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DAXCOR Line – Vibrant natural colors
Colors are decisive factors that influence choices. They are directly related to other sensory aspects of food, such as taste, flavor and texture, as well as are associated with product quality.
Colors extracted from natural sources have shades that approximate those of vegetables, fruits and plants in natura and make it possible to manufacture food products with cleaner labels and with a healthy appeal, which have been gaining more and more consumer preference.
We have a wide range of natural water-soluble and fat-soluble colors in different shades and concentrations, which enable the creation of innovative products in various applications such as food and beverages, animal nutrition and cosmetics, among others.
Manufacture of natural colors
DAXIA has a modern industrial plant for the extraction and preparation of natural colors.
We produce water-soluble and fat-soluble colors in various concentrations, aiming at meeting the demands of industries and consumers for natural ingredients.
Learn MoreDiscover our product portfolio
ANTOCYANINE
It is extracted from the skins of grapes and hibiscus and imparts purple color.
BETACAROTENE
It is a carotenoid pigment that imparts yellow to orange shades.
CARBON BLACK
It is obtained through the vegetable burning process and allows the inclusion of black shades.
COCHONILLA CARMIN
It is obtained from dry parts of Cochineal and imparts shades of pink to purple.
CARAMEL
It is obtained by heating food-grade carbohydrate and imparts variable color from light yellowish-brown to dark brown, including black.
CARROT
Mix of dehydrated vegetables and natural colors that imparts carrot shade.
CHLOROPHYLL
It is extracted from green leaves and imparts green shades.
TURMERIC
It is extracted from the root of turmeric and imparts a broad yellow color spectrum.
SPINACH
Mix of dehydrated vegetables and natural colors that imparts the spinach shade.
TOMATO
Mix of dehydrated vegetables and natural colors that imparts the tomato shade.
ANNATTO
It is extracted from annatto seed and imparts yellowish orange to reddish orange shades.
ANNATTO WITH CURCUMIN BLEND (“URUCÚRCUMA”)
It is a perfect balance between natural carotenoids combined with yellow curcumin, which imparts a yellow-orange shade.
ANTOCYANINE
It is extracted from the skins of grapes and hibiscus and imparts purple color.
BETACAROTENE
It is a carotenoid pigment that imparts yellow to orange shades.
CARBON BLACK
It is obtained through the vegetable burning process and allows the inclusion of black shades.
COCHONILLA CARMIN
It is obtained from dry parts of Cochineal and imparts shades of pink to purple.
CARAMEL
It is obtained by heating food-grade carbohydrate and imparts variable color from light yellowish-brown to dark brown, including black.
CARROT
Mix of dehydrated vegetables and natural colors that imparts carrot shade.
CHLOROPHYLL
It is extracted from green leaves and imparts green shades.
TURMERIC
It is extracted from the root of turmeric and imparts a broad yellow color spectrum.
SPINACH
Mix of dehydrated vegetables and natural colors that imparts the spinach shade.
TOMATO
Mix of dehydrated vegetables and natural colors that imparts the tomato shade.
ANNATTO
It is extracted from annatto seed and imparts yellowish orange to reddish orange shades.
ANNATTO WITH CURCUMIN BLEND (“URUCÚRCUMA”)
It is a perfect balance between natural carotenoids combined with yellow curcumin, which imparts a yellow-orange shade.
