Botanical colorants, a flavor essential oil, and a botanical high-intensity sweetener — annatto and turmeric color, lemongrass oil, and stevia extract — standardized for food and beverage use.
Natural extracts and oils in food and beverage are botanically sourced ingredients used for color, flavor and sweetness rather than for bulk or texture. This family covers three functions: natural colorants (annatto and turmeric) that standardize shade, a flavor and aroma essential oil (lemongrass), and a high-intensity botanical sweetener (stevia). Each is standardized to an active level so batches stay consistent. Specify by the declared active — color strength, flavor load or sweetness equivalence — not by raw extract weight.
Annatto delivers an orange-to-yellow shade and turmeric (curcumin) a clean yellow; both are used where a plant-based colorant is wanted in place of certified synthetic dyes. The honest trade-off is stability: natural carotenoid and curcuminoid colors are more sensitive to light, heat and pH than synthetic FD&C dyes, so they need formulation and packaging support. Choose annatto or turmeric where a plant-based label drives the decision, and validate color hold under your process and shelf conditions.
Lemongrass oil is a flavor and aroma essential oil dosed at low levels for citrus-herbal notes. Stevia extract standardized to about 90% steviol glycosides is a high-intensity sweetener used to reduce added sugar; it sweetens at a small fraction of sugar's weight, so it is paired with bulk agents to replace the lost volume. For a reduced-sugar beverage, combine a stevia extract for sweetness with a bulking agent for body, and confirm food-additive approval for your jurisdiction.
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