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Food additives have become a necessity of all types of food products and food industry. Right from the aroma of the beverage, the texture of the food and its visual appeal, has to be enriched to make it acceptable.

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Synthetic Food Colors

Food Additives > Natural Food Colors > Burnt Sugar

Natural Food Colors

- Annatto Extract
- Anthocyanins
- Black Currant
- Burnt Sugar
- Canthaxanthin
- Caramel
- Carbo Medicinalis
- Carmine
- Carmine Blue
- Carminic Acid
- Carrot
- Chlorophyll
- Chlorophyllin
- Cochineal Extract
- Copper-Chlorophyll
- Copper-Chlorophyllin
- Curcumin
- Curcumin/CU-Chloro
- Grape
- Hibiscus
- Lutein
- Mixed Carotenoids
- Paprika
- Riboflavin
- Spinach
- Stinging Nettle
- Titanium Dioxide
- Turmeric
- Natural Colors
- Aronia / Redfruit
- Beet Juice Colors
- Paprika Extract
- Paprika Oleoresin

Synthetic Food Colors

- Allura Red

Lake Food Colors

- Lake Allura Red
- Lake Amaranth

Solvent Dyes

- Solvent Black 5
- Solvent Black 7

Pigment Emulsions

- Pigment Fast Yellow G
- Pigment Green B

Food Drugs & Cosmetic Dyes

- FD&C Blue No.2
- FD&C Blue No.1

Other Food Condiments

- Colorings

Blended Food Colors

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Burnt Sugar

Light Stability	Excellent
Heat Stability	Excellent
pH stability	Medium
Applications	Soups, sauces, confectionery, desserts

Burnt sugar is the most common form of caramel.

Caramel sugar is produced by gently heating sugar without any additives. This can be used to add flavor and color to food. It is therefore not an additive, but a food and does not require labeling as a "color."

Regulatory Bodies : Associations : Glossary : HS codes