Caramel Colour is prepared by heating food grade carbohydrates under controlled environment. Using different types of food grade acids, alkalis or salts, different classes and types of Caramel Colour can be made. All these different types of Caramel Colour are identified in suffix E 150 a,b,c and d.
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Product Forms Available –
- El50a Plain Caramel Colour (Class I)
- E150b Caustic Sulphite Process Caramel Colour (Classll)
- El50c Ammonia Process Caramel Colour (Class III)
- E150d Ammonia Sulphite Process Caramel Colour (Class IV)
Recommended Dosage Level.
Between 0.01% to 0.1% depending on the required colour shade.
| Common Applications | ||
| Cola drinks | Beer | Ice tea |
| Baked foods | Protein drinks | Soya sauce |
| Seasonings | Confectionery | Cookies / Biscuits |
| BBQ sauce | Chocolates | Candy / Licorice |
| Cocca powder | Brandy | Dairy products |
| Choclate drinks | Cocca powder | Gravy mixes |
| Malt drinks | Cereals | Breads |
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 special application in products which are sensitive towards moisture like Seasonings and Chocolate / Malt Drink Powders.
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Product Forms Available –
- E150b Caustic Sulphite Process Caramel Powder (ClassII)
- E150c Ammonia Process Caramel Colour Powder (Class III)
- E150d Ammonia Sulphite Process Caramel Powder (Class IV)
Between 0.01% to 0.1% depending on the required colour shade.
| Common Applications | |
| Chocolate drinks | Cocoa Powder |
| Seasonings | Confectionery |
| Malt drinks | Gravy mixes |
| Baked foods | Cereals |
| Protein drinks | Ice tea |
| Confectionery | Cookies / Biscuits |
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, cur cumin 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 appetence even at low doses.
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Product Forms Available –
- Water Soluble Liquid and Powder – 5% to 10%
- Oil Soluble Liquid and Powder – 5% to 10%
| Common Applications | |
| Cereals | Ice cream |
| Icing | Salad dressing |
| Chewing gum | Baked goods |
| Yoghurt | Dairy products |
| Fruit preps | Dry soup premix |
| Confectionery | Seasonings |
| Pickels | Mustard |
| Margarine | Jam |
Annatto Colour 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 was used in cheese colouration, but gradually it started being used in a wide range of applications in different products. Whereas bixin, being Oil soluble is 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 light.
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Product Forms Available –
- Water Soluble in Liquid – 10%
- Water Soluble in Powder – 20%
- Oil Soluble in Liquid – 10%
- Emulsions Oil and Water Miscible – 4%
- Water Soluble Acid Proof Liquids – 4%
| Common Applications | |
| Cheese | Margarine |
| Butter | Ice cream |
| Cereals | Salad dressing |
| Dairy application | Meat products |
| Baked goods | Dry soup premix |
| Gravy mix | Seasonings |
Red Beet Root Colour is obtained from Beet Juice extracted from the roots of the vegetable called Beta Vulgaris. The Pigment present in the beetroot is known as betalains which is further classified in Red Betacyanin which gives the red colour.Beet Root Red gives a bright red to bluish red colour depending on application and pH
Beet Root Colour is sensitive to heat and prolonged heating above 90 C will result in degradation of colour.
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Product Forms Available –
- Water Soluble Powder – 0.35 % to 0.55% Betanin
- Recommended Dosage Level
- Between 0.01% to 0.1% depending on the required colour shade
Between 0.01% to 0.1% depending on Product Strength.
| Common Applications | |
| Yoghurt | Dry soup premixes |
| Confectionery | Dry fruit drink premix |
| Ice cream | Dry milk shake premixes |
| Frozen dessert | Pharmaceuticals |
| Fruit preparation | Packet mixes |
Anthocyanins are water-soluble compounds responsible for red to blue colour of a wide range of fruits and vegetables. They can be sourced from a wide variety of fruits, and vegetables. However largely Grapes, Berries and Black Carrots are used to derive the colour.
Anthocyanin colour is considered to be very versatile and easy to use. It is largely used in Soft Drinks, Jams and Jellies, Sugar Confectioneries and Frozen Products.
