Paprika E160c
| Product: | Paprika E160c |
| Source: | Sweet Red Peppers (Capsicum annuum) |
| Pigment: | Capsanthin and capsorubin |
| Liquid/Powder: | Both |
| Application pH: | All |
| Heat stability: | Good |
| Light stability: | Limited |
| Other considerations: | Adds a flavour as well as colour. |
| Most suitable applications: | Soups, pickles, meat applications, sauces, breadcrumbs and snack seasonings. |
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 and acid conditions can precipitate Norbixin |
| Most suitable applications: | Bixin: Cream fillings for biscuits, margarines, low-fat spreads and other fat based systems. Norbixin: Cheese, fish, breadcrumbs, snack products, flour confectionery, dairy products and ice cream. |
Cochineal E120
| Product: | Cochineal E120 |
| Source: | Cactus cocci insect |
| Pigment: | Cochineal |
| Colour: | Orange |
| Liquid/Powder: | Both |
| Application pH: | <3.5 |
| Heat stability: | Excellent |
| Light stability: | Limited |
| Other considerations: | Not suitable for vegetarian or Kosher diets. |
| Most suitable applications: | Beverages and sugar confectionery |
Mixed Carotenes E160a (i)
| Product: | Mixed Carotenes E160a (i) |
| Source: | Palm Fruit (Elaeis guineensis) |
| Pigment: | Carotenes |
| 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, ice creams, lollies and dairy products. |
Beta Carotene E160a (ii)
| Product: | Beta Carotene E160a (ii) |
| Source: | Blakeslea trispora fungus (natural) or chemical synthesis (nature identical) |
| Pigment: | Beta Carotene |
| Colour: | Yellow/Orange to Orange/Red |
| 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, ice creams, lollies and dairy products. |
