Color Glossary

Term referring to the dried ground form of sweet red peppers, Capsicum annum. See Paprika Oleoresin.

Extracted flavor and coloring components of the sweet red pepper, Capscium annum. Extracts are often standardized to a specific strength, given by an ASTA unit and CVU. ASTA units are a standard developed by the American Spice Trade Association, while CVU are color value units. Paprika oleoresin are oil-soluble, reddish orange shades. They can be used in a wide variety of applications. (Other names: E160(c), CAS #72968-48-0).

Partially Hydrogenated Oils (PHO) are a form of Trans fats formed during food processing when hydrogen is added to vegetable oils. PHOs were used by the food industry to improve texture, shelf life, and stability of products. As of January 2015, the FDA took action mandating the removal of PHOs from food within three years due to health concerns. Prior to the decision, PHOs had GRAS Status, which has since been removed.

A bright blue, water-soluble synthetic dye, very similar to FD&C Blue #1. It is allowed for use in several categories of food in Brazil, but is not allowed for use in the USA. (Other names: E131, CI Food Blue 5, CI #42051, CAS #3536-49-0).

The U.S. Color Additives Amendment (1960) originally listed all approved synthetic colors as “provisional” or temporararily listed. The goal was to either permanently list a color as allowed for use or to ban it, based on new toxicology studies. The tests are still ongoing, and since its inception, all of the synthetic dyes have been moved to permanently listed. The FD&C Lakes (except FD&C Red #40 Lake) are still provisionally listed.

An insoluble colorant that colors by dispersion rather than dissolution. Lakes are an example of a pigment.

Polysorbate, also known as Tween, is an emulsifying agent and surfactant used to stabilize emulsions. It is commonly used by the food, drug and cosmetic industries.

The ability of a soluble colorant to impart color on a dry-blended product. Most commonly, plating grade dyes are used to color dry-beverage mixes prior to their being dissolved in a beverage. The color impact of plating grade dyes is often less intense until dissolved in the end beverage.

A yellowish red, water-soluble synthetic dye. Very similar in shade to FD&C Red #40 and is permitted for use in Brazil. Not permitted for use in the USA. (Other names: Cochineal Red, New coccine, E124, CI Food Red 7, CI #16255, CAS #2611-82-7).

An orange-red water soluble synthetic dye. Canada restricts its use for cherries and glace fruits. In the USA, the color is allowed for externally applied drugs and cosmetics. In Brazil it is not permitted for food and beverages. (Other names: FD&C Red #4, CI Food Red 1, CI #14700, CAS #4548-53-2).

One of three colors that all other colors can be made from: yellow, red, and blue.

A food additive used by the food industry for various properties. For the color industry, propylene glycol is used most commonly as an emulsifier, a solvent, and a stabilizer.

See Permanently listed.

A common vegetable source of anthocyanins. Shades range from red to purple depending on the application and pH of the product. Not allowed for use in the USA unless color comes from the corn kernels.

A common vegetable source of anthocyanins used for food use. Shades range from pink to reddish-purple depending on the application and pH of the product.