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Tamarind

  • Color Brown
  • Shelf Life 2 Years
  • Shape Elongated
  • Processing Type Raw
  • Style Fresh
  • Weight (kg) 25
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Coconut

  • Type Fruit Oil
  • Type Coconut Oil
  • Color Clear
  • Processing Type Refined
  • Purity (%) 100% Virgin Coconut Oil
  • Use Cooking, Season, Medicines, Soaps, Detergents, Cosmetics and Lubricants
  • Volume (L) 1000ml
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Guar Gum

  • Type Emulsifiers, Nutrition Enhancers, Stabilizers, Thickeners
  • Family Leguminosae
  • Part Used Seeds
  •   Botanical Name                         Cyamopsis tetragonolobus, L
  •   Family   Leguminosae
  •   Part Used   Seeds
  •   Vernacular Name   Guar
  •   Imco Code   Harmless
  •   EINECS No   232-536-8
  •   BTN   1302 3230
  •   CAS No   9000-30-0
  •   EEC No   E-412
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Corn Starch Powder

  • Type Starch
  • Shelf Life 2 Years
  • Color White
  • Form Powder
  • Weight (kg) 25
  • Fineness (%) 99.5
  • Packaging Bag
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Senna Leaves

  • Part Leaf
  • Type Herbal Extract
  • Form Dried
  • Extraction Type Herbal Extraction
  • Variety Medicine Extract
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Senna Pods

  • Part Pods
  • Variety Medicine Extract
  • Type Herbal Extract
  • Form Dried
  • Extraction Type Herbal Extraction
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Cocoa Powder

  • Type Cocoa Powder
  • Form Powder
  • Shelf Life 2 Years
  • Color Dark Brown
  • Weight (kg) 25kg/bag
  • Product Type Cocoa Ingredients
  • Processing Type Raw
  • Cocoa Content 12 %
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Caramel Colour

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



  • El50a Plain Caramel Colour (Class I)

  • E150b Caustic Sulphite Process Caramel Colour (Classll)

  • El50c Ammonia Process Caramel Colour (Class III)

  • E150d Ammonia Sulphite Process Caramel Colour (Class IV)



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.

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Sella White Basmati Rice

  • Type Rice
  • Color White
  • Variety Long-Grain Rice
  • Texture Hard
  • Style Fresh
  • Admixture (%) 6
  • Max. Moisture (%) 13.5 %
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Menthol Crystal Mint

  • Type Natural Flavour & Fragrances
  • Purity 99%Min
  • Other Names L-Menthol
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Beet Root Powder

  • Part Root
  • Type Herbal Extract
  • Variety Red Beet Root Colour
  • Extraction Type Solvent Extraction
  • Form Powder
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Tomato Powder

  • Part Shell
  • Variety Tomato Extract
  • Type Herbal Extract
  • Grade Food
  • Form Powder
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Chlorophyll Colour

  • Form Powder
  • Part Leaf
  • Variety Chlorophyll Colour Powder
  • Type Herbal Extract
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Anthocyanin Colour

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 Applications
Soft drinks
Jams and Jellies
Sugar confectioneries
Frozen Products
Wine

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Annatto Colour

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



  • Water Soluble in Liquid 10%

  • Water Soluble in Powder 20%

  • Oil Soluble in Liquid 10%

  • Emulsions Oil and Water Miscible 4%

  • Water Soluble Acid Proof Liquids 4%


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
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Curcumin Colour

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



  • Water Soluble Liquid and Powder 5% to 10%

  • Oil Soluble Liquid and Powder 5% to 10%

    Recommended Dosage Level. Between 0.01% to 0.1% depending on the required colour shade.


Common Applications



  • Cereals

  • Ice cream

  • Icing

  • Salad dressing

  • Chewing gum

  • Baked goods

  • Yoghurt

  • Dairy products

  • Fruit preps

  • Dry soup premix

  • Confectionery

  • Seasonings

  • Pickels

  • Mustard

  • Margarine

  • Jam

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Guar Gum Powder

  • Botanical Name                         Cyamopsis tetragonolobus, L
  •   Family   Leguminosae
  •   Part Used   Seeds
  •   Vernacular Name   Guar
  •   Imco Code   Harmless
  •   EINECS No   232-536-8
  •   BTN   1302 3230
  •   CAS No   9000-30-0
  •   EEC No   E-412
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Corn Starch

  • Property Maize Starch
  • Appearance White Powder
  • Odour Odourless
  • PH(10%ag. slurry) 4.5-7.0
  • Particle size no Retention at 85 mesh
  • Moisture% 10.0 to 12.0
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Caramel Liquid

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



  • El50a Plain Caramel Colour (Class I)

  • E150b Caustic Sulphite Process Caramel Colour (Classll)

  • El50c Ammonia Process Caramel Colour (Class III)

  • E150d Ammonia Sulphite Process Caramel Colour (Class IV)



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.



View Complete Details
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  • Khatib Kader (Abdullabhai Abdul Kader)
  • 4-A, 2nd Floor, Shalimar Complex, Mahalaxmi five Cross Road, Paldi, Ahmedabad, Gujarat - 380007, India
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  • Call 08068051308 Ext. 967