Finding the right natural orange-red food color for industrial applications is important for food manufacturers looking to achieve specific shades using plant-derived ingredients.

Annatto extract, from the seeds of Bixa orellana, and paprika oleoresin, obtained from red peppers of the Capsicum genus, are two plant-derived colorants suitable for vegan formulations, according to the specifications of each product.

In this article, Imbarex, natural food color manufacturer, explores the differences between annatto extract and paprika oleoresin, their main applications, and the factors manufacturers should consider when selecting a colorant for their formulations.

Key takeaways:

• Annatto extract provides shades ranging from yellow to orange. Bixin and norbixin have different solubility characteristics that influence their applications.
• Paprika oleoresin delivers shades ranging from orange to red. Its color intensity can be assessed using the ASTA scale, and its thermal stability reaches up to 180°C according to the product specifications.
• Explore potential uses of annatto extract and paprika in cheese, dairy products, sauces, snacks, seasonings, and other food formulations.
• Understand the differences in raw materials, pigments, solubility, and color range to identify which option to evaluate for a specific application.
• Learn what to consider when replacing Sunset Yellow FCF with natural colorants, including target shade, stability, and regulatory requirements.

Natural Orange-Red Food Color: Annatto and Paprika

Natural orange-red food colorants are used in the food industry to add or adjust product color using naturally derived pigments. They can help manufacturers achieve consistent visual appearance and the target shades defined for each formulation.

Among plant-derived options, annatto and paprika oleoresin have distinct pigmentation profiles. 

Annatto extract contains mainly bixin and, in certain preparations, norbixin, which are associated with yellow and orange shades. 

Paprika contains carotenoids such as capsanthin and capsorubin, which contribute to colors ranging from orange to red.

Choosing between these colorants depends on the target shade, food composition, processing conditions, and characteristics of the commercial preparation.

Annatto: Characteristics and Applications

Annatto extract is obtained from the seeds of Bixa orellana and is used as a natural pigment source to provide shades ranging from yellow to orange.

Its main pigments are bixin and norbixin, which have different solubility characteristics. Bixin is oil-soluble, making bixin-based preparations suitable for applications compatible with oil phases. Norbixin, on the other hand, can be used in water-soluble preparations, depending on its chemical form and commercial formulation.

These differences help manufacturers evaluate the most suitable annatto preparation for their production needs. 

In the food industry, annatto extract may be considered for applications such as cheese, other dairy products, sauces, margarine, bakery products, and snacks.

The appropriate choice depends on the food’s composition, the target shade, the ingredient’s technical specifications, and the applicable authorizations for the intended use.

Paprika Oleoresin: Color Intensity and Applications

Paprika oleoresin E160c is obtained from red peppers of the Capsicum genus. 

Its carotenoids, particularly capsanthin and capsorubin, contribute to shades ranging from orange to red.

Color intensity can be assessed using the ASTA scale, which is used to analyze paprika-derived products. 

Higher values generally indicate greater pigmentation intensity under the corresponding analytical method, although they do not independently predict the exact color a colorant will produce in every food application. T

he range of 40,000–120,000 ASTA should be confirmed against the technical specifications of the product marketed by Imbarex.

Imbarex paprika oleoresin offers thermal stability of up to 180°C. 

However, color retention also depends on exposure time, oxygen, food matrix composition, and storage conditions. Manufacturers should therefore assess performance through trials conducted under actual production conditions.

Potential industrial applications include:

• Chips and savory snacks: to achieve orange or reddish shades.
• Seasonings and spice blends: to provide or adjust the color of blends.
• Sauces: depending on the target shade and formulation.
• Processed meat products: in authorized applications where the color profile is suitable.

 

Selecting the right preparation requires evaluating the desired pigment intensity, incorporation method, and food processing conditions.

Annatto or Paprika: Which Natural Food Color Should You Choose?

Although annatto extract and paprika oleoresin E160c are both plant-derived colorants, their pigmentation characteristics differ.

Annatto extract is often evaluated when yellow or orange shades are required. Paprika offers options ranging from orange to red, depending on pigment concentration and formulation characteristics.

The following table summarizes their main differences.

