| Milk Essence | Luzhou Bio-chem Technology Limited | Milk Essence appears as a milk white power and the smell is mellow and thick. This product is a food additive that is used in coffee, milk drinks, milk powders, ice-cream, beverages for infants, oatmeal, instant noodle sauce, fast foods, bread, biscuits,...展開 Milk Essence appears as a milk white power and the smell is mellow and thick. This product is a food additive that is used in coffee, milk drinks, milk powders, ice-cream, beverages for infants, oatmeal, instant noodle sauce, fast foods, bread, biscuits, bechamel, chocolate, rice flour and cream. Milk Essence has excellent solubility and emulsification and enhances the taste of products it is used in. 收起 | |
| Paprika Oleoresin / Capsanthin / Capsorubin | D.D. Williamson | Paprika Oleoresin / Capsanthin / Capsorubin is manufactured from the dried and ground sweet pepper pods of Capsicum Annum. The colorings that impart the characteristics yellow to orange hue of paprika are Capsanthin and Capsorubin. This red spice imparts ...展開 Paprika Oleoresin / Capsanthin / Capsorubin is manufactured from the dried and ground sweet pepper pods of Capsicum Annum. The colorings that impart the characteristics yellow to orange hue of paprika are Capsanthin and Capsorubin. This red spice imparts flavor and the color of food, paprika color compounds can also be solvent extracted to produce paprika oleoresin, a purified form of the coloring compounds. Paprika and paprika oleoresin are both stable to heat but sensitive to light and alkaline conditions. The pigments are naturally insoluble in water, especially the oleoresin. Food coloring manufacturers circumvent this through emulsification, allowing paprika to be used in both aqueous and lipid products. Food and beverage companies commonly use the oil soluble form of paprika oleoresin for coloring. 收起 | |
| Purple Sweet Potato | D.D. Williamson | Purple Sweet Potato coloring demonstrates red to purple hues in food and beverages. Its vegetable juice anthocyanin source provides better-than-average stability, compared to fruit-based anthocyanins, due to its complex molecular structures. The Purple Sw...展開 Purple Sweet Potato coloring demonstrates red to purple hues in food and beverages. Its vegetable juice anthocyanin source provides better-than-average stability, compared to fruit-based anthocyanins, due to its complex molecular structures. The Purple Sweet Potato is extracted from the storage root of the plant. The Purple Sweet Potato juice may be used for naturally coloring food and beverage applications. 收起 | |
| Red Beet (Beetroot Red) | D.D. Williamson | Red Beet juice is commonly used as a natural coloring for food and beverage products, and it produces beautiful shades of pink and red. The colorings responsible for the red hue of Red Beet juice are a group of molecules called betalains. This group of pi...展開 Red Beet juice is commonly used as a natural coloring for food and beverage products, and it produces beautiful shades of pink and red. The colorings responsible for the red hue of Red Beet juice are a group of molecules called betalains. This group of pigments contains the red and yellow pigments known as betacyanins and betaxanthins, respectively. Betalains have excellent light stability and excellent pH stability. Unlike anthocyanins, betalains do not change in hue in response to differences in the pH of foods and beverages. 收起 | |
| Red Cabbage | D.D. Williamson | Red cabbage is a vegetable that is predominantly grown in parts of Northern Europe and Asia. The juice that is extracted through the vegetable is known as a (Anthocyanin), this colorant exhibits a reversible change in structure as the pH levels of a solut...展開 Red cabbage is a vegetable that is predominantly grown in parts of Northern Europe and Asia. The juice that is extracted through the vegetable is known as a (Anthocyanin), this colorant exhibits a reversible change in structure as the pH levels of a solution change from acidic to basic. The change in color is characterized by a shift in the hue from red to purple. Anthocyanins from Red Cabbage exhibit more heat stability than any other form and are approved for use in food applications. 收起 | |
| Red Radish | D.D. Williamson | Red radish is an edible root vegetable that is native to parts of Europe. These rooted vegetable contain a juice within them (Anthocyanins) that is obtained and used as food and beverage colorants. As a natural coloring, Red Radish demonstrates red to pur...展開 Red radish is an edible root vegetable that is native to parts of Europe. These rooted vegetable contain a juice within them (Anthocyanins) that is obtained and used as food and beverage colorants. As a natural coloring, Red Radish demonstrates red to purple hues in food and beverages. Their anthocyanins exhibit a reversible change in molecular structure as the pH of solutions change from acidic to basic. It is most stable in acidic conditions. 收起 | |
