Color Glossary

A source of color from the Crocus sativus plant. The predominant pigments are crocin and crocetin. Saffron has limited use due to its cost. Saffron is more commonly used as a spice and colorant for rice products. (Other names: CI Natural Yellow 6, CI #75100.)

The stabilized form of Chlorophyll through the addition of a copper ion, which stabilizes the bright green chlorophyll color and prevents color degradation. In the USA, the sodium-copper chlorophyllin color is permitted only in citrus-based dry beverage mixes or as a dentrifices that are drugs. (Other names: E140/E141, CI Natural Green 3, CI #75810, CAS #11006-34-1.) See also: Chlorophyll.

Capable of being dissolved within a solvent, typically water.

Refers to the six synthetic colorants studied by the University of Southampton in 2007, including Tartrazine, Allura Red, Monceau Red, Sunset Yellow, Carmoisine, and Quinoline Yellow.

Color extracted from a blue-green algae (Arthospira platensis). The primary coloring component is phycocyanins, which appear blue in applications. Spirulina extract is extremely sensitive to heat and is not stable in aqueous applications. It provides one of the few naturally-derived sources of blue colorant for the food industry.

See Mono blend.

See FD&C Yellow #6.