Natural Pink Food Colour

There are many shades of pink represented in foods, notable fruits such as watermelon, raspberry, pink grapefruit and quite often strawberry. We find pink foods desirable, also because it is a natural tone, and we often eat meat when it is pink in colour such as in sausages.

Pink is commonly used in sugar icing, confectionery and sweet deserts, the sight of pink gives a sweetness to the gestalt of flavour perception. Conversely, pink may be required to colour sausages in which case it contributes to a savoury and meaty perception.

Pink food colour is obtained form multiple sources including but not limiting to anthocyanins, lycopenes and betanins. Often a pinkish hue is obtained by adjusting the pH of the colour added. For this reason expertise is required when a pink colour is required in your food products. Kanegrade can assist with this, so enquire with us if you require pink food colour.

Beetroot Powder (Betanin)

Beetroot provides a natural, vegetable based colouring compound. The main pigment is betanin which provides a bright red to pink colour. It is available in water soluble liquid and powder, as well as oil dispersible liquid.

Stability is fairly good for light and fruit acids, however it is not greatly heat-stable.

Suitable applications are confectionery, desserts, beverages, yoghurts, ice creams.

Strength is often determined by betanin content.

Natural Brown Food Colour

There are many brown foods found in nature such as nuts, potatoes, cocoa, pulses, but also many man-made foods such as pasta, cookies and bread. Many of these are high in energy-rich compounds. Cooked meats are usually brown meaning there is a deep psychological connection between brown colour and foods we want to eat. Adding brown colour is required in confectionery and beverage manufacturing where no colour is present initially, but also used widely in baked goods, where colour can be lost during processing and an appropriate brown shade will reinforce a sweet or cooked flavour. Other applications include snacks, cereals, sauces, dressings, vinegars, desserts.

The source of brown colour for food or drinks, is caramel. There are various versions which have slight variations in compounds used in their manufacture which make them more stable in various applications. The colour is available in water soluble liquid, powder and oil dispersible liquid formats.

Caramel

Caramel is a water soluble colour made by heating carbohydrates in a caramelisation process.
Stability
Heat & Light – Good
Fruit acids – Good
Applications
Confectionery, non-alcoholic flavoured drinks, alcoholic beverages, bakery, ice creams, yoghurts, flavoured milk products, soups, sauces and desserts.

Natural White Food Colour

White-coloured foods are abundant in nature and from diverse sources. The original food, milk, is of course white along with vegetables including mushrooms and onion, fruits such as coconut, grains like rice and many fish meats including cod. There are multiple refined foods which are white such as bread,  cheeses and sugar, and humans are naturally attracted to foods which are white.White as a colour must be added to many food manufacturing applications including confectionery (marshmallows), fillings, pan-coated sweets, icings, fondants, sauces and dressings.The source of natural white colour for food and beverage manufacturing is known as titanium dioxide, which is naturally occurring. It is highly heat, light and acid stable. It is also suitable for chewing gum and pharma and cosmetic applications.
Titanium Dioxide is the naturally occurring oxide of titanium. It is not only used in food but in cosmetics and pharmaceuticals as well.
Stability
Light, Heat & Acidity – Good
Forms – Available in liquid and powder – water dispersible.
Applications – Confectionery, Icings, Dressings and Sauces.

Natural Orange Food Colour

Humans are drawn towards red-coloured foods, since red fruits (strawberries, cranberries, raspberries) and vegetables (peppers, tomatoes) are full of anti-oxidants and contribute to a healthy diet, also red meats are appealing because of the protein they contribute to our diet.

When a red fruit-flavoured beverage is created, it’s important to ensure that a natural red colour is added, likewise in the case of confectionery, red colour should be included to give the full gestalt perception of consuming that flavour. In fact boosting red colour can give a perception of a significantly sweeter flavour without adding any extra sugar.

Strong red or pink colour is also highly desirable in meats, with either sausage casings (red) or sausage fillings (pink) often needing extra colour to improve their appearance to the consumer.

Apocarotenal

Apocarotenal belongs to the group of carotenoids which occur naturally in citrus fruits and vegetables.
Stability : Heat, Light & Acidity – Medium
Forms : Available in liquid – water soluble.
Applications : Confectionery, ice cream, desserts, non-alcoholic flavoured drinks and seafood.

