Colour Glossary

A: Alfalfa – A leguminous plant of the pea family, and a source of chlorophyll.

Allura Red – An orangish-red, water-soluble synthetic dye. Other names: FD&C Red #40, E129, CI Food Red 17, CI #16035, CAS #25956-17-6.

Amaranth – A magenta-red, water-soluble, synthetic dye. Other names: E123, CI Food Red 9, FD&C Red #2.

Annatto – Colour additive extracted from the seeds of the Bixa orellana L. shrub. Annatto colour ranges from yellow to orange shades depending on the application and product form. Other names: E160b, Bixin/ Norbixin.

Anthocyanins – Various types of anthocyanins occur in nature, mostly in the cells of flowers, fruits and vegetables, where they are responsible for bright red to deep purple colours. Other name: E163, if used as a colour additive extracted from anthocyanin-rich fruits and vegetables.

Apocarotenal – Apocarotenal belongs to the group of carotenoids. Occurring naturally in citrus fruits and some vegetables, apocarotenal also serves as a precursor for vitamin A. As a colour additive, a red-orange colour synthesized form of carotenoid that is oil-soluble. Beta-Apo-8′-carotenal is considered “nature identical”, and can be found in citrus fruits. Other names: E160e, if used as a colour additive; CI Food Orange 6. See also Carotenoids.

Apple Extract – Apple trees are a member of the Rosacea family. There are many different apple varieties with colouring ranging from different shades of red to green and yellow. Apple concentrate as a colouring food ingredient is water-soluble and provides earthy shades of brown.

Aronia – Aronia is a genus of deciduous shrubs and a member of the Rosacea family. It contains high levels of antioxidants, polyphenols and anthocyanins. Aronia berries can be eaten fresh or are used as an ingredient in food. Due to its high anthocyanin content, it is used as a colouring food to achieve red shades in a variety of applications. Other name: Chokeberry.

Artificial Colours/ Artificial Colourants – The colouring principles of artificial or synthetic colours are based on molecules, such as azo, tri-phenyl-methane and quinone structures. The colours are manufactured to add or restore colour in a food. Other name: Synthetic Colours.

Avalanche – Sensient’s Avalanche™ portfolio is designed to replace, whilst best match the performance of titanium dioxide. It is a global suite of simple ingredient starch and mineral-based solutions that addresses clean ingredient needs.

Avalanche Opacity Agent – Sensient’s white opacity agent alternative to titanium dioxide or standard calcium carbonate.

Azo Dyes – A chemical class of colourants characterized by one or more azo bonds (-N=N-). Azo dyes that are sometimes used in food or drinks: Allura Red, Tartrazine and Sunset Yellow.

Azorubine – See Carmoisine.
B: Beet Concentrate – See Betanin.

Beta Carotene – A carotenoid commonly found in nature, which provides shades ranging from butter yellow to reddish-orange shades depending on the application and product form. Natural Beta-Carotene includes sources from algae (Dunaliella salina), plant and fungi (Blakeslea trispora). Other name: E160a, if used as a colour additive.

Beta-Apo-8′ Carotenal – See Apocarotenal.

Betanin – A water-soluble colour found as the predominant pigment in red beets (Beta vulgaris). Beet products are often used in foods with low water activity. The colour and stability of betanin can vary in shades of red depending upon the pH level. Other names: E162, Beetroot Red, Beet Red.

Beta Vulgaris – With other name: Beetroot.

Black Carrot – Black carrots (Daucus Carota L.) originate from the Mediterranean region. The main ingredients responsible for their intense colour are anthocyanins. It is a source for natural pink to red shades in food depending on the application and pH of the product. Other names: E163, if used as a colour additive. It may also be used as a colouring food.

Black Carrot Concentrate – See Black Carrot, Black Carrot Concentrate is the colouring food version of black carrot.

Black PN – A deep-violet to purple synthetic dye. Other names: Black BN, E151, CI Food Black 1, CI #28840, CAS #2519-30-4.

Blakeslea Trispora – Beta carotene can be derived from the Blakeslea Trispora fungus, and is a source of natural carotene. Other names: E160a (iii), if it is used as a colour additive.

