Color Glossary

An extract from the fruits of Cape jasmine (Gardenia). The fruit contains a variety of pigments, including crocin, flavonoids, and iridoids. These pigments are extracted to yield varying shades from yellow to blue. Gardenia is not currently permitted for use in the USA or the EU.
Glycerin, or glycerol, is a naturally occurring carbohydrate, which is often used in dispersions or emulsions to increase the wettability and flow-properties of the color system.
Generally Recognized as Safe (GRAS) is a designation by the FDA that designates that a chemical or substance added to food is considered safe and exempt from the Federal Food, Drug and Cosmetic Act food additive tolerance requirements.
Grape color extract
An aqueous solution of anthocyanins from Concord grapes or dehydrated water-soluble pigments from the aqueous solution. In the USA, grape color extract is restricted to coloring of nonbeverage foods (Other names: E163).
Grape skin extract
Color extracted from the fresh, deseeded skin remaining after grapes have been pressed for wine-making. It contains the same components as grape juice but in a different proportion. In the USA grape skin extract is permitted only for use in coloring beverages. (Other names: Enocianina, E163.) See also Anthocyanins.
Green S
A greenish blue, water-soluble synthetic dye. It has good heat stability but poor light stability. Currently not permitted in the USA. (Other names: Brilliant Green S, E142, CI Food Green 4, CI #44090, CAS #3087-16-9).