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M/S VENKAT RAMNA INDUSTRIES

Kannauj, Uttar Pradesh

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Food Colors

Our product range includes a wide range of Food Colors, Paprika Oleoresin (10000 CU), Paprika Oleoresin (20000 CU), Copper Chlorophyllin (5per), Curcumin (8.5Per) and Curcumin Powder (95Per).

Food Colors
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Description

Annatto, also known as bixin, is a yellow coloring extracted from the fruit of tropical shrub Bixa orellana. It contains carotenoid bixin, which is a fat soluble component and is used to color cheese, butter dairy produce and baked goods. The seeds are also used as spice for flavoring in various Caribbean and Latin American foods.

History

Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.

Color & Aroma

Color : Yellow to orange,

Aroma : Characteristic odor

Constituents

The seeds of annatto contain 40-45% cellulose, 3.5-5.5% sucrose, 0.3-0.9% essential oil, 3% fixed oil, 4.5-5.5% pigments, 13-16% protein and other constituents. It also constitutes tannins, ethereal oils, saponins, mustard oil like substances and sesquiterpenes.

Uses

It is extensively used for food coloring and finds application in preserved meats, cheese, sweets and variety of other foods. The red annatto dye extracted from the fruit pulp is extensively used in assortment of industries such as cosmetics, textiles and others. It is also used in medical preparations such as ointments and plasters. In India, the pulp of the annatto fruit is used as an insect repellent.

 

Features:

 

  • Botanical Name: Bixa orellana
  • Country of Origin: Brazil
  • Solubility: water and oil soluble
  • Specific Gravity: 0.91 to 0.93
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.522–1.590 @ 20°C
  • PlantPart: seed
  • Bland With: It is easily soluble with water, emulsions and several oils, and also blends well with turmeric or paprika oleoresin.
  • CAS No: 6983-79-5
  • Flash Point: 170 °C
  • Extraction Method: Extraction

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Food Colors
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Description

Anatto Extract 1% Bixin comes in a yellow orange shade. A natural food colorant obtained from seeds of Bixa Orella , the concentration of color is expressed as percentage of carotenoids, bixin & norbixin compounds. Further, pH, emulsifiers & overall solubility also affect the hue. It finds application as a color additive in oils, butter, margarines, fat based systems, processed cheese and others.

History

Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.

Color & Aroma

Color : Dark red & Pleasant odor,

Aroma : Characteristic odor

Constituents

Annatto vegetable oil, propylene glycol, mono-& glycerides, potassium hydroxide, Bixin (Fat soluble part -70-80% ), norbixin (water soluble part), Propyline Glycol.

Uses

Used as a commercial food colouring and dye agent, it is used as color additive in butter, oils, margarines, fat based systems & others. Further, it is also used for other dairy produce as well as baked goods. It is also used as dye fabric as well as to color food products like margarine and cheese.

 

Features:

 

  • Botanical Name     Bixa orellana L
  • Country of Origin     Brazil
  • Solubility     soluble in oil & water
  • Specific Gravity     1.0 to 1.02
  • Optical Rotation     -20°C
  • Refrective Index     1.457°C to 1.480°C
  • PlantPart     seed
  • Bland With     Turmeric or paprika oleoresin.
  • CAS No     1393-63-1
  • Flash Point     > 200.00 °F
  • Extraction Method     Extraction

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Paprika Oleoresin (10000 CU)
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Description

Paprika Oleoresin 10000 cu is oil-soluble and has an appearance of dark red liquid. Insoluble in water, it has color value of 10000 CU and is used as a food colouring in orange juice, cheese, spice mixtures, sweets, sauces and emulsified processed meats. Other than this, it is also used in poultry feed to deepen colour of egg yolks.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark reddish viscous liquid , without pungency,

Aroma : Characteristic odor

Constituents

Capsanthin, capsorubin, capsaicin.

Uses

A dark red liquid, soluble in lipin & ethanol, Paprika Oleoresin 10000 cu is used as a main flavouring compound giving pungency in higher concentrations. It is also used as a food colouring in orange juice, cheese, spice mixtures, and sauces. Further, it is also used in sweets & emulsified processed meats. In poultry feed, it is used for deepening the colour of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Water soluble
  • Specific Gravity: 0.88
  • Optical Rotation     Not Applicable
  • Refrective Index     Not Applicable
  • PlantPart     Fruit Peel
  • Bland With     Lipin, ethanol.
  • CAS No     72968-48-0
  • Flash Point     257 C
  • Extraction Method     Extraction

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Paprika Oleoresin (20000 CU)
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Description

With color value of 20000 CU, Paprika Oleoresin is extracted from lipids & pigments from pods of sweet red pepper, Capsicum Annuum L. Extracted by percolation process with variety of solvents including primarily hexane (these are removed prior to use), this oil soluble extract is widely used in a wide variety of processed foods like sausages, dry soluble seasonings, dressings, food coatings and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark reddish viscous liquid , without pungency,

Aroma : Characteristic odor

Constituents

Capsanthin, capsorubin, capsaicin.

Uses

Paprika Oleoresin 20000 CU, is used as a colouring and flavouring agents in a wide variety of food products. These include meat, snack food coatings, popcorn oil & cheeses and others. Further, it is also used in Beverages, Processed Food, Tomato and Poultry Feed products (For deepening colour of egg yolks).