Bleed – A term used to describe the migration of a soluble dye from a coloured portion of a food to an uncoloured or differently coloured portion of food.

Brilliant Blue FCF – A bright green-blue water-soluble dye. Brilliant Blue FCF is an approved food colourant in the EU and the United States. Other names: FD&C Blue #1, E133, CI Food Blue 2, CI#42090, CAS #3844-45-9.

Brix – Brix (or Degree Brix, Bx) is the sugar content of an aqueous solution. It is based on the amount of light that bends (refractometry) when passing through a liquid. One degree Brix is equivalent to 1 gram of sucrose in 100 grams of solution.

Burnt Sugar – Burnt sugar is produced by carefully controlled heating of sucrose without additives. It has colouring and flavouring properties and is considered a food rather than a food additive.
C: Calcium Carbonate – A white insoluble pigment derived from mineral sources. In Europe, it is considered a natural colour used to opacify or whiten miscellaneous food and drinks products. Other names: E170, CI Pigment White 18.

Canthaxanthin – A synthetic or “nature-identical” form of carotenoid. It also occurs naturally in shrimp, salmon, and flamingos. Other names: Roxanthin Red, E161 (g), CI Food Orange 8, CI #40850, CAS #514-78-3.

Capsanthin – See Paprika Oleoresin.

Caramel Colour – Caramel colours result from a carefully controlled heat treatment of food-grade carbohydrates. Depending on the desired shade, catalysts may be used to drive the reaction to a specific colour endpoint. Shades can range from yellow-brown to reddish-brown and are classified as a,b,c,d depending on the catalyst used. Other names: E150 a-d, CAS#8028-89-5.

Carbon Black – A black colour produced by the carbonization of vegetable material at high temperatures. It is a very stable pigment resistant to heat, light, and oxidation. It gives grey to true black shades and is insoluble. Other names: Vegetable Carbon, E153

Carmine – Carmine, an aluminium lake of carminic acid, provides an extremely stable red colour. Carmine can vary in shade from red to magenta-red to violet-red. Carmine often occurs as an alkaline-treated liquid, which allows for a wide variety of applications. Other names: E120, CI Natural Red 4, CI #75470, CAS #1328-60-5.

Carminic Acid – This orange pigment occurs naturally in Coccus cacti native to South America and Mexico. It has been used as a colourant already in ancient civilizations like the Maya or the Inca. Stability and shade of Carminic Acid can change with pH levels. Other names: E120, C.I. NO. 75470.

Carmoisine – A magenta-red water-soluble synthetic azo dye. The shade of Carmoisine is very similar to Amaranth (FD&C Red #2). Other names: Azorubine, E122, CI Food Red 3, CI #14720, CAS #3567-69-9.

Carnauba Wax – Wax from the Copernicia cerifera plant, which is used commonly in confectionery products as a coating or glazing ingredient.

Carotenoids – Carotenoids are among the most widely occurring pigments found in nature. They produce shades from yellow to orange-red in food. Nutritionally, carotenoids are valuable as a Vitamin A precursor and act as an antioxidant. Examples of colourants that belong to this class of pigments include: Beta-carotene, Beta-Apo-8′-Carotenal, Paprika Extract, Annatto.

Carrot Concentrate – Carrots (Daucus Carota L.) are cultivated as a vegetable all over the world. Carrots get their characteristic bright yellow-orange colour in particular from α-carotene and β-carotene, which are metabolised into vitamin A. Carrots are widely used as colouring foods and natural colours across different food and drink segments.

Carrot Oils – An oil extracted from carrots (Daucus carota L.) that can be used for colouring foods.

Carthamus – A naturally occurring yellow water-soluble pigment derived from the petals of the Safflower plant (Carthamus tinctorius L.) Other names: Safflower Yellow, CI Natural Yellow 5.

Certified Colours – A system within the USA, in which every production batch of approved synthetic colourants must be sent to the FDA laboratory for certification of compliance. Upon completion, a certified lot number is assigned to that manufactured batch and a colour additive certificate stating compliance with the chemical specifications is issued. Other name: FD&C Certified Colours.

