Colorant Additives

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

Avoid

Citrus Red No. 2

Citrus Red No. 2 is a synthetic azo dye colorant used primarily to color the skin of oranges and certain citrus fruits. It is not approved for use in the United States but is permitted in some other countries for specific citrus applications.

CAS 6358-53-8View

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

D-sorbitol

D-sorbitol is a sugar alcohol derived from glucose that functions as a sweetener, humectant, and texturizer in food products. It is FDA GRAS (Generally Recognized as Safe) and serves multiple roles including moisture retention, sweetness, and texture modification in various food applications.

CAS 50-70-4View

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

Dextrose

Dextrose is a simple sugar (glucose) derived from corn or other starches that functions as both a nutritive sweetener and multipurpose food additive. It serves numerous roles including moisture retention, anti-caking, texture modification, and flavor enhancement in processed foods and beverages.

CAS 50-99-7View

Edta, Calcium Disodium

Calcium disodium EDTA is a chelating agent approved by the FDA as a food additive that binds to metal ions in food products. It functions primarily as a sequestrant and antioxidant, helping preserve color, flavor, and nutritional quality by preventing metal-catalyzed oxidation and discoloration.

CAS 62-33-9View

Erythorbic Acid

Erythorbic acid is a synthetic antioxidant structurally similar to vitamin C, used primarily in cured and processed meats to prevent discoloration and maintain freshness. It functions as both a color stabilizer and antimicrobial agent in food preservation.

CAS 89-65-6View

Ethyl Acetate

Ethyl acetate is a volatile organic compound commonly used as a solvent and flavoring agent in food manufacturing. It functions to dissolve and extract flavoring compounds, and may contribute coloring properties in certain food applications.

CAS 141-78-6View

Ethyl Maltol

Ethyl Maltol (CAS: 4940-11-8) is a synthetic organic compound primarily utilized in food as a versatile flavoring agent and flavor enhancer. Valued for its sweet, caramel, and fruity notes, it also serves as a coloring adjunct and processing aid in various food products. This additive helps to improve taste profiles and enhance the overall sensory appeal of consumer goods.

CAS 4940-11-8View

FD&C Blue No. 1

FD&C Blue No. 1 is a synthetic colorant approved by the FDA for use in foods, beverages, and pharmaceuticals. It is primarily used to impart blue coloring to a wide range of consumer products and has no reported adverse events or recalls in the FDA database.

CAS 3844-45-9View

FD&C Blue No. 1, Aluminum Lake

FD&C Blue No. 1, Aluminum Lake is a synthetic colorant consisting of FD&C Blue No. 1 dye adsorbed onto an aluminum hydroxide substrate. It is used to impart blue coloring to a wide range of food products and beverages.

CAS 68921-42-6View

FD&C Blue No. 1, Calcium Lake

FD&C Blue No. 1, Calcium Lake is the calcium salt form of FD&C Blue No. 1 (Brilliant Blue), a synthetic blue colorant approved by the FDA for use in food and beverages. It provides stable blue coloring in a variety of food products and is widely used in confectionery, beverages, and other processed foods.

CAS 977011-13-4View

FD&C Blue No. 2

FD&C Blue No. 2, also known as indigo carmine, is a synthetic blue colorant approved by the FDA for use in foods, beverages, and drugs. It is used to impart or enhance blue coloring in various food products and has no recorded adverse events or recalls in FDA databases.

CAS 860-22-0View

FD&C Blue No. 2, Aluminum Lake

FD&C Blue No. 2, Aluminum Lake is a blue colorant used in food products, consisting of FD&C Blue No. 2 dye adsorbed onto an aluminum hydroxide substrate. It provides stable coloring in various processed foods and beverages.

CAS 16521-38-3View

FD&C Blue No. 2, Calcium Lake

FD&C Blue No. 2, Calcium Lake is a synthetic colorant approved by the FDA for use in foods and beverages to provide blue coloring. It is the calcium salt form of FD&C Blue No. 2 (Indigo Carmine) and is used to achieve consistent blue hues in various food products.

CAS 977011-14-5View

FD&C Green No. 3