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…
Read More
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…
Read More
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…
Read More
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…
Read More
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,…
Read More
beta-apo-8′-Carotenal
Identifiers INS No. 160e E 160e; beta-apo-8'-carotenal (C30) CI Food Orange 6 Physical Description β-apo-8′-carotenal occurs as a fine, crystalline powder with a dark, metallic sheen. Common Uses β-apo-8′-carotenal can be used to color confectionery, bakery products, snack food, juices,…
Read More
Vegetable Carbon
Identifiers INS No. 153 Vegetable Black E 153 Physical Description Vegetable carbon is produced by the carbonization of vegetable materials such as wood, cellulose residues, peat and coconut and other shells. The raw material is carbonized at high temperatures and…
Read More
beta-Carotenes
Identifiers INS No. 160a(i); beta-Carotene (synthetic) INS No. 160a(ii); Carotenes (vegetable) INS No. 160a(iii); E160a(iii); beta-Carotene from Blakeslea trispora INS No. 160(iv); beta-carotene-rich extract from Dunaliella salina E160a(i); beta-carotene E160a(ii); plant carotenes E160a(iv); algal carotenes CI Food Orange 5 Carotenes…
Read More
Caramel Colors
Identifiers INS No. 150a; Plain caramel, Class I INS No. 150b; Sulfite caramel, Class II INS No. 150c; Ammonia caramel, Class III INS No. 150d; Sulfite ammonia caramel, Class IV E 150a; Plain caramel E 150b; Caustic sulphite caramel E…
Read More
Canthaxanthin
Identifiers INS No. 161g E161g CI Food Orange 8 CAS No 514-78-3 Physical Description Canthaxanthin occurs as a dark, crystalline powder. It is consists predominantly of trans-ß-carotene-4,4'-dione together with minor amounts of other isomers. Common Uses Canthaxanthin is a reddish-orange…
Read More