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 |
|---|---|---|---|
Curry Powder | Raw materials → blending → packing → finished product | Adding natural colors while blending | The product brings more flavor while coloring. |
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 |
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. |
