Carmine
E120
Reddish-purple shade.
For developing and adjusting colour in meat products.
Details
A colour based on carminic acid obtained from cochineal.
MEAT PROCESSING / COLOURS
Colours
for meat products
Food colours and blends for developing and adjusting colour in meat products.
Meat product colour:
from formulation to finished product
Meat product colour depends on the formulation, production process and desired appearance. Colours with different properties can be used for different product types. Product type, processing temperatures and formulation characteristics all affect colour selection.
For meat processing, EcoColor offers colours in shades from red and orange to red-brown, as well as EcoBlend blended solutions.
COLOUR RANGE FOR MEAT PRODUCTS
Food colours for meat products
Ponceau 4R
E124
Bright red shade.
For colouring sausages.
Details
Synthetic water-soluble colour available in dry and liquid forms.
Paprika extract
E160c
From soft peach to red-orange.
For restoring colour after heat treatment.
Details
A paprika-based colour used to restore the colour of meat products after heat treatment.
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. Used to develop and adjust colour in meat products.
TAILORED SOLUTIONS
Need a specific shade?
A blended solution can be considered when a standard colour does not achieve the required shade.
EcoColor specialists can help select a blend of colours to suit your meat product and its desired appearance.
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