Colour Glossary

A teal-green, water-soluble synthetic dye that is structurally and functionally similar to Brilliant Blue FCF (FD&C Blue #1). Other names: CI Food Green 3, CI #42053, CAS #2353-43-9.

See Brilliant Blue.

See Indigotine

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. colourants with this name are generally allowed for use in food, drug and cosmetic applications.

See Fast Green FCF.

See Erythrosine.

See Allura Red.

See Tartrazine.

See Sunset Yellow.

The trade body representing the European pet food industry with international membership and the mission to collaborate for the supply of safe, nutritious and palatable products. See more information at: www.fediaf.org

The visible appearance of the primary colourants in a colour blend individually dissolving and appearing as discreet colours until mixed.

Substances added to food to preserve flavour or enhance its taste, appearance, or other qualities, such as preservation or stabilization over shelf life.

Any dye, pigment or substance that imparts colour in a food or drink mainly for the following reasons: to make up for colour losses following production processes, exposure to light, air, moisture and variations in temperature, to enhance naturally occurring colours, to add colour to foods that would otherwise be colourless or coloured differently.

A category of colourants that encompasses colourants that come in direct contact with food, such as colours used to print a logo on the surface of a product. colourants used in food-grade inks must meet the same regulatory and legal requirements as all other food colourings.

A visual effect created by an uneven coating of a food surface with a colourant. Freckling can result in a spotted or “freckled” colour effect in certain applications, such as in panned confectionery pieces.

A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) is removed. Typically, this will be the removal of water from a solution or suspension, such as the removal of water from fruit juice.