- Annatto (E160b)
- Anthocyanins (E163)
- Beetroot (E162)
- Beta Carotene (E160a (ii))
- Carbon Black (E153)
- Caramel (E150)
- Carmine (E120)
- Chlorophyll and Chlorophyllin (E140)
- Copper Chlorophyll and Copper Chlorophyllin (E141)
- Cochineal (E120)
- Curcumin (E100)
- Lutein (E161b)
- Lycopene (E160d)
- Malt
- Mixed Carotenes (E160a (i))
- Paprika (E160c)
- Riboflavin (E101)
- Safflower
- Sandalwood
- Titanium Dioxide (E171)
Anthocyanins (E163)
| Product: | Anthocyanins (E163) |
| Source: | Fruits, Berries, Vegetables and Flowers |
| Pigment: | Anthocyanidins |
| Colour: | Red to Purple |
| Liquid/Powder: | Both |
| Application pH: | <3.5 |
| Heat stability: | Good |
| Light stability: | Good |
| Other considerations: | Sulphur dioxide affects colour. Gelatine precipitates polymeric anthocyanins (grape) |
| Most suitable applications: | Soft drinks, jams, most types of sugar confectionery and other acidic products such as fruit toppings and sauces. |
Annatto (E160b)
| Product: | Annatto (E160b) |
| Source: | Annatto Seeds (Bixa orellana) |
| Pigment: | Bixin and Norbixin |
| Colour: | Orange |
| Liquid/Powder: | Both |
| Application pH: | All |
| Heat stability: | Excellent |
| Light stability: | Limited |
| Other considerations: | Affected by sulphur dioxide levels of >100ppm. Can be blended with curcumin. Hard water can precipitate Norbixin |
| Most suitable applications: | Bixin: Cream fillings for biscuits, margarines, low-fat spreads and other fat based systems. Norbixin: Cheese, fish, breadcrumbs, flour confectionery, dairy products and ice cream. |
Beetroot (E162)
| Product: | Beetroot (E162) |
| Source: | Red Beet (Beta vulgaris) |
| Pigment: | Betanin and vulgaxanthin |
| Colour: | Pink to Purple |
| Liquid/Powder: | Both |
| Water/Oil Soluble: | Naturally Water Soluble but Oil Soluble available |
| Application pH: | 3-8 |
| Heat stability: | Limited |
| Light stability: | Limited |
| Other considerations: | Affected by Sulphur Dioxide |
| Most suitable applications: | Frozen and perishable foods or those with low moisture levels, such as flavoured milk, yogurt, dry dessert mixes and ice-cream |
Beta Carotene (E160a (i))
| Product: | Beta Carotene (E160a (i)) |
| Source: | Blakeslea trispora (fungus) natural or chemical synthesis (nature identical) |
| Pigment: | Carotenoids |
| Colour: | Orange |
| Liquid/Powder: | Both |
| Application pH: | All |
| Heat stability: | Good |
| Light stability: | Limited |
| Other considerations: | Addition of ascorbic acid to the end formulation helps with colour stability |
| Most suitable applications: | Flour and sugar confectionery, beverages, pickles, sauces, salad dressings, jams and dairy products. |
