Question 1

What are natural food colorants or natural food color?

Accepted Answer

Natural Food Color are extracted from natural source such as vegetable or fruit instead of chemically synthesized. Examples of sources of the natural food color are: paprika, pumpkin, carrot, cabbage, beetroot, turmeric, annatto, spirulina, tomato, radish, purple sweet potato, elderberry. After harvest, those vegetable or fruit will be processed to extract colors components, concentrated and de-flavored.

Question 2

Is liquid or powder natural food coloring better?

Accepted Answer

Both liquid and powder natural food color are good. Depends on application, the food manufacturer may prefer different types of natural food color. Normally beverage application prefers liquid natural food color, while other application prefer powder form. Powder natural food color are easier to store and transportation, and the cost of transportation is normally lower. The liquid natural food color will be easier to use in some application.

Question 3

Can you buy all natural food coloring?

Accepted Answer

Yes, FoodRGB natural food colors cover most of the application and large range of colors. FoodRGB researchers develop more than 30 new formulas upon requests of our customers. We helped lots customers convert from synthetic color to natural food color.

Question 4

What can I use for natural food coloring?

Accepted Answer

The natural food color can be used in almost all food products such as candy, chocolates, beverage, cakes, cookies. The usage of natural food color is more complex than synthetic color though. Technical support on formula colors, usage of natural colors becomes essential. FoodRGB provides best efforts to support customers on how to use natural food color.

Question 5

What food coloring makes blue?

Accepted Answer

The natural blue color for food has several choices: spirulina, gardenia, huito, and Anthocyanin. Each blue color has pros and cons. The best choice depends on application.

Question 6

Is carotene a food Coloring?

Accepted Answer

Beta-carotene is a natural food color. Beta-carotene is wildly used in beverage and other products.

Color	Solubility	Form	Ingrediants	Dosage %
Bright Orange Red	Oil	Liquid	Paprika Oleoresin	0.5-1.0
Bright Orange Red	Water	Liquid	Paprika Oleoresin	1.5-3.0
Yellow	Water	Powder	Turmeric	5.0-15.0
Bright Yellow	Water	Powder	Curcumin, Riboflavin	0.2-0.8
Orange Red	Water	Powder	β-Carotene, Paprika Oleoresin	0.5-2.0
Blue Purple	Water	Powder	Gardenia Blue, Carmine	0.5-2.0
Red Purple	Water	Powder	Gardenia Blue, Carmine	0.5-2.0
Sky Blue	Water	Powder	Spirulina Extract	1.0-2.0
Blue	Water	Powder	Gardenia Blue	0.2-0.6
Green	Water	Powder	Sodium Copper Chlorophyllin	1.0-3.0
Brown	Water	Powder	Gardenia Blue, Annato, Monascus	2.0-4.0
Black	Water	Powder	Gardenia Blue, Monascus, Gardenia Yellow	3.0-6.0
Pink	Water Dispersible	Powder	Beetroot
Green	Water Dispersible	Powder	Spinach
Orange Yellow	Water Dispersible	Powder	Pumpkin
Purple	Water Dispersible	Powder	Purple Yum

Seasoning	General process	Usage and dosage	Advantage
Curry Powder	Raw materials → blending → packing → finished product	Adding natural colors while blending	The product brings more flavor while coloring.
Salad Dressing			Coloring naturally, different color series corresponds to different flavor.
Tomato coating powder	Raw material → blending → packing → finished product	Add when blending, with a proportion of 1~2%	Change the coating powder color, enabling a vivid performance
Tomato sauce	Raw material → cleaning → heating → blending →concentrating →filling → sterilizing → cooling → finished product	Add at latter concentration stage with a proportion of 1-2‰	Enhance tomato sauce color obviously, while retaining good light and heat resistance
Chicken Soup Powder	Weighting → dissolving → adding ingredients →grinding → steaming & boiling → filling → finish product	Add at ingredients blending stage with a proportion of 1-2‰	Good coloring performance, with brightness enhanced, no floating, or quality discount.
Chicken essence	Raw material → blending → pelletizing → drying → packing → finish product	Add at ingredients blending stage with a proportion of 0.5~1‰	Various color and brightness available, customization available.
Hot pot seasoning	Raw material → pre-teatment → ingredients measurement → frying → cooling → packing → finished product	Add at frying stage with a proportion of 0.5~1‰	Obviously improving the color, enhancing competitiveness.
Bean sauce	Soaking the broad-bean → steaming & boiling → cooling → fermenting → ingredients measuring → sterilizing → packing → finished product	Add while measuring ingredients, with a proportion of 1-3‰	Dedicated product, better coloring result then regular ones
Vinegar	Brewing → ingredients measuring → sterilizing → filling → finished product	Add while measuring ingredients, with a proportion of 0.1-0.3%	No influence on flavor, stable under lower pH value.

Natural Food Color Solutions for Seasoning