Carmine
E120
Reddish-purple shade.
For all types of sausages.
Details
Obtained from cochineal. Heat and light stable.
MEAT PROCESSING / COLOURS
Colours
for meat products
Food colours and blends for developing and adjusting colour in meat products.
Colour as part of
product perception
Colour is one of the most important aspects of meat product appearance. It influences consumer perception and should remain consistent from batch to batch.
For meat processing, EcoColor offers colours in shades from red and orange to red-brown, as well as blended solutions.
COLOUR RANGE FOR MEAT PRODUCTS
Proven colours for your requirements
Ponceau 4R
E124
Bright red shade.
For colouring sausages.
Details
Synthetic water-soluble colour. Available in dry and liquid forms; used alone or in blends.
Paprika extract
E160c
From soft peach to red-orange.
For restoring colour after heat treatment.
Details
Powder or paste with paprika aroma and a mildly spicy taste.
Annatto
E160b
From orange to reddish-brown.
For meat delicacies.
Details
Plant-derived colour from the seeds of Bixa orellana.
Caramel colour
E150a / E150c / E150d
Red-brown shade.
For meat processing.
Details
Produced by heating carbohydrates, including glucose, fructose and sucrose.
TAILORED SOLUTIONS
Need a specific shade?
EcoBlend is a range of blended natural colours in different shades, developed for food applications.
We can select an existing solution or develop an option for your requirements.
Learn more about EcoBlend
TECHNICAL SUPPORT
We can select a colour
for your product
EcoColor specialists can select a colour for your product type, recipe, production process and desired shade. We can also help select or develop a blended solution.
Request a consultation