Resources | Color Glossary Color Glossary

A: AAFCO – The Association of American Feed Control Officials (AAFCO) is a voluntary membership association of local, state and federal agencies concerned with developing uniform laws, regulations, standards, and definitions for the animal feed/pet food industries.

Algae meal – Color additive exempt from certification for use in chicken feed only. See FD&C Red #40.

Allura Red – See FD&C Red #40.

Alumina Hydrate – A white, odorless, tasteless, amorphous powder. Only substrate for food grade lakes in the USA.

Amaranth – A magenta-red, water-soluble, synthetic dye. Commonly utilitzed around the world, but not permitted for use in the USA (Other names: E123, CI Food Red 9, FD&C Red #2).

Annatto – Color additive exempt from certification extracted from the seeds of the Bixa orellana L. shrub. Annatto color ranges from yellow to golden yellow shades depending on the application and product form.

Anthocyanins – Pigments responsible for the reds, blues, and purples commonly found in mature fruits, vegetables, and flowers. Permitted for use in many countries. In the USA, many anthocyanins are listed as a fruit or vegetable juice.

Avalanche™ Opacity Agent – A white opacity agent alternative to titanium dioxide or calcium carbonate.

Azo – A chemical class of colorants characterized by one or more azo bonds (-N=N-). Azo dyes allowed for use in food in the USA include: FD&C Red #40, FD&C Yellow #5 and FD&C Yellow #6.

Azorubine – See Carmoisine.
B: Beet Juice – See Betanin.

Beta Carotene – A carotenoid source of color commonly found in nature, which provides shades ranging from butter yellow to egg yolk shades depending on the application and product form. Natural Beta-Carotene includes sources from algae (Dunaliella salina), and fungi (Blakeslea trispora). Beta-carotene also exists in a synthetized form known as “nature identical.” Beta carotene color is available in both oil-soluble and water-dispersible forms.

Beta-Apo-8′ Carotenal – A red-orange color synthesized form of carotenoid that is oil-soluble. Beta-Apo-8′-carotenal is considered “nature identical,” and can be found in citrus fruits. In the USA, a usage restriction of 15mg/lb of semisolid or solid food exists.

Betanin – A water-soluble color found as the predominant pigment in red beets (Beta vulgaris). Betanin is found in dried powder forms, beet juice expressed from mature beets, and beet powder from the spray-dried beet juice. Beet products are often used in foods with low water activity.

Bixin – The oil-soluble form of annatto.

Black Carrot – A common vegetable source of anthocyanins used for food use. Shades range from red to purple depending on the application and pH of the product.

Black Iron Oxide – The black form of the pigment iron oxide. See Iron Oxide.

Black PN – See Brilliant Black BN.

Bleed – A term used to describe the migration of a soluble dye from a colored portion of a food to an uncolored or differenly colored portion of food.

Brilliant Black BN – A deep-violet to purple synthetic dye. A water-soluble dye with good light stability and very poor heat stability. Not allowed for use in the USA but allowed for use in the EU (Other names: Black PN, E151, CI Food Black 1, CI #28840. CAS #2519-30-4).

Brilliant Blue FCF – See FD&C Blue #1.

Brilliant Green S – See Green S.

Brix – Brix (or Degree Brix, Bx) is the sugar content of an aqueous solution. It is based on the amount of light that bends (refractometry) when passing through a liquid. One degree Brix is equivalent to 1 gram of sucrose in 100 grams of solution.

Brown HT – Chocolate brown water-soluble synthetic azo dye. Not permitted for use in the USA but allowed in the EU (Other names: Chocolate Brown HT, E155, CI Food Brown 3, CI #20285).

Buffering Agents – Buffering agents are food additives included in some color systems to ensure stability when pH is a concern. Examples of common buffering agents used by the color industry are: calcium carbonate, potassium hydroxide, sodium carbonate, and tetrasodium pyrophosphate (TSPP).

Burnt Sugar – See Caramel Color.
C: Calcium Carbonate – A white insoluble pigment derived from mineral sources. Not allowed for use in food in the USA.