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Water soluble
  • Specific Gravity: Not Applicable
  • Optical Rotation: Not Applicable
  • Refrective Index: Not Applicable
  • PlantPart: Fruit Peel
  • Bland With: Lipin, ethanol.
  • CAS No: 622-39-9
  • Flash Point: Not Applicable
  • Extraction Method: Extraction

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Copper Chlorophyllin (5per)
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Description

Chlorophyllin is a food additive and used as an alternative medicine. It is a water-soluble, semi-synthetic copper derivative of chlorophyll that is obtained by alkaline hydrolysis of chlorophyll with replacement of the magnesium by copper and methyl and phytyl ester groups by sodium and potassium.

History

Chlorophyll is a green pigment found in most plants, algae, and certain bacteria. As all leaves and thus all leafy vegetables contain chlorophyll, it is one of the oldest and most widely consumed pigments in our diet. As it has been in the human diet forever, it can be considered one of the most safe food components. Chlorophyll plays an important role in plants in the photosynthesis, the mechanism by which plants acquire energy.

Color & Aroma

Color : Dark green,

Aroma : Characteristic Chlorophil

Constituents

It mainly consists of copper chlorophyll trisodium and copper chlorophyll tartrate.

Uses

It is used as a topical preparation and finds application in various cosmetic and pharmaceutical preparations. It is useful for both treatment and odor control of wounds, injuries and other skin conditions. With its clear chemo-preventive activities, it is popular as a food colorant and dietary supplement. The strong color of chlorophyll is useful as a commercial pigment and used as a green dye for food, toothpaste and detergents.

 

Features:

 

  • Botanical Name: Psyllium
  • Country of Origin: China
  • Solubility: water soluble
  • Specific Gravity: 1.130–1.35 @ 20°C
  • Optical Rotation: (-)1.5 –(-)4 @ 15°C
  • Refrective Index: 1.044 –1.054@ 20°C
  • PlantPart: Leaves
  • Bland With: It blends well with olive and other essential oils
  • CAS No: 28302-36-5
  • Flash Point: > 200.00 °F
  • Extraction Method: Extraction

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Curcumin (8.5Per)
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Curcumin (8.5Per)

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Description

Curcumin with concentration strength of 8.5% is a solvent extract of turmeric rhizome. Apart from colorant, it also acts as an antioxidant and has typical turmeric like odour. Also known by the name of Indian Saffron, it is used in a wide variety of ways in Indian cooking. The turmeric roots are pulled from the ground and separated from the rest of the plant and dried. The dried rhizome is ground and curcumin is extracted using a solvent. It is also very important herb and is widely recognized in Indian Ayurvedic medicine, as a spice and as a natural food colour. Further, turmeric is also seen as an excellent natural .

History

Turmeric(Curcuma longa)was probably cultivated at first as a dye, and then became valued as a condiment as well as for cosmetic purposes. It is often used in cooking as a substitute for the more costly saffron. In the 13th century Marco Polo wrote of this spice, marvelling at a vegetable which exhibited qualities so similar to saffron. Familiar to the contemporary world as a prime component of curry powder, the orange-yellow rhizome's striking colour lent it a special aura in ancient India. It has always been considered an auspicious material in the sub-continent, both amongst the Aryan cultures (mostly northern) and the Dravidian cultures (mostly southern) and its value may extend far in history to the beliefs of ancient indigenous peoples. Turmeric's common name in the north, haldi, derives from the Sanskrit haridra, and in the south it is called manjal, a word that is frequently used in ancient Tamil literature. Turmeric has a long history of medicinal use in South Asia, cited in Sanskrit medical treatises and widely used in Ayurvedic and Unani systems. Susruta's Ayurvedic Compendium, dating to 250 BC, recommends an ointment containing turmeric to relieve the effects of poisoned food.

Color & Aroma

Color : Pale yellow to reddish-brown oily liquid with Characteristic warm, spicy turmeric odor.,

Aroma : Characteristic Curcumin odor

Constituents

Curcumin (yellow pigment) essential oil (artumerone, zingberene, borneol), alkaloids, valepotriates and protein.

Uses

It finds application in the beverages, sauces and confectionery industry. Curcumin as an ancient Indian spice, is traditionally been used as medicine, condiment and flavouring agent. As per Indian Ayurvedic text, Curcumin extract also helps in improving body immunity, inducing the flow of bile, which breaks down fats. It also acts as an anti-inflammatory agent that helps in relieving aches & pains associated with arthritis.

 

Features:

 

  • Botanical Name: Curcuma Longa L
  • Country of Origin: India
  • Solubility: Soluble in alcohol and oils. Insoluble in water
  • Specific Gravity: 0.925 – 0.935 @ 20°C
  • Optical Rotation: (-24) – (-27) @ 20°C
  • Refrective Index: 1.500 – 1.650 @ 20°C
  • PlantPart: Dry Root
  • Bland With: Turmeric and curry powders.
  • CAS No: 8024-37-1
  • Flash Point: 60 °C
  • Extraction Method: Extraction

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Curcumin Powder (95Per)
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Curcumin Powder (95Per)

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Description

This powder is extracted by crystallizing turmeric oleoresin that is prepared by the alcohol extraction of turmeric. Curcumin is the active ingredient present in the turmeric and is yellow-orange in color with a spicy taste and aroma. Turmeric consists of both dried and fresh rhizomes of a plant known as curcuma longa and has been used in the Indian traditional system of medicine as a spice and a natural food color. It is known to have anti-inflammatory, anti-arthritic, anti-allergic, anti-bacterial and anti-tumor activity.

