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Capsorubin

Capsorubin is a major colouring compound among variety of coloured compounds present in Paprika Oleoresin.

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Caramel Color

Caramel color or caramel coloring is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates, generally in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.

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Carminic Acid

Carminic acid is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal and the Polish cochineal. The insects produce the acid as a deterrent to predators. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. It is used as coloring agent in food, cosmetics and meications. It is also used as histologic stains for biological materials.

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Carthamin

Carthamin is a natural red pigment derived from safflower. It is used as a dye and a food coloring. It is composed of two chalcones; the conjugated bonds being the cause of the red color. It is derived from precarthamin by a decarboxylase.

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Carthamus Yellow

Carthamus Yellow is obtained by extracting the corolla (petals) of Carthamus tinctorius L. with water or slightly acidified water and drying the extract. The principal colouring matters are safflomin A (hydroxysafflor yellow A) and safflomine B (safflor yellow B). Besides the colour pigments carthamus yellow consists of sugars, salts and/or proteins naturally occurring in the source materials. Food grade materials such as dextrin may be added as carriers for manufacturing dry, powdered items of commerce.

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Chlorophyll

Chlorophyll (also chlorophyl) is a green pigment found in almost all plants, algae, and cyanobacteria. Chlorophyll absorbs light most strongly in the blue portion of the electromagnetic spectrum, followed by the red portion. However, it is a poor absorber of green and near-green portions of the spectrum, hence the green color of chlorophyll-containing tissues.

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Chrysoine Resorcinol

Chrysoine resorcinol is a synthetic azo dye which was formerly used as a food additive. In Europe, it was banned as a food additive in 1984. In the US, it was banned in 1988. It can be used as a pH indicator with a color change between pH 11 and pH 12.7.

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Crocin

Crocin is a natural carotenoid chemical compound that is found in the flowers crocus and gardenia. It is the diester formed from the disaccharide gentiobiose and the dicarboxylic acid crocetin. It is the chemical ingredient primarily responsible for the color of saffron. It has also been shown to be a potent antioxidant. It has also been shown to have an anticarcinogenic action. It has been shown to have antidepressant properties. As per a new study, crocin has reported aphrodisiac properties.

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Curcumin

Curcumin is the principal curcuminoid of the popular Indian spice turmeric, which is a member of the ginger family. The curcuminoids are polyphenols and are responsible for the yellow color of turmeric. It can be used for boron quantification in the curcumin method. It reacts with boric acid forming a red colored compound, known as rosocyanine. It may be used as a food coloring.

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