Chrysanthemum Yellow Extract

Core Concepts

Chrysanthemum yellow extract refers to the inflorescence of the Compositae plant Coreopsis as the main raw material, extracted and refined and prepared food additives, is a specific variety of colorants in the food additive industry. According to China's national food safety standard system, the quality standard of Chrysanthemum Yellow Extract is GB 1886.113-2015 National Food Safety Standard Food Additive Chrysanthemum Yellow Extract. Its scope of use and maximum usage should be based on GB 2760 National Food Safety Standard Food Additive Use Standard and its subsequent revisions. The main function of the substance is to impart or adjust the yellow to tan color of the food and to improve the consistency of the product appearance in the allowed food category, rather than to provide a nutritional strengthening, health or therapeutic effect.

Terminology Teardown

The "chrysanthemum" in "chrysanthemum yellow" does not refer to all ornamental chrysanthemum, tea chrysanthemum or Hangzhou white chrysanthemum raw materials, but the source of raw materials defined in the national food safety standards, that is, the inflorescence of Coreopsis. Its English name is commonly coreopsis yellow in GB 2760 query data, which is closer to "yellow pigment of coreopsis chrysanthemum" or "yellow extract of coreopsis chrysanthemum". "Extract" refers to the form of semi-solid, paste or concentrated extract formed by solvent extraction, concentration or refining of raw materials, which is not equivalent to ordinary scented tea extract, plant beverage concentrated juice or food raw material powder. As a food additive, chrysanthemum yellow extract must meet the requirements of specific sensory, physical and chemical and pollutant indicators, and cannot be regarded as a natural food ingredient that can be used arbitrarily based on plant sources.

essential attribute

From the essential attribute, chrysanthemum yellow extract belongs to the food colorant of plant origin. The source of its color is related to the yellow or yellowish-brown color components in the inflorescence of Coreopsis chrysanthemum. Standard evaluation usually focuses on quality items such as absorbance, solids, ash, and safety indicators such as heavy metals. Compared with synthetic colorants, chrysanthemum yellow extract has the property of plant extract; compared with ordinary food raw materials, it is clearly managed as a food additive in Chinese regulations, and its purpose, scope of use and addition amount are restricted by GB 2760. Its technical value is mainly reflected in the color adjustment and product appearance stability, rather than fragrance, sweetness, antiseptic or antioxidant function. Even if the raw material comes from plants, its safe use must be based on risk assessment, product specifications and food category management.

synonymous and synonymous expressions

The common corresponding English for chrysanthemum yellow extract is coreopsis yellow, and the translation methods of "Coreopsis yellow extract" and "yellow chrysanthemum extract" can also be seen. However, in regulations, labels and inspection documents, the Chinese generic name "Chrysanthemum Yellow Extract" listed in GB 2760 and GB 1886.113 shall be given priority ". The concept includes safflower yellow, turmeric, beet red, natural amaranth, black bean red, monascus yellow pigment and other plant or microbial sources of colorants. It should be noted that chrysanthemum yellow extract is different from the chrysanthemum extract specified in GB 1886.118-2015, which uses chrysanthemum as raw material and is usually classified into the application context of spice or extract. It is also different from chrysanthemum tea extract, chrysanthemum beverage concentrate or medicinal and edible plant extract. The above names are similar but have different regulatory identities and cannot be mixed in food additive procurement, formulation, labeling or export documents.

Applicable boundary

The applicable boundary of Chrysanthemum yellow extract was first determined by GB 2760. According to the public inquiry information of GB 2760-2024, the CNS number of this variety is 08.113, its function is colorant, and INS number is not listed. It is allowed to be used in cocoa products, chocolate and chocolate products, candy and some fruit and vegetable solid beverages, fruit flavor solid beverages and other categories, with the maximum usage amount of 0.3 g/kg. The remarks on the relevant categories of solid beverages emphasize that the usage amount of corresponding solid beverages is increased by dilution times in the state. Food categories not listed in GB 2760 should not be used by self-inference. Secondly, the product itself should meet the specifications specified in GB 1886.113-2015. Thirdly, the terminal food label should be marked with the name of the food additive or the functional category plus the name according to GB 7718 and other standards.

