Pigments

Carmine Carmine, also called cochineal is a bright red pigment obtained from the aluminium salt of carminic acid. The pigment is extracted from the female cochineal beetle, (Dactylopius coccus costa), inhabiting only on the prickly pear cactus (Opuntia ficus indica). Grown in Peru, Ecuador and Canary Islands. It is the most stable and vibrant natural colour and is applied across many food applications to give bright pink shades Applications: Soft Drinks, Alcoholic Drinks, Confectionery, Seasonings, Baked Goods, Meat Applications, Desserts, Soups and Sauces, Fat Coatings, Jams and Jellies, Dairy Product

Yellow: carthame extract, riboflavin Yellow/Orange: carotene, annatto (rocou), paprika, lutein (tagete) Brown: Colouring caramel Red: carmine, beetroot, anthocyanin Green: with blue and yellow Violet: with red and blue Blue Black: vegetable black coal

Solvent resistance: Color-changing dye used in thermochromic capsules is sensitive to aliphatic solvent with a few carbons and resistant to aliphatic or aromatic solvent with a lot of carbons. Thermal resistance: If high temperature needs to be applied, less than 10 minutes at 230℃ is recommended. A prolonged operation at high temperature higher than 75℃ must be avoided because thermochromic organic matters may be resolved at higher than 80℃. Light resistance: Thermochromic products have the grade 1 light fastness, so extended exposure to sun may considerably reduce its color-changing effect.