Yellow Orange Hues

Our naturally sourced yellow-orange hues are derived from annatto, carrot, paprika and turmeric, and blends of these pigments. Kalsec® yellow-orange hues are also available in high stability forms.

Durabrite® Colors Organic Colors Vegetone® Color Systems

Color Solutions for "No Pink" Cheese

Pink discoloration in processed or natural cheese is generally believed to result from the formation of a complex of norbixin with the protein casein and a phospholipid.

Trust our experienced Kalsec® color team to choose the most appropriate color for your specific cheese application — whether it’s natural cheese, processed cheese, cheese food, cheese sauce or spray dried cheese.

Optimizing Your Hue

Yellow-orange hues are often needed for cheeses and cheese products as well as rich looking soups, sauces and dressings. Replacements of Tartrazine (E102), Yellow #5, Quinoline Yellow (E104), Sunset Yellow FCF (E110), and Yellow #6 are highly sought after. 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
Carrot Good Good Optimum pH range 3.0-8.0 Ideal replacement for beta-carotene and mixed carotenes.
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.
Tumeric 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.
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