Safflower Yellow
Colorants
36338-96-2
C43H42O22
$277.78 ~ $416.67
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Safflower Yellow?
Safflower Yellow is a natural, water-soluble yellow pigment extracted from the petals of the safflower plant (Carthamus tinctorius), primarily used as a food coloring agent in products like beverages, confectionery, and noodles.
How is Safflower Yellow made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Inspect and accept high-quality dried Safflower petals (Carthamus tinctorius L.). | Control Point: Petals must be a vibrant yellow-orange, free from mold, foreign matter, and excessive red petals (carthamin). Verify supplier certificates of analysis. |
| 2 | Aqueous Extraction | Soak and agitate the safflower petals in potable water to extract the water-soluble yellow pigment. | Control Point: Monitor water temperature (typically 40-60°C) and extraction time. The pH is often adjusted to be slightly acidic (pH 4-6) to maximize the yield of Safflor Yellow A. |
| 3 | Filtration & Separation | Separate the liquid extract from the solid petal residue (marc) using filtration equipment. | Control Point: Ensure the resulting extract has high clarity with minimal suspended solids. Multiple filtration stages (e.g., press filter, decanter centrifuge) may be used. |
| 4 | Purification (Adsorption) | Pass the crude liquid extract through a column filled with macroporous adsorption resin. | Control Point: The yellow pigments adhere to the resin while impurities like sugars and salts pass through. Monitor flow rate for optimal adsorption efficiency. |
| 5 | Elution | Wash the resin with an appropriate eluting solution to release the purified Safflower Yellow pigment. | Control Point: Collect the peak color fraction of the eluate. The eluent is often a weak alkaline or alcohol-water solution. The resin is then regenerated for reuse. |
| 6 | Concentration | Remove excess water from the purified pigment solution using vacuum evaporation or membrane filtration. | Control Point: Maintain a low temperature (typically <60°C) to prevent thermal degradation of the pigment. Concentrate to a target solids content or Brix level. |
| 7 | Spray Drying | Atomize the concentrated liquid into a hot air stream to evaporate the remaining water, forming a powder. | Control Point: A carrier agent (e.g., maltodextrin) is usually added. Critically control inlet/outlet air temperatures to achieve the target moisture content (<7%) without burning the product. |
| 8 | Sieving & Blending | Sieve the dried powder to achieve a uniform particle size and blend batches to standardize the product. | Control Point: Use a specific mesh screen (e.g., 80 mesh) to remove clumps. Blending is essential to ensure a consistent final color value across all lots. |
| 9 | Final QC & Packaging | Perform final quality control tests on the finished powder and package it into sealed containers. | Control Point: Test for Color Value (E1%), moisture, pH, heavy metals, and microbiological contaminants. Package in airtight, light-proof containers to protect the pigment from degradation. |
Technical Specifications
| CAS Number | 36338-96-2 |
| 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 Yellow |
|---|---|
| Functional Category | Natural Colorant; Pigment |
| Key Ingredients | Safflor Yellow A; Safflor Yellow B; Carthamin (trace amounts) |
| Mechanism of Action | The primary chromophores are water-soluble chalconoid glycosides (Safflor Yellow A & B). These molecules possess extensive conjugated pi-bond systems that absorb light in the blue-violet region of the electromagnetic spectrum (approx. 400-420 nm), reflecting the complementary yellow wavelengths. Color expression is pH-sensitive, with optimal stability and hue in weakly acidic to neutral conditions (pH 4-7). |
| Application Effect in Product | Imparts a bright, stable, water-soluble yellow hue to beverages, confectionery, jellies, and prepared foods. Serves as a natural alternative to synthetic dyes such as tartrazine. Provides good heat and light stability within its optimal pH range, preventing undesirable color fading during processing and storage. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Safflower Yellow | Natural Food Colorant | Water-soluble pigment from safflower petals (Carthamus tinctorius). | Bright, clean, lemon-yellow shade. Good pH and light stability. No off-flavors. | More expensive than turmeric. Can degrade under high heat. | Beverages, confectionery, desserts, baked goods, dairy products. | For a stable, flavor-neutral, bright yellow color from a plant source. |
| Turmeric (Curcumin) | Natural Food Colorant / Spice | Pigment extracted from turmeric root (Curcuma longa). Available in water-soluble forms. | Very cost-effective. Strong, vibrant yellow-orange color. Widely available. | Can impart a distinct spicy flavor. Poor light stability. Color shifts in alkaline pH. | Curries, mustards, savory snacks, pickles, some cheeses. | When cost is the primary driver and its characteristic flavor is acceptable or desired. |
| Beta-Carotene | Natural Food Colorant / Provitamin A | Carotenoid pigment providing a yellow to orange shade. Sourced from algae, fungi, or plants. | Excellent heat and light stability. Adds nutritional value (Vitamin A). Wide shade range. | Typically provides a more orange hue than pure yellow. Can be more expensive. | Margarine, cheese, beverages, baked goods, oils, nutritional supplements. | For a highly stable yellow-orange shade, especially in fatty systems or when fortification is a goal. |
| Annatto | Natural Food Colorant | Extract from achiote seeds. Bixin (oil-soluble) and Norbixin (water-soluble) forms. | Excellent heat stability. Cost-effective. Strong color, resistant to oxidation. | Provides a distinct yellow-orange to reddish shade, not a pure yellow. Can have a slight peppery note. | Cheese (e.g., Cheddar), butter, snack foods, smoked fish. | For a robust, cost-effective orange hue in dairy and savory applications. |
| Lutein | Natural Food Colorant | Carotenoid pigment extracted from marigold flowers (Tagetes erecta). | Provides a greenish-yellow to orange-yellow color. Good heat and light stability. | Less common as a primary food colorant. Can be more expensive. | Pasta, egg products, baked goods, poultry feed (for yolk color). | For a stable greenish-yellow shade where a floral source is preferred. |
| Riboflavin (Vitamin B2) | Natural Food Colorant / Vitamin | A B-vitamin that provides an intense greenish-yellow, fluorescent color. | Very stable to heat and pH. Adds nutritional value. Intense, bright color. | Poor light stability (degrades). Distinct greenish, fluorescent hue is not always desirable. | Cereals, dairy products, sauces, energy drinks, vitamin-fortified foods. | For a bright, fluorescent yellow in fortified products protected from light. |
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