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Beta-carotene (Е160а) is one of the most widely used coloring agents in the food industry. It can be produced from natural, synthetic and biotechnological sources.
The main properties are: low resistance to light, oxidation, good stability to heating and pH changing.
AQUABETIN beta-carotene ca...
Annatto extract is a natural food colourant (E160b) which is sourced from annatto seeds (Bixa orellana L.). Annatto extract refers to carotenoid colours. Resistance to light - low, to heating - good, unstable in acidic medium. AQUANAT ANNATTO can be used for colouring of sausage natural casings, in the produc...More info
Carmine Е120 is a natural colour that is produced by extraction from cochineal - insects of the Coccus Sactis species. This colour is one of the most beautiful and resistant to light, oxidation and temperature. AQUANAT Carmine application fields: confectionery, dairy, meat processing, production of beverages,...More info
Chlorophyll (E 140) is a natural pigment that presents in leaves of plants and seaweeds. Both chlorophyll (E140) and its derivatives (copper complexes of chlorophyll (E141)) are used as a food colours. Stability of chlorophylls (E140): to light and heat - low, the colour precipitates in an acidic medium. Stab...More info
Lutein is a natural food colour (E 161b). It is obtained by extraction from yellow colour plants, mostly from marigold. It refers to a group of carotenoid colours. Based on the last scientific knowledge and test results, it is considered to be stable to light, to heating, though its stability in acidic medium...More info
Paprika is a natural colourant (E160c), obtained from red pepper (Capsicum annuum). Resistance to light - low, to acidic medium and heating - good. AQUANAT Paprika is suitable for use in various food industry applications: meat, fish, confectionery, dairy, as well as in the production of ice cream, sauces, et...More info
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