Coloring agents, also known as food colorants, are used to enhance or restore the color of food products. During food processing, storage, and transportation, exposure to light, heat, oxygen, or chemical reactions can lead to discoloration or fading, which may cause consumers to mistakenly perceive the product as spoiled or of lower quality. To maintain visual appeal and ensure a desirable combination of color, aroma, and taste, the addition of food colorants is often necessary. Food colorants are generally classified into two categories: natural colorants and synthetic colorants. Natural colorants are derived from animal, plant, or microbial sources. Synthetic colorants are typically produced from coal tar or petroleum-based compounds. Based on solubility, food colorants can also be divided into two types: Water-soluble colorants Oil-soluble colorants When used in food manufacturing, the selection of an appropriate coloring agent must take into account the specific characteristics of the product, processing methods, and cost considerations. Choosing the right colorant ensures consistent product quality and consumer appeal. Product item
Paprika Oleoresin (Oil Soluble)
Paprika Oleoresin (Water Soluble)
Titanium Dioxide 3100WW
Titanium Dioxide 3200WW