Canthaxanthin – A synthetic or “nature-identical” form of carotenoid used in food as a water-dispersible powder. Canthaxanthin shades range from reddish orange to slightly violet depending on the application and form used. It also occurs naturally in shrimp, salmon, and flamingos. (Other names: Roxanthin red, E161 (g), CI Food Orange 8 I Food Orange 9, CI #40850, CAS #514-78-3).

Caramel Color – Caramel colors result from a carefully controlled heat treatment of food grade carbohydrates. Depending on the desired shade, catalysts may be used to drive the reaction to a specific color end point. Shades can range from yellow-brown to reddish brown and are classified as class I-IV depending on the catalyst used. (Other names: Burnt sugar, E150, CAS#8028-89-5).

Carnauba Wax – Wax from the Copernicia cerifera plant, which is used commonly in confectionery products as a coating or glazing ingredient.

Carthamus Yellow – A naturally occurring yellow water-soluble pigment derived from the petals of the Safflower plant (Cathamus tinctorius L.). Currently not allowed for use in foods in the USA. (Other names: Safflower yellow, CI Natural Yellow 5).

Carbon Black – A black color derived from the controlled burning of vegetable matter. Carbon black can also be obtained from activated charcoal, bones, meat, blood, as well as vegetable and animal oils/fats. Banned for use in the USA. (Other names: Vegetable Carbon, E153).

Carmine – The lake form of cochineal extract. Carmine can vary in shade from yellow-red to magenta-red to violet-red. Carmine often occurs as an alkaline-treated liquid, which allows for a wide variety of applications above a pH of 3.5. (Other names: Carmine 40, E120, CI Natural Red 4, CI #75470, CAS #1328-60-5)

Carmoisine – A magenta-red water-soluble synthetic azo dye. The shade of Carmoisine is very similar to Amaranth (FD&C Red #2). Carmoisine is not permitted for use in the USA. (Other names: Azorubine, E122, CI Food Red 3, CI #14720, CAS #3567-69-9).

Carotenoids – A class of pigments widely found in nature as a part of photosynthesis. Examples of colorants that belong to this class of pigments include: Beta-caroterne, Canthaxanthin, Beta-Apo-8′-Carotenal, Paprika Oleoresin, Annatto, Xanthophylls, and Crocin).

Carrot Oils – An oil extracted from carrots (Daucus carota L.) that can be used for coloring foods.

Certified Colors – A system within the USA, in which every production batch of approved synthetic colorants must be certified by the FDA laboratory as complying with the FDA specifications outlined in 21 CFR, Part 74. Canada also requires batch certification, either from the FDA or from self-certifying manufacturers. No mandated government-level certification process exists for naturally-derived colorants.

CFR – The Code of Federal Regulations (CFR) is the codification of the rules and regulations established by the executive departments and agencies of the federal government of the United States. Title 21 of the CFR specifically outlines the general and permanent regulations surrounding Food and Drugs, including color additives.

Chlorophyll – A naturally occurring green pigment found in nature as a part of the photosynthesis process. Chlorophyll is an unstable compound in nature, which results in vegetation appearing a yellow-brown color. The addition of a copper ion stabilizes the bright green color and prevents color degradation. In the USA, the sodium-copper chlorophyllin color is permitted only in citrus-based dry beverage mixes or as a dentrifices that are drugs. (Other names: E140/E141, CI Natural Green 3, CI #75810, CAS #11006-34-1).

Citrus Red #2 – An orangish-red water-insoluble synthetic dye. Citrus Red #3 is soluble in aromatic hydrocarbons. It is permitted in the USA only for coloring the skins of oranges at level not to exceed 2 ppm. (Other names: CI Solvent Red 80, CI #12156).

Cochineal Extract – The extract of a female cohcineal insect (Dactylopius coccus Costa or Coccus cacti L.). Cochineal extract shade will vary with the pH of the application: at pH 4 and below, it is orange; at pH 4-6, it is a magenta-red color; and at pH greater than 6, it is a blue-red shade. Some forms of cochineal extract remain red at pH below 4. (Other names: Carminic acid, E120, CI Natural Red 4, CI #75470, CAS #1260-17-9).

