FoodRGB® provides natural pigment solutions tailored for noodle manufacturers looking to enhance visual appeal while maintaining a clean-label profile. Whether for instant, fresh, or specialty noodles, our pigments align with health-driven consumer trends.
Noodle production involves high-heat cooking, dehydration, and often transparent packaging—all of which can cause fading. FoodRGB® pigments offer superior heat and light stability, preserving consistent color throughout processing and storage.
Our pigments are available in both powder and liquid forms to suit different production environments. From classic golden hues to creative specialty shades, FoodRGB® supports noodle manufacturers in delivering reliable and appealing natural colors.
Color | Solubility | Form | Solutions |
|---|---|---|---|
Red
| Water | Powder | |
Pink
| Water | Liquid | |
Orange Yellow
| Water | Powder | |
Yellow | Water | Powder | |
Orange | Water | Powder | |
Green | Water | Powder | |
Blue | Water | Powder | |
Purple | Water | Powder | 320808 |
Brown | Water | Powder | |
Black | Water | Powder |
Instant Food | Basic formula | General process | Usage and dosage | Advantage |
|---|---|---|---|---|
Spicy strips | Flour 75% (salt 10%, gourmet powder 2%, sweetener 0.4%, Monoglyceride 0.16%, baking powder 0.12% +, all calculated in flour amount ) water 25% | Add spices and dissolve in water → mix the flour → extrusion → cooling → shaping → flavouring → packing → finished product | Add the color when dissolving spices with a proportion of 0.2~0.5% | Rich color, stable under long time bakery. |
Wet Noodles | Dedicated product, the noodles could demonstrate stable bright yellow color, no obvious deepening or fading. | |||
Yellowish instant noodles | Flour 74% (include salt 2%, edible alkali 0.2% ), water 26%, total 100 | Add spices and dissolve in water → mix the flour → extrusion → shaping → steaming → cutting → frying → cooling → packing → finished product | Add the color when dissolving spices with a proportion of 0.2~0.5% | Customized product available with reference to formula and ingredient or process, to meet demand for various colors or brightness. |
Colorful vegetable fine dried noodles | Flour 67%, corn starch 7% (include salt 2%, edible alkali 0.2%), water 26%, total 100 | Add spices and dissolve in water → mix the flour → extrusion → shaping → steaming → cutting → frying → cooling → packing → finished product | Add the color when mixing the flour with a proportion of 0.2~0.5% | Various fruit & vegetable powder available, which could color the food while bringing more nutrition and health. |
