Advantages

Advantages 2017-09-11T13:27:22+00:00

AvoColor Advantages

As compared to various natural food colorants in similar hues.

Colorant Color Range Stability (oxygen, pH, light, heat) Flavor & Odor Neutral Water Soluble Vibrant Kosher, Halal,
and Vegan
Inexpensive Raw Material
AvoColor YES YES YES YES YES YES
Annatto N YES N YES YES N
Carmine YES YES N YES N YES
Paprika N N N YES YES N
Turmeric N N N YES YES N
Saffron YES N YES YES YES N

Notes:

Annatto

  • Both bixin and norbixin are insoluble in their native form. However, when hydrolyzed in alkaline solution, the pigments exhibit good water solubility.
  • Annatto is susceptible to oxidation
  • Annatto is reasonably stable to heat; however thermal degradation of the pigments may occur at elevated temperatures for a prolonged period
  • Annatto pigments exhibit reasonable stability to light, although some fading will occur under prolonged exposure

Carmine

  • Carmine is unsuitable for vegetarian diets due to it source (cochineal insects)
  • Carmine has been associated with allergenicity (anaphylactic shock)

Paprika

  • Paprika can be made water soluble with emulsifiers
  • Paprika can possess a spicy odor
  • Paprika may fade on prolonged exposure to bright sunlight

Turmeric

  • Turmeric has very poor light stability
  • Turmeric changes color at a pH above 8
  • Spicy taste and odor can be removed via solvent extraction
  • Turmeric can be rendered water soluble via emulsifiers

Saffron

  • Saffron has a distinctive flavor
  • Not permitted in EU

Sources:

(1) Food Colours, edited by Victoria Emerton, Leatherhead Food International, 2008.

(2) Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Colors, edited by Reinhold Carle and Ralf M. Schweiggert, Woodhead Publishing, 2016.