Calcium Carbonate

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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Iron Oxides

Identifiers INS No. 172(i); Iron oxide, black INS No. 172(ii); Iron oxide, red INS No. 172(iii); Iron oxide, yellow Synthetic iron oxide E 172; Iron oxides and hydroxides Physical Description Synthetic iron oxide consists of any one or any combination…

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Luteins

Identifiers INS No. 161b(i); Lutein from Tagetes erecta INS No. 161b(ii); Tagetes extract INS No. 161b(iii); Lutein esters from Tagetes erecta Tagetes (Aztec marigold) extract E 161b; Lutein Physical Description Lutein occurs as a free-flowing, orange-red powder. It is the…

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Lycopenes

Identifiers INS No. 160d(i); Lycopene, synthetic INS No. 160d(ii); Lycopene, tomato INS No. 160d(iii); Lycopene, blakeslea trispora Tomato lycopene extract; tomato lycopene concentrate E 160d(i); Synthetic lycopene E 160d(ii); Lycopene from red tomatoes E 160d(iii); Lycopene from Blakeslea trispora Physical…

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Pearlescent Pigments

Identifiers INS No. 176; Potassium aluminium silicate-based pearlescent pigments (PAS-BPP) INS No. 176(i); Potassium aluminium silicate-based pearlescent pigments coated with titanium dioxide (Type 1) INS No. 176(ii); Potassium aluminium silicate-based pearlescent pigments coated with Iron oxide (Type II) INS No.…

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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 CI No. 75120 Physical Description Annatto extracts occur as dark red solutions, emulsions, or suspensions in…

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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 Physical Description Riboflavin occurs as a yellow to…

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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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