Food Colors Manufacturers

Lake Tartrazine is a synthetic dye that is commonly used as a food coloring agent. It is also known as FD&C Yellow No. 5, E102, or CI 19140. Lake Tartrazine is a water-insoluble form of Tartrazine, which is a lemon yellow dye. The term "lake" refers to the process of binding the dye to a substrate, such as aluminum hydrate. We are reputed lake food color exporters providing our customers high value for color further used in manufacturing extreme finesse products.. As for its color, Lake Tartrazine is typically described as a bright, vibrant yellow shade. It is often used to add a yellow hue to a variety of food and beverage products, including candies, desserts, soft drinks, and processed snacks. It's worth noting that the appearance of Lake Tartrazine can vary depending on the concentration and the specific formulation in which it is used. Additionally, different regulatory bodies may have specific guidelines and standards regarding the acceptable color range for La

High-quality lake colors , also known as lake pigments, are synthetic colorants that are commonly used in the food, pharmaceutical, and cosmetic industries. Lake colors are formed by combining water-soluble dyes with metal salts to create an insoluble pigment. This process results in stable and vibrant colors that are resistant to fading and bleeding. Here are a few examples of high-quality lake colors: Red Lake 40: Red Lake 40 is a commonly used lake color derived from Allura Red AC, a water-soluble dye. It provides a vibrant red shade and is used in a variety of food and cosmetic products. Yellow Lake 5: Yellow Lake 5 is derived from Tartrazine, a water-soluble yellow dye. It isused to create vibrant yellow hues in food, pharmaceuticals, and cosmetics. Blue Lake 1: Blue Lake 1 is a lake color derived from Brilliant Blue FCF, a water-soluble blue dye. It provides a bright blue shade and is commonly used in confectionery, beverages, and cosmetics. Green Lake: Green lake colors are cre

Blended food colors , also known as composite or mixed colors, are created by combining two or more primary food colors. Primary food colors include red, yellow, and blue, and by blending them in different proportions, a wide range of secondary and tertiary colors can be achieved. The benefits of using blended food colors in cooking, baking, or food preparation are as follows : Expanded color options: Blending colors allows for a broader spectrum of shades and hues, enabling chefs and food manufacturers to achieve more visually appealing and diverse food presentations. It enhances the overall aesthetics of dishes, making them more enticing and appealing to consumers. Customization : By blending colors, it becomes possible to create unique and customized shades that match specific requirements or branding needs. This is particularly useful in culinary competitions, themed events, or when creating signature dishes that stand out. Natural appearance: Blending colors can help achieve mor