Natural colors
We choose the best from nature to create the fullest color palette. Our natural food coloring meets the need for safety for dietary use, we choose the best and most reliable. All of our colors have the ability to combine and support each other between colors to create the product you desire.
Red beetroot | Beta vulgaris
E-number: E162
Red beets or beets are easy to grow and have been grown in all temperate regions for centuries. It is suitable for low temperature applications and is not affected by pH.
Lycopene | Tomato
E-number: E160d
Tomatoes are the richest food source of Lycopene, and the riper the tomato, the more Lycopene it contains. Lycopene color has relatively good heat stability, is stable to pH > 3. It has good dispersion in water and the color tone hardly changes according to food application.
Gardenia
E-number: N/A
Gardenia Yellow extract is a natural extract from Gardenia jasmin-oides fruit. It dissolves well in water, has high heat and light stability at pH >4. There are also two color shades, Gardenia Red and Gardenia Blue.
Carmine | Cochineal
E-number: E120
Carmine is extracted from the shells of dried cochineal insects. Native to South America, cochineal feeds on cacti (Opuntia ficus-indica) and has traditionally been used to dye food, textiles and to make paint. It is heat resistant and color stable under light.
Riboflavin (Vitamine B2)
E-number: E101
Riboflavin is a member of the B vitamins, first synthesized from milk in 1933. Riboflavin is easily decomposed when boiled and exposed to light. Dilute it in alkali to facilitate the food coloring process.
Black carrot
E-number: N/A
Black carrot is grown mainly in Southern Europe and Asia, especially Türkiye and India, where it is consumed as a food and beverage. It is heat and light stable, performing well in acidic applications.
Paprika | Chili extract
E-number: E160c
Native to tropical regions of North and South America, where it was domesticated more than 5000 years ago. It is now widely grown throughout Spain, Africa, China, the United States and the Indian subcontinent. It has good light stability and is not affected by pH.
Annatto
E-number: E160b
Annatto comes from the seeds of the Achiote tree, Bixa Orellana. Native to South America and Africa, annatto is used to add flavor and color to savory dishes. It exhibits good heat and light stability and binds to proteins, increasing stability.
Monacus
E-number: N/A
In the Far East, especially in China and Japan, these pigments are produced by fermentation and added to a variety of beverage and solid food formulations. Even so, the pigments are not approved in the United States or Europe.
Beta carotene
E-number: E160a
Used in the food coloring industry, contains very high pigment content and is specially bred. It is pressed to concentrate the juice, then pasteurized. It has good heat and light stability and is not affected by pH.
Carthamus | Safflower
E-number: N/A
Originating in the Middle East, safflower is mainly grown for its oil and tea. It is mainly grown in China and India, but only China produces a variety suitable for the food coloring industry. It has good heat and light stability and is not affected by pH.
Lutein | Marigold
E-number: E161b
Native to Mexico, marigolds are grown almost everywhere in the world. They are one of the earliest cultivated flowers and are used for cooking, medicine and as decorations for rites and ceremonies in South Asia. It shows good light, temperature and pH stability.
Turmeric | Curcumin
E-number: E100
Native to India, turmeric is used as a spice and food color, as well as a dye and medicine. There are many different varieties, but only Curcuma longa L is used for color. It is resistant to heat and extremely high pH levels.
Canthaxanthin red
E-number: E161
Canthaxanthin is a carotenoid found in plants such as mushrooms, algae and animals such as shrimp, salmon, etc. Canthaxanthin can also be synthesized from acetone. Can-thaxanthin is insoluble in alcohol and insoluble in water. Canthaxanthin has an orange-red color, is stable at pH 2-8, and is not stable to light.
Green leaf plant | Cholorophyllin
E-number: E140, E141
Alfalfa, a perennial, flowering, green-leaved plant, produces chlorophyll, the pigment that gives color to leaves, vegetables, grasses, and all organisms capable of photosynthesis. It shows good heat and light stability.
Spinach
E-number: N/A
Spinach is a green leafy vegetable originating from Persia. It belongs to the amaranth family, related to beets and quinoa. It contains a large amount of water, low in protein, carbohydrates and lipids. Contains spinach powder (Spinacia oleracea L.). It is not stable to light, relatively stable to temperature conditions, and is not affected by pH changes.
Spirulina
E-number: N/A
It is a type of green microalgae. It is rich in protein and nutrients, and is often called a superfood, making it a popular dietary supplement. It is light stable and can be mixed with bright yellow to create green.
Purple sweet potato
E-number: N/A
Native to South America, where it has been grown for over 5000 years. The color of the tubers can range from white, yellow and orange to dark red or purple. It is heat and light stable and performs well in acidic applications.
Grape skin | Anthocyanins
E-number: E163
Native to the Mediterranean and Central Asia, thousands of grape varieties are now grown in temperate climates for consumption as a food or beverage. Only dark grape varieties rich in anthocyanins have the right color. The grape is quite stable to heat and light and does well in acidic conditions.
Black currant
E-number: E123
Black grapes have been prized for centuries as a nutritious food and a rustic, edible delicacy. Berries can be eaten raw or cooked in a variety of sweet and savory dishes. They are also used to make alcoholic drinks and both the fruit and leaves are used in traditional medicine.
Elderberry
E-number: N/A
Originated from Europe, made from fruit extract of black elderberry, also known as Sam-bucus nigra. Elderberry is one of those plants that has been used for different purposes for centuries. It has been used for its medicinal qualities and as a food coloring. pH range 2.0 - 4.5.
Red Cabbage
E-number: E170
Red cabbage is a type of cabbage, also known as Blaukraut after preparation. Its leaves are dark red/purple in color. However, the plant changes color according to the pH value of the soil due to a pigment belonging to anthocyanins. It works well in both acids and bases.
Caramel
E-number: E150
One of the most popular natural colors, caramel is created by heating food-grade carbohydrates. It has good heat and light stability.
Titanium dioxide
E-number: E171
As an amorphous powder, it can be produced by either the sulfate process or the chloride process, depending on different production and reaction conditions. In food, Titanium Dioxide (TiO2) is often produced from three ores: anastase, brookite, and rutile. It is stable to heat, light and pH.
Natural limestone
E-number: E170
Calcium carbonate is found in mineral sources such as calcite, limestone and marble, as well as pearls, eggs and marine organisms. It is very stable to heat and light. Not suitable for low pH applications, good thermal stability.
Rice Starch
E-number: N/A
Made from rice grains. It helps meet consumer demand for healthy, clean label products with simple ingredients. It is resistant to high heat and low pH. It is the most effective Titanium Dioxide alternative, meeting the demanding markets of the EU and some other regions.
Tapioca Starch
E-number: N/A
Extracted from fresh cassava roots, it is one of the main commercial starches on the global market. It is ranked second, after corn starch. Ph from 5 - 7. It is the most effective alternative to Titanium Dioxide, meeting the demanding markets of the EU and some other regions.
Black carbon | Peat
E-number: E152
Made from fine particles of carbonized plant material, peat is very heat and light stable and is not affected by pH.
TM XNK VIGA Company Limited
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