FoodRGB® offers natural pigment solutions that enhance the appearance of egg-based products, from liquid eggs and powdered mixes to baked or prepared items. Our pigments are sourced from plants like turmeric and beetroot, ensuring clean-label transparency and avoiding the risks of artificial additives.
Egg products often undergo heat treatments such as pasteurization or cooking, and our pigments are designed to perform reliably under these conditions. With superior stability against heat, light, and oxidation, they retain their vibrant appearance throughout processing, storage, and consumer use.
In addition to performance, our pigments help brands align with consumer health trends. By offering natural, safe, and regulatory-compliant colors, FoodRGB® supports egg product manufacturers in strengthening trust, improving product appeal, and meeting growing demand for clean, natural foods.
Color | Solubility | Form | Ingredients | Dosage % |
|---|---|---|---|---|
Bright Golden Yellow
| Water | Powder | Monascus Yellow | 0.5-1.0 |
Bright Yellow
| Water | Powder | Gardenia Yellow | 1-1.5 |
Brown Yellow
| Water | Powder | Kaoliang Red, Monascus Yellow | 0.3-0.5 |
Orange Red | Water | Powder | Monascus Yellow | 1.0-2.0 |
Orange Red | Water | Powder | Monascus Yellow | 1.0-2.0 |
Orange Yellow | Water | Powder | Monascus Yellow | 1.0-2.0 |
Bay | Water | Powder | Monascus Red, Carmine | 0.4-0.6 |
Bright Russet | Water | Powder | Monascus Red, Carmine, Paprika Oleoresin, Kaoliang Red | 1.0-2.0 |
Meat and Egg | Basic Process | General process | Usage and dosage | Advantage |
|---|---|---|---|---|
Sauce marinated product series | Salt 2.8, sugar 3.5, gourmet powder 1, 1+G 0.05, ethyl maltol 0.05, meat paste 1, appropriate amount of spice, water 91.6, total 100 | Meat processing → marinating → packing → sterilizing → finished product | Add the color 30 min. before fresh out of the pan, adding amount 0.5~1% | The product could demonstrate bright and stable reddish brown color even with little or no soy sauce. |