Chlorophyll – A naturally occurring green pigment found in nature as a part of the photosynthesis process. The intense green colour is extracted from edible plant material, such as ie. grass, alfalfa and stinging nettle. Other names: E140, CI Natural Green 3, CI #75810, CAS #11006-34-1.

Chlorophyllin – Chlorophyllin is a water-soluble derivative of chlorophyll.

Cochineal Extract – See Carminic Acid.

Colourimeter – An instrument that measures the colour of a substance. Most colourimeters utilize various colour systems, which allows for accurate communication of a colour in a three-dimensional colour space that simulates human colour perception. Common dimensions include: Lightness, Hue (or shade), and Chroma (or colour intensity).

Colouring Foods – An EU classification for colourants derived from plant-sources that retain the properties of the original plant, such as the colour and flavours, without selective pigment extraction. As per Natcol definition: a food ingredient derived from a food source or characteristic ingredient of food processed in such a way so as not to selectively extract the pigments, even when used principally for the purpose of colouration of the final application.

Concentrate – A concentrate is a form of substance which has had the majority of its base component (in case of a liquid: the solvent) removed.

Copper Chlorophyll – Is derived from natural chlorophyll by adding copper salt. In this process, the magnesium in the chlorophyll is replaced by copper. The resulting bright green colour shows improved acid, heat and light stability. Other names: E141, C.I. NO. 75810/ 75815.

CSPO – Certified sustainable palm oil and palm-oil derivatives.

Cu-Chlorophyll – See Copper Chlorophyll.

Curcumin – See Turmeric.
D: D&C – Part of the nomenclature for a class of certified colourants in the USA. Colourants with this name are generally allowed for use in drugs and cosmetic applications.

D&C Red 7 – See Lithol rubine.

D&C Yellow 10 – See Quinoline yellow.

Delisted – Term used to describe a colourant that has been removed from a country’s approved list of allowed colourants.

Deodorized – A purification process to remove off-flavour compounds from plant-based colour sources. Deodorization allows for additional colourants to be used in food applications, where traditionally their flavour or odour would have been undesirable.

Dispersion – A suspension of insoluble colourants in a fluid medium. A dispersion can simplify the addition of colour to a food during processing and allow for full colouring strength to be achieved.

Dualcert – Dualcert or Dualgran products are made to meet EU specifications and have been certified by the FDA for use in food, ideal for exporting companies who need to meet diverse legislative requirements.

Dye – A soluble colourant that shows full colouring power only after dissolution. Some synthetic dyes will appear as a different colour in their powder form until solubilized in an appropriate application.
E: E Number – The official numbering system for various food additives established by the European Union. E numbers (“E” stands for “Europe”) are codes for substances used as food additives for use within the European Union (EU) and European Free Trade Association (EFTA). It is the responsibility of the European Food Safety Authority (EFSA) to assess their safety and approve their usage in foods and beverages.

Elderberry Concentrate – A common vegetable source of anthocyanins used for food use. The high content of cyanidin anthocyanin makes elderberry an ideal source for the production of colour intensive concentrates. The shade of its red colour depends on the application and pH of the product. See also Anthocyanins.

Emulsion – A mixture of two immiscible liquids. In emulsions, one liquid is dispersed throughout another liquid, known as the continuous phase. Everyday examples of emulsions include: vinaigrettes, milk, and mayonnaise.

Enocianina – See Grape skin extract.

Erythosine – A pink dye which is primarily used for colouring food. Other names: E127, CI Food Red 14, CI 45430, FD&C Red #3.

EU Guidance Notes on Colouring Foods – This document is published by the European Commission and it serves as a guidance for classifying food extracts as colours (food additives) or food with colouring properties, colouring foods. It elaborates on selective and non-selective extraction while proposing a decision tree and a checklist to facilitate classification.

