Natural Food Colors
It is obtained from diverse sources like vegetables, fruits, plants and other edible natural sources.
Natural food colors originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. Natural food colors that impart color to food and drinks come in liquid, powder, gel and paste forms.
APPLICATION
Bakery I Beverages I Confectionary 0 Dairy & Ice Cream I Meat Products I Savouries I Snacks I Seafood I Others (pet foods, condiments, functional foods etc.)
Curcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric (Curcuma longa), a member of the ginger family, Zingiberaceae.
pH Range
2.5- 6.5
Paprika oleoresin is an oil-soluble extract From the Fruits of Capsicum annuum or Capsicum Frutescens, and is primarily used as a colouring and/or Flavouring in Food products.
pH Range
2.5-6.5
Chlorophyll pigment is isolated From several related green pigments Found in the mesosomes of cyanobacteria and in the chloroplasts of algae and plants
pH Range
2-8
