We are a credible Manufacturer, Exporter and Supplier from Maharashtra, India. Used for adding color to various edibles, our Ponceau Red Food Colour is processed using premium grade ingredients. It is known for its quality, purity, solubility, non-toxicity and accurate composition. Ponceau Red Food Colour is further packed in food grade packaging material in order to preserve its properties for long.

Details :

• C. I. No : 16255
• E. C. NO : E124

Specifications :

• Pur Dye Content : 82%
• Volatile Matter at 135 degree C Sodium Chloride : 18%
• Water Insoluble Matter Max. : 0.2%
• Combined ether Extract Max. : 0.2%
• Subsidiary Dyes Max. : 1%
• Dyes intermediates Max. : 0.5%
• Lead PPM Max. : 10
• Arsenic PPM Max. : 1
• Heavy Metal PPM Max. : 40
• C.A.S. Number : 2611-82-7
• Stability to Heat 100 degree C : 5
• Stability to Heat 200 degree C : 5
• Stability to Light : 4
• Stability to Alkali : 3
• Stability to Fruit Acid : Citric Acid : 3
• Stability to Fruit Acid : Ascorbic Acid : 3
• Stability to Preservatives Benzoic Acid : 3
• Stability to Preservatives Sulphur-dioxide : 2
• Max. Solubility in water gms/100 ml 28 degree C: 30

We are a credible Manufacturer, Exporter and Supplier from Maharashtra, India. Used for adding color to various edibles, our Ponceau Red Food Colour is processed using premium grade ingredients. It is known for its quality, purity, solubility, non-toxicity and accurate composition. Ponceau Red Food Colour is further packed in food grade packaging material in order to preserve its properties for long.

Details :

• C. I. No : 16255
• E. C. NO : E124

Specifications :

• Pur Dye Content : 82%
• Volatile Matter at 135 degree C Sodium Chloride : 18%
• Water Insoluble Matter Max. : 0.2%
• Combined ether Extract Max. : 0.2%
• Subsidiary Dyes Max. : 1%
• Dyes intermediates Max. : 0.5%
• Lead PPM Max. : 10
• Arsenic PPM Max. : 1
• Heavy Metal PPM Max. : 40
• C.A.S. Number : 2611-82-7
• Stability to Heat 100 degree C : 5
• Stability to Heat 200 degree C : 5
• Stability to Light : 4
• Stability to Alkali : 3
• Stability to Fruit Acid : Citric Acid : 3
• Stability to Fruit Acid : Ascorbic Acid : 3
• Stability to Preservatives Benzoic Acid : 3
• Stability to Preservatives Sulphur-dioxide : 2
• Max. Solubility in water gms/100 ml 28 degree C: 30