The material selection platform
Cosmetics Ingredients
The material selection platform
Cosmetics Ingredients

Natural Colors

SpecialChem / Nick Morante – Nov 27, 2006

have been reading a lot of information and speaking to quite a few people regarding natural colorants as I plan to use them to create a color pallet for natural cosmetics. I am not surprised to hear and read that there are many people out there who won't eat anything blue. No blue, you tell me! Eating fresh blueberries are okay, but just watch people cringe at a blue raspberry ice pop or the sapphire wiggle of a bowl of blueberry Jell-O. Synthetic and natural colorants impart a rainbow of possibilities to the foods and beverages we eat and drink. Color psychology would say that these people are reacting as nature would have intended them to react. Aside from blueberries, how many naturally blue foods are there in the real world, or even an awful shade of green? In contrast, just try listing all the fruits and vegetables that mature into lovely shades of red or yellow. Quite a few, right? Blue just doesn't look like it would appeal to nature's appetite-stirring palette. Believe it or not, blues and greens have a much wider use in cosmetics and other industries than in foods.

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