Botanical colorants, a flavor essential oil, and a botanical high-intensity sweetener u2014 annatto and turmeric color, lemongrass oil, and stevia extract u2014 standardized for food and beverage use.
Natural extracts and oils in food and beverage are botanically sourcedningredients used for color, flavor and sweetness rather than for bulk or texture.nThis family covers three functions: natural colorants (annatto and turmeric) thatnstandardize shade, a flavor and aroma essential oil (lemongrass), and a high-intensitynbotanical sweetener (stevia). Each is standardized to an active level so batches staynconsistent. Specify by the declared active u2014 color strength, flavor load or sweetnessnequivalence u2014 not by raw extract weight.
nnAnnatto delivers an orange-to-yellow shade and turmeric (curcumin) a clean yellow; bothnare used where a plant-based colorant is wanted in place of certified synthetic dyes. Thenhonest trade-off is stability: natural carotenoid and curcuminoid colors are more sensitivento light, heat and pH than synthetic FD&C dyes, so they need formulation and packagingnsupport. Choose annatto or turmeric where a plant-based label drives the decision, andnvalidate color hold under your process and shelf conditions.
nnLemongrass oil is a flavor and aroma essential oil dosed at low levels for citrus-herbalnnotes. Stevia extract standardized to about 90% steviol glycosides is a high-intensitynsweetener used to reduce added sugar; it sweetens at a small fraction of sugar's weight, sonit is paired with bulk agents to replace the lost volume. For a reduced-sugar beverage,ncombine a stevia extract for sweetness with a bulking agent for body, and confirmnfood-additive approval for your jurisdiction.
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