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Caramel Colour is prepared by heating food grade carbohydrates under controlled environment. Using different types of food grade acids, alkalis or salts, different classes and types of Caramel Colour can be made. All these different types of Caramel Colour are identified in suffix E 150 a, b, c and d.
Product Forms Available
Caramel Colour has an excellent stability in heat light & pH.
Recommended Dosage Level.
Between 0.01% to 0.1% depending on the required colour shade.
Anthocyanins are water-soluble compounds responsible for red to blue colour of a wide range of fruits and vegetables. They can be sourced from a wide variety of fruits, and vegetables. However largely Grapes, Berries and Black Carrots are used to derive the colour.
Anthocyanin colour is considered to be very versatile and easy to use. It is largely used in Soft Drinks, Jams and Jellies, Sugar Confectioneries and Frozen Products.
Product Forms Available Water Soluble Powder 2%
Recommended Dosage Level.Between 0.01% to 0.1% depending on Product Strength.
Common ApplicationsSoft drinksJams and JelliesSugar confectioneriesFrozen ProductsWine
Annatto Colour is extracted from the seeds of the annatto bush called Bixa Orellana. These seeds give two pigments, bixin which is oil soluble and norbixin which is soluble in water.
Traditionally norbixin was used in cheese colouration, but gradually it started being used in a wide range of applications in different products. Whereas bixin, being Oil soluble is used in cream fillings for biscuits, margarines, butter, low fat spreads and other fat based products.
Annatto Colour has a good stability towards heat and light.
Product Forms Available
Recommended Dosage Level. Between 0.01% to 0.1% depending on the required colour shade.
Common Applications | |
Cheese | Margarine |
Butter | Ice cream |
Cereals | Salad dressing |
Dairy application | Meat products |
Baked goods | Dry soup premix |
Gravy mix | Seasonings |
Curcumin is the principle pigment of turmeric, a spice that is obtained from the rhizomes of Curcuma longa. Obtained by extraction from the plant to produce an oleoresin which is then purified, cur cumin provides a bright, strong yellow shade.
It is an oil soluble pigment that is available in convenient water dispersible forms that are used in a wide range of foods
Curcumin is extremely heat stable and may generally be used in products throughout the acid pH range. Curcumin gives out a very intense colour with bright yellow appetence even at low doses.
Product Forms Available
Common Applications
Caramel Colour is prepared by heating food grade carbohydrates under controlled environment. Using different types of food grade acids, alkalis or salts, different classes and types of Caramel Colour can be made. All these different types of Caramel Colour are identified in suffix E 150 a, b, c and d.
Product Forms Available
Caramel Colour has an excellent stability in heat light & pH.
Recommended Dosage Level.
Between 0.01% to 0.1% depending on the required colour shade.