History

Turmeric(Curcuma longa)was probably cultivated at first as a dye, and then became valued as a condiment as well as for cosmetic purposes. It is often used in cooking as a substitute for the more costly saffron. In the 13th century Marco Polo wrote of this spice, marvelling at a vegetable which exhibited qualities so similar to saffron. Familiar to the contemporary world as a prime component of curry powder, the orange-yellow rhizome's striking colour lent it a special aura in ancient India. It has always been considered an auspicious material in the sub-continent, both amongst the Aryan cultures (mostly northern) and the Dravidian cultures (mostly southern) and its value may extend far in history to the beliefs of ancient indigenous peoples. Turmeric's common name in the north, haldi, derives from the Sanskrit haridra, and in the south it is called manjal, a word that is frequently used in ancient Tamil literature. Turmeric has a long history of medicinal use in South Asia, cited in Sanskrit medical treatises and widely used in Ayurvedic and Unani systems. Susruta's Ayurvedic Compendium, dating to 250 BC, recommends an ointment containing turmeric to relieve the effects of poisoned food.

Color & Aroma

Color : deep orange yellow & peppery odor,

Aroma : Characteristic Curcumin odor

Constituents

Key ingredients include curcumin, demethoxycurcumin, bisdemethoxycurcumin, a volatile oil, gum, starch, calcium chloride, fiber, caffeic-, cinnamic-, p-coumaric and other acids, limonene, calcium, iron, manganese, phosphorus, potassium, zinc, beta-carotene, B-vitamins and vitamin C.

Uses

It is extensively used in the Indian traditional system as a medicine, spice and a natural food color. It has slightly acrid taste and is a warming plant that is used to flavor various types of Indian foods. It is useful in a variety of conditions related to inflammation and antioxidant damage, such as cataracts, arthritis, cancer, and heart disease. It is also beneficial in treating scabies, digestive disorders, promoting wound healing and strengthening the immune system.

 

Features:

 

  • Botanical Name: Curcuma longa
  • Country of Origin: India
  • Solubility: Soluble in acetone
  • Specific Gravity: 0.925 – 0.935 @ 20°C
  • Optical Rotation: -24 – -27 @ 20°C
  • Refrective Index: 1.500 – 1.650 @ 20°C
  • PlantPart: Dry Root
  • Bland With: It mixes well with cooking oil and also blends with coconut oil, butter or olive oil.
  • CAS No: 84775-52-0
  • Flash Point: 102°C (215.6°F)
  • Extraction Method: Extraction

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Oleoresin Paprika (100000 CU Colour Stable)
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Description

Oleoresin paprika is extracted from lipids and pigments from the pods of sweet red pepper, capsicum annuum linn or capsicum frutescens, grown in temperate climates. It is an oil soluble extract and mainly used as a coloring and flavoring in food products such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark red,

Aroma : Characteristic odor

Constituents

It consists of three major components such as Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin.

Uses

With its capsanthin and capsorubin, the main coloring compounds, it is primarily used as a coloring and flavoring agent in various food products. It is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. It is also used in poultry feed to deepen the color of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Soluble in water and oil
  • Specific Gravity: 0.980-1.010
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.522–1.590 @ 20°C
  • PlantPart: Fruit Peel
  • Bland With: t blends well with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: 84625-29-6
  • Flash Point: >100
  • Extraction Method: Extraction

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Food Colors
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Description

It is a vegetable dye made from the seed coat of tropical Annatto tree, also known as bixa orellana. This natural colouring is commonly used in cereals, snack foods, dairy foods such as yoghurts, butter, ice creams, cheeses and a wide range of other foods.

History

Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.

Color & Aroma

Color : Brighter red in color and peculiar odor,

Aroma : Characteristic odor

Constituents

The seeds of the annatto fruits contain 40-45% cellulose, 3.5-5.5%sucrose, 0.3-0.9% essential oil, 3% fixed oil, 4.5-5.5% pigments, 13-16% protein and other constituents. It also constitutes tannins, ethereal oils, saponins, mustard oil like substances and sesquiterpenes

Uses

It is widely used as an effective natural coloring in cosmetics and textile manufacturing. Also used as spice, it gives a bright and exotic appearance to many types of dishes. The fat?]soluble component carotenoid bixin makes it an ideal content for coloring cheese, butter, dairy produce and baked products.

 

Features:


Botanical Name     Bixa orellana
Country of Origin     Brazil
Solubility     water and fat soluble
Specific Gravity     1.130–1.35 @ 20°C
Optical Rotation     -10.5 -0.5@20°C
Refrective Index     1.522–1.590 @ 20°C
PlantPart     seed
Bland With     It blends easily with water, emulsions and several oils, and also with turmeric or paprika oleoresin.
CAS No     8008-79-5
Flash Point     170 °C
Extraction Method     Extraction

 

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Oleoresin Paprika (30000 CU)
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Description

Oleoresin paprika is a reddish viscous liquid, extracted from lipids and pigments from the pods of Capsicum Annuum Linn or Capsicum Frutescens. It is extensively grown in temperate climates in various parts of the world. This extract is oil soluble and mainly used as a coloring and flavoring components in many food products such as sausages, dressings, dry soluble seasonings, food coatings and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark red,

Aroma : Characteristic odor

Constituents

The main components include Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin

Uses

The paprika extract contains main coloring compounds that are primarily used as coloring and flavoring agents in numerous food products. It is extensively used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Further, it also find usage in poultry feed to intensify the color of egg yolks.