Beta - Carotene

Kanegrade has developed instantly soluble, non-ringing and non leaching range of beta carotene which are available in the following formats:-

5% Powder CWS
10% Powder CWS
20% Powder CWS
1% PowderCWS
1% Liquid

Applications : Bakery, Beverage, Confectionary, Ready meals, Sauces, Seasonings, Coatings, 
Fillings 

ANNATTO (ROCOU EXTRACT POWDER)

Kanegrade has a specially developed variant of Annatto which imparts a typical ‘kesariya’ or saffron shade.Annatto is a yellow/orange colour which is an extract of Annatto seeds.
Pigment
Bixin (Oil soluble)
Application: Margarine, flour, confectionery, vegetable oil, mayonnaise, salad dressing and dessert cream.
Norbixin (Water soluble)
Liquid and spray dried
Application: Cheese, ice cream, bakery, fish, beverages, sugar confectionery, soup, sauces, seasonings, powder mixes.
Stability
Heat – Good
Light and Acidity – Low

Natural Yellow Food Colour

Yellow foods are widely found in nature with bananas, lemons, sweetcorn all having bright natural yellow colour. These fruits and vegetables attract the eye, and make them desirable to humans with an association of nutrients essential to a healthy diet. Many processed foods are yellow as well including cheese, baked snacks, pasta and crisps.

Yellow food colour must be added if manufacturing with a flavour from a yellow-coloured food, and no colour was present initially, such as in confectionery and beverages. Also yellow must often be boosted if naturally-occurring yellow colour fades during high temperature processing, often the case with baked snacks. Cheese and spreads are also prone to losing colour, so adding natural yellow colours can improve a pale appearance.

There are many naturally-occurring pigments which can be used as yellow food colours, and choosing the appropriate one depends on the application and requires expertise and experience. Some of the yellow pigments include Curcumin, Riboflavin, Lutein, Beta-Carotene and Bixin/Norbixin. Each of these is isolated from various sources which are rich in the original pigment.

Riboflavin

Riboflavin is a food colour also known as vitamin B2 or lactoflavin. It is a yellow pigment that is present in both plant, animal cells and products.

Application : Confectionery, ice creams, desserts, yoghurts, flavoured milk products, sauces, mustard, soups.

Stability : Acid and Light – Medium

Heat – Good

Available in powder – water soluble.

Safflower (Carthamus)

Kanegrade has developed instantly soluble, non-ringing and non leaching range of beta carotene which are available in the following formats:-

5% Powder CWS
10% Powder CWS
20% Powder CWS
1% PowderCWS
1% Liquid

Applications :Bakery, Beverage, Confectionary, Ready-meals, Sauces, Seasonings, Coatings, Fillings

Turmeric (Curcumin)

Curcumin is the principle colouring pigment of turmeric.

Oil soluble powder 95% (min) and water soluble (liquid and powder).

Application : Sugar confectionery, ice cream, dairy products.

Stability : Heat and Acid – Good

Light – Low

Natural Red Food Colour

Humans are drawn towards red-coloured foods, since red fruits (strawberries, cranberries, raspberries) and vegetables (peppers, tomatoes) are full of anti-oxidants and contribute to a healthy diet, also red meats are appealing because of the protein they contribute to our diet.

When a red fruit-flavoured beverage is created, it’s important to ensure that a natural red colour is added, likewise in the case of confectionery, red colour should be included to give the full gestalt perception of consuming that flavour. In fact boosting red colour can give a perception of a significantly sweeter flavour without adding any extra sugar.

Strong red or pink colour is also highly desirable in meats, with either sausage casings (red) or sausage fillings (pink) often needing extra colour to improve their appearance to the consumer.

Tomato (Lycopene)

Tomato is the classic red coloured vegetable and it’s colour pigment (lycopene) can be extracted and isolated. Whilst this is a natural colouring pigment, it is possible to synthesise the same pigment in a lab. Forms available are cold water-dispersible liquid, cold water dispersible powder, oil suspension and emulsion.

Stability of lycopene varies but it is fairly heat and light stable, but very acid stable.

