Food colourant

1) Annato

reddish-orange color

1. Good heat and light stability

2. pH range 4 and above

3. Ex: chesse, snacks and potatoes

2) Paprika

Red

1. Good heat and light stability

2. pH range 2 to 8

3. Ex: beverages and dairy

3) Lycopene

Orange

1. Good heat and light stability

2. pH range 3 to 7

3. Ex: pickle, mustard, cereals and yogurt

4) Betaline

blue-red hue

1. Good heat and light stability

2. pH range 4 to 7

3. Ex: Dairy, food preparing and instant beverages

5) Copper chlorophylin

light-dark green

1. Good heat and light stability

2. pH range 3.5-7.5

3. Ex: Ice-cream and beverages

6) Anthocynins

purple-red

1. Good heat and light stability

2. pH range 3.5-7

3. Ex: Fruit juices

Lakes was preferred in variety of applications such as:

1. To color a fat based product

2. For "hard panning" Ex: To dye outside of product such as ,an m&m type products

3. Lakes tend to resist bleeding- Have tendency ti migrate from one part of product to another

1) FD&C Blue No. 1 Brilliant Blue

2. FD&C Blue No. 2 Indigotine

3. FD&C Green No. 3 Fast Green

4. FD&C Red No. 40 Allura Red

5. FD&C Red No. 3 Enthroine

6. FD&C Yellow No. 5 Tartrazine

7. FD&C Yellow No. 6. Sunset Yellow

1. Orange B = Used for sausage casing and hot dog

2. Citrus Red 2 = To color orange peel