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Food Additives > Natural Food Colors > Stinging Nettle

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

Stinging Nettle

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Color	Greenish Yellow to Yellow
Pigment	Chlorophyll, xanthophyll and Catotene
Light Stability	Medium
Heat Stability	Medium - Good
pH Stability	Medium - Good
Applications	Ice cream, delicatessen, baked goods, fruit preparations

Stinging Nettle is a major commercial source of chlorophyll which is commonly used as a coloring agent . The stinging nettle (Urtica dioica) is used in foods such as nettle soup and nettle cheese. Stinging nettle leaves are rich in chlorophyll a and b, xanthophylls, ß-carotene and vitamins A, B2 and C.

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