 

Features:

 

  • Botanical Name:Capsicum annum
  • Country of Origin: India
  • Solubility: Water and essential oils
  • Specific Gravity: 0.980-1.010
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.522–1.590 @ 20°C
  • PlantPart: Fruit Peel
  • Bland With: It mix suitably with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: 84625-29-6
  • Flash Point: >100
  • Extraction Method: Extraction

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Copper Chlorophil (2.5Per)
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Description

Copper Chlorophil with strength of 2.5% is used as a food additive & alternative medicine source. It is water-soluble, semi-synthetic sodium/copper derivative of chlorophyll. With active ingredient Chlorophyllin, it is highly useful in a number of internally-taken preparations that are intended for reducing odours associated with incontinence, colostomies as well as other similar procedures including body odour in general.

History

Chlorophyll is a green pigment found in most plants, algae, and certain bacteria. As all leaves and thus all leafy vegetables contain chlorophyll, it is one of the oldest and most widely consumed pigments in our diet. As it has been in the human diet forever, it can be considered one of the most safe food components. Chlorophyll plays an important role in plants in the photosynthesis, the mechanism by which plants acquire energy.

Color & Aroma

Color : Greenish with pigment odor,

Aroma : Characteristic Chlorophil

Constituents

Water-soluble, semi-synthetic sodium/copper derivative of chlorophyll.

Uses

A synthetic copper complex of chlorophyll, it is natural green in colour and is present in all plants & algae. Some of the areas where it is used include medicines, processed food, vegetable oils and others. It may also decrease may decrease oxidative damage induced by chemical carcinogens and radiation.

 

Features:

 

  • Botanical Name:Not Applicable
  • Country of Origin: USA
  • Solubility: Cold water Soluble
  • Specific Gravity: 0.980-1.010
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.044 –1.054@ 20°C
  • PlantPart: Leaves
  • Bland With: Nettles, grass and alfalfa, algae.
  • CAS No: 11006-34-1
  • Flash Point: 170 °C
  • Extraction Method: Extraction

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Food Colors
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Description

Copper Chlorophil 5% we offer is a synthetic copper complex of chlorophyll, which is a natural green colour compound present in all plants & algae. Some of the areas it finds application include medicines, processed food, vegetable oils and others. Other than this, it is also available as topical preparation for treating odour control of wounds, injuries & other skin conditions - notably radiation burns. Natural Green in color, it is also used as a food colouring agent.

History

Chlorophyll is a green pigment found in most plants, algae, and certain bacteria. As all leaves and thus all leafy vegetables contain chlorophyll, it is one of the oldest and most widely consumed pigments in our diet. As it has been in the human diet forever, it can be considered one of the most safe food components. Chlorophyll plays an important role in plants in the photosynthesis, the mechanism by which plants acquire energy.

Color & Aroma

Color : greenish with pigment odor,

Aroma : Characteristic Chlorophil

Constituents

Water-soluble, semi-synthetic sodium/copper derivative of chlorophyll.

Uses

It also has good theraupatic effects as human colon cancer cells undergo cell cycle arrest after treatment with chlorophyllin. Further, the new avenue of usage includes clinical setting for sensitizing cancer cells to DNA damaging agents. It is also highly useful in number of internally-taken preparations intended for reducing odours associated with incontinence, colostomies & similar procedures including body odour in general.

 

Features:

 

  • Botanical Name: Not Applicable
  • Country of Origin: USA
  • Solubility: Cold water Soluble
  • Specific Gravity: 1.130–1.35 @ 20°C
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.522–1.590 @ 20°C
  • PlantPart: Leaves
  • Bland With: Nettles, grass and alfalfa, algae.
  • CAS No: Not Applicable
  • Flash Point: 170 °C
  • Extraction Method: Extraction

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Copper Chlorophyll(10per)
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Description

It is a semi-synthetic copper derivative of chlorophyll, which is extracted by alkaline hydrolysis of chlorophyll with replacement of the magnesium by copper and methyl and phytyl ester groups by sodium and potassium. It is a food additive, water-soluble and can be used as an alternative medicine.

History

Chlorophyll is a green pigment found in most plants, algae, and certain bacteria. As all leaves and thus all leafy vegetables contain chlorophyll, it is one of the oldest and most widely consumed pigments in our diet. As it has been in the human diet forever, it can be considered one of the most safe food components. Chlorophyll plays an important role in plants in the photosynthesis, the mechanism by which plants acquire energy.

Color & Aroma

Color : Green,

Aroma : Characteristic Chlorophil

Constituents

The main components are copper chlorophyll trisodium and copper chlorophyll tartrate.

Uses

This natural extracts are useful for both treatment and odor control of wounds, injuries and other skin conditions. Found as a topical preparation, it is largely used in various cosmetics and pharmaceutical preparations. Due its clear chemo-preventive activities, it is popular as a food colorant and dietary supplement. The strong color of chlorophyll is useful as a commercial pigment and used as a green dye for food, toothpaste and detergents.

