Products > Natural Food Colours

Natural Food Colours
Natural food colours find their use in food for enhancing the appearance and the appeal of processed food preparations.

All natural food colours produced at Plant Lipids are subjected to approval as per global standards for safety of Food, Cosmetic and Drug authorities across continents.

Plant Lipids range of natural food colours include the red from paprika fruits, yellow from turmeric roots, orange red of annatto seeds, yellow-orange from marigold flowers and green from leaves.

Our range of natural food colours include the red from Paprika fruits, yellow from Turmeric roots, orange red of Annatto seeds, yellow-orange of Marigold flowers, and green from leaves.

PRODUCT PROFILE:: Oleoresin Paprika - Oleoresin Paprika is obtained by solvent extraction of Indian paprika, Capsicum annuum L.(Family : Solanaceae) followed by washing with an alcoholic solvent to remove pungency. Available in a wide range of 10000 to 160000 colour value, this is used in a variety of applications like sausages, food coatings, snack food seasonings, sea food, pickles, ketchup, soups, etc. View product specifications

Oleoresin Turmeric - Available from 1.3% to 95% curcumin and finds application in seafood, mustard sauce, soups, noodles, dairy products, etc.

Curcumin Powder- Curcumin in near pure form is now recognized as an effective antioxidant. It has therefore a good market as an anti-cancer nutraceutical. Oleoresin turmeric is obtained by solvent extraction of dried rhizomes of Curcuma longa L. (Family : Zingiberaceae) of Indian origin and subsequent repeated purification by crystallization followed by drying and fine grinding. Inert food grade solid diluent has been used to regulate the strength of curcumin dye. View product specifications

Marigold Extract - Available at various strengths of xanthophylls, this is used in dairy and other products.

Plant Lipids has the following pigment extracts:
Colour for chicken feed industry
Both paprika and marigold extracts are used in chicken feed, so that the yolk of the eggs get an appropriate and uniform colour. In the case of paprika, the extract should be rich in trans capsanthins and other red pigments. These extracts have been developed for markets in Japan, Korea, Mexico, etc., where a reddish tint is preferred in the egg yolk.
Marigold is rich in lutein and other yellow pigments. They get deposited in egg yolk for markets in America and Europe.

Chlorophyllin - Available as copper derivative for stability upto a strength of 10%. This is used in a wide range of food and cosmetics.

Annatto Extract - This is available in various strengths upto 75% bixin and is especially used in butter and other dairy products.

All our products are registered for E-Numbers in the European Union and have equivalent certifications for other countries.

Product Properties
- All natural food colours are available in water soluble and water dispersible forms for use in water based products and applications.
- They can also be provided in powder form by plating in various carriers.
- Plant Lipids also provides all colours in spray dried forms for specialty applications.

What are Natural food colours?
Food applications contain both natural and synthetic colours. Natural colours come from vegetables and other naturally available sources and are safer and more receptive to the human metabolic system.
Read more about Natural Food Colours at Wikipedia