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Home > Food Additives > Colorant (Find 18 items)

Colorant

Nonivamide

(2444-46-4)
1. Analgesic (topical), depletes Substance P
2. N-Vanillylnonanamide is a synthetic analogue of Capsaicin (175680) with similar bioactivity.

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Caramel

(8028-89-5)
As a food coloring agent, my country stipulates that it can be used in carbonated beverages, wine and rice wine, and should be used in appropriate amounts according to production needs. As a food coloring agent, my country stipulates that it can be used in biscuits, candies, fruit juice (flavored) beverages, ice cream, popsicles, ice cream, soy sauce, vinegar, and canned seasonings. Use it in appropriate amounts according to production needs.

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Capsanthin

(465-42-9)
Paprika can be widely used in food, health products, medicine, cosmetics and feed industries. It is ideal for instant noodles, dishes, aquatic products, meat, pastries, salad oil, cream, juice, beverages, nutrition and health products, high-end lipsticks, etc. Toning colorants.

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BETANIN

(7659-95-2)
Natural red purple food coloring. It can be used for the coloring of cold drinks, dairy products, fruit products and foods that do not require heating. It is not suitable for beverages. It is a red-purple coloring agent.

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5,8-Dihydroxy-2-[(1R)-1-hydroxy-4-methyl-pent-3-enyl]naphthalene-1,4-dione

(517-89-5)
As a food coloring agent, my country stipulates that it can be used in fruit juice (flavor) beverages, fruit wine, ice cream and popsicles, and the maximum use amount is 0.1g/kg. Use Edible purple pigment. For the coloring of canned spicy meat and poultry, the dosage is 0.35-0.56g/kg. The crushed comfrey can be placed in a fine sieve and poured on it with hot oil at 160-170°C to dissolve the pigment in the oil. The oil flows out through a fine sieve, is mixed with the chili powder in the container, is thoroughly stirred and boiled to make a mixed sauce for later use.

Chlorophyll powder

(65963-40-8)
As a food coloring agent, my country~"s regulations can be used to prepare wine, jelly, cold drinks, candy, pastries, biscuits and canned green peas in color packaging, the maximum usage is 0.50g/kg.

Hibiscetin

(71149-61-6)
As a food coloring agent, our country can be used in hard candy and agar soft candy, the dosage is 3-6g/kg, 1.6-2.4g/kg; in jelly, jam, juice and fruit wine, the dosage is generally 0.1- 0.5g/kg; in the preparation of wine, fruit juice (flavor) beverages and confections according to production needs in appropriate amounts.

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SAFFRONPOWDER

(1401-20-3)
As a food coloring agent, our country stipulates that it can be used for all kinds of beverages (especially beverages with high vitamin content), prepared wine, ice cream, popsicles, candy, pastry decoration, red and green silk, canned, green plum, jelly, candied fruit, maximum usage It is 0.2g/kg.

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Food colorant commonly used today include two types: natural and synthetic pigments. Natural pigments are derived from natural products, mainly extracted from plant tissues, and also include some pigments from animals and microorganisms. Synthetic pigments refer to organic pigments made by artificial chemical synthesis methods, mainly made of aniline dyes separated from coal tar as raw materials. "Colorant" on Echemi mainly supplies raw materials for food Colorant.
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