon and hydrogen. It is insoluble in water. Lycopene's eleven conjugated double bonds give its deep red color and its antioxidant activity. Owing to the strong color, lycopene is a useful food coloring (registered in the EU as E160d) and is generally approved for usage in the USA (specifically for meat), Australia and New Zealand (registered as 160d).

Monascus Red Color

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Monascus Red Color

E(1%,1cm,495±10nm) 100-150

32030019.90

E163

Monascus food color is produced by microorganisms of the genus Monascus. It is a water soluble red food color consisting mainly of monascorubrins extracted from Monascusl. For long time, Monascus has been utilized for food manufacture in places with relatively high temperatures such as Fukien, China.

Paprika Oleoresin

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Paprika Oleoresin

Paprika Red,Paprika extract, Capsanthin, Capsorubin

Oil Soluble

Water Soluble

32030019.90

E 160c

Paprika extract is obtained by solvent extraction of the dried ground fruit pods of Capsicum annum. The major coloring principles are capsanthin and capsorubin, and other coloring compounds such as other carotenoids are also prsent. Extracts are slightly viscous, homogeneous red liquids and are used to obtain a deep red color in any food that has a liquid/fat phase.

Paprika is used to color meat products, confectionery, vegetable oils, snacks, surimi, seasonings, soups, sauces, salad dressings, marinades, processed cheese, bakery products, fruit preparations, convenient foods and canned goods. Its use as both a color and a spice overlap frequency.

Purple Sweet Potato Color

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Purple Sweet Potato Color

E(1%,1cm,530±5nm)60-62

32030019.90

E163

Purple Sweet Potato is a source for natural food coloring that offers a raspberry pink/red/violet shade depending on the pH of the product it is being used for.

The anthocyanins, which give the purple sweet potato its color, have excellent light and heat stability making it suitable for use in beverages, fruit bases, baking, and confectionary.

Purple Sweet Potato extract is water soluble. 

Radish Red Color

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Radish Red Color

E(1%,1cm,514±5nm) 50-52

32030019.90

E163

Red Radish is a source for natural food colouring that offers a yellowish red depending on the pH of the product it is being used for.

The anthocyanins, which give the purple sweet potato its colour, have excellent light and heat stability making it suitable for use in beverages, fruit bases, baking, and confectionary.

Red radish extract is water soluble and is suitable for use within the pH range of 2.0-6.0.

Sodium Copper Chlorophyllin

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Sodium Copper Chlorophyllin

Chlorophyllide Cu complex sodium salt,Sodium-copper chlorin e6,Chlorophyllins,Chlorophyl Cu complex

E(1%,1cm,405nm)568

32030019.90

C34H31CuN4Na3O6

11006-34-1

287-483-3

 

E141(ii)

Sodium Copper Chlorophyllin is a stable, water soluble derivative of Chlorophyll which is the naturally occurring pigment that gives plants their green hue.

 

Chlorophyll is an oil soluble pigment obtained from Lucerne, Nettle, Spinach and Grass, providing an olive-green color. The addition of Copper results in Copper Chlorophyllin. The water-soluble form, Sodium Copper Chlorophyllin, is obtained by the saponification of oil soluble forms. The Copper Chlorophyllin pigment gives bright green and is very stable against light and heat.

Typical applications include confectionery, desserts, beverages, dairy products, ice cream, fruit preparation, bakery products, soups, sauces, snack food, seasonings, and convenience food.

Sodium Iron Chlorophyllin

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Sodium Iron Chlorophyllin

E(1%,1cm,400nm)400

32030019.90

E141(ii)

Sodium iron chlorophyllin is a stable water soluble pigment made by replacement of magnesium in chlorophyll by iron and by hydrolysis with alkali.
It has a high odor eliminating action against methylmercaptan and amine.

Sodium Magnesium Chlorophyllin

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Sodium Magnesium Chlorophyllin

E(1%,1cm,405nm)565

32030019.90

E141(ii)

SODIUM MAGNESIUM CHLOROPHYLLIN is composed of chlorophyllin made from chlorophyll, sodium and magnesium. It is used for odor controlling of body, urine and fecal. It is useful for the treatment of constipation and flatulence.

Curcumin Color

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Curcumin Color

Curcumin Color,Turmeric Oleoresin Color,Turmeric Yellow,Kurkum

E(1%,1cm,530±5nm)50-52

32030019.90

E100

Curcumin is the principal curcuminoid of the popular Indian spice turmeric, which is a member of the ginger family (Zingiberaceae). Turmeric's other two curcuminoids are desmethoxycurcumin and bis-desmethoxycurcumin. The curcuminoids are natural phenols that are responsible for the yellow color of turmeric.

 

Curcumin can exist in several tautomeric forms, including a 1,3-diketo form and two equivalent enol forms. The enol form is more energetically stable in the solid phase and in solution.

Curcumin can be used for boron quantification in the curcumin method. It reacts with boric acid to form a red-colored compound, rosocyanine.

Curcumin is brightly yellow colored and may be used as a food coloring. As a food additive, its E number is E100.

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