Colorants

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Colorants

Food colorants provide visual appeal and help consumers identify flavor types, quality, or product categories. They include natural pigments, plant extracts, and approved synthetic dyes. Their stability under light, heat, and pH conditions determines overall product appearance across the shelf life.

Synthetic Food Colors

Synthetic food colors are chemically manufactured pigments used to enhance or restore the visual appeal of food and beverages. These colorants offer high tinting strength, excellent stability to heat, light, and pH variations, and uniform color consistency across production batches. They are widely applied in confectionery, beverages, baked goods, dairy products, snacks, and processed foods. Synthetic colors can achieve vibrant, reproducible shades that are difficult to obtain with natural pigments, making them highly efficient for large-scale industrial applications. Their precise composition ensures predictable behavior during processing, storage, and distribution. Although they undergo rigorous safety evaluations by regulatory bodies such as FDA and EFSA, their usage levels and permitted applications vary by region. Synthetic food colors contribute significantly to product identity, consumer appeal, and brand differentiation.

Ethyl Beta-Apo-8'-Carotenoate (Trans) CAS NO 1109-11-1

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CAS No.:1109-11-1

Grade:Pharmacy Grade

Content:99.0%

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Blue 1 CAS NO 1341-88-4

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CAS No.:1341-88-4

Grade:Pharmacy Grade

Content:99.0%

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Blue 1 Lake CAS NO 1341-91-9

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CAS No.:1341-91-9

Grade:Pharmacy Grade

Content:99.0%

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Yellow 1 CAS NO 1342-03-6

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CAS No.:1342-03-6

Grade:Pharmacy Grade

Content:99.0%

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Amaranth Red 2 CAS NO 1342-09-2

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CAS No.:1342-09-2

Grade:Pharmacy Grade

Content:99.0%

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Blue 2 CAS NO 1342-10-5

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CAS No.:1342-10-5

Grade:Pharmacy Grade

Content:99.0%

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Yellow 3 CAS NO 1342-29-6

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CAS No.:1342-29-6

Grade:Pharmacy Grade

Content:99.0%

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Yellow 4 CAS NO 1342-40-1

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CAS No.:1342-40-1

Grade:Pharmacy Grade

Content:99.0%

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Natural Food Colors

Natural food colors are pigments extracted from plant, animal, or microbial sources through physical, enzymatic, or fermentation processes. Common examples include carotenoids, anthocyanins, chlorophylls, betalains, and turmeric-derived curcuminoids. They provide clean-label appeal and align with consumer demand for minimally processed, natural ingredients. Natural colors are widely used in beverages, confectionery, dairy products, sauces, bakery items, and nutritional supplements. While offering authentic and earthy hues, natural pigments may exhibit variability in stability, affected by light, heat, oxygen, and pH conditions. Advances in microencapsulation, stabilization technologies, and selective extraction have improved their performance in commercial applications. As sustainability becomes increasingly important, natural food colors continue to gain market share as eco-friendly alternatives to synthetic dyes.

C-Phycocyanin CAS NO 11016-15-2

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CAS No.:11016-15-2

Grade:Pharmacy Grade

Content:99.00%

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