historical evolution

The standardization of chrysanthemum yellow extract has undergone a process of transformation from industry standards to national food safety standards. In the early relevant information, there was an industry standard for the food additive chrysanthemum yellow, which was used to regulate the coloring agent made from the large coreopsis inflorescence. With the integration of China's food safety standard system, GB 1886.113-2015 has become the national food safety standard for food additive chrysanthemum yellow extract, which was released in 2015 and implemented in 2016. GB 2760 continues to assume the scope of use, food category and maximum usage management functions. This evolution shows that chrysanthemum yellow extract is not a plant pigment used only by traditional experience, but a colorant managed by product specifications and usage standards under the unified regulatory framework of food additives.

different perspectives

From the perspective of food chemistry, chrysanthemum yellow extract is a complex system composed of color-forming components and accompanying solids in plant inflorescence extracts. From the perspective of food technology, it is a coloring material used to adjust the color of candy, cocoa products or solid beverages. From the perspective of regulations, it is a coloring agent listed in China's food additive use standards and must be used according to the allowed food categories and limits. From the perspective of quality control, it needs to control batch quality through indicators such as absorbance, solids, ash, pollutants and sensory requirements. From the perspective of consumer communication, it should be accurately described as a food additive colorant, and words such as "plant" and "natural" should not be used instead of legal names or imply additional health effects.

Related Concepts

Compared with safflower yellow, chrysanthemum yellow extract has different raw material sources, different product specifications and standards, and the allowable use scope should also be checked separately. Compared with turmeric, chrysanthemum yellow extract does not take turmeric rhizome or curcumin as its main color source. Compared with synthetic yellow colorant, its plant source and composition complexity are different, but it does not mean lower regulatory requirements. Compared with Hangzhou White Chrysanthemum extract, its name contains "chrysanthemum", but the raw materials, standards and functional positioning are different. The above differences are of practical significance for food research and development, supplier audit, ingredient list labeling, import and export compliance and sampling response.

industrial chain structure

The industry chain of chrysanthemum yellow extract can be divided into three links: upstream plant raw materials, midstream extraction and refining and downstream food application. Upstream is based on the planting, harvesting, drying, grading and storage of Coreopsis chrysanthemum inflorescence, and the quality of raw materials is affected by variety, origin, harvesting period, drying conditions, pesticide residue control and impurity control. The midstream is the production process of food additives, which mainly includes raw material acceptance, crushing or pretreatment, solvent extraction, filtration, concentration, refining, necessary drying or blending, packaging and inspection. Downstream includes food manufacturing scenarios such as cocoa products, chocolate, candy, and solid beverages. Since chrysanthemum yellow extract is a small variety of plant-derived colorants, the value of the industrial chain depends not only on the extraction rate, but also on raw material traceability, color price stability, compliance document integrity and batch consistency.

Market size

Regarding the market size, the current published authoritative statistics have not yet seen the global or Chinese market size, growth rate and market share data for the single food additive variety of "chrysanthemum yellow extract. Official statistics usually release information by food additives, food colorants, plant extracts or food ingredients, and less separately disclose the production and sales of chrysanthemum yellow extract. Therefore, it is inappropriate for an encyclopedia entry to cite business estimates that cannot be verified as definitive facts. It can be objectively explained that chrysanthemum yellow extract belongs to a small variety of colorants with relatively limited scope of application and clear regulatory boundaries, and its demand mainly depends on the production scale of the allowed food category, formulation preference, natural source pigment demand, cost competitiveness and the availability of alternative colorants. Compared with common colorants such as lemon yellow, sunset yellow and caramel color, its versatility and market visibility are low.

Key Participants

Industry participants include the main body of plant raw material supply, the main body of food additive extraction and processing, the main body of compound food additive service, food production enterprises, third-party testing institutions and regulatory consulting services. In accordance with this mandate, this article does not list any specific business or brand names. The core competence of the upstream body is the stable supply of raw materials and the control of pesticide residues, impurities and mildew. The core competence of the midstream body is the extraction and refining process, stable color and luster, product specifications in line with GB 1886.113, quality traceability and food additive production license. The downstream body pays attention to the formula coloring effect, addition amount, cost, taste influence and label compliance. Testing agencies and regulatory service entities play a supporting role in raw material acceptance, product release, export documents and random inspection review.