 

Features:

 

  • Botanical Name: Psyllium
  • Country of Origin: China
  • Solubility: Soluble in water and alcohol
  • Specific Gravity: 1.130–1.35 @ 20°C
  • Optical Rotation: (-)1.5 –(-)4 @ 15°C
  • Refrective Index: 1.044 –1.054@ 20°C
  • PlantPart: Leaves
  • Bland With: It mix well with olive and other essential oils
  • CAS No: Not Applicable
  • Flash Point: > 200.00 °F
  • Extraction Method: Extraction

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Herbal Extracts
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Herbal Extracts

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Description

Coming in Yellow Orange shade, it has strength of 2.0% Bixin and is a natural food colorant obtained from the seeds of the Bixa Orella tree. The pigments that produce this yellow to orange color range are carotenoids, bixin and norbixin. The concentration of color is expressed as a percentage of these compounds where content varies with extraction method. For processing, fruits are dried & then seeds extracted from them are crushed.

History

Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.

Color & Aroma

Color : bright yellow to orange,

Aroma : Characteristic odor

Constituents

Annatto vegetable oil, propylene glycol, mono-& glycerides, potassium hydroxide, Bixin (Fat soluble part -70-80% ), norbixin (water soluble part), Propyline Glycol.

Uses

It finds extensive usage as a constituent in Ice Creams, Margarine, Cheese, Yogurt and other dairy and food products. Other than this, it is also used in many cheeses like Cheddar, Red Leicester, Brie as well as in margarine, butter, rice, smoked fish & custard powder. It is also used as commercial food coloring and dye.

 

Features:

  • Botanical Name: Bixa orellana L
  • Country of Origin: Brazil
  • Solubility: soluble in oil & water
  • Specific Gravity: 2.8 to 3.0
  • Optical Rotation: -20°C
  • Refrective Index: 1.457°C to 1.480°C
  • PlantPart: Seed
  • Bland With: Turmeric or paprika oleoresin.
  • CAS No: 1393-63-1
  • Flash Point: > 200.00 °F
  • Extraction Method: Extraction

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Food Colors
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Food Colors

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Description

Annatto is a yellow coloring, extracted from the fruits of tropical shrub Bixa orellana. This natural color is used in confectionery, butter, smoked fish and cheese. Also used as a spice, it provides a bright and exotic appearance to various types of dishes.

History

Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.

Color & Aroma

Color : yellow to red and slight characteristic scent,

Aroma : Characteristic odor

Constituents

The seeds of annatto contain 40-45% cellulose, 3.5-5.5%sucrose, 0.3-0.9% essential oil, 3% fixed oil, 4.5-5.5% pigments, 13-16% protein and other constituents. It also contains tannins, ethereal oils, saponins, mustard oil like substances and sesquiterpenes

Uses

The largest use of annatto is for food coloring. It found usage in preserved meats, cheeses, sweets and variety of other foods. The red annatto dye extracted from the fruit pulp is extensively used in assortment of industries such as cosmetics, textiles and others. Mostly used as a dye, it also finds application in medical preparations such as ointments and plasters. Further, in India the pulp of the fruit is used as an insect repellent.

 

Features:

 

  • Botanical Name: Bixa orellana
  • Country of Origin: Brazil
  • Solubility: water and fat soluble
  • Specific Gravity: 0.9264gm
  • Optical Rotation: -59.2 Deg
  • Refrective Index: 1.522–1.590 @ 20°C
  • PlantPart: seed
  • Bland With: This extract easily blends with water, emulsions and several oils. It also blends well with turmeric or paprika oleoresin
  • CAS No: 8008-79-5
  • Flash Point: 170 °C
  • Extraction Method: Extraction

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Anatto Extract (Kaser Mango Shade)
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Description

Anatto Extract of Kaser Mango Shade is a yellow colored natural food colorant that is obtained from seeds of the Bixa Orella tree. The pigments producing the yellow to orange colors are carotenoids, bixin and norbixin, where the concentration of colors is expressed as percentage of these compounds where content varies with extraction method used. These seeds have coating of oily paste that contain bixin that has high water and oil solubility and is stable in Alkaline mediums.

History

Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.

Color & Aroma

Color : bright yellow to orange red,

Aroma : Characteristic odor

Constituents

Annatto vegetable oil, propylene glycol, mono-& glycerides, potassium hydroxide, Bixin (Fat soluble part -70-80% ), norbixin (water soluble part), Propyline Glycol.

Uses

It is used in breakfast cereal, batters/breading, meat analogues, sausage casing, fats/oils and dry mixes. Other than this, it is also used in margarine, butter, rice, smoked fish & custard powder. It is also used as a commercial food colouring & dye agent. Further, it is also used for colouring & flavouring applications especially in Latin American cuisine.