European Food Safety Authority (EFSA) – The European Food Safety Authority is the agency of the European Union that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain. For more information: http://www.efsa.europa.eu/

European Free Trade Association (EFTA) – The European Free Trade Association is a regional trade organization and free trade area consisting of four European states: Iceland, Liechtenstein, Norway, and Switzerland/ For more information: https://www.efta.int/

External D&C – Part of the nomenclature for a class of certified colourants in the USA. colourants with this name are generally allowed for use in drugs and cosmetic applications for externally use.

Extract – A substance removed from another substance, often a food by another solvent and containing a basic quality or flavour.
F: Fast Green FCF – A teal-green, water-soluble synthetic dye that is structurally and functionally similar to Brilliant Blue FCF (FD&C Blue #1). Other names: CI Food Green 3, CI #42053, CAS #2353-43-9.

FD&C Blue #1 – See Brilliant Blue.

FD&C Blue #2 – See Indigotine

FD&C Certified Colours – A system within the USA, in which every production batch of approved synthetic colourants must be sent to the FDA laboratory for certification of compliance. Upon completion, a certified lot number is assigned to that manufactured batch and a colour additive certificate stating compliance with the chemical specifications is issued. colourants with this name are generally allowed for use in food, drug and cosmetic applications.

FD&C Green #3 – See Fast Green FCF.

FD&C Red #3 – See Erythrosine.

FD&C Red #40 – See Allura Red.

FD&C Yellow #5 – See Tartrazine.

FD&C Yellow #6 – See Sunset Yellow.

FEDIAF – The trade body representing the European pet food industry with international membership and the mission to collaborate for the supply of safe, nutritious and palatable products. See more information at: www.fediaf.org

Flashing – The visible appearance of the primary colourants in a colour blend individually dissolving and appearing as discreet colours until mixed.

Food Additive – Substances added to food to preserve flavour or enhance its taste, appearance, or other qualities, such as preservation or stabilization over shelf life.

Food Colouring – Any dye, pigment or substance that imparts colour in a food or drink mainly for the following reasons: to make up for colour losses following production processes, exposure to light, air, moisture and variations in temperature, to enhance naturally occurring colours, to add colour to foods that would otherwise be colourless or coloured differently.

Food Grade Inks – A category of colourants that encompasses colourants that come in direct contact with food, such as colours used to print a logo on the surface of a product. colourants used in food-grade inks must meet the same regulatory and legal requirements as all other food colourings.

Freckling – A visual effect created by an uneven coating of a food surface with a colourant. Freckling can result in a spotted or “freckled” colour effect in certain applications, such as in panned confectionery pieces.

Fruit Concentrates – A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) is removed. Typically, this will be the removal of water from a solution or suspension, such as the removal of water from fruit juice.
G: Gardenia – An extract from the fruits of Cape jasmine (Gardenia). The fruit contains a variety of pigments, including crocin, flavonoids, and iridoids. These pigments are extracted to yield varying shades from yellow to blue. Gardenia is currently not permitted for use in the USA or the EU.

Glycerin – Glycerin, or glycerol, is a naturally occurring carbohydrate, which is often used in dispersions or emulsions to increase the wettability and flow-properties of the colour system.

GRAS – Generally Recognized as Safe (GRAS) is a designation by the FDA that designates that a chemical or substance added to food is considered safe and exempt from the Federal Food, Drug and Cosmetic Act food additive tolerance requirements.

Grape Concentrate – An aqueous solution of anthocyanins from grapes or dehydrated water-soluble pigments from the aqueous solution. The outstanding qualities of this colouring food are its typical red-violet colouring and excellent stability.

Grape skin extract – Colour extracted from the fresh, deseeded skin remaining after grapes have been pressed for wine-making. In principle, it contains the same components as grape concentrate, but in a different proportion. Other names: Enocianina, Enocyanin, E163.