Applications include confectionery, milk products, sauces, chilled deserts.

Strength is often determined by Lycopene content.

Paprika Extract

The bright orange pigments capsanthin is extracted from the dried fruits of red paprika.

Stability : Light, Heat & Acidity – Good

Forms : Available in liquid and encapsulated powder formats – Oil and water soluble.

Applications : Confectionery, ice cream, non alcoholic beverages, primary meat, fish, seasonings, soups, snacks and sauces.

Natural Purple Food Colour

While not the first colour we think of, the colour purple is found widely in foods, particularly fruits. Our first thought may be red/purple grapes, but there are many other ‘red’ fruits which actually have more of a purple shade such as plums, elderberries and blackcurrants.

The colour purple is associated with a sweet taste, meaning it can be used to boost a sweet perception without the addition of sugar itself.  Purple is predominantly used in confectionery and beverages applications.

Natural purple food colour is usually achieved using purple carrot powder or grape skin extract.

Grape Skin Extract(Anthocyanin)

Colour/Shade : Red-violet colour

Stability : Light, Heat & Acidity – Good

Forms : Available in liquid – water soluble.

Applications : Confectionery, non alcoholic beverages, fruit preparations, jams and preserves

Black Carrot (Anthocyanin)

Black Carrot is an excellent colouring vegetable, with a high level of red-colouring anthocyanins, as well as offering some pink shades.

Forms : Black carrot is available in liquid or powder, standardised for colour strength by colour value. 

Stability : Black carrot has excellent light, heat and fruit acid stability.

Applications : Non-alcoholic drinks, yoghurts, confectionery, desserts, many others.

Strength : Colour strength is determined by colour value, a measure of color absorbance at a particular wavelength . Typical values are 4CV and 9CV.

Natural Green Food Colour

Green-coloured foods are abundant in nature, with strong association to a healthy diet due to the vitamins and minerals found in green foods like herbs and vegetables.

The green colour is imparted by chlorophyll, a natural compound crucial for photosynthesis. Chlorophyll is naturally oil-soluble, but can be modified to the water-soluble equivalent Chlorophyllin, and further modified if desirable to Copper Chlorophyll/Chlorophyllin to create a brighter and more stable natural food colour.

When green fruit flavours such as apple, grape, lime or kiwi are used in beverages or confectionery, a green colour should be present in order to maximise the gestalt of flavour perception. In any nutrition-focused beverage/food a strong green colour will help to visually establish its health credentials.

Chlorophyll / Chlorophyllin

Colour/shade: Green

Pigment: Chlorophyll/Chlorophyllin (Liquid oil soluble and powder water soluble).

Stability: Light, Heat & Acidity – Medium

Applications: Sugar confectionery, preserves juices and dairy products.

Copper Chlorophyll/Chlorophyllin

Colour/shade: Dark green to bright green

Applications: Sugar confectionery, dairy products, jellies, soft drinks, beverages, dry mix.

Copper Chlorophyll – available in: Oil soluble paste and liquid water soluble.

Stability: Light, Heat & Acidity – Medium

​Acid proof water soluble – available in: Liquid form.

​Copper Chlorophyllin 97% – available in: Powder – water soluble.

Spinach

Spinach leaves are high in nutritional value and antioxidants. They are used to add colour and flavour to dishes.

Stability : Heat – Good

Light & Acidity – Medium

Forms : Available in liquid and powder – Oil and water soluble.

Applications : Pasta, soups, sauces, seasonings, jams, jellies and preserves.

Spirulina Green

Spirulina provides a green colour and is also known as a dietary supplement rich in protein.

Stability: Light – Medium

Heat & Acidity – Low

Forms: Available in liquid and powder – water soluble.

Liquid – Oil dispersible

Applications : Confectionery, pan coated sweets, ice creams, sugar and chocolate decorations , fat coatings, instant drinks

CUSTOMER SERVICES

CONTACT US

Kanegrade Flavours & Ingredients Pvt. Ltd.
524, Udyog Vihar – V, 

Gurugram – 122016, Haryana, India. 

 +91 124 4001436  &  37
  info@kanegradeindia.com

 

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