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As temperatures gradually rise, yellow becomes a prevalent color in summer hot foods. From lemon-flavored beverages to mango ice cream, the visual appeal of food is particularly significant during the summer months, as people are more inclined to be drawn to brightly colored and fresh-looking foods under high-temperature conditions. Yellow food not only satisfies taste preferences but also provides visual enjoyment, evoking feelings of sunshine and vitality, aligning with the summertime atmosphere. 

Therefore, how can food achieve a more appealing yellow hue while meeting consumers' demand for healthy options? Gardenia yellow natural pigment serves as an excellent solution.  

Gardenia yellow (CNS No. 08.112; INS number: 164; CAS number: 42553-65-1; KFDA: No 58) is a food additive extracted and refined from the fruit of Gardenia jasminoides Ellis, a madder plant. Also known as crocin or yellow gardenia, it belongs to the carotenoid series, with primary components including crocin and crocroic acid. It is a naturally occurring carotenoid and constitutes the main coloring agent in gardenia fruit.  

Gardenia yellow is soluble in water, ethanol, and propylene glycol, with a melting point of 186°C (decomposition). It is insoluble in oil, and its aqueous solution exhibits weak acidity or neutrality. The pigment demonstrates superior staining effects on proteins and starches, with minimal influence from environmental pH changes. Stability is optimal within pH ranges of 4.0–6.0 or 8.0–11.0, especially under alkaline conditions where the yellow hue intensifies. Under neutral or alkaline conditions, it exhibits strong resistance to light, heat, and metal ions (excluding iron ions), as well as good salt, reduction, and microbial resistance. Its maximum absorption peak occurs near the wavelength of 440 nm. 

The product quality standard "National Food Safety Standard for Food Additive Gardenia Yellow" (GB7912-2010) specifies sensory and physicochemical index standards as follows:

Due to its excellent coloring properties and safety profile, Gardenia yellow natural pigment finds extensive application across various food categories. For instance, it enhances the appearance of convenient rice and noodle products (food classification number: 06.07) and compound condiments (food classification number: 12.10). 

In the beverage industry, it is commonly used for coloring fruit and vegetable juice (pulp) beverages (food classification number: 14.02.03) and flavored beverages (fruit-flavored beverages only) (food classification number: 14.08). Renowned brands of lemon-flavored drinks and orange-flavored drinks utilize Gardenia yellow to impart a natural and attractive yellow hue.

In baked goods (food classification number: 07.0), Gardenia yellow is frequently employed in pastries (food classification number: 07.02) and biscuits (food classification number: 07.03) for coloring and decoration, producing a golden appearance that stimulates appetite.

Additionally, it is utilized in frozen drinks (food classification number: 03.0), such as ice cream, ice cream bar, flavored ice and ice sticks, providing a stable yellow color while harmonizing seamlessly with other ingredients without compromising taste or texture. 

Furthermore, Gardenia yellow is widely applied in candies (food classification number: 05.02), jelly (food classification number: 16.01), and other foods to enhance their visual appeal.

 Specific industry categories and usage guidelines for Gardenia yellow can be found in the relevant provisions of the "GB2760 National Food Safety Standard for Food Additive Use," detailed in the following table.  

For diverse color requirements within different food processing industries, customized food application solutions and technical support can be provided based on customer’s specific food classification numbers.

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