development stage

Chrysanthemum yellow extract industry is in the sub-application stage under standardized management. Compared with bulk colorants, it is not mainly characterized by extensive substitution, but serves specific food categories and specific yellow tone needs. The implementation of GB 1886.113-2015 provides a national standard basis for product quality, and GB 2760-2024 continues to stipulate its use boundaries. The focus of the industry has shifted from "whether yellow substances can be extracted" to "whether food additive-grade products can be produced in a stable, compliant and traceable manner". At this stage, low-cost crude extracts are difficult to meet the regulatory requirements of food additives, enterprises need to establish raw material control, production hygiene, inspection and release and label support document system.

regional pattern

The regional pattern is related to the cultivation of raw materials, the basis of plant extraction and processing, and the agglomeration of downstream food industry. China has the industrial base of plant resources and food additive processing, but the public authoritative information does not disclose the production capacity, output or enterprise share of chrysanthemum yellow extract by region. In the international market, chrysanthemum yellow extract has a clear status as a food additive in Chinese standards, but its visibility in the Codex Alimentarius, JECFA specifications and the list of food additives in major economies is limited. For export or cross-border use, enterprises should separately check whether the target market recognizes coreopsis yellow or equivalent as a food colorant, and cannot presume that it can be used in other markets based on Chinese standards alone.

development process

The development process of the industry can be summarized as four stages: the utilization of plant resources, the standardization of extraction process, the standardization of food additives and the deepening of compliance application. The stage of plant resource utilization mainly focuses on the color characteristics of Coreopsis daisy inflorescence. The standard stage of extraction process focuses on solvent, temperature, filtration, concentration and refining conditions. The standardization stage of food additives is marked by the release and implementation of GB 1886.113-2015, which defines the specification management of this variety. The deepening stage of compliance application takes GB 2760 food category and maximum usage management as the core, the research and development, production, quality and regulatory departments are required to work together to determine whether they can be used, how they can be used and how they can be labeled. The current industry is still based on the standardized application of small varieties.

Industry pain points

Industry pain points include five aspects: raw material stability, standard cognition, limited application range, testing cost and consumer communication. The color composition of plant raw materials may fluctuate due to the influence of season, origin and drying conditions. Some downstream personnel are easy to confuse chrysanthemum yellow extract with Hangzhou white chrysanthemum extract, chrysanthemum extract or common plant beverage raw materials. GB 2760 allows limited application of food categories, limiting market expansion; The cost of small batch testing and compliance documents is relatively high. Differences in consumers' cognition of food colorants also increase the difficulty of label communication. If companies only emphasize "natural sources" and ignore the identity of food additives, it is easy to cause compliance and trust risks.

Driving Factors

The main drivers include the food industry's focus on plant-derived pigments, the need for differentiated appearance of confectionery and solid beverage products, the improvement of the standard system for food additives, advances in testing technology, and increased traceability requirements in the supply chain. Some food companies hope to use plant-derived colorants in yellow or tan color design, and chrysanthemum yellow extract has certain application value due to its clear Chinese standard basis. At the same time, the regulatory requirements for the use of food additives beyond the scope and limit have become stricter, which has also prompted enterprises to choose raw materials with clear standard identity and traceable quality specifications. Overall, industry growth depends on application innovation within compliance boundaries, rather than unlimited expansion of usage.

International Standards

In the current public authoritative information, there is no separate international product standard formulated by ISO, IEC or ITU for the food additive chrysanthemum yellow extract, nor is there any specification entry for coreopsis yellow in the JECFA food additive specification database at the same level as that of common international colorants. In GB 2760 public inquiry data, INS number of chrysanthemum yellow extract is not listed. This means that the international popularity of chrysanthemum yellow extract is different from caramel color, lemon yellow, lutein and other colorants with a wide range of international codes or JECFA specifications. When cross-border application, China's national food safety standards should be regarded as an important basis for the management of food production, operation and import in China, but they cannot directly replace the list of food additive regulations in the target country or region. If the variety is not listed in the target market, it should be confirmed according to the local regulatory path for new food additives, colors or plant extracts.

National Standards

China's national standards are the core basis for the compliance of chrysanthemum yellow extract. GB 1886.113-2015 "National Food Safety Standard Food Additive Chrysanthemum Yellow Extract" stipulates the scope of application, technical requirements and test methods of the food additive, which is suitable for the food additive chrysanthemum yellow extract obtained from the inflorescence of the Compositae plant Coreopsis as raw material and refined by extraction. The abstract of the public standard shows that the standard pays attention to the physical and chemical indexes such as sensory requirements, absorbance, solids and ash, and refers to the general chemical analysis and experimental water standards such as GB/T 601, GB/T 602, GB/T 603 and GB/T 6682. GB 2760-2024 "National Food Safety Standards for the Use of Food Additives" sets out its CNS number as 08.113 and its function as colorant, and stipulates the permitted food category and maximum usage.

