Yellow-Orange to Orange Hues

Our range of naturally sourced yellow-orange to orange hues is derived from paprika, annatto, carrot and blends of these pigments. Select products are available in high stability forms.

Durabrite® Colors Organic Colors Vegetone® Color Systems

Asian Cuisine Baked Goods and Cereals Beverages Confectionery Dairy Fats, Margarines & Oils Noodles Seasoning Blends Snacks Soups, Sauces and Dressings

Optimizing Your Hue: Annatto

We have a range of natural yellow-orange hues — derived from annatto, carrot, paprika and turmeric — that can help you provide a cleaner label solution without loss of performance.

Raw Materials	Light Stability	Heat Stability	pH range	Comments
Annatto	Good	Good	Optimum pH range 3.0-8.0	Good stability in general. Degradation can occur with heating over long time periods. Some formulations affected by pH.

Optimizing Your Hue: Carrot

To give foods a “pop” of color, Sunset Yellow FCF (E110) or Yellow #6 are often used. But you may be looking to replace these synthetic colors with more natural label-friendly alternatives, without losing the performance of synthetic colors. We have a range of natural yellow-orange to orange solutions to help solve your dilemma.

Raw Materials	Light Stability	Heat Stability	pH range	Comments
Carrot	Good	Good	Optimum pH range 3.0-8.0	Ideal replacement for beta-carotene and mixed carotenes.

Optimizing Your Hue: Paprika

Raw Materials	Light Stability	Heat Stability	pH range	Comments
Paprika	Good	Good	Optimum pH range 3.0-8.0	Not affected by pH. Good stability in most applications but susceptible to oxidative degradation. Durabrite® Paprika provides significant stability improvement. Organic certified paprika available.

Case Study: Color Stability in Cheese Slices

A processed cheese producer was being evaluated as a supplier for processed cheese slices that replace synthetic colors while maintaining light stability.