Natural Food Colors


Gardenia Yellow Gardenia Green Monascus Red Paprika Red Marigold Yellow

RIKECOLOR YG - ( Gardenia Yellow )

Gardenia yellow color is obtained from the fruit of Gardenia jasminoides Ellis. It is a water soluble yellow color with Crocin, which is the same ingredient as Saffron yellow, as its principal-ingredient. From long ago, Gardenia jasminoides Ellis was used as a herbal medicine and food color in Asia. Today, Crocin is widely used as a food color in Chinese noodles, pastry, desserts, and confections.

formula of Crocin Absorbency curve

Crocin yellow color may turn green if it is used in fermented food and food made of flour. The cause of this color change lies in Geniposide, a type of iridoid glycoside, which becomes blue through enzymatic reaction. This blue color and Crocin yellow color combine to produce the green color. The RIKECOLOR YG series employs a special method to separate Geniposide and is produced under consistent production control. Thus, the food color does not turn green and has a fixed-quality yellow color.

  1. Manufactured under consistent production control from raw materials, and a stable yellow food color has outstanding coloring properties.
  2. Since this food color does not turn green, it can be used in flour-based food and fermented food.
  3. This food color is water soluble and displays a vivid yellow color.
  4. This food color is stable on the alkaline side and has outstanding coloring properties.
  5. Various products are available in powder, granule, and liquid, and can be used in various ways according to food processing.

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RIKECOLOR G - ( Gardenia Green )

Gardenia green food color is a mixture of Gardenia yellow color with blue color obtained from Geniposide which is extracted, separated and refined from the gardenia fruit to react enzymatically.


Structural formula of Geniposide Absorbency curve

  1. Outstanding food coloring properties.
  2. Clear green color tone remains unchanged between pH4.0 ~ 7.5.
  3. Superior heat resistance; color tone remains unchanged even if the food color is heated for 30 minutes at 80°C.
  4. Light resistance is stable compared to other food colors.
  5. Gardenia green food color is stable for metal ions, but is affected by Fe++ (iron ion). Metal ion chelating agents such as polyphosphate salts are effective in this case.
  6. A variety of products is available, ranging in color from light green to moss green.

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RIKECOLOR R - ( Monascus Red )

Monascus food color is produced by microorganisms of the genus Monascus. It is a water soluble red food color consisting mainly of monascorubrins extracted from Monascusl. For long time, Monascus has been utilized for food manufacture in places with relatively high temperatures such as Fukien, China and Taiwan.


Structural formula of Rubropunctatin (red) and Monascorubrin (red) Absorbency curve

  1. Monascus red alcohol and water solution, dissolved in water and acetic acid and displaying a vivid red color.
  2. Coloring properties are outstanding. In particular, affinity for protein is excellent.
  3. Rather stable in heat but unstable in direct sunlight.
  4. A food color which is stable for such metal ions as Ca++, MG++, Fe++, and Cu++.
  5. Offers a wide array of products which span the color tone, from a strong red tinge to a yellow tinge.
  6. The acid-resistant, salt-resistant RPH series is also available. This series can be used in food with an acidity of pH4 or below and salty food.
  7. Offers products which can be easily used in liquid, powder, for various foods.

Heat resistance, Light registance

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Absorbency curve
Light resistance

Paprika color is a carotenoid-rich oil soluble food color obtained from the fruit of Capsium annuum LINNE of the eggplant family. Its principal ingredient is Capsantins. Among carotenoid food colors, this food color possesses a relatively strong red tinge. Its raw material, Capsium annuum LINNE — is grown in countries all over the world, including Spain, Hungary, and the U.S. and is widely used as a spice and food color in processed food.

  1. Since two types of color tones-namely, the type with a strong red tinge and reddish orange are available, the food color can be used in a variety of foods.
  2. As a result of refining and deodorization, the food color has a good taste and lacks a peculiar smell, thus allowing user-friendliness.
  3. Since the pungent taste peculiar to Capsium annuum LINNE — is removed, the food color can also be used in beverages which place a high premium on taste.
  4. A special manufacturing method improves light resistance.
  5. A wide array of products is available, ranging from the oil soluble oleoresin to water dispersing emulsion and water soluble liquid.

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RIKECOLOR MARIGOLD - ( Marigold yellow )

Marigold yellow color is a carotenoid-rich oil soluble color obtained from the petal of the brighter - Its principal ingredient is Lutein Esters. Among carotenoid-rich food colors, Lutein Esters has a brighter yellow color than Annato food color and beta carotene. Tagetes erectra willd, its raw material, causes yellow and orange flowers to blossom.


  1. Since the food color is extracted from the petal and refined, it lacks a peculiar smell and can be used easily.
  2. Compared with beta-carotene and Annato, this color has a stronger yellow color.
  3. Compared with beta-carotene, this color easily dissolves in oil and fat.
  4. This color has outstanding acid resistance and can be used in acidic food.
  5. Heat resistance and light resistance are also relatively stable, and the effect of pH is negligible.
  6. A wide array of products is available, ranging from the oil soluble oleoresin to water dispersing emulsion and water soluble liquid.

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