| Riboflavin | D.D. Williamson | Riboflavin is a vitamin and a natural yellow food stuff. Known as vitamin B2, it is present in many commonly consumed foods such as almonds, milk and eggs. As a vitamin it can fortify grains, baby foods and yogurt. Food authorities in the U.S. and Europe ...展開 Riboflavin is a vitamin and a natural yellow food stuff. Known as vitamin B2, it is present in many commonly consumed foods such as almonds, milk and eggs. As a vitamin it can fortify grains, baby foods and yogurt. Food authorities in the U.S. and Europe also approve its use for coloring. Applications include soups, sauces, and pasta. Suppliers produce riboflavin through microbial fermentation. In its purified form, riboflavin is a crystalline powder. 收起 | |
| Rice Flour | Rohan International | Rice Flour is produced from polished raw rice and is gluten free. It is in the form of finely ground powder, has no odor, and is a natural white color. Rice Flour is used cereals, crackers, chips, snacks, baking mixes, sweets, dough, and pasta. | |
| Saffron | D.D. Williamson | Saffron is an all natural food coloring belonging to the carotenoid family that ranges from orange to yellow depending on the products acidity. Food companies mainly use Saffron as a coloring agent but also as a flavor enhancer, the spice is cultivated by...展開 Saffron is an all natural food coloring belonging to the carotenoid family that ranges from orange to yellow depending on the products acidity. Food companies mainly use Saffron as a coloring agent but also as a flavor enhancer, the spice is cultivated by hand from the stigma of the flower Crocus Cartwrightianus. Saffron contains contains alpha-crocin, a compound which imparts a distinct yellow hue to foods. A distinctive characteristic of crocin is that it – unlike other carotenoids — imparts color to water based foods without the need of an emulsifier. 收起 | |
| Spirulina Extract | D.D. Williamson | Spirulina extract comes from a blue-green algae that occurs naturally in freshwater and marine habitats. It has a long history as a food in many countries. Spirulina contains chlorophyll and phycobilins, which absorb sunlight and have a role in photosynth...展開 Spirulina extract comes from a blue-green algae that occurs naturally in freshwater and marine habitats. It has a long history as a food in many countries. Spirulina contains chlorophyll and phycobilins, which absorb sunlight and have a role in photosynthesis. It can be used as a colorant in frostings, Ice cream/frozen desserts, toppings, beverage mixes, yogurts, puddings, cottage cheese and ready-to-eat cereals. 收起 | |
| Steepwater | Luzhou Bio-chem Technology Limited | Steepwater has a brown and sticky appearance. This product is one of the ideal protein sources for the feed industry because of the high protein (45%) and rich amino acid supplement. Steepwater is used in the food and pharmaceutical industries to produc...展開 Steepwater has a brown and sticky appearance. This product is one of the ideal protein sources for the feed industry because of the high protein (45%) and rich amino acid supplement. Steepwater is used in the food and pharmaceutical industries to produce antibiotics and MSG. 收起 | |
| Super High Maltose Syrup | Luzhou Bio-chem Technology Limited | Super High Maltose Syrup is colorless to yellowish, has a soft, sweet taste and has no particular smell. This product is a transparent liquid with no visible impurities. Super High Maltose Syrup is widely used as a new popular nutritional sugar source. ...展開 Super High Maltose Syrup is colorless to yellowish, has a soft, sweet taste and has no particular smell. This product is a transparent liquid with no visible impurities. Super High Maltose Syrup is widely used as a new popular nutritional sugar source. This product is also used in fine candy, health drinks, oral liquids, malted milk, cakes, beverages etc. Super High Maltose Syrup has a boiling point of 155℃ and a PH value between 4-6. 收起 | |
| Titanium Dioxide | D.D. Williamson | Titanium dioxide is a white powder found in nature in mineral sources such as rutile and anatase. It applies in cosmetics, sunscreens, pharmaceutical tablet coatings and foods — mainly chewing gum and other confectionery products. It has a high refractive...展開 Titanium dioxide is a white powder found in nature in mineral sources such as rutile and anatase. It applies in cosmetics, sunscreens, pharmaceutical tablet coatings and foods — mainly chewing gum and other confectionery products. It has a high refractive index, which contributes to its bright, white color and opacity. While found in nature, it may be synthetically produced, leading to very low contaminant levels compared to the crude source extraction. Titanium dioxide may be coated with alumina or silica to improve its functional properties. 收起 | |
| Vegetable Carbon | D.D. Williamson | Vegetable Carbon is known as vegetable black, carbon black, or carbo medicinalis vegetabilis. It is is produced through steam activation (charring) of vegetable fibers. It is an insoluble black food coloring used in confectionery products, icing, baked go...展開 Vegetable Carbon is known as vegetable black, carbon black, or carbo medicinalis vegetabilis. It is is produced through steam activation (charring) of vegetable fibers. It is an insoluble black food coloring used in confectionery products, icing, baked goods and ice cream. European and Canadian authorities approve its use as a colour additive. The United States FDA does not allow its use. 收起 |
