Escudo de la República de Colombia
Accesibility Panel

Natural yellow-orange colorants

Oil-based (liquid or powder) natural yellow-orange colorants from plant matrices

Needs Addressed

The obtained products provide stable and uniform pigmentation in yellow-orange shades (depending on the raw material used), replacing synthetic colorants such as tartrazine, sunset yellow, and allura red AC. These colorants are ideal for the development of functional foods and/or clean label (clean label) products.

 

About the Technology

This technology enables the production of 100% natural ingredients in two forms: oily liquid and/or powder, with stability for over two years. It is designed for use as a yellow-orange colorant in various food formulations. The extraction process is adaptable to different plant-based raw materials and has been extensively validated in matrices such as pumpkin and bee pollen. Additionally, these colorants have been successfully tested in cracker-type cookies, sandwich bread, cream-based ice creams, corn extrudates, and yogurt.

 

Keywords

Pigments, natural colorants, green extraction, carotenoids, integral utilization, clean label.

 

Market Opportunities

Ingredient manufacturing and distribution companies.

Food production companies.

Advantages

Stable colorants with the ability to be stored at room temperature.

Products contain bioactive compounds that offer additional functionalities beyond pigmentation, such as antioxidant activity and, depending on the raw material, provitamin A activity, visual health protection, among others.

100% natural origin, adaptable to circular production models with reduced environmental impact, promoting biodiversity conservation.

Maturity Level

TRL6-TRL7

 

Contact

Prof. Carlos Alberto Fuenmayor Bobadilla

cafuenmayorb@unal.edu.co

+57-6013165000 ext. 19211