Colorimeter – An instrument that measures the color of a substance. Most colorimeters utilize various color systems, which allows for accurate communication of a color in a three-dimensional color space that simulates human color perception. Common dimensions include: Lightness, Hue (or shade), and Chroma (or color intensity).

Coloring Foodstuff – An EU classification for colorants derived from plant-sources that retain the properties of the original plant, such as the color and flavors.

Copper Chlorophyll – See Chlorophyll.

Crocin – See Saffron and Gardenia.

Curcumin – See Turmeric oleoresin.
D: D&C – Part of the nomenclature for a class of certified colorants in the USA. Colorants with this name are generally allowed for use in drugs and cosmetic applications.

D&C Red 7 – See Lithol rubine.

D&C Yellow 10 – See Quinoline yellow.

Delisted – Term used to describe a colorant that has been removed from a country’s approved list of allowed colorants.

Deodorized – A purification process to remove off-flavor compounds from plant-based color sources. Deodorization allows for additional colorants to be used in food applications, where traditionally their flavor or odor would have been undesirable.

Dispersion – A suspension of insoluble colorants in a fluid medium. A dispersion can simplify the addition of color to a food during processing and allow for full coloring strength to be achieved.

Dye – A soluble colorant that shows full coloring power only after dissolution. Some synthetic dyes will appear as a different color in their powder form until solubilized in an appropriate application.
E: E Number – The official numbering system for various food additives established by the European Union.

Elderberry Juice – A common vegetable source of anthocyanins used for food use. Shades range from red to purple depending on the application and pH of the product.

Emulsion – A mixture of two immiscible liquids. In emulsions, one liquid is dispersed throughout another liquid, known as the continuous phase. Everyday examples of emulsions include: vinaigrettes, milk, and mayonnaise.

Enocianina – See Grape skin extract.

Erythosine – See FD&C Red #3

Exempt from certification – Exempt from certification are classes of colorants often referred to as “natural colors” by the industry. They are sourced from fruits, vegetables, animals, and minerals or are synthetic duplicates of naturally occurring compounds.

External D&C – Part of the nomenclature for a class of certified colorants in the USA. Colorants with this name are generally allowed for use in drugs and cosmetic applications for external use.
F: Fast Green FCF – See FD&C Green #3.

FCF – For Coloring Food (FCF), a term used to differeniate a food-grade versus an industrial grade batch of dye. In the USA, this term is no longer used due to the mandated use of FD&C, D&C, External D&C nomenclature.

FD&C Blue #1 – A bright green-blue water-soluble dye. Very stable during food processing and will resist degradation during metabolism. FDA certified batches are allowed for use in food in the USA, and are labeled as “FD&C Blue #1”. (Other names:Brilliant Blue FCF, E133, CI Food Blue 2, CI#42090, CAS #3844-45-9).

FD&C Blue #2 – A denim-blue water-soluble dye. Very stable to light exposure in low water activity systems; however, it has poor stability in aqueous applications. In the USA, only certified batches are allowed for use in food and are officially called “FD&C Blue #2”. (Other names: Indigotine, Indigo carmine, E132, CI Food Blue 1, CI #73015, CAS #860-22-0).

FD&C Certified Colors – Part of the nomenclature for a class of certified colorants in the USA. Colorants with this name are generally allowed for use in food, drug and cosmetic applications.

FD&C Green #3 – A teal-green, water-soluble synthetic dye. Similar structurally and functionally to Brilliant Blue FCF (FD&C Blue #1). It is permitted for use in the USA, and is officially known as “FD&C Green #3”. (Other names: Fast Green FCF, CI Food Green 3, CI #42053, CAS #2353-43-9).

FD&C Red #3 – A bright pink, water-soluble synthetic dye. FD&C Red #3 has poor light stability and is insoluble in low pH systems. In the USA, only the dye form is allowed for use in ingested foods and drugs and is officially called “FD&C Red #3”. (Other names: Erythrosine, E127, CI Food Red 14, CI #45430, CAS #16423-68-0).