 

Features:

 

  • Botanical Name: Bixa orellana L
  • Country of Origin: South America
  • Solubility: soluble in oil & water
  • Specific Gravity: 2.7 to 3.0
  • Optical Rotation: -20°C
  • Refrective Index: 1.457°C to 1.480°C
  • PlantPart: Seed
  • Bland With: Turmeric or paprika oleoresin.
  • CAS No: Not Applicable
  • Flash Point: > 200.00 °F
  • Extraction Method: Extraction

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Annatto Butter Colour
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Annatto Butter Colour

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Description

Extracted from the fruit of the tropical shrub Bixa orellana, it is also known as annatto, bixin, butter colour, or rocou. The main component of the fruit is carotenoid bixin, which is fat?]soluble and used to color cheese, dairy produce and baked products. The seeds are used as spice for flavoring in Caribbean and Latin American foods.

History

Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.

Color & Aroma

Color : red to brown with foreign odor,

Aroma : Characteristic odor

Constituents

The annatto seeds contain 40-45% cellulose, 3.5-5.5%sucrose, 0.3-0.9% essential oil, 3% fixed oil, 4.5-5.5% pigments, 13-16% protein and other constituents. It also constitutes tannins, ethereal oils, saponins, mustard oil like substances and sesquiterpenes

Uses

Owing to its fat?]soluble component carotenoid bixin, it is used to color cheese, butter, dairy produce and baked products. The seeds of the fruit are used as spice for flavoring in Caribbean and Latin American foods. The dye extracted from the pulp is used in textile industry and various other industries such as cosmetics.

 

Features:

 

  • Botanical Name: Bixa orellana
  • Country of Origin: Brazil
  • Solubility: Oil soluble
  • Specific Gravity: 0.91 to 0.93
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 0.534 - 0.592
  • PlantPart: Seed
  • Bland With: It mixes easily with water, emulsions and several oils. It also blends well with turmeric or paprika oleoresin.
  • CAS No: 8008-79-5
  • Flash Point: 170 °C
  • Extraction Method: Extraction

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Paprika Oleoresin
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Paprika Oleoresin

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Description

Instantly soluble OLEORESIN PAPRIKA 40000 CU (Also known as paprika) is an oil soluble extract derived from fruits of Capsicum Frutescens/Capsicum Annum Linn (Indian red chillies). With color value of 40000 CU (instantly soluable), it is primarily used as colouring and flavouring agent in food products. Composed of capsaicin, which is the main flavouring compound that provides pungency in higher concentrations, the main colouring compounds in it are capsanthin & capsorubin among other carotenoids.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : colorless to pale yellow clear liquid,

Aroma : Characteristic odor

Constituents

Capsaicin, capsanthin, capsorubin.

Uses

Produced by extraction of lipids & pigments from pods of sweet red pepper, OLEORESIN PAPRIKA 40000 CU is an oil soluble extract. It is widely used in processed foods like sausage, dry soluble seasonings, dressings, food coatings & snack food seasonings.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Soluble in alcohol and oils. Insoluble in water
  • Specific Gravity: 0.90700 - 0.91700 @ 25.00 °C
  • Optical Rotation: Not Applicable
  • Refrective Index: 1.49000 - 1.49600 @ 20.00 °C
  • PlantPart: Fruit Peel
  • Bland With: Lipin, ethanol.
  • CAS No: 622-39-9
  • Flash Point: 133.00 °F
  • Extraction Method: Extraction

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Oleoresin Paprika (80000 CU Colour Stable)
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Description

This extract is obtained from lipids and pigments from the pods of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens, grown in temperate climates. It is an oil soluble extract and mainly used as a coloring and flavoring compound in food products such as such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark red,

Aroma : Characteristic odor

Constituents

It major components include Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin

Uses

Due to its capsanthin and capsorubin, the main coloring compounds, it is extensively used in various food products as a coloring and flavoring agent. It has wide usage in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Furthermore, it is also find application in poultry feed to deepen the color of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: South America and the West Indies
  • Solubility: Soluble in alcohol, insoluble in water
  • Specific Gravity: 0.980-1.010
  • Optical Rotation: (-)1.5 –(-)4 @ 15°C
  • Refrective Index: 1.044 –1.054@ 20°C
  • PlantPart: Fruit Peel
  • Bland With: It blends well with dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: 84625-29-6
  • Flash Point: >100
  • Extraction Method: Extraction

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Oleresin Paprika (120000 CU)
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Description

Extracted from lipids and pigments from the pods of sweet red pepper, capsicum annuum linn or capsicum frutescens, oleoresin paprika is suitable to be found in temperate climates. This oil soluble extract is mainly used as a coloring and flavoring compound in food products including sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark red,

Aroma : Characteristic odor

Constituents

It consists of Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin

Uses

It includes capsanthin and capsorubin that are main coloring compounds and widely used for coloring and flavoring agent in various food products. It is also used in poultry feed to deepen the color of egg yolks. Further, it also find application in various processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: South America and the West Indies
  • Solubility: Soluble in water and oil
  • Specific Gravity: 0.980-1.010
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.522–1.590 @ 20°C
  • PlantPart: Fruit Peel
  • Bland With: It mix well with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: 84625-29-6
  • Flash Point: >100
  • Extraction Method: Extraction

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Paprika Oleoresin (100000 CU)
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Description

It is extracted from lipids and pigments from the pods of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens. It is mainly used as a coloring and flavoring component in food products such as such as sausage, dressings, dry soluble seasonings, food coatings and snack food seasonings. It is an oil soluble extract and blends well with dry liquid carriers such as salt, dextrose, edible oil, lecithin and benzyl alcohol.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark reddish viscous liquid , without pungency with Characteristic odour,

