Anthocyanins E163
| Product: | Anthocyanins E163 |
| Source: | Fruits, Berries, Vegetables and Flowers |
| Pigment: | Anthocyanins |
| Colour: | Red to Purple |
| Liquid/Powder: | Both |
| Application pH: | <4 |
| Heat stability: | Good |
| Light stability: | Good |
| Other considerations: | Sulphur dioxide affects colour. Polymeric anthocyanins (grape) precipitates gelatine. |
| Most suitable applications: | Soft drinks, jams, most types of sugar confectionery, lollies and jellies and other acidic products such as fruit toppings and sauces. |
Carmine E120
| Product: | Carmine E120 |
| Source: | Cactus cocci insect |
| Pigment: | Carminic acid |
| Colour: | Red to Purple |
| Liquid/Powder: | Both |
| Application pH: | Acidic and alkaline |
| Heat stability: | Excellent |
| Light stability: | Excellent |
| Other considerations: | Not suitable for vegetarian or Kosher diets. |
| Most suitable applications: | Beverages, jelly, sugar and flour confectionery, yoghurts, flavoured milk and meat applications. |
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, icing and ice-cream |
Lycopene E160d
| Product: | Lycopene E160d |
| Source: | Tomatoes, Chemical Synthesis and Fermentation |
| Pigment: | Lycopene |
| Colour: | Red to Orange |
| Liquid/Powder: | Both |
| Application pH: | 3-8 |
| 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. |
Sandalwood
| Product: | Sandalwood |
| Source: | Wood from Pterocarpus santalinus |
| Pigment: | Santalin |
| Colour: | Red to Orange |
| Liquid/Powder: | Both |
| Application pH: | Acid and alkaline |
| Heat stability: | Good |
| Light stability: | Good |
| Other considerations: | Declared as a spice |
| Most suitable applications: | Dairy, Fish and Snack foods |
