Caramel Colour

Passes

Passes (Soluble in 65% Alcohol V / V)

Resistant to strong Acid

Passes

Passes

3.8 ppm

< 6%

Nil

Nil

175 ppm

Protect from exposure to air, light & heat, Don’t freeze

1 / 6 / 40 / 65 Kg in white virgin carboys

1 year

Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc.

Liquid Caramel Type IV Plain Food Grade [Double Strength]

E-150d

Dark brown

Pungent Burn Sugar

Pleasant odour of Burn Sugar

Free Flowing Liquid

1.25

0.26 at OD 610 nm Dilution 1:1000 EBC 42000 to 45000

2.8 to 3.0

Passes

Passes (Soluble in 65% Alcohol V / V)

Resistant to strong Acid

Passes

Passes

3.8 ppm

2% to 4%

Nil

Nil

175 ppm

Protect from exposure to air, light & heat, Don’t freeze

1 / 6 / 40 / 65 Kg in white virgin carboys

1 year

Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc.

Caramel Powder Type IV Plain Food Grade [Double Strength]

E-150d

Dark brown black

Caramelized

Nil

Free Flowing Powder

0.6 to 0.7

0.24 at OD 610 nm Dilution 1:1000

3.4

Passes

All parts in water

3.9 ppm

Passes

Passes

Protect from exposure to air, light & heat, Don’t freeze

1 / 6 / 40 / 65 Kg in white virgin carboys

1 year

Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc.

Annatto Oil Soluble ( 1.5% Bixin )

E-160b / 75120

Yellow to Orange depending upon the Food Products
Containing an Oil base.

Clear Solution of extract from Annatto Seeds in refined Edible
Vegetable Oil

0.91 to 0.93

1.5% - 2.0%

OD at 498 nm = 0.534 - 0.592 , OD at 482 nm = 0.85 – 0.9

1:1000 in Amyl Acetate

< 1 ppm

< 1 ppm

< 1 ppm

< 1 ppm

Protect from exposure to air, light & heat, Don’t freeze

5 Ltr in white virgin Jerry cane

Approx 6 months, if kept under proper storage

Margarine, Butter, Snacks, Chocolate, Salad dressing, Bakery Products, Sauces, Deserts etc.

Annatto Nor Bixin Powder (1.5% Nor - Bixin)
(Kesar Orange/Kesar Mango)

E–160b / 75120

Yellow to Orange depending upon the Food Products
And the quantity used.

Orange to dark Orange red at between pH 1 – 3, Orange
To dark Orange at pH 3 – 7, & Orange at pH 7 – 10.

0.59 to 0.62

2.0%

OD at 453 nm = 0.25 – 0.3

1:10000 in 2.5% KOH

< 1 ppm

< 1 ppm

< 1 ppm

< 1 ppm

Protect from exposure to air, light & heat, Don’t freeze

12.5 x 2 = 25 Kg in one corrugated box.

Approx 6 months, if kept under proper storage

Soups, Confectionery, Sauces, Ice creams, Sweets,
Pharmaceuticals

Turmeric Colour 5% Powder

E-100/75300

Yellow to greenish yellow depending upon the Food Products
And quantity used. The colour turns lighter at raising pH.

Free flowing powder

0.7

5%

OD at 420 nm = 0.56 on Spectrophotometer
Dilution 1:20000 in chloroform

Can be added directly to the food product preferably at the
Endo of the process

3 ppm

Nil

2 ppm

Passes as per P. F. A. & F. D. A.

5 Kg in virgin Jerry cane

Approx 6 months, if kept under proper storage

Margarine, Butter, Salad dressing, Bakery Products, Desert, Soft Drinks, Sauces, Canned food, Wrapped Confectionary etc.

Red Beet Juice Powder (0.3% to 0.45 Betanine)

E-160b / 75120

Red to Purple depending on the Food Products
And the quantity used.

Stable at between pH 3.5 to 7.0 and gets little darker
Below And above these pH values.

0.65 to 0.75

OD at 537mm = 0.34 - 0.37

1:1,000 in 0.1 M Citric acid

5 ppm Maximum

1 ppm

1 ppm

1 ppm

Nil

<10000

Protect from exposure to air, light and heat. Do not Freeze.

20kg in wide mouth Blue virgin Drums

6Months Minimum

Confectionery, Soups, Dairy Products, Sauces, Instant, Deserts,
Meat Products, Ice-Creams & Soft Drinks.

Paprika Colour Water Soluble 40,000 i.u.

EEC NO

E – 160 c

Hue

Pale Pinkish Yellow to deep Orange depending on the food
Products and quantity used. The colour is darkest at pH 4.6.

Solubility

Stir before use. Can be added directly to product with fat base.
But it is recommended to mix the colour with a small portion
of the preparation before adding it to product.

Consistency

Free flowing Liquid

Specific Gravity

0.93

Colour Strength

0.288-0.318 at OD 462 nm Dilution 1:1,00,000 in acetone

Approval

This product is in full compliance with the directive of PFA,
FDA & BIS

Storage

Protect from exposure to air, light & heat, Don’t freeze

Self life

Approx 6 months, if kept under proper storage

Packing

5 Kgs. In virgin jerry can

Application

Meat Product, Sausages, Snacks, Sauces

Chlorophlly Green Colour Oil Soluble

E-141 / 75810

Light to Dark Green depending on food products &
Quantity Used

Free flowing Liq

0.91 to 0.92

OD 630 nm 0.24

1: 1000 in Amyl Acetate

10 ppm

1 ppm

1 ppm

1 ppm

Nil

Protect from exposure to air, light & heat. Don’t freeze.

5 Kg in white virgin jerry cane

Approx 6 months

Soaps & Cosmetics, Confectionery, Ice cream, Jellies, Instant food etc.

Liquid Caramel Type I Plain [Scotch Grade]

E – 141 / 75810

Light to Dark Green depending on food products & Quantity Used

Anthocyanin Colour Powder

E-163

Purple Colour free flowing powder

Can be mixed direct with dry products. Soluble in water and Suspensible in oil. For improved results, add the colour at the end of the processing.

Spray – dried powder made from an aqueous Anthocyanin
extracted from Black Carrot. Malto Dextrin is used as a carrier.

0.38 OD at 520 nm. Dilution 1:1000 in Citric & Sodium Citrate pH 3 buffer

Very stable to heat up to at least 120 C /248 F and Cool down to at least (-)20C / Products (-)40 F. The light stability is reasonably good in food products. The pH in the Food Products should be 4.5 or below.