Green S – A greenish-blue, water-soluble synthetic dye. Other names: Brilliant Green S, E142, CI Food Green 4, CI #44090, CAS #3087-16-9

Guidance Notes – See EU Guidance Notes on Colouring Foods.
H: Halal Certified – Halal certification is a process of having a qualified independent third party organization supervise the production of consumables, attesting that they were produced in conformity with the preparation and ingredient standards of the halal lifestyle. After successful adoption and performance of halal productivity procedures, the supervisory third party then issues halal certification to the producer attesting to halal conformity on a per product basis. See more info at www.hfce.eu

Halal Suitable – Halal certification is a process of having a qualified independent third party organization supervise the production of consumables, attesting that they were produced in conformity with the preparation and ingredient standards of the halal lifestyle. After successful adoption and performance of halal productivity procedures, the supervisory third party then issues halal certification to the producer attesting to halal conformity on a per-product basis. See more info at www.hfce.eu

Hibiscus – A flower source of anthocyanin, which results in a bluish-red shade. Most commonly occurs as a form of tea, which produces a pinkish-red shade. See also Anthocyanins.

Hue – The shade of a colourant, such as yellow, blue, or green.

Hue angle – Mathematical term referring to where a shade falls within a 360-degree colour space based on a colourimeter reading. See also Colourimeter.

Huito – A fruit source (Genipa Americano) of compounds that when stabilized with a protein produce a blue colour.
I: Indigo carmine – See Indigotine.

Indigoid – A chemical class of colourants characterized by the basic indigo structure.

Indigotine – A denim-blue water-soluble dye that is very stable to light exposure in low water activity systems. Other names: FD&C Blue #2, Indigo carmine, E132, CI Food Blue 1, CI #73015, CAS #860-22-0

Inks – See Food Grade Inks.

Iron Oxide – Iron oxides are chemical compounds composed of iron and oxygen. They are used as pigments derived from mineral sources to colour in earthy shades, such as yellow, orange, red, brown, black. Food grade iron oxide is available in red, yellow, black shades and blends of these.
J: JEFCA – The Joint FAO/WHO Expert Committee on Food Additives (JEFCA) is an international scientific committee of experts that is jointly implemented by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The primary goal of the committee is to evaluate the safety of food additives.
L: Lake – An insoluble pigment made by adsorbing a soluble dye onto an insoluble substrate. FD&C lakes are made by adsorping FD&C dyes onto a substrate of alumina hydrate. The resulting pigment is dispersed throughout the food product rather than dissolved into it.

Lecithin – A term referring to a group of lipids/fatty acids that occur naturally in animal and plant tissues. Lecithin is often used as an emulsifier or lubricant in the food industry. Most common sources of lecithin used by the food industry are from soy and sunflower oils.

Liquid Colour – An aqueous or oil soluble liquid form of colourants.

Lot Number – An identifying number assigned by the FDA to a batch of certified colour upon completion of certification.

Lutein – Lutein occurs in green plants and petals of various flowers such as Tagetes erecta L. Lutein is a type of carotenoid with the main colouring principle being Lutein and its fatty acid esters providing a yellow to orange-red shade. Other name: E161b. See also Carotenoids.

Lycopene – A red carotenoid pigment that is found in tomatoes and other red fruits and vegetables, such as grapefruit, and watermelon. Natural lycopene is extracted from red tomatoes: by extracting the tomato pulp, a concentrated lycopene oleoresin can be obtained. Other names: E160d, C.I. No. 75125.
M: Malt Extracts – Dark brown colour resulting from the processing of barley malts. Malt extracts are similar in shade to caramel colours, and have similar functionality in applications.

Marigold Extract – See Lutein.

MCT Oil – Medium Chain Triglycerides (MCT) Oil is a form of fat found naturally in palm and coconut oils. MCT Oil is often used as a PHO-free oil source for oil-dispersions by the colour industry.

Metamerism – A phenomenon where a substance or object appears to change colour based on the light source used.

Mica-based Pearlescent Pigment – A pearlescent pigment formed by depositing titanium dioxide onto mica pigment. As a mineral-based pigment, mica-based pearlescent pigments are extremely stable to heat and light.

Monascus – See Red Rice

Mono blend – A term used to describe a dry dye blend specially processed to eliminate the effect of flashing. See also: Flashing.

