PAPRIKA
Paprika is obtained from the red pepper pod of Capsicum annum, which is grown in Spain, Africa, Hungary, China, USA and South America. Paprika is a carotenoid and is extracted to provide an oil soluble product, typically as an oleoresin. Paprika oleoresin is a mixture of several pigments, including Capsanthin and Capsorubin (reds) and beta carotene (yellow).
According to the FDA color regulations, Paprika is the ground dried pod, while Paprika Oleoresin is the combination of color and flavor obtained by extraction using approved solvents. Paprika oleoresin is the form typically utilized as a colorant in the industry. The commercially available market forms of Paprika Oleoresin, when it is used as a colorant, are typically deflavored and standardized.
Paprika is an oil soluble colorant that provides orange to reddish-orange shades in application. It can also be emulsified or encapsulated to provide stabilized, water dispersible and water miscible forms which can then be used in water based applications. Paprika is used widely for snacks, seasonings, prepared foods and processed cheeses.
Applications
Prepared Foods
Snacks
Seasonings
Dips
Marinades
Salad Dressings
Condiments
Bakery
Processed Cheese
CHLOROPHYLLS
Chlorophyll is an oil soluble pigment which is responsible for the green colors we see in plants and leaves in nature. The commercial forms of chlorophyll are typically obtained from sources such as grass, nettle, alfalfa and spinach.
In application, chlorophyll provides an olive green type of shade. In order for it to be used in water based applications, it must undergo a saponification type of reaction with copper (and sodium or potassium), which creates the chlorophyllin forms which are water soluble, including sodium copper chlorophyllin.
While Chlorophyll and its Chlorophyllin derivative forms are used widely globally, it is the Sodium Copper Chlorophyllin product which is allowed in the US, but only for dry citrus based beverages. Further, potassium sodium copper chlorophyllin may be used for coloring dentrifices, under the CFR Drug and Cosmetic regulations, respectively.
Chlorophyll may also be formulated into emulsions or encapsulated forms, which provide additional application capabilities and additional stability in a wide range of applications, where allowed.
Applications
Dry Beverage Mixes
TITANIUM DIOXIDE
Titanium Dioxide is a naturally sourced, bright white pigment which is used to provide white or opacity effects in all foods, drugs and cosmetic product applications. It is the naturally occurring oxide of titanium, known as TiO2. It is mined and chemically processed and then purified from a mineral ore to provide the bright white pigment, as the anatase crystalline form.
Titanium dioxide is the only food approved white colorant in the US. It is both water dispersible and fat dispersible, so it can be used across most food, pharmaceutical and cosmetic applications. Titanium dioxide works extremely well for coating applications, to assist in providing the bright shades we see in confectionery applications as well as for the pharmaceutical tablets and pills. It provides bright white shades/effects in application in addition to providing opacity effects, and has excellent stability to oxidation, heat, light and pH in all applications where it is used.
Applications
Confectionery
Prepared Foods
Cereals
Low Fat Products
Bakery
Icings
Pet Foods
Dry Mixes
Nutraceuticals
Pharmaceuticals
Cosmetics
Mica-Based Pearlescent Pigments
The Mica-Based Pearlescent Pigments are a range of pigments formed by depositing titanium salts onto mica, followed by heating, in order to produce titanium dioxide on mica. The mica which is used to manufacture these color additives shall conform in identity to the requirements of 21CFR 73.1496 (a)(1).
Mica-Based Pigments may be used in amounts up to 1.25 percent, by weight, in the following foods: Cereals, confections and frostings, gelatin desserts, hard and soft candies (including lozenges), nutritional supplement tablets and gelatin capsules, and chewing gum.
Mica-Based Pigments may also be used in amounts up to 0.07%, by weight, in:
Distilled Spirits containing 18-25% alcohol
Cordials, Liqueurs, flavored alcoholic malt beverages, wine coolers and cocktails
Non-alcoholic cocktail mixes and mixers, such as Margarita mix, Bloody Mary mix and Daiquiri mix (however, excluding eggnog, tonic water, and beverages typically consumed without alcohol)
These pearlescent pigments may also be used to color ingested drugs in amounts up three percent, by weight, of the final drug product. The maximum amount of iron oxide to be used in producing said pigments is not to exceed 55%, by weight, in the finished product.
These pigments may also be used in Egg Decorating kits used for coloring the shells of eggs, in amounts which are consistent with GMP.
The Mica-Based Pigments are known to provide interesting and unique visual effects in application, such as luster, shimmer or sparkle. They can be used alone or in combination with other natural or synthetic colorants to provide additional creative and exciting effects in application.
Applications
Cereals
Confectionery
Frostings
Gelatin Desserts
Hard Candies
Soft Candies
Nutritional Supplement Tablets
Nutritional Gelatin Capsules
Chewing Gum
Alcoholic Beverages
Non-Alcoholic Cocktail Mixes
Egg Decorating Kits
SPIRULINA
Spirulina Extract is obtained by the aqueous extraction of the dried biomass of the blue-green algae, Arthrospira platensis. The algae is cultivated in carefully controlled ponds, and harvested as a green biomass. Spirulina is composed of chlorophyll, carotenoids, tannins, and the blue pigment, Phycocyanin. It is the blue phycocyanin which is completely water soluble and provides the bright blue colorant. The remaining pigments are oil soluble or insoluble, which further allows for a very straightforward extraction and separation production process.
Spirulina Extract has very recent FDA approval as a food color, and is allowed for the following applications including: confections (including candy and chewing gum), frostings, ice cream and frozen desserts, dessert coatings and toppings, beverage mixes and powders, yogurts, custards, puddings, gelatins, and ready to eat cereals (excluding extruded cereals). It is also allowed for coating formulations applied to dietary supplement tablets and capsules.