Industry Standard

Before the implementation of GB 1886.113-2015, industry standard information related to food additive chrysanthemum yellow can be seen in public data, such as QB/T 3792-1999 and other historical standard data. With the integration of the national food safety standard system, the product specifications of food additives should be based on the current national food safety standards, and the historical industry standards should not replace the current GB standards. In addition to national standards, industry organizations, purchasers or production entities may develop group standards, enterprise internal control standards or quality agreements to refine color prices, hues, solubility, microbial limits, solvent residues, packaging specifications, batch stability and testing frequency. Such specifications may be used as a contract quality management tool, but shall not reduce the mandatory requirements of GB 1886.113 and GB 2760.

certification system

The main body of chrysanthemum yellow extract production shall meet the requirements of food additive production license and food safety management in China. The certification system usually includes food safety management system, hazard analysis and critical control point concept, supplier audit, raw material traceability, production process hygiene control, inspection release and recall management. If the product is for export or special customer supply, it may also involve documents such as declaration of compliance with target market regulations, certificate of origin of plant raw materials, pesticide residue testing, heavy metal testing, allergen information, non-GMO instructions, etc. It should be emphasized that management system certification can not replace product standards and use standards; even if the enterprise has perfect certification, the product must still meet GB 1886.113, and the terminal food must still meet GB 2760.

Standards Evolution

The evolution of chrysanthemum yellow extract standard reflects the process of transforming China's food additive supervision from decentralized industry standards to unified national food safety standards. Early standards were more in the service of the quality control of plant-derived yellow colorants in the food industry, and the subsequent GB 1886 series of standards incorporated them into the national food safety standard system, so that the source of raw materials, specifications and inspection methods have a higher uniformity. The update of GB 2760 reflects the dynamic balance between the scope of use of food additives and the necessity of safety evaluation and process. When GB 2760-2024 was issued, the national health authority stated that the standard was included in the food additive varieties and usage regulations approved for use by the relevant announcement since the implementation of the 2014 edition, and revised some regulations based on safety and process necessity assessment.

Standard comparison

Compared with the international common colorants, the standard system of chrysanthemum yellow extract has more obvious characteristics of Chinese regulations. Many internationally accepted colorants have INS number, JECFA specification or EU E number, while chrysanthemum yellow extract does not list INS number in GB 2760 public inquiry data, and international specification data are not as complete as common pigments. Compared with safflower yellow, turmeric, beet red and other plant-derived pigments, chrysanthemum yellow extract has narrower raw materials and applicable food categories. Compared with the white chrysanthemum extract, its functional orientation is biased towards colorants, rather than spices or plant extract flavor applications. Therefore, the key to standard comparison is not to judge which one is more "natural", but to clarify the identity of the respective regulations, quality specifications, allowable use range and label name.

Standard Implementation

The implementation of standards should cover the whole process of raw materials, production, inspection, application and labeling. The raw material link shall confirm the source, drying conditions, mildew, impurities and pesticide residue risks of Coreopsis daisy inflorescence; The production link shall control the extraction solvent, temperature, time, filtration, concentration, refining and packaging hygiene; The inspection link shall complete the sensory, physical and chemical and safety index detection according to GB 1886.113 and relevant general methods; The application link shall check the food category and maximum usage according to GB 2760; the labeling link shall be marked with the general name or functional category plus name of food additives according to GB 7718. Common implementation problems include using common plant extracts as food additives, ignoring the conversion of solid beverages to ready-to-drink status, or using non-standard abbreviations in ingredient lists.

Future standards

Future standards development may focus on three aspects. First, the detection method is more refined, including the identification ability of characteristic color components, solvent residues, pesticide residues and the authenticity of plant sources. Second, labels and digital information are more transparent. GB 7718-2025 and related announcements of digital labels will promote prepackaged foods to display ingredients and food additive information in a clearer way. Third, internationally coordinated demand for small-variety plant-derived colorants is likely to rise, especially for exported food products, which need to be proven permissible in target markets. At present, there is no special future standard road map for chrysanthemum yellow extract in the public authoritative information. Therefore, the relevant judgment should be cautious and the follow-up announcement of the national health and health authorities and the market supervision department shall prevail.