Technology & Applications
Bakery
Cakes, cookies, fillings, frostings and cereals.
Oven temperatures above 180°C and alkaline leavening agents are tough on natural colors. Our heat-stable range keeps bakery products appetizing from oven to shelf.
Formulation Challenges
- Baking temperatures of 180–220°C
- Alkaline pH from baking soda
- Maillard browning masks light shades
Our Recommendations
- 1Gardenia Blue for heat-stable blues and greens
- 2Curcumin and paprika for golden crusts
- 3Beetroot Red for red-velvet and berry fillings
Recommended Colorants
Beet Powder
Red beetroot (Beta vulgaris)
Whole red beetroot dried and milled into a fine powder — clean-label color with natural nutrients.
- Powder
Cacao Color
Cacao shell
Warm cocoa brown with stable heat and light performance for bakery and confectionery.
- Powder
- Liquid
Paprika Red
Sweet red pepper (Capsicum annuum)
Warm orange-red paprika oleoresin with outstanding heat resistance for snacks and bakery.
- Liquid
- Emulsion
- Powder
Natural Beta-Carotene
Liquid fermentation
Fermentation-derived natural beta-carotene with provitamin A benefits in a sunny yellow-orange.
- Emulsion
- Powder
Cochineal Carmine
Cochineal insect (Dactylopius coccus)
The classic carmine red — high tinctorial strength, stable under heat and light.
- Powder
- Liquid
Gardenia Red
Gardenia fruit (Gardenia jasminoides)
Vivid gardenia red with good water solubility for beverages, confectionery and jellies.
- Powder
- Liquid
Gardenia Blue
Gardenia fruit (Gardenia jasminoides)
Heat-stable natural blue that survives baking and retorting.
- Powder
- Liquid
Carbon Black
Plants (food grade)
Vegetable-derived carbon black with strong covering power for deep black shades.
- Powder
Cabbage Red
Red cabbage (Brassica oleracea)
Anthocyanin red from red cabbage, shifting from red to violet with pH.
- Powder
- Liquid
Purple Sweet Potato Color
Purple sweet potato (Ipomoea batatas)
Purple sweet potato anthocyanins with a true violet-red shade and better heat stability than most anthocyanins.
- Powder
- Liquid
Sorghum Red
Sorghum husk (Sorghum bicolor)
Sorghum husk flavone pigment delivering a warm russet-brown red for dairy and confectionery.
- Powder
- Liquid
Grape Skin Red
Grape skin (Vitis vinifera)
Grape skin anthocyanins in wine-red to berry-violet shades — a natural fit for fruit-flavored products.
- Powder
- Liquid
Annatto Extract
Annatto seed (Bixa orellana)
Warm orange-yellow annatto — the classic colorant for cheese and butter.
- Powder
- Liquid
Carthamus Yellow
Safflower (Carthamus tinctorius)
Safflower yellow — a clean lemon yellow with excellent water solubility.
- Powder
- Liquid
Turmeric Curcumin
Turmeric rhizome (Curcuma longa)
Bright lemon-to-golden yellow from turmeric root in water-dispersible and oil-soluble forms.
- Powder
- Liquid
- Emulsion
Monascus Red
Red yeast rice (Monascus)
Monascus red — the classic pinkish-red for cured meats with good light stability.
- Powder
- Liquid
Gardenia Yellow
Gardenia fruit (Gardenia jasminoides)
Clean, water-soluble golden yellow with broad pH and heat stability.
- Powder
- Liquid
Radish Red
Red-heart radish (Raphanus sativus)
Radish red — a stable pink anthocyanin that resists browning.
- Powder
- Liquid