Jagua Blue
Identifiers Jagua (Genipin-Glycine) Blue CAS No. 1314879-21-4 INS No. 183 Physical Description Jagua blue is a water-soluble blue colorant. It is obtained by reacting genipin, present in the extract of unripe Genipa americana Linne (Rubiaceae) fruit, with stoichiometric equivalents of…
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Calcium Carbonate
IACM Fact Sheet Identifiers INS No. 170(i) E 170 CAS No. 471-34-1 CI Pigment White 18 CI No. 77220 Physical Description Calcium carbonate is a fine, white powder consisting essentially of precipitated calcium carbonate (CaCO3) prepared either by grinding naturally…
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Spirulina Extract
Identifiers INS No. 134 CAS No. 20298-86-6 Physical Description Spirulina occurs as a fine, uniform powder or flakes, darks blue green to green in color. Spirulina extract is prepared by the filtered aqueous extraction of the dried biomass of Arthrospira…
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Paprika
Identifiers INS No 160c(i); Paprika oleoresin INS No 160c(ii); Paprika extract E160c; Paprika extract, capsanthin, capsorubin Physical Description Paprika is the ground dried pod of mild capsicum (Capsicum annuum L.). Paprika oleoresin is the combination of flavor and color principles…
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Annatto Extracts
Identifiers Annatto extract INS No. 160b(i); Annatto extracts, bixin-based INS No. 160b(ii); Annatto extracts; norbixin-based E160b(i); Annatto bixin E160b(ii); Annatto norbixin CAS No. 1393-63-1 Physical Description Annatto extracts occur as dark red solutions, emulsions, or suspensions in water or oil…
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Riboflavins
Identifiers INS No. 101(i); Riboflavin, synthetic INS No. 101(ii); Riboflavin 5'-phosphate sodium INS No. 101(iii); Riboflavin from Bacillus subtilis INS No. 101(iv); Riboflavin from Ashbya gossypii E 101(i); Riboflavin E 101(ii); Riboflavin-5'-phosphate CAS No. 83-88-5 Physical Description Riboflavin occurs as…
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Anthocyanins
Identifiers INS No. 163(ii); Grape skin extract INS No. 163(iii); Blackcurrant extract INS No. 163(iv); Purple corn color INS No. 163(v); Red cabbage color INS No. 163 (vi); Black carrot extract INS No. 163 (vii); Purple sweet potato color INS…
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Saffron
Identifiers CI Natural Yellow 6 Crocus Physical Description Saffron is the dried stigma of the Crocus Sativus plant. It is a reddish-brown or golden yellow powder that has a slightly bitter taste. Crocin and crocetin are the coloring principles of saffron. Together…
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Beet Red
Identifiers INS No. 162 Beet powder (dehydrated beets) E162; betanin Beetroot red Physical Description Beet red is the color obtained from the roots of red beets (Beta vulgaris L var rubra), as press juice or by aqueous extraction of shredded…
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Titanium Dioxide
Identifiers INS No. 171 E171 CAS No. 13463-67-7 CI Pigment White 6 Titania Physical Description Titanium Dioxide occurs as a white, amorphous powder. It is produced by either the sulfate or the chloride process, and processing conditions determine the form,…
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