Safflower extract
See Carthamus.
Saffron
A source of colour from the Crocus sativus plant. The predominant pigments are crocin and crocetin. Saffron is most commonly used as a spice and colourant for rice products. Other names: CI Natural Yellow 6, CI #75100.
Sodium Copper Chlorophyllin
Copper-Chlorophyllin is obtained by coppering of chlorophyll following its alkaline hydrolysis. This stabilized form of Chlorophyll prevents colour degradation. It produces a blue-green shade when dissolved in water and is frequently blended with a yellow colour to provide lime green hues. Other names: E141, Copper Complexes of Chlorophyllins; CI Natural Green 5, CI #75815) See also: Chlorophyll.
Soluble
Capable of being dissolved within a solvent, typically water.
Southhampton Six
Refers to the six synthetic colourants studied by the University of Southampton in 2007, including Tartrazine, Allura Red, Monceau Red, Sunset Yellow, Carmoisine, and Quinoline Yellow.
Spinach
Spinach is a vegetable native to Europe and Asia and is used as an ingredient to add colour and flavour to dishes. Spinach leaves are high in chlorophyll a and b, carotenoids and various items. See also Chlorophyll and Carotenoids.
Spirulina Extract
Colour extracted from a blue-green algae (Arthrospira platensis). The primary colouring component is phycocyanins, which appear blue in applications. It provides one of the few naturally-derived sources of blue colourant for the food industry.
Sunset Yellow FCF
A bright orange, water-soluble synthetic dye with good heat and light stability. Other names: FD&C Yellow #6, E110, CI Food Yellow 3, CI #15985, CAS #2783-94-0.
Synthetic Colours
See Artificial Colours.