Natural Food Colours originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. Natural food colours that impart colour to food and drinks come in liquid, powder, gel and paste forms.
Application
Pastries
Beverages
Savouries
Dairy
Seasoning Industry
Meat Industry
Ice Creams
Sweets, Chocolates & Snacks
ACTIVE COMPONENT/SOURCE
TURMERIC EXTRACTPRODUCT CODE
AMLS TU 1001E NUMBER
E100SOLUBILITY/FORM
WS/LiquidDOSAGE:
0.03-0.1 gm per kgCurcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric, a member of the ginger family, Zingiberaceae.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
TURMERIC EXTRACTPRODUCT CODE
AMLS TU 1001E NUMBER
E100SOLUBILITY/FORM
OS/LiquidDOSAGE:
0.05-0.16 gm per kgCurcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric, a member of the ginger family, Zingiberaceae.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
TURMERIC EXTRACTPRODUCT CODE
AMLS TU 2005E NUMBER
E100SOLUBILITY/FORM
WS/PowderDOSAGE:
0.04-0.15 gm per kgCurcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric, a member of the ginger family, Zingiberaceae.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
TURMERIC EXTRACT & PAPRIKA ORPRODUCT CODE
AMLS TU 1002E NUMBER
E100 & E160cSOLUBILITY/FORM
WS/LiquidDOSAGE:
0.05-0.16 gm per kgCurcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric, a member of the ginger family, Zingiberaceae.
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.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
LUTEINPRODUCT CODE
AMLS MA 1001E NUMBER
E161bSOLUBILITY/FORM
WS/LiquidDOSAGE:
0.1-0.5 gm per kgLutein is a xanthophyll and one of 600 known naturally occurring carotenoids. Lutein is isomeric with zeaxanthin, differing only in the placement of one double bond.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
BETA CAROTENEPRODUCT CODE
AMLS BETA 2010E NUMBER
E160aSOLUBILITY/FORM
WS/GranuleDOSAGE:
0.1-0.2 gm per kgβ-Carotene is an organic, strongly coloured red-orange pigment abundant in fungi, plants, and fruits. It is a member of the carotenes, which are terpenoids.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
PAPRIKA OLEORESINPRODUCT CODE
AMLS PA 1040E NUMBER
E160cSOLUBILITY/FORM
WS/LiquidDOSAGE:
0.1-0.15 gm per kgPaprika 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.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
PAPRIKA OLEORESINPRODUCT CODE
AMLS PA 2020-5E NUMBER
E160cSOLUBILITY/FORM
WS/PowderDOSAGE:
0.15-0.2 gm per kgPaprika 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.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CHLOROPHYLLSPRODUCT CODE
AMLS CH 1001E NUMBER
E141SOLUBILITY/FORM
WS/LiquidDOSAGE:
0.08-0.2 gm per kgChlorophyll pigment is isolated from several related green pigments found in the mesosomes of cyanobacteria and in the chloroplasts of algae and plants.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CHLOROPHYLLSPRODUCT CODE
AMLS CH 1001E NUMBER
E141SOLUBILITY/FORM
WS/LiquidDOSAGE:
0.15-0.2 gm per kgChlorophyll pigment is isolated from several related green pigments found in the mesosomes of cyanobacteria and in the chloroplasts of algae and plants.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CHLOROPHYLLSPRODUCT CODE
AMLS GRN NaCuE NUMBER
E141SOLUBILITY/FORM
OS/LiquidDOSAGE:
0.08-0.2 gm per kgChlorophyll pigment is isolated from several related green pigments found in the mesosomes of cyanobacteria and in the chloroplasts of algae and plants.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
BEETROOT EXTRACTPRODUCT CODE
AMLS BET 2001E NUMBER
E 162SOLUBILITY/FORM
WS/PowderDOSAGE:
0.4 - 0.8 gm per kgBeetroot (Beta vulgaris) is the main source for the natural red colour. The main component of this extract is betanine.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CARMINE POWDERPRODUCT CODE
AMLS CAR 2050E NUMBER
E120SOLUBILITY/FORM
WS/PowderDOSAGE:
0.05-0.25 gm per kgCarmine also called cochineal extract is a pigment of a bright-red color obtained from the aluminium complex derived from carminic acid.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CARMINE LIQUIDPRODUCT CODE
AMLS CAR 1010E NUMBER
E120SOLUBILITY/FORM
OS/LiquidDOSAGE:
0.2 - 1 gm per kgBeetroot (Beta vulgaris) is the main source for the natural red colour. The main component of this extract is betanine.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
HIBISCUS EXTRACTPRODUCT CODE
AMLS HB 2001E NUMBER
