COLOURING FOODS
Colouring foods are natural raw materials that can be used as dyes owing to their colouring properties. Colouring foods include beetroot, spinach, hibiscus, turmeric, tomatoes, grapes, paprika, carrots, and many others.
The colours range from yellow, orange, red and purple to green and brown. Altering the dosage can produce various shades of the respective colour.
Alongside their colouring qualities, these colourants possess the typical flavouring properties of the group of raw materials to which they belong.
Colouring foods meet kosher requirements.
They have a limited shelf-life of approx. six month.
Colouring foods are regarded as ingredients with colouring properties, not as dyes, and they are not subject to any upper quantitative limits. They are not additives in the meaning of the declaration obligation, which means that
E numbers do not have to be indicated.
They are suitable for colouring beverages, confectionery, fruit preparations, dairy products and ice-cream.
Your information regarding the process and production conditions is of the highest importance during the selection of suitable products.
| Colour Sample | Generic Name | Vegetable Source | Quality | Area of application |
|---|---|---|---|---|
 | Anthocyanin | Black carrot Sweet potato Grapes | 4.) 4.) 4.) | Desserts Fruit preparations Beverages Syrups Confectionery |
 | Betanin | Beetroot | 4.) | Ice-cream Yoghurt Confectionery |
 | Carotenoids | Seaweed Paprika | 4.) 4.) | Desserts Ice-cream Fruit preparations Jellies Beverages Salmon (fish) Syrups |
 | Curcumin | Turmeric | 4.) | Beverages Dairy products Salted snacks Confectionery |
 | Safflower | Safflower | 4.) | Desserts Ice-cream Fruit preparations Beverages Syrups Confectionery |
 | Chlorophylls | Stinging nettles Spinach | 4.) 4.) | Desserts Fruit preparations Beverages Syrups Confectionery |