What's a Natural Food Color?

What's a natural food color? Paprika, Marigold, Annatto, Turmeric, and annatto are a few examples. They all come from plants. If you'd like to use your own natural food coloring, you can learn more about them here. Listed below are some of the benefits and uses of these colors. Read on to learn more! And remember to check back often for updates! We'll continue to add more natural food color sources as they become available.

Paprika

Paprika is a natural food coloring agent extracted from sweet red peppers. Its principal components, capsorubin and oleoresin, are used to tint foods red. This red pigment is extracted using an advanced supercritical CO2 extraction process, making it highly purified. The color is not affected by solvent residue, and the product disperses easily in water. This powder is used in food industries, including sausage, condiments, and salad dressings.

Annatto

Natural food color Annatto is an orange-red dye produced from the seeds of the achiote tree. The achiote tree is native to the tropical South and Central Americas. It is also known as achiotillo or bija. It is used for its color in many industrial foods. The health benefits of annatto have been linked to antioxidants, antimicrobial properties, and a reduction in inflammation. However, more research is necessary before we can safely recommend it to our consumers.

Turmeric

Curcuminoids, the chemical compound responsible for turmeric's yellow color, are a group of compounds with similar properties. Curcumin is the main yellow coloring agent and consists of a ring system with two double bonds. As a result, it has high light sensitivity. These properties make turmeric a natural food coloring agent. It is used in a wide range of products from condiments to beverages.

Marigold

The marigold as a natural food color has numerous benefits, including the ability to enhance the appearance of many foods. Marigold extract, found in marigold flowers, contains the yellow pigment lutein. This pigment is well known for its superior coloring power and bright color. When heated, marigold oleoresin transforms into an oily liquid. This oil can then be used in a wide variety of applications, including baking, cosmetics, and high-grade feed fields. Marigold is especially useful for the coloration of chicken eggs, fish, and aquatic products.

Beta-carotene

The orange hue we see in many fruits and vegetables comes from the pigment beta-carotene. This natural food colorant has antioxidant and vitamin A properties, and is obtained from a variety of sources. The process of measuring the amount of beta-carotene in food products requires a spectrophotometer, which provides an ideal method of color measurement. Learn more about this important pigment.

Beetles

Coffee lovers should not be shocked to find out that some Starbucks drinks contain colorings made from crushed cochineal beetles. According to a vegetarian blog, cochineal beetles live in the cactus plant of parts of Latin America and Africa. In addition to coloring coffee and tea, cochineal beetles are also used to color artificial crab meat and some Dannon yogurt products.