Lake colours are insoluble in water and colour the food by dispersion whereas primary food colours are used after dissolving it in water and then use to colour food or other thing. Primary food colours are bonded with aluminous hydrate to form lake food colours. Lake colours are very fine, opaque and dispensable which helps to cover any surface with low quantity and effectively. Lakes coloured either by dispersion of the Lake into the product or by coating on to the surface of the product. In general lakes are more stable than the corresponding for water-soluble food colours, producing brighter more vivid colours and are most suitable for products containing oils and fats, or products lacking sufficient moisture to dissolve dyes.
Difference between Lakes & Dyes: A dye is a distinct chemical material, which exhibits colouring power or tinctorial strength when dissolved. A pigment generically is an insoluble material, which colours by dispersion. The lakes consist of a substratum of alumina hydrate on which the dyes is absorbed or precipitated. Having alumina hydroxide as substrate, the lakes are insoluble in nearly all solvents. Generally regulations specify a minimum of 85% pure dye for primary soluble food colours. Most lots will be in the range of 88% - 92% pure. The lakes, on the other hand do not have a specified minimum dye content and typically range from 8% - 40% pure dye and mostly high dye content are in demand.
Shade |
Product Name |
Lake Tartrazine |
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Lake Sunset Yellow |
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Lake Ponceau 4R |
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Lake Amaranth >4R |
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Lake Carmoisine |
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Lake Brilliant Blue |
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Lake Indigo Carmine |
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Lake Erythrosine |
|
Lake Erythrosine |
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Lake Allura Red |
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Lake Chocolate Brown HT |
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Lake Red 2G |
|
Lake Patent Blue V |
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Lake Quinoline Yellow |
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Lake Apple Green |
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Lake Pea Green |