List of colorants derived from natural products

Pigment name Classification Raw materials Hue Heat resistance Light resistance Use ph Solubility
Water Alcohol Oil
Safflower red dye Flavonoid
(Chalcone)
Safflower Red 2~7 × ×
Aafflower Yellow Dye Flavonoid
(Chalcone)
Safflower Yellow 2~7 ×
Beet red Betacyanins Red beet root Red-violet to orange-red × 4~8 ×
Grape juice pigments Flavonoid
(Anthocyanins)
Berrys Red to blue-violet
(changes with ph)
under 3.5 ×
Red radish pigments Red radish
Red cabbage pigments Red cabbage ×
Monascus pigment Other
(Monascus)
Red yeast Yellow to orange-red 5~8 ×
Cochineal dye Quinone Red Beetle Yellow to Orange-Red 3~9 ×
Beta carotene dye Carotenoid Algae, vegetables, synthetic Yellow to orange 5~10 ×
Paprika dye Capsicum annuum fruit Yellow to orange ×
Gardenia yellow dye Gardenia fruit Yellow ×
Turmeric Pigment Flavonoids
(Curcumin)
Turmeric root and stem Yellow × 6~8
Gardenia red pigment Others
(iridoids)
Gardenia Fruit Red 3~8 ×
Gardenia blue dye Gardenia Fruit Blue ×
Chlorophyll Porphyrin Green algae Green × over 6 ×
Cocoa dye Flavonoids
(Polymeric)
Cocoa seed Brown 5~10 ×
Tamarind Pigment Tamarind seed ×
Squid dye Melanin Squid ink Black All × × ×
Various green dyes
(Mixture)
- - Green - - - - - -
  • Color hue, heat resistance, and light resistance will vary depending on the pH, moisture content, etc. of the colorant object. In this table, however, they are described as general natures by comparison with other dyes.
  • The evaluation of heat resistance, light resistance, and solubility was divided into four levels of excellent to inferior as a relative evaluation by classification, and was described in terms of ◎, ○, △, and ×. Note that this evaluation may vary slightly depending on the main ingredient of the dye, raw material, use, etc.

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