Mottling – A visual effect created during colour application on a product that gives the final appearance of irregular spots, streaks, blotches of different shades of colour. For example, the artistic technique can be applied to panned confectionery pieces.
N: NatCol – “Natural Food Colours Association (NatCol) is an international non-profit organisation acting on behalf of the natural food colour and/or colouring foods industry. It represents the international interest of companies and associations providing natural food colours and / or colouring foods for the food and drink, but also feed, cosmetics and pharmaceutical industries. For more information, see https://natcol.org/

Natural Colour – Natural food colours originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. They impart colour when added to food or drink. Natural food colours are preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents. They come in many forms consisting of liquids, powders, gels, and pastes.

Norbixin – The Annatto plant produces small seeds that have a resinous coating, in which the major pigments bixin and norbixin are present.
O: Orange B – A dull-orange water-soluble synthetic dye. In the USA, its use is restricted to the colouring of sausage casings. (Other names: CI Acid Orange 137, Ci #19235, CAS #53060-70-1.)
P: Palm-Free/ Palm Oil-Free – It does not contain any palm-oil nor any palm oil derivatives.

Paprika Extract – Paprika (Capsicum annum L.) is a vegetable cultivated all over the world. The bright orange pigments capsanthin and capsorubin are extracted from the dried fruits of red paprika. See also Paprika Oleoresin. Other names: E160c, See also: Capsanthin, Capsorubin.

Paprika Oleoresin – Extracted flavour and colouring components of the sweet red pepper, Capsicum annuum. Paprika oleoresins are oil-soluble, reddish-orange shades. They can be used in a wide variety of applications. Other name: E160c.

Partially Hydrogenated Oils – Partially Hydrogenated Oils (PHO) are a form of Trans fats formed during food processing when hydrogen is added to vegetable oils. PHOs were used by the food industry to improve texture, shelf life, and stability of products.

Patent Blue V – A bright blue, water-soluble synthetic dye, very similar to FD&C Blue #1. Other names: E131, CI Food Blue 5, CI #42051, CAS #3536-49-0.

Pigment – An insoluble colourant that colours by dispersion rather than dissolution. Lakes are an example of a pigment.

Polysorbate – Polysorbate, also known as Tween, is an emulsifying agent and surfactant used to stabilize emulsions. It is commonly used by the food, drug and cosmetic industries.

Plant-Based – Consisting or made entirely of plant-based material and it does not contain any animal-based material nor animal derivatives.

Plating Character – The ability of a soluble colourant to impart colour on a dry-blended product. Most commonly, plating grade dyes are used to colour dry-beverage mixes prior to their being dissolved in a beverage. The colour impact of the plating grade dye is very homogenous in the powdered application, and can turn into a vibrant and even more intense colour hue when dissolved in the end beverage.

Ponceau 4R – A yellowish-red, water-soluble synthetic dye. Very similar in shade to FD&C Red #40. Other names: Cochineal Red, New Coccine, E124, CI Food Red 7, CI #16255, CAS #2611-82-7.

Primary Colour – The three colours that cannot be created by blending other colours, but of which all other colours can be created/derived from: yellow, red, and blue.

Propylene Glycol – A food additive used by the food industry for various properties. For the colour industry, propylene glycol is used most commonly as an emulsifier, a solvent, and a stabilizer.

Provisionally listed – See Permanently listed.

Purple Corn – A common vegetable source of anthocyanins. Shades range from red to purple depending on the application and pH of the product. See also Anthocyanins.

Purple Sweet Potato – A common vegetable source of anthocyanins used for food use. Shades range from pink to reddish-purple depending on the application and pH of the product. See also Anthocyanins.
Q: Quinoline – A chemical class of colourants characterized by the quinoline structure derived from quinaldine.

Quinoline Yellow – A bright greenish-yellow, water-soluble synthetic dye with excellent heat and light stability. Other names: D&C Yellow #10, E104, CI Food Yellow 13, CI #17005, CAS #8004-72-0.
R: Red Cabbage – A common vegetable source of anthocyanins used for food use. Shades range from pink to reddish-purple depending on the application and pH of the product. See also Anthocyanins.

Red Iron Oxide – The red form of the pigment iron oxide. See Iron Oxide.

