Colorant Additives

Mica (CAS 12001-26-2) is a naturally occurring silicate mineral used as a colorant and coloring adjunct in food products. It provides shimmer and metallic effects to foods and beverages, though its use in the United States is not formally approved by the FDA as a food additive.

CAS 12001-26-2View

Unknown

Monoglycerides, Acetylated

Acetylated monoglycerides are modified fat-derived emulsifiers created by chemically treating monoglycerides with acetic anhydride. They function as multi-purpose food additives with primary roles in emulsification, anticaking, and drying applications across various food products.

CAS 977051-34-5View

Mustard Flour

Mustard flour is a finely ground powder derived from mustard seeds, used in food manufacturing as a natural colorant, flavoring agent, and texture modifier. It serves multiple functions in processed foods while providing characteristic mustard flavor and color enhancement.

CAS 977071-79-6View

Mustard, Brown (brassica Spp.)

Brown mustard is a natural colorant and flavoring agent derived from brown mustard seeds (Brassica species). It is used in food products to provide color, flavor, and thickening properties, functioning as a multi-purpose ingredient in various culinary applications.

CAS 977051-38-9View

Nitrates, Sodium & Potassium

Sodium and potassium nitrates are inorganic salts used primarily as antimicrobial agents and color fixatives in cured meat products. These additives prevent bacterial growth and develop the characteristic pink color in processed meats like bacon, ham, and deli products.

CAS 977124-88-1View

Nitrites, Sodium & Potassium

Sodium and potassium nitrites are antimicrobial preservatives commonly used in cured meat products to prevent bacterial growth and maintain color. These additives function primarily as preservatives while also contributing to the characteristic pink color and flavor of processed meats.

CAS 977124-89-2View

Orange B

Orange B (CAS 15139-76-1) is a synthetic azo dye used as a food colorant to impart orange hues to food products. It was historically used in limited applications but has been largely phased out in most markets due to regulatory restrictions.

CAS 15139-76-1View

Orange Peel

Orange peel is a natural colorant and flavoring agent derived from citrus fruit that provides orange hue and citrus flavor to food products. It functions as a color adjunct, flavoring agent, and texturizer in various food applications.

CAS 977070-86-2View

Paprika (capsicum Annuum L.)

Paprika is a natural colorant derived from capsicum annuum peppers, approved by the FDA as Generally Recognized as Safe (GRAS). It functions primarily as a color additive while also contributing flavor, and is widely used in processed foods, meats, and seasonings.

CAS 977006-45-3View

Paprika Oleoresin (capsicum Annuum L.)

Paprika Oleoresin is a natural extract derived from red peppers (Capsicum annuum L.) that provides red-orange color and mild flavor to food products. It is used as a colorant and flavoring agent in various processed foods, seasonings, and meat products.

CAS 68917-78-2View

Parsley (petroselinum Spp.)

Parsley (Petroselinum spp.) is a naturally derived colorant and flavoring agent extracted from the common culinary herb. It functions as a color adjunct, flavoring agent, and processing aid in food applications, providing green coloration while contributing subtle herbaceous notes to food products.

CAS 977051-58-3View

Pepper, Black (piper Nigrum L.)

Black pepper (Piper nigrum L.) is a natural spice derived from peppercorn berries, recognized by the FDA as Generally Recognized as Safe (GRAS). It functions as a colorant, flavoring agent, processing aid, and surface-finishing agent in food products.

CAS 977051-62-9View

Peppermint, Oil (mentha Piperita L.)

Peppermint oil (Mentha piperita L.) is a volatile essential oil extracted from peppermint plants, used in food as a flavoring agent and coloring adjunct. It imparts characteristic minty flavor and aroma to beverages, confections, and other food products.

CAS 8006-90-4View

Unknown

Phaffia Yeast

Phaffia yeast is a naturally-derived microorganism used as a food colorant to produce red and pink hues in food products. It works by accumulating astaxanthin, a carotenoid pigment, which provides the coloring effect without synthetic dyes.

CAS 977165-85-7View

Polysorbate 80

Polysorbate 80 is a synthetic emulsifier and surfactant derived from sorbitol and oleic acid. It is widely used in food manufacturing to improve texture, stability, and consistency in products ranging from baked goods to ice cream and salad dressings.

CAS 9005-65-6View

Potassium Metabisulfite

Potassium metabisulfite is a chemical preservative and processing aid used in food and beverage production. It functions as an antimicrobial agent, antioxidant, and flour treatment compound, commonly employed in wine, dried fruits, and other food products to prevent spoilage and oxidation.

CAS 16731-55-8View

Potassium Nitrate

Potassium nitrate (KNO₃) is a naturally occurring salt used in food primarily as an antimicrobial preservative and color fixative in cured meats. It prevents bacterial growth, particularly Clostridium botulinum, while contributing to the characteristic pink color and salty flavor of processed meat products.

CAS 7757-79-1View

Potassium Sorbate

Potassium sorbate (CAS 24634-61-5) is a potassium salt of sorbic acid widely used as an antimicrobial preservative in food products. It functions to inhibit the growth of molds, yeasts, and some bacteria, extending shelf life while maintaining food safety and quality.

CAS 24634-61-5View

Riboflavin

Riboflavin (vitamin B2) is an essential water-soluble vitamin used in foods as a nutrient supplement, colorant, and flavor enhancer. It provides nutritional value while contributing a yellow-orange color to various food products.

CAS 83-88-5View

Rosin (pinus Spp.) And Rosin Derivatives

Rosin is a solid resin obtained from pine trees (Pinus species) and their derivatives, used in food as a glazing agent and flavoring adjuvant. It functions to provide color, gloss, and flavor characteristics to various food products, though its use is limited in many jurisdictions.

CAS 8050-09-7View

Saffron (crocus Sativus L.)

Saffron is a natural colorant and flavoring agent derived from the crocus sativus flower, prized for its distinctive golden-red hue and warm, slightly bitter taste. It is widely used in culinary applications to color and flavor rice dishes, beverages, and other foods, and is recognized as safe by the FDA.

CAS 977051-90-3View

Saffron, Extract (crocus Sativus L.)

Saffron extract is a natural colorant derived from the crocus sativus flower, used in food to impart a distinctive golden-yellow hue and enhance flavor. It functions as both a coloring agent and flavoring component in various food and beverage products.

CAS 84604-17-1View

Sesame (sesamum Indicum L.)

Sesame (Sesamum indicum L.) is a plant-derived ingredient used in food manufacturing as a colorant, flavor enhancer, and flavoring agent. It is derived from sesame seeds and plant material, contributing both visual and taste characteristics to processed foods.

CAS 977052-01-9View

Silicon Dioxide