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    Home > Food Additives > Coloring Agent (Find 18 items)

    Coloring Agent

    Lycopene

    (502-65-8)
    Carotenoid antioxidant occurring in ripe fruit, especially in tomatoes.

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    Crocin

    (42553-65-1)
    Among the natural pigments in the yellow system, crocin is relatively stable, with the characteristics of light resistance, heat resistance, metal ion resistance and chemical resistance. The color change is basically not affected by pH, especially for protein and starch. Therefore, it is used in a variety of foods including noodles, pastries, and boiled chestnuts. The product has high safety. Acute toxicity test was carried out on the mice, and there were no deaths after oral administration of 15g/kg. The sub-chronic toxicity test was carried out with the feed supplemented with 2% of this pigment, and the results were also without any abnormality. If this dose is converted to the human body (calculated as 50kg), it is equivalent to 200 grams per person per day. Therefore, it can be considered completely harmless at the usual use concentration. The domestic garden yellow pigment is used in candy, biscuits, egg rolls, orange juice, soft drinks, cold drinks, fruit wine, and the effect is better.

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    Canthaxanthin

    (514-78-3)
    Permissible color additive for food and drugs (exempt from certification):Fed. Regist. 34, no. 5 (Jan. 8, 1969).Oral suntanning agent.

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    Hibiscus Flower Extract

    (11029-12-2)
    Colorant (red to magenta). For beverages, cold drinks, alcoholic beverages, cakes, jams, etc. The dosage of beverage, wine, jam and liquid products is 0.1%~0.3%. The added amount of powder food is 0.05% to 0.2%. Ice cream is 0.002%~0.2%.

    CHLOROPHYLLA

    (479-61-8)
    Chlorophyll A is a photosynthetic pigment that is essential for photosynthesis of eukaryotes and cyanobacteria, acting as a primary donor in the electron transport chain.

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    BETA-APO-8'-CAROTENAL(TRANS)

    (1107-26-2)
    β-Apo-8'-carotenal is an antioxidant β-carotene (C184250) derivative found in Cucumis melo melons and traditional Portuguese fruits and vegetables. Studies have shown that β-Apo-8'-carotenal decreased the in vivo AFB1-induced DNA SSB and the binding of AFB1 to liver DNA and increased in vitro AFB1 metabolism to aflatoxin M1, a less genotoxic metabolite.
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    Food coloring agent is an additive whose main purpose is to color food, so that the food has a pleasing color, which is of great significance for increasing the food's preference and stimulating appetite. According to the source, it can be divided into synthetic colorants and natural colorants. The raw materials for synthetic colorants are mainly chemical products. Commonly used natural colorants are capsicum red, beet red, red yeast red, cochineal red, sorghum red, sodium copper chlorophyll, turmeric, gardenia yellow, carotene, phycocyanin, cocoa color, caramel color, etc. "Coloring Agent" on Echemi mainly supplies chemicals for food colorants.
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