Aroma : Characteristic odor

Constituents

It consists of Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin

Uses

This natural extract contains capsanthin and capsorubin, the main coloring compounds that are used in coloring and flavoring of various food products. It finds wide application in processed food products such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. In poultry feed, it is used to intensify the color of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: South America and the West Indies
  • Solubility: Soluble in oils, insoluble in water
  • Specific Gravity: 0.93 – 0.95
  • Optical Rotation: (-)1.5 –(-)4 @ 15°C
  • Refrective Index: 1.535 –1.538 @ 20°C
  • PlantPart: Fruit Peel
  • Bland With: It mixes well with various oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: 84625-29-6
  • Flash Point: >100
  • Extraction Method: Steam Distilled

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Paprika Oleoresin (40000 CU)
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Description

It is an oil soluble extract, processed from lipids and pigments from the pods of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens, grown in temperate climates. It is primarily used as a coloring and flavoring in food products such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark reddish viscous liquid , without pungency with Characteristic odour,

Aroma : Characteristic odor

Constituents

It consists of Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin

Uses

The main coloring compound, it is used in various food products for coloring and flavoring. It is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. It finds usage in poultry feed as well, to deepen the color of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Soluble in oils, insoluble in water
  • Specific Gravity: 0.93 – 0.95
  • Optical Rotation: ( + 10° ) - ( + 25° )
  • Refrective Index: 1.044 –1.054@ 20°C
  • PlantPart: Fruit Peel
  • Bland With: It blends well with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: Not Applicable
  • Flash Point: 170 °C
  • Extraction Method: Extraction

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Paprika Oleoresin (40000 CU M)
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Description

With color value of 40000 CU, Paprika Oleoresin offered is extracted through percolation process from pods of sweet red pepper, Capsicum Annuum L. With main constituents as capsanthin and capsorubin, it is mainly used as a colouring and flavouring agent finding usage in orange juice, cheese, spice mixtures, sweets, sauces and processed meat products.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark reddish viscous liquid , without pungency,

Aroma : Characteristic odor

Constituents

Capsanthin, capsorubin, capsaicin.

Uses

Paprika Oleoresin extract is used in processed meat, snack food coatings, popcorn oil & cheeses, beverages, and tomato products. Being an oil soluble extract, it is also used in food colouring applications. Some of the other applications it is used in include cheese, spice mixtures, orange juice, sauce, sweet & in poultry feed (For achieving deepened color of egg yolks).

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Water soluble
  • Specific Gravity: 0.92 – 0.9506
  • Optical Rotation: Not Applicable
  • Refrective Index: 1.480 - 1.486 @ 20°C
  • PlantPart: Fruit Peel
  • Bland With: Lipin, ethanol.
  • CAS No: 622-36-8
  • Flash Point: 133.00 °F
  • Extraction Method: Extraction

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Paprika Oleoresin (60000 CU)
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Description

This oleoresin paprika is extracted from the fruits of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens. These are extensively grown in temperate climates. This extract is easily soluble in oil and mainly used as a coloring and flavoring in food products such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark reddish viscous liquid , without pungency with Characteristic odour,

Aroma : Characteristic odor

Constituents

It contains Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin

Uses

It is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Due to its main coloring compounds, capsanthin and capsorubin, it is primarily used for coloring and flavoring of various food products. It is also used in poultry feed to deepen the color of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Soluble in oils, insoluble in water
  • Specific Gravity: 0.93 – 0.9501
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.490 - 1.496 @ 20.00 °C
  • PlantPart: Fruit Peel
  • Bland With: It blends easily with various oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: 621-38-9
  • Flash Point: 133.00 °F
  • Extraction Method: Extraction

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Paprika Oleoresin (80000 CU)
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Description

Oleoresin paprika is extracted from lipids and pigments from the pods of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens, grown in temperate climates. It is an oil soluble extract and mainly used as a coloring and flavoring in food products such as such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark reddish viscous liquid , without pungency with Characteristic odour,

Aroma : Characteristic odor

Constituents

It consists of three major components such as Capsaicin, Dihydrocapsaicin and Nordihydrocapsaici

Uses

With its capsanthin and capsorubin, the main colouring compounds, it is primarily used for coloring and flavoring in various food products. It is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. It is also used in poultry feed to deepen the color of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Soluble in oils, insoluble in water
  • Specific Gravity: 0.93 – 0.9501
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.535 –1.538 @ 20°C
  • PlantPart: Fruit Peel
  • Bland With: It blends well with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol
  • CAS No: Not Applicable
  • Flash Point: >100
  • Extraction Method: Extraction

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Paprika Oleoresin
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Paprika Oleoresin

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Description

OLEORESIN PAPRIKA 40000 CU, WH is extracted by percolation with variety of solvents, primarily hexane that are removed prior to use. With color value of 40000 CU, it is produced by extraction of lipids & pigments from pods of sweet red pepper, it is grown in temperate climates. An oil soluble extract, it is widely used in processed foods dressings, sausage, dry soluble seasonings, snack food seasonings and food coatings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : colorless to pale yellow clear liquid with medium odor strength,

Aroma : Characteristic odor

Constituents

Capsanthin, capsorubin, capsaicin.

