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Nowadays food industry uses colorings both natural and synthetic for providing products with natural color. Mostly food colorings are used for coloring food products that have lost their color during storage or processing, as well as to impart color initially colorless products. What are the colorings and whether they are harmful to human health?
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Natural food colorings

Organic (natural) food colorings are coloring substances, extracted by physical methods of plant and animal sources. Sometimes they are subjected to chemical modification to improve the technology and consumer properties. Several food colorings are produced not only by extracting them from natural raw materials, but also synthetically.

Today, for coloring foods natural food colorings are offered like curcumin or turmeric (E100), carmine (E120), chlorophyll (E140), annatto (E160v), beta-carotene (E160a), red beet dye beatnik (E162) and other natural coloring substances.

For example, beta-carotene extracted from carrots, by its chemical structure complies with beta-carotene, obtained by microbiological or chemical way (the natural beta-carotene are significantly more expensive and therefore rarely used in food industry as a coloring).

Natural food colorings field of use

Natural food colorings are used in all sectors of the food industry, especially in the dairy industry, as well as in cosmetics and pharmaceuticals.