Mustard

The word mustard derives from Latin mustum (“must”, young wine) and ardens (hot, flaming). It is one of the world’s most popular spices and condiments. Food manufacturers use mustard as an ingredient in sauce, dressing, glaze, marinade, soup, and mayonnaise. Mustard types that employ natural colouring include classic yellow, deli-style spicy brown, hot Düsseldorf, and sweet honey style. These may also employ wine or beer in the base.

The higher the yellow intensity of mustard, the higher the amount of turmeric needed. Mustard formulated with turmeric requires proper packaging to compensate for its light sensitivity. Some mustard contains beta-carotene to provide yellow to orange hues. Brown mustard often contains Class III or Class IV caramel colour for acid stability. Vinegar’s colloidal charge varies, so we recommend testing both a positively (Class III) and negatively (Class IV) charged caramel colour to ensure best results.

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Pickles

Vinegar is the primary ingredient in pickled sauces; additional ingredients include turmeric and other spices. Traditionally, turmeric is used for flavoring. Over the centuries, turmeric’s properties have become a standard for both colour and flavor. Manufacturers may intentionally over-compensate the dosage of turmeric due to its poor light stability.

Relish is a pickled or chopped vegetable or fruit condiment. Chutney, for example, employs some combination of spices, vegetables, and/or fruits. It may contain turmeric, caramel colour, or beta-carotene,. Brown chutney tends to use Class III caramel colour for its reddish-brown hue.