It is available in liquid and powder forms and is most stable in those applications where there is minimal heat and the pH is greater than 4.5.
Applications
Confectionery
Frostings
Ice Cream
Frozen Desserts
Dessert Coatings/Toppings
Beverage Mixes/Powders
Yogurts
Custard
Puddings
Cottage Cheese
Gelatin
Ready to Eat Cereals
Supplement Tablet/Capsule Coatings
LYCOPENE
Lycopene is a carotenoid pigment which is extracted from tomatoes. It is also naturally occurring in sources such as watermelon and pink grapefruit, but it is the form from tomatoes which is most prevalent and is approved and allowed commercially in the US. It is oil soluble in its inherent state and can be emulsified in order to allow for it to be used in water based applications. Lycopene is one of the “redder” carotenoids available and provides an orange to reddish orange shade in application.
Additional forms of Lycopene are now commercially available which are Nature Identical and also derived via fermentation from the fungus, Blakeslea trispora. However, these forms are allowed in countries outside of the US. These forms are essentially the same as the form extracted from tomatoes and are also used for a wide variety of food applications.
Applications
Prepared Foods
Dairy
Yogurt
Confectionery
Beverages
IRON OXIDES
Iron Oxides do occur in nature. However, the iron oxides, including their hydrated forms, which are allowed and used commercially are those which are synthetically manufactured. The iron oxide pigments are insoluble and can be suitably dispersed in many different applications.
In the US, synthetic iron oxides are used for coloring sausage casings and for coloring soft and hard candy, mints and chewing gum. They are also used for coloring dietary supplement tablets and capsules, including coating and printing inks, and for coloring pet foods.
Applications
Confectionery
Pet Foods
Dietary Supplements
Casings
CARAMEL
Caramel color is made by the carefully controlled heating process of food-grade carbohydrates, including: dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and sucrose. Food grade acids, alkalis and salts may also be used to assist in the carmelization process.
There are four different types or classes of caramel. The classification is based upon how the caramel color is produced. They are: Class I (A) Plain Caramel; Class II (B) Sulfite Caramel; Class III (C) Ammonia Caramel and Class IV (D) Sulfite Ammonia Caramel.
Caramel colors are very stable water soluble colorants with very good functionality and performance in all applications, and provide a range of brown shades, from light golden-brown shades to dark, intense reddish brown shades. They are used in a wide variety of applications, including bakery, beverages, cereals, confectionary, dairy, prepared foods, and pet foods.
Caramel colors are available in liquid and powder forms.
Applications
Beverages
Bakery
Confectionery
Prepared Foods
Sauces/Gravies
Dairy
Ice Cream
Seasonings
Pet Foods
Cereals
COLORING FOODSTUFFS
Coloring Foodstuffs (or Coloring Foods) are a range of naturally sourced products which are regarded as ingredients or foods, rather than as additives. These concentrates or juice concentrates also then impart color when used in a given food application. NATCOL (Natural Food Colors Association) positions “Coloring Foods” as food ingredients used by the food industry for the primary purpose of imparting color to food and beverage products. They are manufactured from fruits, vegetables, flowers, spices, algae and/or other edible source materials. They have the following criteria:
The primary extract is added during the manufacturing of compound foods with the primary effect to deliver color to the compound food. If the primary extract is used because of its aromatic, sapid or nutritive properties together with a secondary coloring effect, the primary extract is either a food or a flavoring.
The source material must be a food or a characteristic ingredient of food which is normally consumed as such within the EU.
The pigments present in the source material must NOT undergo selective, physical and/or chemical extraction relative to the nutritive and aromatic constituents.
In the US, all colorants, whether Certified, Exempt or a Coloring Food, are additives and are regulated as such by the FDA in 21CFR Parts 73, 74 and 82. In Europe primarily, and some other parts of the world, coloring foodstuffs are used widely and are seen as ingredient options which allow for clean label alternatives.
In the EU, for example, all additives have assigned what is called an “E Number”, which would appear on product labels for consumers. For example, Red Beet is E162. The coloring foods, while in many cases are derived from the same sources as the Exempt or Natural Colors, are E Number free. The corresponding Red Beet Coloring Food would have minimal processing, and would be labeled on the finished food as “Red Beet Juice Concentrate”. This allows for “cleaner labeling options”, or potentially provides more appeal to consumers.
Applications
Bakery
Beverages
Confectionery
Dairy
Dry Mixes
Frozen Desserts
Fruit Preparations
Gelatin
Ice Cream
Prepared Foods
Water Ices
Yogurts
Meat and Meat Substitutes
Product Forms
Powders
Products are available as dry powders. This form can be preferred as it allows for a longer shelf life when stored, and also allows for ambient storage for most products.
Liquids
Products are available as water soluble liquid systems or as liquid emulsions or oil based liquids.
Blends
As is true with the synthetic colors, natural colors may also be blended, with other natural colors or also with synthetic colors also, in order to achieve any desired shade. These may be in liquid or in powder form.
Oleoresin
In the extraction process, for many of the natural colors, such as paprika for example, the end product is an oleoresin, which contains the colorant, and may also contain other ingredients inherent to the vegetable or plant source, such as flavor components.
Suspensions
The natural pigments may also be uniformly dispersed into suitable carriers, such as oil or propylene glycol.
Emulsions Encapsulated Forms
Many of the natural colors are inherently oil soluble or insoluble pigments. In order to use them in water based applications, they may be emulsified with food grade ingredients in order to make them water dispersible or water miscible.
