Food Encyclopedia - EN-SJGLE.COM

Ammonia Caramel 焦糖色（加氨生产）

# Food Colorants

# Carbohydrates

# Ammonium Compounds

# Food Additives

# Colorant Applications

# Color Consistency

Caramel color (ammonia production) is a brown food colorant made by controlled heating with the participation of ammonium compounds as the main raw material, corresponding to caramel color III and INS 150c in the international classification. It is a colorant in the food additive industry, mainly used to improve the color consistency of food and beverages, and must comply with food additive use standards, product specifications and labeling regulatory requirements.

Policies & Regulations · 7 References · 8

Chrysanthemum Yellow Extract 菊花黄浸膏

# Chrysanthemum yellow extract

# Food additives

# Colorant

# Coreopsis

# Yellow adjustment

# Food raw materials

Chrysanthemum yellow extract is a food additive obtained by extracting and refining the inflorescence of Coreopsis chrysanthemum, which belongs to the colorant in the food additive industry. Its English name is often translated as coreopsis yellow and CNS number is 08.113. It is mainly used to adjust the yellow or yellowish brown color of some cocoa products, chocolate, candy and solid beverages. The variety must meet the GB 2760 scope of use and GB 1886.113 product specifications.

Policies & Regulations · 7 References · 7

Orange Yellow 柑橘黄

# Citrus Colors

# Natural Colorants

# Food Additives

# Food Colors

# Food Industry

# Color Stabilizers

Orange Yellow is a natural edible pigment extracted from the peel of citrus plants of the genus Rutaceae, which belongs to the category of colorants in food additives. Its main functional component is citrus flavin (C, C, Q, H, O), which has an orange to dark red viscous liquid or paste appearance and a characteristic smell of citrus peel. According to China's national food safety standard GB 1886.346-2021, citrus yellow is allowed to be used as a food colorant, covering all kinds of food (excep

Policies & Regulations · 5 References · 6

Titanium Dioxide 二氧化钛

# Titanium dioxide

# White pigment

# Food additive

# Colorant function

# Chemical stability

# Nanoparticle safety

Titanium dioxide (Titanium Dioxide, chemical formula TiO₂) is an inorganic compound with a molecular weight of 79.86 and is a white solid powder amphoteric oxide. As a food additive, titanium dioxide mainly plays a colorant (white pigment) function, the international code INS 171/E171. Its core feature is its extremely high refractive index (>2.4), which is considered to be the best white pigment at present. In the food field, titanium dioxide is widely used in candy, chocolate, baking produc

Policies & Regulations · 10 References · 13 Suppliers · 2

Rose Laevigata Brown 金樱子棕

# Rosa Rosacea Brown

# Natural Pigment

# Food Colorant

# Rosaceae Plants

# Black-like Fine Intake

# Food Additive

Rose Laevigata Brown is a natural brown pigment extracted from the fruits of Rosaceae plants (Rosa laevigata Michx.), which belongs to the category of colorants in food additives. Its Chinese CNS number is 08.131, and its international code has not been officially granted by the Codex Alimentarius Commission (CAC). The main coloring component of Rosa laevigata is black-like essence (Melanoidin), which produces a unique brown-black color through the Maillard reaction. The pigment appearance is br

Policies & Regulations · 4 References · 8

Black Bean Red 黑豆红

# Black Bean Red Pigment

# Natural Colorants

# Food Additives

# Plant Extracts

# Food Industry

# Safe Colorants

Black bean red is a natural food pigment, also known as black bean red pigment, is extracted from black bean (black soybean, Glycine max (L.) Merr.). Its main coloring component is cyanidin-3-galactoside (Cyanidin-3-galactoside), the molecular formula is C₂, H₂, Ofl, and the molecular weight is 449.38. As a food additive colorant approved for use in GB 2760-2024 (functional classification CNS No. 08.114), black bean red is allowed to be used in food categories such as candy, pastry, fruit and ve

Policies & Regulations · 6 References · 12

Turmeric 姜黄

# Turmeric

# Colorant

# Curcumin

# Ginger Root

# Natural Dye

# Food Additive

Turmeric (English name: Turmeric,INS number: 100(ii),CNS number: 08.102) is a natural food colorant refined from the rhizome of ginger plant turmeric (Curcuma longa L.) by organic solvent extraction. As a food additive, turmeric belongs to the category of colorants, and its main components are curcumin compounds (including curcumin, demethoxy curcumin, and bisdemethoxy curcumin), which give food bright yellow to orange yellow. Turmeric not only has excellent coloring properties, but also has bee

Policies & Regulations · 5 References · 12 Suppliers · 11

Black Currant Red 黑加仑红

Black Currant Red is a natural anthocyanin colorant extracted from the fruit or pomace of the shrub of gooseberry (Ribes nigrum L.), which is coded as INS 163(iii) for international food additives and 08.122 for CNS in China. The main coloring components are anthocyanins in flavonoids, including cyanidin-3-rutinoside, delphinin-3-rutinoside, cyanidin-3-glucoside and delphinin-3-glucoside. Black currant red purple powder or liquid, with a unique fruity flavor, soluble in water and ethanol and oth

Policies & Regulations · 10 References · 20

Caramel (Ammonium Sulfite Method) 焦糖色（亚硫酸铵法）

Caramel color (ammonium sulfite method) is a carbohydrate as the main raw material, in the presence of ammonia compounds and sulfite at the same time, the heating reaction of food colorants, internationally known as Class IV caramel color (E150d/INS 150d), China standard number CNS 08.109. As one of the largest food colorants in the world, caramel color (ammonium sulfite method) has the characteristics of good acid resistance, high coloring strength and positive charge, and is widely used in car

Policies & Regulations · 10 References · 14

Red Yeast Rice 红曲米

# Red yeast rice raw material

# fermented food

# natural pigment

# biological activity

# traditional technology

# health industry

Red kojic rice is a natural food colorant made of rice as raw material and fermented by Monascus. It also has certain biological activity. It is a traditional fermentation product in my country and has been used for thousands of years. In the modern industry, red kojic rice is divided into two categories according to its use: coloring and functionality. The former is widely used in the food industry for coloring, while the latter is used in the field of health food because it contains active ing

Policies & Regulations · 6 References · 6 Suppliers · 2