PRESENTATION ON

COLORANTS OF BEVERAGES
COLOR:
 Color is the first notable characteristic of a food and beverage and
often predetermines our expectation. Color additives reinforce the
colors already present in the food and ensure uniformity of beverage
from season to season and batch to batch . Color also affects the
apparent level of sweetness . Consumers perceive a strongly red
colored strawberry flavored drink to be sweeter than a less strongly
colored version.
NATURAL COLORS FOR BEVERAGES :
1) ANNATTO COLOR
2) ORGANIC COMPLIANT TURMERIC SOLUTION
3) BEET ROOT CONCENTRATES
4) COCHINEAL EXTRACT
5) LUETIN
6) GRAPE EXTRACT
7) PAPRIKA OLEORESIN
8) SAFFRON
ANNATTO :
Annatto was considered to be useless in beverage coloring since the acidity in beverages
causes precipitation of annatto. Now this has become history. There is a development of an
annatto solution which doesn’t precipitate from acidic solutions. It gives a rich looking red
orange color in acidic beverages . It is best for tropical fruit beverages. Strong pigmentation
of annatto seeds makes it natural food color . Norbixin form of annatto has an application in
flavored milk and drinks.
ORGANIC COMPLIANT TURMERIC SOL :
This solution is suitable for organic beverages and foods. The curcumin used to make the
solution is extracted with ethyl alcohol only, without any other solvents. The turmeric
solution has exceptional stability towards light exposure, giving extended shelf life to food
products colored with it.
BEET ROOT CONCENTRATES :
Beet contains inorganic nitrates which are precursor to a very important signaling molecule
that our body needs to function nitric oxide. NO acts as a vasodilator to allow more oxygen
flow in cardiovascular diseases.

SOURCE : Red beet roots ( beta vulgaris).

COLOUR PIGMENT : Betalains
COLOUR : Red , yellow , bluish red.
APPLICATION : Sherbets .
COCHINEAL EXTRACT :
The cochineal is a scale insect from which the natural colour carmine is derived . It doesn’t
contain much nutritional aspects rather it is sometimes responsible for some allergic reactions
.

SOURCE : COCHINEAL INSECT

COLOUR : MAGENTA RED
PIGMENT : CARMINE OR CARMINIC ACID
APPLICATIONS : ALCOHOLIC DRINKS AND BEVERAGES .
LUTEIN :
Lutein in marigold along with zeaxanthin are potential antioxidants deposited in the retina of
eyes and prevent macular degeneration .
It has colour from light yellow to intensely yellow colour .

NUTRITIONAL BENEFITS :
Antioxidant in marigold help fight and prevent cancer.
Booosts immunity.
Improves ocular health.
Excellent wound healer by rubbing on burns.
GRAPE EXTRACT :
Anthocyanins and flavonols are the most important grape polyphenols as they possesses
many biological activities such as antioxidant cardioprotective , anticancer , anti
inflammation , antimicrobial properties.

SOURCE : Cherry , raspberry , strawberry .

COLOUR: Blue purple.
PIGMENT : Anthocyanins.
BENEFITS :
Anti inflammatory and anti allergic .
Antibacterial , antiviral
Anticarcinogenic , Vasodilator actions.
PAPRIKA OLEORESIN :
Its active pigments accounts for 30-60% of total carotenoids in fully ripe fruits which
comprises of 11 conjugated double bonds , single keto group , and a cyclopentane ring.
Source of oleoresin is red pepper . It has color from bright orange to red orange . It has
capsanthin and capsorubin pigments .

BENEFITS OF CAPSANTHIN :
Natural sources of omega 3 fatty acids.
Fight against gastritis and acidity .
Rich source of vitamin c .
Relaxes respiratory muscles .
Decreases motion sickness and nausea .
Anti inflammatory and antioxidant properties .
SAFFRON :
The high antioxidant activity of safranal compound in saffron possesses bioactive properties
and free radicals scavenging ability at cellular level , thereby alleviating various metabolic
syndromes. Its source is crocus sativus flower. It has golden yellow color . Picrocrocin and
safranal are the flavor forming compounds in it.

BENEFITS :
Treats depression
Prevents cancer .
Boosts memory.
Relieves toothache.
Insomnia .
Helps in arthritis .
Soothes fever .
THANK

YOU ………..