COLOURS

Swiss flavours – natural colours

 

Food colouring is used both in commercial food production and in domestic cooking. Food colorants are also used in a variety of non-food applications including cosmetics, pharmaceuticals. We can provide a complete range of water-soluble (W/S) and oil-soluble (O/S) colouring in powder and liquid forms.

To follow demanding market requirements for clean labelling, Swiss flavours developed a new range of colouring food stuffs – fruit, vegetable and spice based.

  • ANNATTO

    Legislation E160B

    Annato colourant provides an orange/yellow shade and is derived from the seeds of tropical bush. There are two principal pigments: oil soluble bixin and water soluble norbixin.

    Source

    Annato colourant is extracted from the seeds of the annatto bush (Bixa orellana).

    Stability and Properties

    • Bixin – oil soluble
    • Norbixin – water soluble
    • Good stability to heat
    • Sensitive to oxidation
    • Calcium and magnesium ions from hard water can cause precipitation of norbixin
    • Norbixin will precipitate at pH 4 and below
    • Acid stable formulation are available
    • Bixin is unaffected by pH
    • Available in liquid or powder forms
  • CARMINE

    Legislation E120

    Carmine is the aluminum lake of carminic acid and provides a range of colours from red to purple. It is a very stable colour.

    Source

    Carminic acid is obtained by extraction from the dried bodies of the female coccid insect (Coccus cacti L).

    Stability and Properties

    • Good stability to heat
    • Good stability to light
    • Good stability to oxygen
    • Good stability to sulphur dioxide
    • Insoluble in acid solutions
    • Soluble in alkaline solutions
    • Precipitates in low pH conditions
    • Generally used in products where the pH is more than 3.5
    • Not suitable for use in vegetarian products
    • Available in liquid form

    Also available as an oil soluble suspension

  • PAPRIKA EXTRACT

    Legislation E160C

    Paprika is widely used as a spice and provides an orange/red colour. The extract contains three principal pigments:

    Capsanthin, capsorubin and beta carotene. The colour strength can be described as an

    ASTA value or MSD-10 value (colour units quoted in multiples of 10 000).

    Source

    Paprika is obtained from red peppers (Capsicum annuum) using an extraction process to produce an oleoresin.

    Stability and Properties

    • Naturally oil soluble, although water dispersible forms are available
    • Sensitive to oxidation
    • Good stability to heat
    • Unaffected by pH change

    Available in liquid

  • COPPER CHLOROPHYLLIN COMPLEXES

    Legislation E141

    Chlorophyll is a green pigment which is present in all plants that are capable of photosynthesis.

    Chlorophyll extracts provide a range of green shades.

    Source

    Chlorophyll is obtained by solvent extraction from grass, alfalfa (lucerne) or nettles.

    Stability and Properties

    • Naturally oil soluble, but water dispersible forms are available
    • Limited stability to heat
    • Limited stability to light
    • Green Chlorophyll will change to olive green in acid conditions
    • Available in liquid
  • CURCUMIN

    Legislation E100

    Curcumin is the main pigment of turmeric and provides a bright yellow shade. Turmeric is used widely as a spice.

    Source

    Curcumin is obtained from the rhizome of the turmeric plant (Curcuma longa) which is found in tropical countries such as India.

    Stability and Properties

    • Naturally oil soluble, although water dispersible forms are available
    • Suitable for use throughout the acid pH range
    • Lemon yellow with a green shade in acidic conditions and forms of the colour
    • Sensitive to sulphur dioxide

    Available in liquid

  • BETA CAROTENE

    Legislation E160a(i), E160a(ii)

    Beta Carotene provides a yellow to red shade. It is widely distributed in the foods we eat, for example, in carrots.

    Source

    Legislation divides beta carotene in two categories:

    • Synthetic
    • Natural

    Stability and Properties

    • Naturally oil soluble, but water dispersible forms are available
    • Good stability to heat
    • Good stability to sulphur dioxide
    • Sensitive to oxidation
    • Unaffected by pH
    • Available in liquid
    • Majority of beta carotene colourants provide a cloud in solution, which is ideal for orange drinks

    Beta carotene is also available in a form which gives clarity for applications, such as soft drinks

  • LUTEIN

    Legislation E161B

    Lutein is the xanthophyll found in all green leaves and provides a yellow shade. It is responsible for the

    yellow- orange colour of marigold flowers.

    Source

    Lutein is extracted from marigold flowers (Tagetes erecta).

    Stability and Properties

    • Naturally oil soluble although water dispersible forms are available
    • Good stability to heat
    • Good stability to light
    • Sensitive to oxidation
    • Unaffected by pH

    Available in liquid or powder forms

  • ANTHOCYANINS

    Legislation E163

    Anthocyanins are red pigments that are responsible for the colours of many edible fruits and also some vegetables.

    They provide red to purple shades and are usually extracted from the raw material source using acidified water.

    Source

    The most important source of anthocyanins is from grape skin which is a by-product of the wine industry.

    Stability and Properties

    • Naturally water soluble
    • Good stability to heat
    • Good stability to light
    • pH affects shade
    • Colour changes from red to purple/blue as the pH increases
    • Generally used in products where the pH is less than 4.5
    • Unstable at higher pH
    • Some anthocyanins are stable to Sulphur dioxide

    Available in liquid or powder forms

  • CARAMEL

    Legislation E150 – A/C/D

    Caramel colour or caramel colouring is a water-soluble food colouring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.

    Available in liquid