FD&C Red #40 – An orangish red, water-soluble synthetic dye. Very suspectible to degration from reducing and oxidizing agents. FD&C Red #40 has fair light stability and poor stability to retort conditions. In the USA, only FDA certified batches are permitted for use and are officially named “FD&C Red #40.” (Other names: Allura red, E129, CI Food Red 17, CI #16035, CAS #25956-17-6.)

FD&C Yellow #5 – A bright yellow, water-soluble synthetic dye. Good heat and light stability. Generally permitted for use around the world. In the USA, only FDA certified batches are allowed and are officially known as “FD&C Yellow #5”. (Other names: Tartrazine, E102, CI Food Yellow 4, CI #19140, CAS #1934-21-0).

FD&C Yellow #6 – A bright orange, water-soluble synthetic dye. Fair heat and light stability. In the USA, only FDA certified batches are allowed and are officially named “FD&C Yellow #6”. (Other names: Sunset Yellow FCF, E110, CI Food Yellow 3, CI #15985, CAS #2783-94-0).

Ferrous gluconate – Ferrous gluconate

Ferrous lactate – A color additive exempt from certification in the USA for use in ripe olives only.

Flashing – The visible appearance of the primary colorants in a color blend individually dissolving and appearing as discreet colors until mixed.

Food Grade Inks – A category of colorants that encompasses colorants that come in direct contact with a food, such as colors used to print a logo on the surface of a product. Colorants used in food grade inks must meet requirements for use in foods as described by the 21 CFR.

Freckling – A visual effect created by uneven coating of a food surface with a colorant. Freckling can result in a spotted or “freckled” color effect in certain applications, such as in panned confectionery pieces.

Fruit juices – In the USA, fruit juices must be expressed from mature varieties of edible fruits or a water infusion of the dried fruits. Typically fruit juices contain sources of carotenoids or anthocyanins. They are available in concentrated and unconcentrated forms. Common fruit sources are cranberry, raspberry, elderberry, cherry, grape, tomato, and orange.
G: Gardenia – An extract from the fruits of Cape jasmine (Gardenia). The fruit contains a variety of pigments, including crocin, flavonoids, and iridoids. These pigments are extracted to yield varying shades from yellow to blue. Gardenia is not currently permitted for use in the USA or the EU.

Glycerin – Glycerin, or glycerol, is a naturally occurring carbohydrate, which is often used in dispersions or emulsions to increase the wettability and flow-properties of the color system.

GRAS – Generally Recognized as Safe (GRAS) is a designation by the FDA that designates that a chemical or substance added to food is considered safe and exempt from the Federal Food, Drug and Cosmetic Act food additive tolerance requirements.

Grape color extract – An aqueous solution of anthocyanins from Concord grapes or dehydrated water-soluble pigments from the aqueous solution. In the USA, grape color extract is restricted to coloring of nonbeverage foods (Other names: E163).

Grape skin extract – Color extracted from the fresh, deseeded skin remaining after grapes have been pressed for wine-making. It contains the same components as grape juice but in a different proportion. In the USA grape skin extract is permitted only for use in coloring beverages. (Other names: Enocianina, E163.) See also Anthocyanins.

Green S – A greenish blue, water-soluble synthetic dye. It has good heat stability but poor light stability. Currently not permitted in the USA. (Other names: Brilliant Green S, E142, CI Food Green 4, CI #44090, CAS #3087-16-9).
H: Hibiscus – A flower source of anthocyanin, which results in a bluish-red shade. Most commonly occurs as a form of tea, which produces a pinkish-red shade.

Hue – The shade of a colorant, such as yellow, blue, or green.

Hue angle – Mathematical term referring to where a shade falls within a 360 degree color space based on a colorimeter reading. See also Colorimeter.

Huito – A fruit source (Genipa Americano) of compounds that when stabilized with a protein produce a blue color.
I: Indigo carmine – See Indigotine.

Indigoid – A chemical class of colorants characterized by the basic indigo structure.

Indigotine – See FD&C Blue #2.

Ingredient Sensitivity – Occurs when an ingredient has an undesirable effect on an individual when ingested. Ingredient sensitivity is not the same thing as a food allergy, although both are rare. Individuals with ingredient sensitivity will generally be advised to avoid consuming foods containing the specific ingredient.

