Color | Solubility | Form | Ingredients | 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 | 1.5-3.0 |
Bright Yellow | Water | Powder | Curcumin, Riboflavin | 0.2-0.8 |
Orange Red | Water | Powder | β-Carotene, Paprika Oleoresin | 0.2-0.8 |
Bright 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 |
|---|---|---|---|
Salad Dressing | Coloring naturally, different color series corresponds to different flavor. | ||
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 |
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. |