Criterion	Annatto E160b	Paprika Oleoresin E160c
Raw material	Seeds of Bixa orellana	Red peppers of the Capsicum genus
Main pigments	Bixin and norbixin	Capsanthin, capsorubin, and other carotenoids
Typical color	Yellow to orange	Orange to red
Commercial formats	Depend on the preparation	Depend on the preparation
Solubility	Varies by pigment and preparation	Depends on the commercial formulation
Applications	Depend on target shade and food matrix	Depend on target shade and food matrix
Plant-derived	Yes	Yes
Vegan suitability	According to product specifications	According to product specifications

To select the most suitable ingredient, manufacturers should evaluate the target color, food composition, required concentration, and stability during processing and storage.

In some formulations, testing combinations of natural colorants may also be useful. This approach requires evaluating ingredient compatibility and the authorizations applicable to the finished product.

Why Consider Natural Alternatives to Yellow 6 / Sunset Yellow (E110)?

Sunset Yellow FCF, known as Yellow 6 in the United States and E110 in the European Union, is a synthetic food colorant used to provide yellow and orange shades in certain food applications.

Manufacturers exploring plant-derived alternatives may evaluate annatto extract and paprika oleoresin E160c according to their target shade and formulation requirements. 

Annatto extract may be suitable for applications requiring yellow or orange colors, while paprika oleoresin may be considered for formulations that need shades closer to orange-red.

However, replacing a synthetic colorant with a natural alternative is not a direct, one-to-one substitution. 

These ingredients have different compositions and functional properties, so reformulation may require adjustments to colorant concentration, incorporation method, and processing conditions.

Before making a change, manufacturers should evaluate:

• Final color: compare the resulting shade with the original product’s color standard.
• Stability: assess color retention during processing and throughout the intended shelf life.
• Formulation compatibility: confirm that solubility and incorporation methods are appropriate for the food matrix.
• Regulatory requirements: verify authorization for the food category and destination market.
• Labeling: ensure that ingredient and additive declarations comply with applicable regulations.

 

In the European Union, foods containing E110 are subject to a specific labeling warning regarding potential effects on children’s activity and attention, under the conditions established by the applicable regulations.

This requirement does not constitute a general ban on E110 or establish a universal obligation to replace it in 2026. Reformulation decisions should consider the destination market, regulatory requirements, product performance, and the manufacturer’s objectives.

Can Annatto Replace Yellow 6 in Food Formulations?

Annatto extract can be evaluated as a plant-derived alternative when the target shade is yellow or orange. Its suitability depends on the original formulation, desired color, and processing conditions.

For products requiring deeper orange or reddish shades, paprika oleoresin may be another option to evaluate.

Before implementing a replacement, manufacturers should conduct application trials to compare color intensity, stability, and overall product performance. They should also confirm the selected colorant’s regulatory status in each target market.

Discover Imbarex Natural Food Colors

Imbarex supplies two natural orange-red food colorants for the food industry:

• Annatto E160b: obtained from Bixa orellana, it provides shades ranging from yellow to orange and is suitable for vegan formulations according to the product specifications.
• Paprika oleoresin E160c: offers shades ranging from orange to red, has thermal stability of up to 180°C according to the product specifications, and is suitable for vegan formulations.

 

Regulatory compliance and permitted uses should be verified for each preparation, food category, and destination market, including the applicable requirements of the FDA and the European Union.

With minimum order quantities (MOQs) starting at 25 kg, Imbarex offers options for manufacturers evaluating natural colorants for industrial formulations. 

Contact Imbarex to request technical specifications and identify the most suitable option for your application.

Frequently Asked Questions (FAQ)

What is natural orange-red food coloring made from?

It is made from annatto (Bixa orellana) or paprika oleoresin derived from red peppers of the Capsicum genus.

Is natural orange-red food coloring vegan?

Yes. Annatto E160b and paprika oleoresin E160c are 100% plant-derived, according to the product specifications.

What is the best natural orange colorant for chips and snacks?

Paprika oleoresin E160c is an option to evaluate. According to the product specifications, it offers thermal stability of up to 180°C. Its suitability, oil dispersibility, and ASTA value (40,000–120,000) should be confirmed for the specific commercial preparation.

What is annatto as a food colorant?

Annatto E160b is derived from the seeds of Bixa orellana. It provides natural yellow-to-orange shades and is suitable for vegan formulations according to the product specifications. Potential applications include cheese, butter, and snacks, subject to the relevant product specifications and regulatory requirements.

What is the minimum order quantity (MOQ) for paprika oleoresin?

The minimum order quantity starts at 25 kg for powder and suspension formats. Free samples are available, subject to confirmation with Imbarex.