Yellow Hues

Our range of naturally sourced yellow hues is derived primarily from turmeric, carrot and blends of these pigments. They are also available in high stability forms.

Durabrite® Colors Vegetone® Color Systems

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

Providing Light Stability in Sauces

When tested against a control sauce at 5.5 Klux, our Vegetone® Radiant Yellow retained better color for consistently longer. Even with headspace oxygen [Control 1 and Treatment 1], Kalsec® Durabrite® systems performed better.

Optimizing Your Hue

If you are looking to replace Tartrazine, Yellow #5, E102, Quinoline Yellow, or E104, we have a range of natural yellow hue solutions that provide better labeling options while maintaining the performance necessary for your application.

Raw Material	Light Stability	Heat Stability	ph Range	Comments
Turmeric	Dependent on food formulation. Good light stability is typical in dry products, while poor light stability is characteristic in high moisture products.	Excellent	Optimum pH range 3.0 – 7.0	At higher pH’s, the hue shifts to red and the pigment becomes unstable.
Carrot	Good	Good	Optimum pH range is 3.0-8.0	Ideal replacement for beta- carotene and mixed carotenes.