N.ASOLUBILITY/FORM
WS/PowderDOSAGE:
0.2-0.4 gm per kgHibiscus Extract is a standardized extract of the flowers of Hibiscus sabdariffa L. containing Anthocyanosides as colouring pigment.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
BLACK CARROT POWDERPRODUCT CODE
AMLS BC 2001E NUMBER
N.ASOLUBILITY/FORM
WS/PowderDOSAGE:
0.4 - 09 gm per kgBlack carrot extract is a food colour obtained from black, purple, or red carrot (Daucus carota L. ssp. Sativus). The principal colouring components are anthocyanins.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
BLACK CARROT LIQUIDPRODUCT CODE
AMLS BC 1001E NUMBER
N.ASOLUBILITY/FORM
WS/LiquidDOSAGE:
0.4-09 gm per kgBlack carrot extract is a food colour obtained from black, purple, or red carrot (Daucus carota L. ssp. Sativus). The principal colouring components are anthocyanins.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
RED RICE EXTRACTPRODUCT CODE
AMLS MO 1001E NUMBER
N.ASOLUBILITY/FORM
OS/LiquidDOSAGE:
0.05-0.25 gm per kgRed Yeast Rice Extract is a substance that's extracted from rice that's been fermented with a type of yeast called Monascus purpureus. It's used as a food coloring, additive, and preservative.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
RED RICE EXTRACTPRODUCT CODE
AMLS MW 1001E NUMBER
N.ASOLUBILITY/FORM
WS/LiquidDOSAGE:
0.05-0.25 gm per kgRed Yeast Rice Extract is a substance that's extracted from rice that's been fermented with a type of yeast called Monascus purpureus. It's used as a food coloring, additive, and preservative.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
PHYCOCYANINPRODUCT CODE
AMLS PY 2001E NUMBER
N.ASOLUBILITY/FORM
WS/PowderDOSAGE:
0.25-0.50 gm per kgPhycocyanin is a natural light blue colorant extracted from Spirulina. Phycocyanin is one of the rarest pigment protein in nature, that’s not only colourful, but also itself is a nutrient rich protein.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CARAMELPRODUCT CODE
AMLS CA 1001E NUMBER
E150aSOLUBILITY/FORM
WS/LiquidDOSAGE:
0.05-0.25 gm per kgCaramel is prepared by the controlled heating of food grade carbohydrates with or without added chemical catalysts. Caramel is water soluble in powder as well as in liquid form.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CARAMELPRODUCT CODE
AMLS CA 1002E NUMBER
E150bSOLUBILITY/FORM
WS/LiquidDOSAGE:
0.05-0.25 gm per kgCaramel is prepared by the controlled heating of food grade carbohydrates with or without added chemical catalysts. Caramel is water soluble in powder as well as in liquid form.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CARAMELPRODUCT CODE
AMLS CA 1003E NUMBER
E150cSOLUBILITY/FORM
WS/LiquidDOSAGE:
0.05-0.25 gm per kgCaramel is prepared by the controlled heating of food grade carbohydrates with or without added chemical catalysts. Caramel is water soluble in powder as well as in liquid form.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CARAMELPRODUCT CODE
AMLS CA 1004E NUMBER
E150dSOLUBILITY/FORM
WS/LiquidDOSAGE:
0.05-0.25 gm per kgCaramel is prepared by the controlled heating of food grade carbohydrates with or without added chemical catalysts. Caramel is water soluble in powder as well as in liquid form.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CHLOROPHYLL & BEETROOT EX.PRODUCT CODE
AMLS NCA 1001E NUMBER
E141 & E162SOLUBILITY/FORM
WS/LiquidDOSAGE:
0.3-0.5 gm per kgChlorophyll is extracted from plants and chemically modified by replacing the magnesium with copper. Beet Juice powder is prepared by blanching, cutting and hydraulic pressing. Betanin is the main pigment present in beetroot.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
CARBON VEGETABLEPRODUCT CODE
AMLS BLK 2001E NUMBER
E153SOLUBILITY/FORM
WS/PowderDOSAGE:
0.1-0.5 gm per kgCarbon black is the name of a common black pigment, traditionally produced from charring vegetable & fruits spents.
Heat Stability
Light Stability
PH Range
ACTIVE COMPONENT/SOURCE
TITANIUM DIOXIDEPRODUCT CODE
AMLS TI 2001E NUMBER
E171SOLUBILITY/FORM
WS/PowderDOSAGE:
2-5 gm per kgTitanium dioxide, also known as titanium(IV) oxide is the naturally occurring oxide of titanium. When used as a pigment, it is called Titanium white pigment. Generally, it is sourced from ilmenite, rutile, and anatase.
Heat Stability
Light Stability
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