Gardenia Yellow
Colorants
94238-00-3
C36H30N10O8S2
$26.30 ~ $39.45
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Gardenia Yellow?
Gardenia Yellow is a natural yellow pigment extracted from the fruit of the *Gardenia jasminoides* plant, widely used as a color additive in foods, beverages, and pharmaceuticals.
How is Gardenia Yellow made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Source and thoroughly wash ripe Gardenia fruits (Gardenia jasminoides Ellis). Crush or slice the fruit to increase surface area for extraction. | Control Point: Source high-quality, ripe fruit free from mold and disease. Ensure crushing equipment is thoroughly sanitized to prevent microbial contamination. |
| 2 | Extraction | Extract the color pigments (primarily crocins) from the crushed fruit using a solvent, typically purified water or an ethanol-water mixture. | Control Point: Strictly regulate extraction temperature and time to maximize pigment yield without causing thermal degradation. The solvent-to-solid ratio is also a key parameter. |
| 3 | Filtration & Clarification | Separate the liquid extract from the solid fruit pulp and residue. This is often a multi-stage process involving coarse filtration, fine filtration, and/or centrifugation. | Control Point: Ensure complete removal of solid particles to achieve a clear extract. The clarity of the liquid is critical for the purity of the final product. |
| 4 | Purification | Remove soluble impurities such as sugars, organic acids, and proteins from the clarified extract using resin adsorption chromatography or membrane filtration (e.g., ultrafiltration). | Control Point: The goal is to increase the concentration and purity of the crocins. Monitor the color value (absorbance) to ensure process efficiency. |
| 5 | Concentration | Concentrate the purified liquid colorant by removing excess solvent/water through low-temperature vacuum evaporation. | Control Point: Utilize low temperature and high vacuum to prevent heat damage to the sensitive color pigments. Monitor the Brix or solids content to reach the target concentration. |
| 6 | Standardization | Adjust the concentrated liquid to a specific, consistent color strength. This may involve adding carriers like maltodextrin, glycerin, or propylene glycol. | Control Point: Requires precise blending and analytical testing (spectrophotometry) to ensure every batch meets the exact color value specification. |
| 7 | Drying (for Powder Form) | Convert the standardized liquid concentrate into a stable powder using spray drying. The carrier added during standardization also acts as a drying aid. | Control Point: The inlet and outlet temperatures of the spray dryer are critical. Incorrect temperatures can lead to pigment degradation or a sticky, unstable powder. Final moisture content must be within specification. |
| 8 | Quality Control & Packaging | Perform final quality checks on the finished powder or liquid. Package the product in appropriate sealed, protective containers. | Control Point: Test for key parameters: Color Value (E1%), pH, microbiological contamination, and heavy metals. Packaging must be airtight and light-proof to protect the pigment from degradation by oxygen and UV light. |
Technical Specifications
| CAS Number | 94238-00-3 |
| Chemical Formula | C36H30N10O8S2 |
| Solubility | Soluble in water, ethanol, propylene glycol |
| Storage Conditions | Store cool, dry, protect from light (<25 °C) |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
beverages
baked goods
desserts
confectionery
also in pharmaceuticals
Mechanism of action:
| Parameter | Gardenia Yellow |
|---|---|
| Functional Category | Natural Colorant; Carotenoid-based pigment |
| Key Ingredients | Crocin and crocetin derivatives extracted from the fruit of *Gardenia jasminoides* Ellis. |
| Mechanism of Action | The conjugated double-bond system in the polyene backbone of crocin molecules selectively absorbs light in the blue-violet region of the visible spectrum (approx. 440 nm). The unabsorbed light wavelengths are reflected and transmitted, which the human eye perceives as a bright yellow color. The attached gentiobiose sugar moieties confer water solubility, allowing for even dispersion in aqueous food systems. |
| Application Effect in Product | Imparts a stable, vibrant yellow hue to beverages, confectionery, baked goods, dairy alternatives, and noodles. Provides a 'clean-label' alternative to synthetic dyes (e.g., tartrazine). Color intensity is pH-dependent, showing good stability in neutral to slightly acidic conditions. Offers superior heat and light stability compared to some other natural yellow colorants like turmeric. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Gardenia Yellow | Natural Food Colorant | Derived from Gardenia jasminoides fruit; main pigments are crocins; provides a bright, stable lemon-yellow hue. | Excellent heat and light stability compared to most natural yellows. Neutral taste and odor. Stable across a wide pH range. | Higher cost than some alternatives like turmeric. Regulatory status can vary by country. | Beverages, confectionery, baked goods, desserts, and products requiring high processing tolerance and long shelf life. | For a highly stable, bright, and clean-tasting natural yellow color that withstands harsh processing. |
| Turmeric (Curcumin) | Natural Food Colorant / Spice | Derived from Curcuma longa root; provides a bright, greenish-yellow color; curcumin is the main pigment. | Low cost and widely available. Strong coloring power. Often perceived as a 'clean label' ingredient with health benefits. | Poor light stability, leading to fading. Can impart a distinct spicy or earthy flavor. Color is pH-sensitive (turns reddish in alkaline conditions). | Mustard, pickles, savory snacks, curries, and applications where its flavor is acceptable or desired. | For cost-sensitive applications where light stability is not critical and a characteristic flavor is acceptable. |
| Safflower Yellow | Natural Food Colorant | Water-soluble extract from safflower petals; provides a clean, bright yellow hue. | Very clean, neutral flavor profile. Good solubility in water. | Moderate heat and light stability, generally less stable than Gardenia Yellow. | Clear beverages, desserts, confectionery, ice cream, and applications where a neutral taste is essential. | When a flavorless, water-soluble natural yellow is needed for products with moderate processing demands. |
| Beta-Carotene | Natural Food Colorant / Nutrient | Carotenoid pigment; provides a yellow-to-orange hue; available as oil-soluble or water-dispersible forms. | Doubles as a source of Vitamin A. Good stability, especially to light and heat when properly formulated (e.g., encapsulated). | Provides an orange-yellow shade, not a pure lemon yellow. Can impart a slight 'carroty' note. Prone to oxidation if not protected. | Margarine, cheese, orange-flavored beverages, baked goods, and fortified foods where a nutritional claim is beneficial. | For an orange-yellow hue, especially in fatty products or when adding nutritional value (Vitamin A) is a goal. |
Technical Documents
Available Documentation
COA, Spec Sheet, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications