101. Opportunities in Natural Colorants

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch101

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Opportunities in Natural Colorants, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch101

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • opportunities in natural colorants;
  • anthocyanin-based colors - bright color and excellent water solubility;
  • black currant, Ribes nigrum - fruits native to northern parts of Europe and Asia;
  • blueberry, a flowering plant - genus Vaccinium and to subspecies of Cynococcus;
  • cranberry, Vaccinium oxycoccos - another fruit crop, natural coloring components;
  • fruit of mulberry family (Morus) with attractive colors - and Morus nigra, black and Morus rubra, a red mulberry;
  • seminatural colors - colors, carmine from cochineal and copper chlorophyllin;
  • leucoanthocyanidins - not occurring as glycosides;
  • pan, chewing mix of arecanut, betel leaf and wet slaked lime - in India;
  • wood-based colors, most attractive food colors - santalin from red sandalwood


This chapter contains sections titled:

  • Anthocyanin-Based Colors

  • Seminatural Colors

  • Wood-Based Colors

  • Other Colors

  • References