Colorant Additives

Allspice (pimenta Officinalis Lindl.)

Allspice (pimenta officinalis Lindl.) is a natural spice derived from the dried berries of the allspice tree, native to the Caribbean and Central America. It functions as both a flavoring agent and colorant in food products, providing a characteristic warm, complex flavor reminiscent of cinnamon, nutmeg, and clove.

CAS 977051-72-1View

Ammonium Sulfite

Ammonium sulfite (CAS 10196-04-0) is an inorganic salt compound used as a color or coloring adjunct in food products. It functions to preserve or modify the appearance of foods, though its use in the United States is not approved by the FDA.

CAS 10196-04-0View

Annatto, Extract (bixa Orellana L.)

Annatto extract is a natural colorant derived from the seeds of the achiote plant (Bixa orellana L.), used primarily to impart yellow, orange, and red hues to foods. It functions as both a coloring agent and flavoring adjuvant in various food products, with no reported adverse events or recalls in FDA databases.

CAS 1393-63-1View

Caution33 events

Astaxanthin

Astaxanthin is a naturally occurring carotenoid pigment that imparts red and pink coloring to foods. It is used as a food colorant in various products, though it is not approved as a food additive by the FDA in the United States.

CAS 472-61-7View

Benzoyl Peroxide

Benzoyl peroxide is a chemical compound used as a flour treating agent and colorant in food production. It works by bleaching and maturing flour, improving its baking properties and appearance while being gradually broken down during processing.

CAS 94-36-0View

Beta-apo-8'-carotenal

Beta-apo-8'-carotenal is a synthetic carotenoid colorant derived from beta-carotene, used to impart yellow to orange hues in food products. It functions as a color additive in various processed foods and beverages.

CAS 1107-26-2View

Beta-caryophyllene

Beta-caryophyllene is a naturally occurring sesquiterpene compound found in black pepper, hops, and cannabis plants. It is used in food as a flavoring agent and has been explored for potential coloring applications, though it is not currently approved as a food additive by the FDA.

CAS 87-44-5View

Camphene

Camphene is a bicyclic monoterpene compound derived from natural sources like turpentine and camphor oil. It is used in food as a flavoring agent and has been investigated for potential coloring applications, though it is not currently approved as a food additive by the FDA.

CAS 79-92-5View

Camphor, Japanese, White, Oil (cinnamomum Camphora (l.) Nees Et Eberm.)

Japanese white camphor oil is a volatile essential oil derived from the camphor tree (Cinnamomum camphora) traditionally used as a flavoring agent and color adjunct in food products. While it has culinary applications in Asian cuisine, it is not currently approved as a food additive by the FDA under GRAS (Generally Recognized as Safe) status.

CAS 8008-51-3View

Cananga, Oil (cananga Odorata Hook. F. And Thoms.)

Cananga oil is a natural essential oil derived from the flowers of Cananga odorata, a tropical tree native to Southeast Asia. It is used in food as a flavoring agent and coloring adjunct, though it is not currently approved as a food additive by the FDA.

CAS 68606-83-7View

Caution

Canthaxanthin

Canthaxanthin is a carotenoid pigment used as a food colorant to impart red-orange hues to various food products. It is not approved by the FDA as a food additive but is permitted in certain applications in other regulatory jurisdictions.

CAS 514-78-3View

Capsicum (capsicum Spp.)

Capsicum is a natural colorant derived from red pepper plants (Capsicum species) that provides red to orange hues in food products. It functions as both a color additive and flavor enhancer, approved as GRAS (Generally Recognized as Safe) by the FDA with no reported adverse events or recalls.

CAS 977007-72-9View

Capsicum, Oleoresin (capsicum Spp.)

Capsicum oleoresin is a natural extract from capsicum peppers (Capsicum spp.) used as a colorant and flavoring agent in foods. It provides red to orange coloring and peppery flavor notes derived from the pepper fruit and is commonly found in seasonings, sauces, and processed foods.

CAS 8023-77-6View

Caution

Carmine (coccus Cacti L.)

Carmine is a natural red colorant derived from the cochineal insect (Coccus cacti L.), primarily used to impart red and pink hues to food and beverages. It has been used for centuries as a traditional dye and remains a common food colorant in many countries.

CAS 1390-65-4View

Carrot, Oil (daucus Carota L.)

Carrot oil is a natural extract derived from carrot seeds (Daucus carota L.) that serves as a colorant and flavoring agent in food products. It imparts orange/yellow hues and subtle carrot flavor to foods without synthetic additives.

CAS 8015-88-1View

Cascara, Bitterless, Extract (rhamnus Purshiana Dc.)

Cascara, Bitterless, Extract is a natural colorant derived from the bark of the Rhamnus purshiana (cascara sagrada) plant. It is used in food manufacturing as a coloring agent and flavoring adjuvant to impart brown to dark brown hues and enhance flavor profiles in various food products.

CAS 977090-83-7View

Catechu, Black, Powder (acacia Catechu Willd.)

Black Catechu Powder is a natural colorant derived from the acacia catechu tree, traditionally used in food and beverage applications. It functions as both a coloring agent and flavor enhancer, providing brown to black pigmentation to various food products.

CAS 977090-84-8View

Celery Seed (apium Graveolens L.)

Celery seed (Apium graveolens L.) is a natural plant-derived ingredient obtained from the seeds of the celery plant. It functions as both a colorant and flavoring agent in food products, providing a distinctive savory taste and subtle greenish hue to various culinary applications.

CAS 977007-75-2View

Chicory, Extract (cichorium Intybus L.)

Chicory, Extract (Cichorium Intybus L.) is a natural food ingredient derived from the chicory plant, primarily utilized for its coloring and flavoring properties in various food products. It functions as a color or coloring adjunct, imparting natural hues, and also serves as a flavor enhancer or flavoring agent, contributing a distinctive earthy or slightly bitter profile. This extract from a commonly consumed plant is used to enhance the sensory appeal of foods and beverages.

CAS 68650-43-1View

Cochineal Extract (coccus Cacti L.)

Cochineal extract is a natural red colorant derived from the cochineal insect (Coccus cacti L.), traditionally used for centuries to produce carmine dye. It functions as a food colorant and flavoring adjuvant in various processed foods and beverages to achieve red, pink, and purple hues.

CAS 1260-17-9View

Cottonseed Flour, Partially Defatted, Cooked, Toasted

Cottonseed flour, partially defatted, cooked, and toasted is a plant-derived ingredient produced from cottonseed that has undergone processing to remove oils and heat treatment. It functions as a coloring adjunct and processing aid in food manufacturing, contributing to product appearance and texture.

CAS 977043-77-8View

D-camphor

D-camphor is a naturally derived organic compound used in food as a flavoring agent, flavor enhancer, and coloring adjunct. While it has culinary applications in certain food products, it is not approved as a food additive by the FDA and remains restricted in many food applications.

CAS 464-49-3View

Dehydrated Beets

Dehydrated beets are a natural colorant derived from concentrated beet juice or dried beetroot material, used primarily to impart red and purple hues to food products. As a plant-based coloring agent, dehydrated beets also contribute subtle flavor notes and are employed as a flavoring adjuvant in various food applications.

CAS 977010-48-2View

Ethyl Acetate