Iron Oxide – An exempt from certification pigment derived from mineral sources. Food grade iron oxide is available in red, yellow, and black shades. Iron Oxide is an extremely stable pigment and resists degradation from heat, light, and changes in pH.
J: JEFCA – The Joint FAO/WHO Expert Committee on Food Additives (JEFCA) is an international scientific committee of experts that is jointly implemented by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The primary goal of the committee is to evaluate the safety of food additives.
L: Lacaaic acid – A red color extracted by sodium carbonate from the solidifed exudate of the insect Coccus laccae. Laccaaic acid is not permitted as a color additive in the USA. (Other names: Lac, CI Natural Red 25, CI #75450.)

Lake – An insoluble pigment made by adsorbing a soluble dye onto an insoluble substrate. FD&C lakes are made by adsorping FD&C dyes onto a substrate of alumina hydrate. The resulting pigment is dispersed throughout the food product rather than dissolved into it.

Lecithin – A term referring to a group of lipids/fatty acids that occur naturally in animal and plant tissues. Lecithin is often used as an emulsifier or lubricant in the food industry. Most common sources of lecithin used by the food industry are from soy and sunflower oils.

Liquid color – A stable, aqueous solution of water-soluble colorants, especially dyes.

Lithol rubine – A bright red, water-insoluble, synthetic pigment. In the USA, it is allowed for use in drugs and cosmetics and is referred to officially as “D&C Red #7.” In the EU, it is restricted to the edible cheese rinds. (Other names: D&C Red #7, E180, CI Pigment Red 57:1, CI #15850:1, CAS #5284-04-9).

Lot number – An identifying number assigned by the FDA to a batch of certified color upon completion of certification.

Lutein – See Xanthophylls.

Lycopene – A pigment found in a variety of fruits and vegetables including tomatoes, grapefruit, and watermelon. Lycopene belongs to the carotenoid class of colorants.
M: Malt Extracts – Dark brown color resulting from the processing of barley malts. Malt extracts are similar in shade to caramel colors and have similar functionality in applications. In the USA, they are currently allowed for use as flavors. They are not permitted for use as colorants.

MCT Oil – Medium Chain Triglycerides (MCT) Oil is a form of fat found naturally in palm and coconut oils. MCT Oil is often used as a PHO-free oil source for oil-dispersions by the color industry.

Metamerism – A phenomenon where a substance or object appears to change color based on the light source used.

Mica-based pearlescent pigment – A pearlescent pigment formed by depositing titanium dioxide onto mica pigment. As a mineral-based pigment, mica-based pearlescent pigments are extremely stable to heat and light. In the USA, use restrictions are outlined under 21 CFR, 73.350.

Monascus – Pigment produced by a type of fungi that grows on steamed rice. The pigments are mostly alcohol-soluble and used to color mock crab, alcoholic beverages, and products with pH greater than 4. It is not permitted for use in the USA.

Mono blend – A term used to describe a dry dye blend specially processeed to eliminate the effect of flashing. See also: Flashing.

Mottling – A visual effect created during color application on a product that gives the final appearance of irregular spots, streaks, blotches of different shades of color. For example, the artistic technique can be applied to panned confectionery pieces.
N: Natural color – A term that remains undefined by the U.S. FDA and is often misused in the food industry. In the USA, the FDA does not consider a color natural if it is added to a product in which it is not normally present. For example, strawberry juice to color strawberry yogurt would be consider “natural” whereas, beet juice used to color strawberry yogurt would not be. Definitions vary by country and governing regulatory bodies.

Norbixin – The water-soluble form of annatto. See also Annatto extract.
O: Orange B – A dull-orange water-soluble synthetic dye. In the USA, its use is restricted to the coloring of sausage casings. (Other names: CI Acid Orange 137, Ci #19235, CAS #53060-70-1.)
P: Paprika – Term referring to the dried ground form of sweet red peppers, Capsicum annum. See Paprika Oleoresin.

Paprika Oleoresin – Extracted flavor and coloring components of the sweet red pepper, Capscium annum. Extracts are often standardized to a specific strength, given by an ASTA unit and CVU. ASTA units are a standard developed by the American Spice Trade Association while CVU are color value units. Paprika oleoresin are oil-soluble, reddish orange shades. They can be used in a wide variety of applications. (Other names: E160(c), CAS #72968-48-0.)

