Sensient Colors frequently participates at different industry events and we speak around food regulations in different parts of the world. Invariably there are often questions arising with someone wanting to know more about a particular food color mentioned. They want to know the shade and pH range along with whether the color is permitted in the United States, the European Union, or other regions across the globe. After numerous inquiries, we have developed the following ‘Colors from Around the World’ guide, which is sorted by color shade. This list is a living guide, as the sources for natural color are continuously expanding; however, these hues provide a snapshot of the major food colorants used today.
| Colorant | INS# | pH | Target Shade |
|---|---|---|---|
| FD&C Red #40 (Allura Red) | 129 | 2-8 | |
| Amaranth* | 123 | 2-8 | |
| Black Carrot | 163 | 3 | |
| Carmine | 120 | 3 | |
| Carmoisine* | 122 | 2-8 | |
| Cochineal Extract / Carminic Acid | 120 | 7 | |
| Beet | 162 | 4-7 | |
| Elderberry Juice | 163 | 5 | |
| FD&C Red #3 (Erythrosine) | 127 | 3-8 | |
| Grape Juice | 163 | 3 | |
| Grape Skin Extract | 163ii | 3 | |
| Hibiscus | 163 | 2-4 | |
| Lycopene (from tomato) | 160dii | 3-7 | |
| Lycopene (synthetic)* | 160di | 3-7 | |
| Monascus Color* | –– | 5-8 | |
| Ponceau 4R | 124 | 2-8 | |
| Purple Sweet Potato | 163 | 3 | |
| Red Cabbage | 163 | 3 | |
| Red Iron Oxide* | 172II | 2-8 | |
| Red Radish | 163 | 3 | |
| Red Rice* | –– | 2-4 |
| Colorant | INS# | pH | Target Shade |
|---|---|---|---|
| Annatto – Bixin | 160bi | 2-6 | |
| Annatto – Norbixin | 160bii | 3.5-8 | |
| Beta-Apo-8′-Carotenal | 160e | 2-8 | |
| Beta-Carotene | 160ai-iv | 2.5-8 | |
| Canthaxanthin | 161g | 2-8 | |
| Cochineal Extract | 120 | 3 | |
| Lutein* | 161b | 3-8 | |
| Paprika Oleoresin | 160c | 2-8 | |
| Saffron | –– | 2-8 | |
| FD&C Yellow #6 (Sunset Yellow FCF) | 110 | 2-8 | |
| Beta-Carotene | 160ai-iv | 2.5-8 | |
| Carrot Oil* | 160a | 2-8 | |
| Carthamus* | –– | 2-8 | |
| Gardenia Yellow* | –– | 3-8 | |
| Quinoline Yellow* | 104 | 2-8 | |
| Riboflavin | 101i | 2-8 | |
| FD&C Yellow #5 (Tartrazine) | 102 | 2-8 | |
| Turmeric/Curcumin | 100 | 2.5-6.5 | |
| Yellow Iron Oxide* | 172iii | 2-8 |
| Colorant | INS# | pH | Target Shade |
|---|---|---|---|
| Chlorophyll* | 140i | 2-8 | |
| Copper Chlorophyll* | 141i | 2-8 | |
| Green Tea* | –– | 3-8 | |
| FD&C Blue #1 (Brilliant Blue FCF) | 133 | 2-8 | |
| Gardenia Blue* | –– | 4-8 | |
| Huito* | –– | 4-6 | |
| FD&C Blue #2 (Indigotine) | 132 | 2-8 | |
| Red Cabbage | 163 | 7.5 | |
| Spirulina | –– | 5-8 | |
| Natural Blue Vegetable Juice Color | –– | 4-8 | |
| Black Carrot | 163 | 7 | |
| Blue Carmine | 120 | 7 | |
| Purple Sweet Potato | 163 | 4 | |
| Black Iron Oxide* | 172i | 2-8 | |
| Brilliant Black* | 151 | 2-8 | |
| Vegetable Carbon* | 153 | 2-8 | |
| Avalanche™ Opacity Agent | –– | 2-8 | |
| Calcium Carbonate* | 170 | 2-8 | |
| Titanium Dioxide | 171 | 2-8 |
| Colorant | INS# | pH | Target Shade |
|---|---|---|---|
| Apple Extract | –– | 3-8 | |
| Caramel Color I | 150a | 2-8 | |
| Caramel Color II | 150b | 2-8 | |
| Caramel Color III | 150c | 2-8 | |
| Caramel Color IV | 150d | 2-8 | |
| Aluminum* | 173 | 2-10 | |
| Gold* | 175 | 2-10 | |
| Mica-Based Pearlescent Pigments | 171 & 555 | 2-8 | |
| Silver* | 174 | 2-10 |
*Items are not generally permitted for food use in the U.S.
Technical information and proposed formulations, including any production procedures are believed to be correct. However this does not constitute a guarantee of the accuracy of the information contained herein and a confirming test in your own plant or laboratory is recommended. While we believe materials supplied by our firm are legal in country use, we do not warrant or guarantee their legality and highly recommend users confer with their local health authorities before using.