Uses

It is primarily used as colouring and flavouring agent in food products. An oil soluble extract, it is widely used in processed foods like dressings, sausage, dry soluble seasonings, snack food seasonings and food coatings. Further, it is also used in poultry feed where it is used to deepen colour of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: South America, West Indies
  • Solubility: Soluble in alcohol and oils. Insoluble in water
  • Specific Gravity: 0.90700 - 0.91700 @ 25.00 °C
  • Optical Rotation: Not Applicable
  • Refrective Index: Not Applicable
  • PlantPart: Fruit Peel
  • Bland With: Lipin, ethanol.
  • CAS No: 622-39-9
  • Flash Point: 133.00 °F
  • Extraction Method: Extraction

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Curcumin 18Per (Water Dispersible)
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Description

Water dispersible Curcumin (18%) is a solvent extract of turmeric rhizome. Apart from colorant it is an antioxidant and has typical turmeric like odour. It is also called Indian Saffron and has been used in Indian cooking for centuries. Processed from dried root part of the plant, which is grounded for extraction with the help of solvent, it is offered by us in water dispersible form.

History

Turmeric(Curcuma longa)was probably cultivated at first as a dye, and then became valued as a condiment as well as for cosmetic purposes. It is often used in cooking as a substitute for the more costly saffron. In the 13th century Marco Polo wrote of this spice, marvelling at a vegetable which exhibited qualities so similar to saffron. Familiar to the contemporary world as a prime component of curry powder, the orange-yellow rhizome's striking colour lent it a special aura in ancient India. It has always been considered an auspicious material in the sub-continent, both amongst the Aryan cultures (mostly northern) and the Dravidian cultures (mostly southern) and its value may extend far in history to the beliefs of ancient indigenous peoples. Turmeric's common name in the north, haldi, derives from the Sanskrit haridra, and in the south it is called manjal, a word that is frequently used in ancient Tamil literature. Turmeric has a long history of medicinal use in South Asia, cited in Sanskrit medical treatises and widely used in Ayurvedic and Unani systems. Susruta's Ayurvedic Compendium, dating to 250 BC, recommends an ointment containing turmeric to relieve the effects of poisoned food.

Color & Aroma

Color : Pale yellow to reddish-brown oily liquid with Characteristic warm, spicy turmeric odor.,

Aroma : Characteristic Curcumin odor

Constituents

Curcumin (yellow pigment) essential oil (artumerone, zingberene, borneol), alkaloids, valepotriates and protein.

Uses

It is used in the beverages, sauces and confectionery industry. Further, it is also a very important herb in Indian Ayurvedic medicine. A symbol of prosperity, Turmeric has also been used for centuries in Indian traditional system of medicine as well as a spice and a natural food colour. Its anti-inflammatory and anti-oxidant properties also make it widely used in cosmetics, pharmacy, food supplements and as natural colors.

 

Features:


  • Botanical Name: Curcuma Longa L
  • Country of Origin: India
  • Solubility: Soluble in alcohol and oils. Insoluble in water
  • Specific Gravity: 0.925 – 0.935 @ 20°C
  • Optical Rotation: (-24) – (-27) @ 20°C
  • Refrective Index: 1.500 – 1.650 @ 20°C
  • PlantPart: Dry Root
  • Bland With: Turmeric and curry powders.
  • CAS No: 8024-37-1
  • Flash Point: 60 °C
  • Extraction Metho d: Extraction

 

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Oleoresin Parprika (100000 CU)
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Description

Oleoresin paprika is extracted from lipids and pigments from the pods of sweet red pepper, capsicum annuum linn or capsicum frutescens, grown in temperate climates. It is an oil soluble extract and mainly used as a coloring and flavoring in food products such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark red ,

Aroma : Characteristic odor

Constituents

It consists of three major components such as Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin.

Uses

With its capsanthin and capsorubin, the main coloring compounds, it is primarily used as a coloring and flavoring agent in various food products. It is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. It is also used in poultry feed to deepen the color of egg yolks.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: South America and the West Indies
  • Solubility: Edible oil, lecithin, water
  • Specific Gravity: 0.980-1.010
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.522–1.590 @ 20°C
  • PlantPart: Fruit Peel
  • Bland With: It blends well with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: 84625-29-6
  • Flash Point: >100
  • Extraction Method: Extraction
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Description

This oil soluble extract is obtained from the fruits of Capsicum Annuum Linn or Capsicum Frutescens that are grown in temperate climates. It finds extensive application as a coloring and flavoring in food products such as sausage, dressings, dry soluble seasonings, food coatings and snack food seasonings.

History

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma

Color : Dark red,

Aroma : Characteristic odor

Constituents

It constitutes Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin

Uses

Owing to its coloring compounds, it is largely used as a coloring and flavoring agent in many kinds of food products. It is also used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Moreover, it is also used to deepen the color of egg yolks in poultry feed.

 

Features:

 

  • Botanical Name: Capsicum annum
  • Country of Origin: India
  • Solubility: Water and essential oils
  • Specific Gravity: 0.980-1.010
  • Optical Rotation: -10.5 -0.5@20°C
  • Refrective Index: 1.522–1.590 @ 20°C
  • PlantPart: Fruit Peel
  • Bland With: It blends with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
  • CAS No: 84625-29-6
  • Flash Point: >100
  • Extraction Method: Extraction

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