Colour Glossary

It does not contain any palm-oil nor any palm oil derivatives.

Paprika (Capsicum annum L.) is a vegetable cultivated all over the world. The bright orange pigments capsanthin and capsorubin are extracted from the dried fruits of red paprika. See also Paprika Oleoresin. Other names: E160c, See also: Capsanthin, Capsorubin.

Extracted flavour and colouring components of the sweet red pepper, Capsicum annuum. Paprika oleoresins are oil-soluble, reddish-orange shades. They can be used in a wide variety of applications. Other name: E160c.

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.

A bright blue, water-soluble synthetic dye, very similar to FD&C Blue #1. Other names: E131, CI Food Blue 5, CI #42051, CAS #3536-49-0.

An insoluble colourant that colours 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.

Consisting or made entirely of plant-based material and it does not contain any animal-based material nor animal derivatives.

The ability of a soluble colourant to impart colour on a dry-blended product. Most commonly, plating grade dyes are used to colour dry-beverage mixes prior to their being dissolved in a beverage. The colour impact of the plating grade dye is very homogenous in the powdered application, and can turn into a vibrant and even more intense colour hue when dissolved in the end beverage.

A yellowish-red, water-soluble synthetic dye. Very similar in shade to FD&C Red #40. Other names: Cochineal Red, New Coccine, E124, CI Food Red 7, CI #16255, CAS #2611-82-7.

The three colours that cannot be created by blending other colours, but of which all other colours can be created/derived from: yellow, red, and blue.

A food additive used by the food industry for various properties. For the colour 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. See also Anthocyanins.

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. See also Anthocyanins.