Colour Glossary

A white insoluble pigment derived from mineral sources. In Europe, it is considered a natural colour used to opacify or whiten miscellaneous food and drinks products. Other names: E170, CI Pigment White 18.

A synthetic or “nature-identical” form of carotenoid. It also occurs naturally in shrimp, salmon, and flamingos. Other names: Roxanthin Red, E161 (g), CI Food Orange 8, CI #40850, CAS #514-78-3.

See Paprika Oleoresin.

Caramel colours result from a carefully controlled heat treatment of food-grade carbohydrates. Depending on the desired shade, catalysts may be used to drive the reaction to a specific colour endpoint. Shades can range from yellow-brown to reddish-brown and are classified as a,b,c,d depending on the catalyst used. Other names: E150 a-d, CAS#8028-89-5.

A black colour produced by the carbonization of vegetable material at high temperatures. It is a very stable pigment resistant to heat, light, and oxidation. It gives grey to true black shades and is insoluble. Other names: Vegetable Carbon, E153

Carmine, an aluminium lake of carminic acid, provides an extremely stable red colour. Carmine can vary in shade from red to magenta-red to violet-red. Carmine often occurs as an alkaline-treated liquid, which allows for a wide variety of applications. Other names: E120, CI Natural Red 4, CI #75470, CAS #1328-60-5.

This orange pigment occurs naturally in Coccus cacti native to South America and Mexico. It has been used as a colourant already in ancient civilizations like the Maya or the Inca. Stability and shade of Carminic Acid can change with pH levels. Other names: E120, C.I. NO. 75470.

A magenta-red water-soluble synthetic azo dye. The shade of Carmoisine is very similar to Amaranth (FD&C Red #2). Other names: Azorubine, E122, CI Food Red 3, CI #14720, CAS #3567-69-9.

Wax from the Copernicia cerifera plant, which is used commonly in confectionery products as a coating or glazing ingredient.

Carotenoids are among the most widely occurring pigments found in nature. They produce shades from yellow to orange-red in food. Nutritionally, carotenoids are valuable as a Vitamin A precursor and act as an antioxidant. Examples of colourants that belong to this class of pigments include: Beta-carotene, Beta-Apo-8′-Carotenal, Paprika Extract, Annatto.

Carrots (Daucus Carota L.) are cultivated as a vegetable all over the world. Carrots get their characteristic bright yellow-orange colour in particular from α-carotene and β-carotene, which are metabolised into vitamin A. Carrots are widely used as colouring foods and natural colours across different food and drink segments.

An oil extracted from carrots (Daucus carota L.) that can be used for colouring foods.

A naturally occurring yellow water-soluble pigment derived from the petals of the Safflower plant (Carthamus tinctorius L.) Other names: Safflower Yellow, CI Natural Yellow 5.

A system within the USA, in which every production batch of approved synthetic colourants must be sent to the FDA laboratory for certification of compliance. Upon completion, a certified lot number is assigned to that manufactured batch and a colour additive certificate stating compliance with the chemical specifications is issued. Other name: FD&C Certified Colours.

A naturally occurring green pigment found in nature as a part of the photosynthesis process. The intense green colour is extracted from edible plant material, such as ie. grass, alfalfa and stinging nettle. Other names: E140, CI Natural Green 3, CI #75810, CAS #11006-34-1.

Chlorophyllin is a water-soluble derivative of chlorophyll.

See Carminic Acid.

An instrument that measures the colour of a substance. Most colourimeters utilize various colour systems, which allows for accurate communication of a colour in a three-dimensional colour space that simulates human colour perception. Common dimensions include: Lightness, Hue (or shade), and Chroma (or colour intensity).

An EU classification for colourants derived from plant-sources that retain the properties of the original plant, such as the colour and flavours, without selective pigment extraction. As per Natcol definition: a food ingredient derived from a food source or characteristic ingredient of food processed in such a way so as not to selectively extract the pigments, even when used principally for the purpose of colouration of the final application.

A concentrate is a form of substance which has had the majority of its base component (in case of a liquid: the solvent) removed.

Is derived from natural chlorophyll by adding copper salt. In this process, the magnesium in the chlorophyll is replaced by copper. The resulting bright green colour shows improved acid, heat and light stability. Other names: E141, C.I. NO. 75815.

Certified sustainable palm oil and palm-oil derivatives.

See Copper Chlorophyll.

See Turmeric.