Colors, possibly more than any other factor, influences the acceptance of products by consumers-it affects their overall judgment, as color is seen as synonymous with quality and is used as a strong indicator of the product safety and value.

Although synthetic colors have been favored over the past 100 years, processors have recently turned to naturally derived colors as a viable alternative, responding to an ever increasing consumer demand for Natural Products.  

Natural colors:

Natural colors are extracted from agricultural/biological materials using traditional methods.  

ANNATO: It is hard to believe that the rich golden color of cheddar cheese actually comes from a plant. This orange yellow color, called annatto, is extracted from the seed coats of tree, Bixa orellano. The chemical name for the color principle of annatto is Bixin.

Applications: Ice creams, hard candies, fruit flavour or fruit based beverages, and most carbonated drinks.

Margarine, fats, popcorn oil, butter mixes, baked goods, icings, snacks, salad dressing, yoghurts, salmon/tuna, meat products, deserts, and dry mixes.

BEET ROOT: the extract is spray dried free flowing powder with pink red color.

Applications: ice creams, cake icings, mixes, yoghurt, gelatin desserts, fruit chews, gravies and sauces, frozen products, chewable tablets and pharmaceutical elixirs.

PAPRIKA: Paprika is a red –orange coloring material extracted from the common sweet red pepper, Capsicum annum L. Paprika for color application is available as an oleoresin. The oleoresin is a viscous highly colored substance containing Xanthophylis, Capsanthin, and Capsorubin (the red component) and beta carotene (the yellow component). The red pigments can be as high as 40-50 % of the oleoresin.

Applications: sausage type products, cheese sauces, gravies, condiments, salad dressings, baked goods, snacks, icings, cereals.

TURMERIC:

The color called curcuma is a florescent yellow extract from Curcuma longa. The major chromaphore of the extract is called curcumin. Turmeric is available commercially in two basic forms-oleoresin and as curcumin powder.

Oleoresin contains 30-50% active principle and has the appearance of a dark colored liquid. Curcumin powder is a deep orange yellow of around 95% purity. The powder is insoluble in water and other solvents but the addition of a food grade emulsifier (such as propylene glycol or poly sorbate), makes it functionally soluble.

It complexes with protein, is highly resistant to oxidation and is believed to have anti oxidation properties equivalent to BHA/BHT.

Application: Canned beverages, baked products, dairy products, ice cream, yoghurt, yellow cakes, cookies, popcorn-color, candy, cake icings, cereals, sauces, gelatins, and direct compression tablets.

for more information and and price quotes please mail us at: info@bibcorporation.com