Vegetable juice color
Vegetable juice colors are concentrated juices or water infusions of colorful vegetables, used to color food. Common sources are black carrot, purple sweet potato, red radish and red cabbage for reds and purples (anthocyanins), and beet for red (betalains). Suppliers press or infuse the vegetable, filter it, concentrate it and sell it as a liquid concentrate or dried powder, standardized by color value.
Suppliers sell different products under the same name. Specify the one you need.
Juice concentrated to a stated Brix and color value, often acidified, for beverages, dairy and confectionery.
Spray-dried juice on a carrier such as maltodextrin for dry mixes, coatings and seasonings.
Colors from one vegetable (for example black carrot) for a specific shade and a simple label.
Juices from several vegetables, or vegetable and fruit juices, blended to match a target shade.
Concentrates from organic vegetables, offered by several suppliers.
Compare each result with your own specification when the lot arrives.
Store liquid concentrates refrigerated or cool, sealed and dark; anthocyanin and betalain colors fade with heat, light and oxygen. Powders are hygroscopic and should be kept sealed and dry. Shelf life is set by the supplier specification, and color value is retested on older stock.
Color value and shade vary with crop, variety and season, so record color value, Brix and pH for each lot and check shade in the finished product. Rotate first-expired, first-out because color fades in storage.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 73.260 lists vegetable juice, expressed from fresh edible vegetables or made by water infusion of dried vegetables, as a color additive for coloring foods generally, exempt from certification.
Source: ecfr.gov (opens in a new tab)21 CFR 73.260 states the color additive may be concentrated or dried.
Source: ecfr.gov (opens in a new tab)21 CFR 101.22(k)(2) lets color additives that are exempt from certification, unless part 73 requires their own name, be declared on food labels as "Artificial Color," "Artificial Color Added" or "Color Added," or by naming the color.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Kalamazoo, MI
US maker of natural food colors, spice and herb extracts, hop products and rosemary extracts for shelf life, working from its own paprika supply through to finished extracts.
Manufacturer · Hellerup, Denmark
Sells it as Hansen sweet potato
Danish producer of natural food colors (formerly the Chr. Hansen natural colors division), with colors from spirulina, black carrot, red radish, sweet potato, red beet and jagua fruit for food and beverage makers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include liquid concentrate, powder, single-source colors, blends and organic. Ask each supplier for the specification sheet of the exact grade they quote.
Expect color value, brix and pH, pesticide residues, heavy metals and microbiology, each with its method, specification and result for that lot.
Store liquid concentrates refrigerated or cool, sealed and dark; anthocyanin and betalain colors fade with heat, light and oxygen. Powders are hygroscopic and should be kept sealed and dry. Shelf life is set by the supplier specification, and color value is retested on older stock.
21 CFR 73.260 lists vegetable juice, expressed from fresh edible vegetables or made by water infusion of dried vegetables, as a color additive for coloring foods generally, exempt from certification. 21 CFR 73.260 states the color additive may be concentrated or dried. 21 CFR 101.22(k)(2) lets color additives that are exempt from certification, unless part 73 requires their own name, be declared on food labels as "Artificial Color," "Artificial Color Added" or "Color Added," or by naming the color.
Request a free listing for the ingredients you make or distribute. No paid placement.