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Food Additives > Natural Food Colors > Carrot

Natural Food Colors

- Annatto Extract
- Anthocyanins
- ß-Carotene
- Beta APO 8 Carotenal
- Black Currant
- Burnt Sugar
- Canthaxanthin
- Caramel
- Carbo Medicinalis
- Carmine
- Carmine Blue
- Carminic Acid
- Carrot
- Chlorophyll
- Chlorophyllin
- Cochineal Extract
- Copper-Chlorophyll
- Copper-Chlorophyllin
- Curcumin
- Curcumin/CU-Chloro
- Grape
- Hibiscus
- Lutein
- Mixed Carotenoids
- Paprika
- Riboflavin
- Spinach
- Stinging Nettle
- Titanium Dioxide
- Turmeric
- Natural Colors
- Aronia / Redfruit
- Beet Juice Colors
- Paprika Extract
- Paprika Oleoresin

Synthetic Food Colors

- Anticaking Agents
- Allura Red

Lake Food Colors

- Lake Allura Red
- Lake Amaranth

- Solvent Black 5
- Solvent Black 7

Pigment Emulsions

- Pigment Fast Yellow G
- Pigment Green B

Food Drugs & Cosmetic Dyes

- FD&C Blue No.2
- FD&C Blue No.1

Food Color Applications

- Beverages
- Confectionery

Other Food Condiments

- Anticaking Agents
- Color Retention Agents

Blended Food Colors

Carrot

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Color	Yellowish orange
Source	Carrot
Pigment	Beta Carotene
Form	Oil powder
Solubility	Water Dispersible
Application	Sorbets, beverages, confectionery, Sauces
Stability	pH 2 to 9 Stable in heat and light

The color has a mild flavour characteristic of carrot. It should be stored below 136°C in a cool dry for enhanced shelf life. It is obtained by the hexane extraction of edible carrots with subsequent removal of the hexane by vacuum distillation. This contains oils, fats, waxes, and carrotenoids naturally occurring in carrots.

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