Partially Hydrogenated Oils – Partially Hydrogenated Oils (PHO) are a form of Trans fats formed during food processing when hydrogen is added to vegetable oils. PHOs were used by the food industry to improve texture, shelf life, and stability of products. As of January 2015, the FDA took action mandating the removal of PHOs from food within three years due to health concerns. Prior to the decision, PHOs had GRAS Status, which has since been removed.

Patent Blue V – A bright blue, water-soluble synthetic dye, very similar to FD&C Blue #1. Not allowed for use in the USA. (Other names: E131, CI Food Blue 5, CI #42051, CAS #3536-49-0.)

Permanently listed – The U.S. Color Additives Amendment (1960) originally listed all approved synthetic colors as “provisional” or temporararily listed. The goal was to either permanently list a color as allowed for use or to ban it, based on new toxicology studies. The tests are still ongoing, and since its inception, all of the synthetic dyes have been moved to permanently listed. The FD&C Lakes (except FD&C Red #40 Lake) are still provisionally listed.

Pigment – An insoluble colorant that colors by dispersion rather than dissolution. Lakes are an example of a pigment.

Polysorbate – Polysorbate, also known as Tween, is an emulsifying agent and surfactant used to stabilize emulsions. It is commonly used by the food, drug and cosmetic industries.

Plating character – The ability of a soluble colorant to impart color on a dry-blended product. Most commonly, plating grade dyes are used to color dry-beverage mixes prior to their being dissolved in a beverage. The color impact of plating grade dyes is often less intense until dissolved in the end beverage.

Ponceau 4R – A yellowish red, water-soluble synthetic dye. Very similar in shade to FD&C Red #40. Not permitted for use in the USA. (Other names: Cochineal Red, New coccine, E124, CI Food Red 7, CI #16255, CAS #2611-82-7.)

Ponceau SX – An orange-red water soluble synthetic dye. Canada restricts its use for cherries and glace fruits. In the USA, the color is allowed for externally applied drugs and cosmetics. (Other names: FD&C Red #4, CI Food Red 1, CI #14700, CAS #4548-53-2.)

Primary color – One of three colors that all other colors can be made from: yellow, red, and blue.

Propylene Glycol – A food additive used by the food industry for various properties. For the color industry, propylene glycol is use most commonly as an emulsifier, a solvent, and a stabilizer.

Provisionally listed – See Permanently listed.

Purple Corn – A common vegetable source of anthocyanins. Shades range from red to purple depending on the application and pH of the product. Not allowed for use in the USA unless color comes from the corn kernels.

Purple Sweet Potato – A common vegetable source of anthocyanins used for food use. Shades range from pink to reddish-purple depending on the application and pH of the product.
Q: Quinoline – A chemical class of colorants characterized by the quinoline structure derived from quinaldine.

Quinoline Yellow – A bright greenish-yellow, water-soluble synthetic dye. It has excellent heat and light stability. In the USA, only FDA certified batches are allowed for use in drugs and cosmetics and are known as “D&C Yellow #10.” The FDA and the EU and WHO specifications differ in regards to the amount of monosulfonated form present in the dye. No individual batch can meet both the FDA and EU specifications. (Other names: D&C Yellow #10, E104, CI Food Yellow 13, CI #17005, CAS #8004-72-0.)
R: Red 2G – A red, water-soluble synthetic dye. In the EU, it is restricted to use in breakfast sausages and burger meat. It is not permitted in the USA. (Other names: E128, CI Food Red 10, CI #18050, CAS #3734-67-6.)

Red Cabbage – A common vegetable source of anthocyanins used for food use. Shades range from pink to reddish-purple depending on the application and pH of the product. See also: Anthocyanins.

Red Iron Oxide – The red form of the pigment iron oxide. See Iron Oxide.

Red Radish – A common vegetable source of anthocyanins used for food use. Shades range from pink to orangish-red depending on the application and pH of the product. Some shades are very similar to those obtained with FD&C Red #40. See also: Anthocyanins.

