Caramel Colour

Caramel Colour is made by heating food grade carbohydrates under controlled environment. Inpresence of different types of food grade acids. alkalis or salts different ClassesrTypes of Caramel Colour can be made These different types of Caramel Colour are Identified in suffix E 5o a,b,c and d.

Product Forms Available
E150a Plain Caramel Cobur (Class I)
E150b Caustic Sulphtoe Process Caramel Colour (Class II)
E150c Ammonia Process Caramel Colour (Class III)
E150d Ammonia Sulphtte Process Caramel Colour (Class IV)

Caramel Colour has an excellent stability heat light & pH.

Recommended Dosage Level

Between 0,01% to 0.1 % depending on the required colour shade

Caramel Powder

By using a unique low temperature Spray Drying Technology. Liquid Caramel Colour is further spray dried to obtain Caramel Powder. Compared to Liquid Caramel, Caramel Powder offers complete versatility to a user in terms of application and dosage level.

Caramel Powder finds medal application in products which are sensitive towards moisture like Seasonings and Chocolate/Malt Drink Powders

E150b Caustic Sulphtte Process Caramel Colour (Class II)
E150c Ammonia Process Caramel Colour (Class III)
E150d Ammonia Sulphite Process Caramel Colour (Class IV)

Recommended Dosage Level

Between o.ot% to o.t % depending on the required colour shade

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 curcumin 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 appearance even at low doses

Product Form Available
Water Soluble Liquid and powder – 5% to 10%
Oil Soluble Liquid and Powder – 5% to 10%
Recommended Dosagel Level
Between 0.01% to 0.1% depending on the required colour shade

Common Applications
Cereals, Icing, Chewing gum, Yoghurt, Fruit preps, Confentionery, Pickels, Margarine, Ice Cream, salad dresing, Baked goods, Dairy products, Dry soup premix, Seasonings, Mustard, Jam.

Annatto Colour

Annatto Clour 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 has been used in cheese colouration. but gradually a much wider variety of applications was developed in different produttz Whereas bixin, being Oil soluble, has been 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 Night

Product Forms Available
Water Soluble 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 Product Strength

Common Applications
Cheese, Butter, Cereals, Dairy application, Baked goods, Gravy mix, Margarine, Ice cream, Salad Dressing, Meat products, Dry soup premix, Seasonings.