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Food Additives > Natural Food Colors > Carrot
Natural Food Colors
- Annatto Extract
- Anthocyanins
- Black Currant
- Burnt Sugar
- Canthaxanthin
- Caramel
- Carbo Medicinalis
- Carmine
- Carmine Blue
- Carminic Acid
- Carrot
- Chlorophyll
- Chlorophyllin
- Cochineal Extract
- Copper-Chlorophyll
- Copper-Chlorophyllin
- Curcumin
- Curcumin/CU-Chloro
- Grape
- Hibiscus
- Lutein
- Mixed Carotenoids
- Paprika
- Riboflavin
- Spinach
- Stinging Nettle
- Titanium Dioxide
- Turmeric
- Natural Colors
- Aronia / Redfruit
- Beet Juice Colors
- Paprika Extract
- Paprika Oleoresin
Food Additives
Synthetic Food Colors
- Allura Red
Lake Food Colors
- Lake Allura Red
- Lake Amaranth
Solvent Dyes
- Solvent Black 5
- Solvent Black 7
Pigment Emulsions
- Pigment Fast Yellow G
- Pigment Green B
Food Drugs & Cosmetic Dyes
- FD&C Blue No.2
- FD&C Blue No.1
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Food Colors

Carrot

Color Yellowish orange
Source Carrot
Pigment Beta Carotene
Form Oil powder
Solubility Water Dispersible
Application Sorbets, beverages, confectionery, Sauces
Stability pH 2 to 9
Stable in heat and light

The color has a mild flavour characteristic of carrot. It should be stored below 136°C in a cool dry for enhanced shelf life. It is obtained by the hexane extraction of edible carrots with subsequent removal of the hexane by vacuum distillation. This contains oils, fats, waxes, and carrotenoids naturally occurring in carrots.










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