Safflower Red
Colorants
C43H42O22
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Safflower Red?
Safflower Red is a natural colorant, extracted from the petals of the safflower plant (*Carthamus tinctorius*), primarily used to impart stable yellow, orange, or reddish hues to foods, beverages, and confectionery products.
How is Safflower Red made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Safflower petals (*Carthamus tinctorius*) are harvested and quickly dried. | Harvesting at full bloom is crucial for maximum pigment content. Drying must be controlled to prevent microbial spoilage and pigment degradation. |
| 2 | Yellow Pigment Removal | The dried petals are repeatedly washed with a slightly acidic aqueous solution. | This step is critical to remove the water-soluble safflor yellow pigments. The water's pH must be carefully controlled (e.g., pH 4-5) to leave the desired red pigment insoluble. |
| 3 | Red Pigment Extraction | The yellow-free petals are soaked in a weak alkaline solution (e.g., sodium carbonate solution). | The alkaline environment (pH 10-12) solubilizes the red pigment, carthamin, extracting it into the solution. Control of pH, temperature, and time is vital for yield. |
| 4 | Precipitation | The pH of the red alkaline extract is carefully lowered by adding an acid (e.g., citric acid). | This causes the carthamin to precipitate out of the solution as a solid. The target pH must be precise to ensure maximum precipitation and purity. |
| 5 | Filtration & Washing | The precipitated red pigment is separated from the liquid by filtration or centrifugation and then washed. | Washing with purified water is essential to remove residual salts and impurities from the precipitation stage. |
| 6 | Drying | The purified, washed pigment paste is dried into a powder. | Spray drying or vacuum drying is typically used. Low temperatures are essential as Safflower Red is heat-sensitive. Final moisture content must be below a specified limit for stability. |
| 7 | Milling & Standardization | The dried pigment is milled to a fine powder and may be blended with a carrier like dextrin. | Milling ensures a uniform particle size for consistent application. Blending standardizes the product to a specific color value (strength). |
| 8 | Quality Control & Packaging | The final powder undergoes testing for color strength, heavy metals, and microbes before being packaged. | Packaging must be in airtight, opaque containers to protect the light- and oxygen-sensitive pigment from degradation, ensuring shelf life. |
Technical Specifications
| Chemical Formula | C43H42O22 |
| Solubility | Water-soluble |
| Storage Conditions | Store in cool, dry, <25 °C; protect from light & oxygen |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
beverages
confectionery
ice cream
dairy
confection coatings
canned foods
traditional medicines
Mechanism of action:
| Parameter | Safflower Red |
|---|---|
| Functional Category | Natural Colorant / Pigment |
| Key Ingredients | Carthamin (red pigment); Safflor Yellow A (precursor, often removed) |
| Mechanism of Action | The carthamin molecule, a quinochalcone C-glucoside dimer, possesses a large conjugated system of double bonds (chromophore). This system selectively absorbs light in the green-yellow region of the visible spectrum (~520 nm), causing the complementary red light to be reflected, which is perceived as a red color. The color intensity is pH-dependent and susceptible to oxidation. |
| Application Effect in Product | Provides a vibrant red to pinkish-red hue in food and beverage systems. Best performance is in acidic to neutral applications (pH 4-7) like beverages, confectionery, and dairy alternatives. It offers a natural, plant-based alternative to synthetic dyes. Color stability can be limited by heat, light, and oxidative conditions. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Safflower Red | Natural Red Colorant | Water-soluble pigment (carthamin) from safflower petals. Bright reddish-pink to orange-red hue. | Good stability in light and heat at near-neutral pH. Vegan and free from common allergens. Unique vibrant shade. | Less stable in highly acidic (pH < 4) conditions. Can be more expensive than some alternatives like beetroot. | Confectionery (gummies, candies), beverages, surimi, baked goods, dressings. | For a stable, vibrant, vegan-friendly red in applications with a neutral to slightly acidic pH. |
| Cochineal/Carmine | Natural Red Colorant | Derived from Dactylopius coccus insects; contains carminic acid. Water-soluble (carmine lake is dispersible). | Exceptional stability to heat, light, and oxidation across a wide pH range. Provides a deep, stable crimson red. | Not vegan, vegetarian, kosher, or halal. Can be an allergen. Higher cost. | Yogurts, processed meats, confectionery, beverages requiring maximum color stability. | When unparalleled color stability is the primary requirement and an animal-derived source is acceptable. |
| Beetroot Red | Natural Red Colorant | Water-soluble pigment (betanin) from red beets. Provides a bluish-red or magenta hue. | Cost-effective. Clean label appeal. Vegan. Provides a bright, berry-like red. | Poor heat stability; degrades with prolonged heating. Color is sensitive to pH changes. Can impart an earthy flavor. | Short shelf-life or cold-processed foods like ice cream, yogurt, dairy desserts, some dry mixes. | For an economical, vegan red in low-heat applications where a specific magenta hue is desired. |
| Anthocyanins | Natural Red/Purple Colorant | Water-soluble pigments from sources like black carrot, red cabbage, or grape skin. Color is highly pH-dependent. | Provides a wide range of shades from red to purple. Excellent red color in acidic conditions. Vegan. | Color is very unstable with pH shifts (red in acid, purple/blue in alkali). Moderate heat and light stability. | Acidic beverages (soft drinks, juices), jams, fruit preparations, wine, fruit fillings. | When a vibrant red is needed specifically for a low-pH, acidic food or beverage. |
| Lycopene | Natural Red Colorant | Carotenoid pigment extracted from tomatoes. Oil-soluble. | Excellent stability to heat, light, and pH. Strong, consistent orange-red color. Vegan. | Insoluble in water, requiring an emulsion for aqueous systems. Color is more orange-red than pink or crimson. | Fat-based or emulsified products like soups, sauces, baked goods, processed cheese, salad dressings. | For a highly stable, rich red in oily, savory, or high-temperature processed foods. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications