Beet Concentrate
See Betanin.
Beta Carotene
A carotenoid commonly found in nature, which provides shades ranging from butter yellow to reddish-orange shades depending on the application and product form. Natural Beta-Carotene includes sources from algae (Dunaliella salina), plant and fungi (Blakeslea trispora). Other name: E160a, if used as a colour additive.
Beta-Apo-8′ Carotenal
See Apocarotenal.
Betanin
A water-soluble colour found as the predominant pigment in red beets (Beta vulgaris). Beet products are often used in foods with low water activity. The colour and stability of betanin can vary in shades of red depending upon the pH level. Other names: E162, Beetroot Red, Beet Red.
Beta Vulgaris
With other name: Beetroot.
Black Carrot
Black carrots (Daucus Carota L.) originate from the Mediterranean region. The main ingredients responsible for their intense colour are anthocyanins. It is a source for natural pink to red shades in food depending on the application and pH of the product. Other names: E163, if used as a colour additive. It may also be used as a colouring food.
Black Carrot Concentrate
See Black Carrot, Black Carrot Concentrate is the colouring food version of black carrot.
Black PN
A deep-violet to purple synthetic dye. Other names: Black BN, E151, CI Food Black 1, CI #28840, CAS #2519-30-4.
Blakeslea Trispora
Beta carotene can be derived from the Blakeslea Trispora fungus, and is a source of natural carotene. Other names: E160a (iii), if it is used as a colour additive.
Bleed
A term used to describe the migration of a soluble dye from a coloured portion of a food to an uncoloured or differently coloured portion of food.
Brilliant Blue FCF
A bright green-blue water-soluble dye. Brilliant Blue FCF is an approved food colourant in the EU and the United States. Other names: FD&C Blue #1, E133, CI Food Blue 2, CI#42090, CAS #3844-45-9.
Brix
Brix (or Degree Brix, Bx) is the sugar content of an aqueous solution. It is based on the amount of light that bends (refractometry) when passing through a liquid. One degree Brix is equivalent to 1 gram of sucrose in 100 grams of solution.
Burnt Sugar
Burnt sugar is produced by carefully controlled heating of sucrose without additives. It has colouring and flavouring properties and is considered a food rather than a food additive.