Red Cabbage
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.
Red Iron Oxide
The red form of the pigment iron oxide. See Iron Oxide.
Red Radish
A common vegetable source of anthocyanins used for food use. Shades range from pink to orangish-red depending on the application and pH of the product. Some shades are very similar to those obtained with FD&C Red #40. See also: Anthocyanins.”
Red Rice
A source of red colour and for making rice wine. The red colour results from fermentation by the fungi Monascus spp. and/or Aspergillus niger. Not currently permitted for use in the USA.
Riboflavin
Riboflavin is a food colour also known as vitamin B2 or lactoflavin. It is a bright yellow pigment present in minuter quantities in both plant and animal cells and products; examples are milk, eggs, malted barley, leafy vegetables and yeast. For food colouring, however, most commercial forms are synthetically created. Other names: E101, Lactoflavin.
Riboflavin-5′-Phosphate
A version of riboflavin with better water solubility and less flavour used as a colour additive in the EU. Other names: E101(ii), Riboflavin-5′-Phosphate Sodium.
Roxanthin Red
See Canthaxanthin.