What it does
The colour comes from carotenoid pigments, principally capsanthin. Because they are oil soluble they colour the fat phase of a product rather than the water phase, which gives a different and usually more appetising appearance than a water soluble red. Heat units can be stripped out or left in, so the same material can be a colour, a flavour or both.
Where it works
Grilled and barbecue products, marinades, coated products, and anywhere a warm orange red reads as cooked rather than added. Also in cheese and snack seasonings.
Where it does not
It fades under light and oxygen faster than carmine, so a product in a clear pack under retail lighting will lose colour within its stated shelf life. It also carries flavour unless specifically deodorised, which is useful where that flavour is wanted and a problem where it is not.
What it interacts with
Light and oxygen, which fade it. Fat content, since it needs an oil phase to disperse into. Antioxidants, which extend it.