Red Rice – A source of red color and making rice wine. The red color results from fermentation by the fungi Monascus spp. and/or Aspergillus niger. Not currently permitted for use in the USA.

Riboflavin – Riboflavin is a bright yellow nature-identical color, often referred to as Vitamin B2. It is naturally occurring in milk; however, most commercial forms are synthetically created. Riboflavin has limited solubility and a distinct bitter taste at higher usage rates. (Other names: Lactoflavin, E101(i).)

Riboflavin-5′-Phosphate – A water-soluble version of riboflavin with less flavor. It has limited application due to its poor light stability. Not currently permitted for use in the USA as a color additive. (Other names: E101(ii).)

Roxanthin red – See Canthaxanthin.
S: Saffron – A source of color from the Crocus sativus plant. The predominant pigments are crocin and crocetin. Saffron has limited use due to its cost. Saffron is more commonly used as a spice and colorant for rice products. (Other names: CI Natural Yellow 6, CI #75100.)

Sodium Copper Chlorophyllin – The stabilized form of Chlorophyll through the addition of a copper ion, which stabilizes the bright green chlorophyll color and prevents color degradation. In the USA, the sodium-copper chlorophyllin color is permitted only in citrus-based dry beverage mixes or as a dentrifices that are drugs. (Other names: E140/E141, CI Natural Green 3, CI #75810, CAS #11006-34-1.) See also: Chlorophyll.

Soluble – Capable of being dissolved within a solvent, typically water.

Southhampton Six – Refers to the six synthetic colorants studied by the University of Southampton in 2007, including Tartrazine, Allura Red, Monceau Red, Sunset Yellow, Carmoisine, and Quinoline Yellow.

Spirulina Extract – Color extracted from a blue-green algae (Arthospira platensis). The primary coloring component is phycocyanins, which appear blue in applications. Spirulina extract is extremely sensitive to heat and is not stable in aqueous applications. It provides one of the few naturally-derived sources of blue colorant for the food industry.

Spray-dried blend – See Mono blend.

Sunset Yellow FCF – See FD&C Yellow #6.
T: Tartrazine – See FD&C Yellow #5.

Tinctorial strength – A measure of the coloring power of a colorant.

Titanium dioxide – A white pigment that is a reacted product from a mineral oxide called ilmenite, which is a type or iron ore. Titanium dioxide is manufactured into a crystal form for the food industry, known as anatase. In the USA, purity of 99% or greater is required. Titanium dioxide is the only white pigment currently permitted as a color additive in the USA. It is often used as an opacifying agent. It is not water- or oil-soluble; however, a water dispersible and oil dispersible form are available. (Other names: E171, Pigment White 6, CI #77891, CAS #13463-67-7.)

TPM – Triphenylmethane (TPM) is a chemical class of colorants characterized by three aromatic rings attached to a central carbon atom.

Turmeric oleoresin – A bright yellow extract of a rhizome, Curcuma longa L. The primary coloring component is curcumin, and is extracted using solvents such as alcohol and acetone. Countries specify the types of solvents that are permitted. Turmeric is light and alkaline condition sensitive; but, it has excellent heat stability. Turmeric is often used as a replacement for FD&C Yellow #5. (Other names: Curcumin, Turmeric yellow, E100, CI Natural Yellow 3, CI #75300, CAS #458-37-7.)

Turmeric yellow – See Turmeric oleoresin.
V: Vegetable juices – Vegetable juices, commonly in concentrated forms, are used as coloring agents. In the USA, vegetable juices must meet the criteria defined under 21 CFR 73.260, which describes juices expressed from the mature varieties of edible vegetables. A commonly used vegetable juice for color is red cabbage juice, which contains anthocyanins.
W: WHO – The World Health Organization (WHO) is a specialized agency of the United Nations that is primarily concerned with international public health issues.
X: Xanthene – One of the chemical classes of colorants characterized by the presence of xanthene ring.

Xanthophylls – A group of naturally occurring carotenoids primarily consisting of plant-based yellow pigments.
Y: Yellow Iron Oxide – The yellow form of the pigment iron oxide. See Iron Oxide.

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