Basic Food Color

Supply TypeManufacturer, Exporter, Supplier, Retailer
Preferred Buyer Location All over the world

We are reckoned as Manufacturer and Supplier of a wide range of Basic Food Color. It is offered in powder as well as granular form. Basic Food Color is used in both commercial food production and in domestic cooking. Basic Food Color can be used as an additive or for garnishing various food items.

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COMMON NAME	AMARANTH	BRILLANT BLUE FCF	CAMOISINE	ERYTHROSINE	INDIGO CARMINE	PONCEAU 4R	SUNSET YELLOW	TARTRAZINE	ALLURA RED AC	QUINOLINE YELLOW WS
MAYUR Code No.	DCO3	FCO2	FCO3	FCO4	FCO6	FCO4	FCO8	FCO9	DCO11	DCO2
Colour Index No.	16185	42090	14720	45430	73015	16255	15985	19140	16035	47005
E.E.C. No.	E 123	E 133	E 122	E 127	E 132	E 124	E 110	E 102	E 129	E 104
FD & C No.	RED 2	BLUE 1		RED 3	BLUE 2		YELLOW 6	YELLOW 5	RED 40	--
Colour Index ' Reference (food)	RED 9	BLUE 2	RED 3	RED 14	BLUE 1	RED 7	YELLOW 3	YELLOW 4	RED 17	YELLOW 13
INDIAN STANDARD No.	--	6406	2923	1697	1698	2558	1695	1694	--	--
Class	MONOAZO	TRIARYL METHANE	MONOAZO	XANTHINE	INDIGOID	MONOAZO	MONOAZO	MONOAZO (pyrazoione	MONOAZO	QUINO PHTHALONE
Purity Test	--	--	--	--	--	--	--	--	--	--
Pure Dye Content% (min)	85.00	85.00	85.00	87.00	85.00	82.00	87.00	87.00	85.00	70.00
Loss on drying at 135° C & Sodium Chloride / Sulphate (%max)	15.00	15.00	15.00	13.00	15.00	18.00	13.00	13.00	15.00	30.00
Water insoluble matter% (max)	0.20	0.20	0.20	0.20	0.20	0.20	0.20	0.20	0.20	0.20
Ether Extractable Matter% (max)	0.20	0.20	0.20	0.20	0.20	0.20	0.20	0.20	0.20	0.20
Subsidary Dyes % (max)	3.00	3.00	1.00	4.00	1.00	1.00	3.00	1.00	3.00	4.00
Organic matter Other Than Colouring matters % (max)	0.50	1.80	0.50	0.40	0.50	0.50	0.50	0.50	0.50	0.50
Unsulphonated primary Aromatic Amines % (max	0.01	0.01	0.01	N.A.	0.01	0.01	0.01	0.01	0.01	0.01
Arsenic (AS" AS") PPM (max)	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00
Lead (AS" Pb") PPM (max)	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00
Mecury (AS" Hg") PPM (max)	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00
Cadmium (AS" Cd") PPM(max)	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00
heavy Metals PPM (max)	4.00	4.00	4.00	4.00	4.00	4.00	4.00	4.00	4.00	4.00

Additional Purity Test For Erythrosine : Inoganic Iodides Calculated As Sodium Iodide % (max) : 0.1

* Distilled Water (gms/ltr)	140	200	120	70	12	140	120	140	220	150
Glycerine (gms/ltr)	100	190	120	20	5	10	160	150	30	40
Propylene Glycol (gms/ltr)	50	200	50	50	5	50	20	50	15	40
Ethanol (95%) (gms/ltr)	Trace	15	Trace	15	Trace	Trace	Trace	Trace	Trace	Trace
Stability to PH3	Stable	Slight Fade After One Week	Stable	Precipitates	Appriciable Fade After One Week	Stable	Stable	Stable	Stable	Stable
Stability to PH7	Stable	Very Slight Fade After One Week	Stable	Stable	Considerable Fade After One Week	Stable	Stable	Stable	Stable	Stable
Stability to PH8	Stable	Very Slight Fade After One Week	Stable	Stable	Fades Competly	Stable	Stable	Stable	Stable	Stable
Baking 205° C	3	4-5	3	3	1	5	5	5	4	4
Light	4-5	5	4-5	3-4	2-3	4	4	6	6	5
Heat	4-5	5	4-5	3-4	2-3	4	4	6	6	5
Alkalies	4	5	4	4	1	5	5	5	5	4
Fruit Acids	3	5	4	3	1	3	4	4	4	2
Benzoic acid	4	5	4	1	1	5	4	5	5	5
SO2	3-4	5	4	5	1	3	3-4	4-5	4	5
Sorbic Acid	5	5	5	1	1	6	5	5	5	5

Note :
1) NUMBER 1-6 REPRESENT LOWEST-HIGHEST DEGREE OF STABILITY WITH EXCEPTION OF LIGHT WHERE A SCALE OF 1-6 USED AND IS ONLY A GUIDE, HIGHLY DEPENDENT ON APPLICATION.

2) THE DATA SUMITTED IN THIS PUBLICATION IS BASED ON OUR CURRENT KNOWLEDGE AND EXPERIANCE, IT DOES NOT CONSTITUTE A GAURANTEE IN THE LEAGAL SENSE OF THE TERM IN VIEW OF THE MAINFOLD FACTORS THAT MAY AFFECT PROCESSING AND APPLICATION