Food Coloring - Natural Food Dyes

Natural Food Dyes

A growing number of natural food dyes are being commercially produced, partly due to consumer concerns surrounding synthetic dyes. Some examples include:

• Caramel coloring (E150), made from caramelized sugar
• Annatto (E160b), a reddish-orange dye made from the seed of the achiote.
• Chlorophyllin (E140), a green dye made from chlorella algae
• Cochineal (E120), a red dye derived from the cochineal insect, Dactylopius coccus
• Betanin (E162) extracted from beets
• Turmeric (curcuminoids, E100)
• Saffron (carotenoids, E160a)
• Paprika (E160c)
• Lycopene (E160d)
• Elderberry juice
• Pandan (Pandanus amaryllifolius), a green food coloring
• Butterfly pea (Clitoria ternatea), a blue food dye

To ensure reproducibility, the colored components of these substances are often provided in highly purified form, and for increased stability and convenience, they can be formulated in suitable carrier materials (solid and liquids). Hexane, acetone and other solvents break down cell walls in the fruit and vegetables and allow for maximum extraction of the coloring. Residues of these often remain in the finished product, but they do not need to be declared on the product; this is because they are part of a group of substances known as carry-over ingredients.

Natural food colors, due to their organic nature, can sometimes cause allergic reactions and anaphylactic shock in sensitive individuals. Coloring agents known to be potential hazards include annatto, cochineal and carmine.