Editing Food coloring (section)

===Natural colorants===
Carotenoids (E160, E161, E164), [[chlorophyllin]] (E140, E141), anthocyanins (E163), and [[betanin]] (E162) comprise four main categories of plant pigments grown to color food products.<ref>{{cite journal | last1 = Rodriguez-Amaya | first1 = Delia B | year = 2016 | title = Natural food pigments and colorants | journal = Current Opinion in Food Science | volume = 7 | pages = 20–26 | doi = 10.1016/j.cofs.2015.08.004 | s2cid = 93008250 }}</ref> Other colorants or specialized derivatives of these core groups include:
* [[Annatto]] (E160b), a reddish-orange dye made from the seed of the [[achiote]]
* [[Caramel coloring]] (E150a-d), made from caramelized sugar
* [[Carmine]] (E120), a red dye derived from the [[cochineal]] insect, ''[[Dactylopius coccus]]''
* [[Elderberry]] juice (E163)
* [[Lycopene]] (E160d)
* [[Paprika oleoresin|Paprika]] (E160c)
* [[Turmeric]]/curcumin (E100)
* [[Calcium phosphate]]<ref name="fda1">{{cite web|url=https://www.fda.gov/news-events/press-announcements/fda-approves-three-food-colors-natural-sources|title=FDA Approves Three Food Colors from Natural Sources|publisher=[[FDA]]|lang=en}}</ref>, a white mineral[https://apnews.com/article/fda-food-dyes-natural-color-additives-897923a5969b636e0eee848982906014]
* [[Galdieria]] extract<ref name="fda1"/>, a blue color derived from algae [https://apnews.com/article/fda-food-dyes-natural-color-additives-897923a5969b636e0eee848982906014]
* [[Clitoria ternatea|Butterfly pea flower]] extract<ref name="fda1"/>, a blue color made from dried flower petals [https://apnews.com/article/fda-food-dyes-natural-color-additives-897923a5969b636e0eee848982906014]

Blue colors are rare.<ref>{{cite journal | last1 = Newsome | first1 = A. G. | last2 = Culver | first2 = C. A. | last3 = van Breemen | first3 = R. B. | year = 2014 | title = Nature's palette: the search for natural blue colorants | journal = J Agric Food Chem | volume = 62 | issue = 28| pages = 6498–6511 | doi = 10.1021/jf501419q | pmid = 24930897 | bibcode = 2014JAFC...62.6498N }}</ref> The pigment [[genipin]], present in the fruit of ''[[Gardenia jasminoides]]'', can be treated with amino acids to produce the blue pigment gardenia blue, which is approved for use in Japan, but not the EU or the US.<ref>{{cite journal | last1 = Coultate | first1 = T. | last2 = Blackburn | first2 = R.S. | year = 2018 | title = Food colorants: their past, present and future | url = http://eprints.whiterose.ac.uk/126336/3/Food%20colorants%20review%20final%20accepted%20version.pdf| journal = Coloration Technology | volume = 134 | issue = 3| pages = 165–186 | doi = 10.1111/cote.12334 | s2cid = 103965612 }}</ref>

To ensure reproducibility, the colored components of these substances are often provided in highly purified form. For stability and convenience, they can be formulated in suitable carrier materials (solid and liquids). [[Hexane]], [[acetone]], and other [[solvents]] break down cell walls in the fruit and vegetables and allow for maximum extraction of the coloring. Traces of these may still remain in the finished colorant, but they do not need to be declared on the product label. These solvents are known as carry-over ingredients.