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Product Forms Available –
- Water Soluble Powder 2%
Between 0.01% to 0.1% depending on Product Strength.
| Common Applications |
| Soft drinks |
| Jams and Jellies |
| Sugar confectioneries |
| Frozen Products |
| Wine |
Chlorophyll is the most widely distributed natural plant pigment, present in all green leafy vegetables & widely used as colouring matter for various food items. Chlorophyll is an oil soluble colour that can be extracted from a range of green leaves, but usually grass, nettles or alfalfa is used.
Chlorophyllin is obtained by the coppering of chlorophyll following its alkaline hydrolysis. This is a water soluble colour and provides a green/blue to yellowish green colour.
The improved stability and brightness of copper chlorophyllin leads to its much wider use than chlorophyll as a food colour.
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Product Forms Available –
- Water Soluble Liquid – 6%
- Oil Soluble Liquid – 6%
| Common Applications | |
| Dairy products | Sauces |
| Confectionery | Dry milk shake premixes |
| Ice cream | Pharmaceutical products |
| Frozen dessert | Beverages |
| Fruit preparation | Herbal products |
| E Number | Colour | Light | Heat | Alkali | Acid | Qxidation / Reduction |
| E 100 | Turmneric | Poor | Good | Fair | Good | Fair |
| E 160b | Annatto | Fair | Good | V. Good | Precipitates | Fair |
| E 162 | Beetroot Red | Poor | Poor | Poor | Fair | Fair |
| E 163 | Anthocyanin | Good | Good | Poor | V. Good | Good |
| E 140 E 141 |
Chlorophyll Copper Chlorophyllin |
Poor V. Good |
Poor V.Good |
Fair Good |
Precipitates Precipitates |
Poor Good |
| E 150 | Caramel | V. Good | V. Good | V. Good | V. Good | V. Good |
Farm Fresh Vegetable & Spices are processed using unique low temperature spray drying technology to make Natural Vegetable & Condiment Powders. The gentle spray drying process helps us retain the freshness, taste and aroma of actual Vegetables and Spices.These Vegetable & Condiment Powders are natural in origin and are widely used in different types of Snacks, Seasonings and Food Products.
Vegetable Powder
- Spinach Powder
- Carrot Powder
- Tomato Powder
- Ginger Powder
- Mint Pow Green Chilly Powder
- Corriander Powder
- Garlic Powder
- Onion Powder
| Common Applications | |||||
| Soup Mixes | Seasonings | Baby Food | Gravies | Curries | Flavor Powders |
Tomato Powder is one of the most widely used Vegetable Powders in the world market with versatile applications in a host of Food Products. Aarkay offers a premium range of Tomato Powders made from fresh and choicest tomatoes using our unique low temperature spray drying process.
Whether it is purity for Baby Foods, Flavor and Colour for Seasonings or Taste and Disperse ability for Soup Mixes, our Tomato Powders match all these different requirements.
| Common Applications | |||||
| Baby Food | Soup Mixes | Seasonings | Curries and Gravies | Snack Foods | Sauces and Purees |
NATURAL FRUIT POWDERS
Accurate selection of Fruits followed by gentle spray drying process ensures that you get unmatched freshness and taste in our Natural Fruit Powders. These Fruit Powders do not contain any synthetic additives and are free from harmful chemicals.
Fruit Powders have a very versatile application and can be used to substitute actual Fruits in different Food and Beverages. Year round availability, storage convenience, longer shelf life and versatile applications are some of the advantages that Natural Fruit Powders offer to the users.
- Strawberry Powder
- Orange Powder
- Mango Powder
- Apple Powder Pineapple Powder
- Lemon Powder
- Banana Powder
- Papaya Powder
- Pomegranate Powder
- Watermelon Powder
- Guava Powder
- Custard Apple Powder Amla Powder I Sapota (Cheeku) Powder
| Common Applications | |||||
| Beverages | Confectioneries | Baby Food | Nutraceuticals | Sweets | Milk Shakes Jams |
| Jellies | Ice Creams | Baked Products | |||
