Annatto colorants are derived from the pulp of Annatto seeds which come from a bushy tree called Bixa Orellana. The pulps of annatto seeds contain bixin pigment which is a yellow-orange carotenoid.

From the bixin pigment, norbixin products can be obtained which are water soluble colorants. These norbixin products are used in various food applications such as meat, sausage casing, dairy products, snacks, confectionery and pastry.

Cochineal derivates are obtained from a pigment inside the bodies of the females of the cochineal insect Dactylopius Coccus Costa. The insects grow on cacti like the Nopales which are cultivated and harvested in Central and South America.

The pigment inside the insect bodies is called carminic acid. It is obtained through an aqueous extraction from the cochineal. Carminic acid is the purified form and when reacted with aluminum and calcium, carmine products are obtained. Carmine is an aluminum lake product.

Carminic acid and carmine products are used for coloring various food, beverage and cosmetic applications. The colorant is considered as one of the most stable among the natural colorants.

To be able to offer our customers a spectrum of colors for different applications, we have developed a wide range of blends. The blends consist of carmine, carminic acid, bixin and norbixin combinations as well as combinations with turmeric and paprika products.

Turmeric is a coloring and flavoring spice which comes from the plant Curcuma Longa. The plant grows to five feet at maturity and is characterized as a light green plant.

Turmeric obtains its yellow pigment from the Curcumin which is the principal curcuminoid of this spice. This pigment can be separated from the flavor which allows it to be used in different food applications. In combination with annatto products the turmeric is used in margarine and savory applications for the yellowish color shade.

The plant Capsicum Annuum Linne can be found in a large part of the world. It contains the pigment carotenoid – capsantins rich in color with a reddish hint. The product is used as a spice for cooking due to its sharp savor and taste. However once the taste and savor is removed, the product is used as a colorant. The colorant is usually an oil soluble product, but after processing a water dispersible or water soluble product can be obtained. Paprika powder is often used in beverage, processed food and tomato applications as the colorant is heat, water and pH stable.

Paprika Oleoresin is obtained by the extraction of lipids and pigments from the pods of the Capsicum Annuum Linne, which is a sweet red pepper growing in moderate climates. The oil soluble extract is widely used in processed foods such as sausages, surimi, shrimps, dressings, coatings, and snack seasonings.