Red Radish – A common vegetable source of anthocyanins used for food use. Shades range from pink to orangish-red depending on the application and pH of the product. Some shades are very similar to those obtained with FD&C Red #40. See also: Anthocyanins.”

Red Rice – A source of red colour and for making rice wine. The red colour results from fermentation by the fungi Monascus spp. and/or Aspergillus niger. Not currently permitted for use in the USA.

Riboflavin – Riboflavin is a food colour also known as vitamin B2 or lactoflavin. It is a bright yellow pigment present in minuter quantities in both plant and animal cells and products; examples are milk, eggs, malted barley, leafy vegetables and yeast. For food colouring, however, most commercial forms are synthetically created. Other names: E101, Lactoflavin.

Riboflavin-5′-Phosphate – A version of riboflavin with better water solubility and less flavour used as a colour additive in the EU. Other names: E101(ii), Riboflavin-5′-Phosphate Sodium.

Roxanthin Red – See Canthaxanthin.
S: Safflower extract – See Carthamus.

Saffron – A source of colour from the Crocus sativus plant. The predominant pigments are crocin and crocetin. Saffron is most commonly used as a spice and colourant for rice products. Other names: CI Natural Yellow 6, CI #75100.

Sodium Copper Chlorophyllin – Copper-Chlorophyllin is obtained by coppering of chlorophyll following its alkaline hydrolysis. This stabilized form of Chlorophyll prevents colour degradation. It produces a blue-green shade when dissolved in water and is frequently blended with a yellow colour to provide lime green hues. Other names: E141, Copper Complexes of Chlorophyllins; CI Natural Green 5, CI #75815) See also: Chlorophyll.

Soluble – Capable of being dissolved within a solvent, typically water.

Southhampton Six – Refers to the six synthetic colourants studied by the University of Southampton in 2007, including Tartrazine, Allura Red, Monceau Red, Sunset Yellow, Carmoisine, and Quinoline Yellow.

Spinach – Spinach is a vegetable native to Europe and Asia and is used as an ingredient to add colour and flavour to dishes. Spinach leaves are high in chlorophyll a and b, carotenoids and various items. See also Chlorophyll and Carotenoids.

Spirulina Extract – Colour extracted from a blue-green algae (Arthrospira platensis). The primary colouring component is phycocyanins, which appear blue in applications. It provides one of the few naturally-derived sources of blue colourant for the food industry.

Sunset Yellow FCF – A bright orange, water-soluble synthetic dye with good heat and light stability. Other names: FD&C Yellow #6, E110, CI Food Yellow 3, CI #15985, CAS #2783-94-0.

Synthetic Colours – See Artificial Colours.
T: Tartrazine – A bright yellow, water-soluble synthetic dye with good heat and light stability. Other names: FD&C Yellow #5, E102, CI Food Yellow 4, CI #19140, CAS #1934-21-0.

Tinctorial Strength – A measure of the colouring power of a colourant.

Titanium Dioxide – A white pigment that is a reacted product of a mineral oxide, ilmenite, a type of iron ore. Titanium dioxide is manufactured into a crystal form for the food industry. Other names: TiO2, E171, Pigment White 6, CI #77891, CAS #13463-67-7.

Turmeric – A bright yellow extract of a rhizome, Curcuma longa L. The primary colouring component is curcumin and is extracted using solvents such as alcohol and acetone. Turmeric has excellent heat stability and it is often used as a replacement for FD&C Yellow #5. Other names: Curcumin, Turmeric Yellow, E100, Diferoyl Methane CI Natural Yellow 3, CI #75300, CAS #458-37-7.
V: Vegan – Not using or containing any animal products or animal-derived ingredients.

Vegetable Carbon – See Carbon Black.

Vegetarian – Not using or containing meat or fish, but may contain food derived from animals, such as dairy or eggs.
W: WHO – The World Health Organization (WHO) is a specialized agency of the United Nations that is primarily concerned with international public health issues.
X: Xanthene – One of the chemical classes of colourants characterized by the presence of a xanthene ring.
Y: Yellow Iron Oxide – The yellow form of the pigment iron oxide. See Iron Oxide.

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