Physical & Chemical Properties:

1.Color Strength: Colors strength is defined as its Tinctorial Power, KO.56. Tinctorial power is the absorbance of a 0.1% weight / volume solution. It is measured through a 1 cm light path at a wavelength of 560 nanometers (nm). The weight/ volume is measured using a high quality spectrophotometer. Higher the value of the absorbance, darker is the Caramel Color.

Color tone is also an important factor. The color tone is defined by the Hue Index that is the measurement of the color hue or red characteristics of the Caramel Color, a function of the absorbance at 510 and 610 nm. As a fact, the higher the Tinctorial Power, lower will be the Hue Index and the lower will be the red tones.

2.Specific Gravity: The specific gravity of our caramel color ranges from 1.25 - 1.38 pounds/ gallon that corresponds to a range of about 10.4 - 11.5 pounds/gallon. The corresponding dry substance content of the liquid caramel color ranges from 50% - 70%.

3.Ionic Charge:Most of the caramel color that we use are anionic i.e. its molecules are negatively charged. But in certain applications, beer and meat products, it is required to have a cationic i.e. positively charged. This happens due to the proteins found in these products.

4. Considerations: Caramel color usually contain because it is produced by using sulfite reactants. Since the percentage of the sulfite is very low, it is taken into account of consideration while complying to the FDA regulations. Positively charged caramel color is also produced. In its production process, sulfite is not used. We have developed such caramel color that helps the food manufacturers to keep sulfite content low in their products.

5.Caramel Color In High Alcohol or High Systems: Certain products are very stable in concentrated high salt or high alcohol. In these products caramel colors are required. Our caramel color is available with these properties.

6.Viscosity: The viscosity of caramel color varies. Hence, it should be confirmed that the viscosity of the caramel color is not a reflection of its color strength. Lower viscosity is easier to handle, dissolves faster, has greater stability and longer shelf life.

7.Microbiological Stability: Caramel Color is known for its excellent microbiological stability. It is attributed to the high processing temperatures, high specific gravity, high acidity and high osmotic pressure of the products.

Grades of Caramel:

Liquid Caramel Type I Plain [Scotch Grade] Classification: E-150a Product Liquid Caramel Type I Plain [Scotch Grade] EEC No. E – 150 a Colour Light to dark reddish brown depending on the food Products and the quantity used. Taste Sweet Caramelized Odour Pleasant Consistency Free Flowing Liquid Specific Gravity 1.30 Colour Strength 0.06 at OD 610 nm Dilution 1:1000 PH 3.3 Solubility Can be added directly to Food Products containing. A water phase (Soluble in 80% Alcohol) Copper 4.0 ppm Ash Contents 1.8% Arsenic 1 ppm Lead 1 ppm Methyl – Nil Imidazole Storage Protect from exposure to air, light & heat, Don’t freeze Packing 1 / 6 / 40 / 65 Kg in white virgin carboys Self life 1 year Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, products, Essence, Ice creams, Pharmaceuticals, Sauces

Liquid Caramel Type III Beer Grade Classification: E-150c Product Liquid Caramel Type III Beer Grade EEC No. E – 150c Colour Light to dark reddish brown depending on the food. Products and the quantity used. Taste Sweet Odour Pleasant Consistency Free Flowing Liquid Specific 1.30 Gravity Colour 0.27 at OD 540 nm Dilution 1:1000 Strength PH 5.0 + 0.5 Solubility Can be added directly to Food Products containing. A water phase Copper 4.0 ppm Ash Contents 1.5% Arsenic 1 ppm Lead 1 ppm 4 Methyl – 160 ppm Imidazole Storage Protect from exposure to air, light & heat, Don’t freeze Packing 1 / 6 / 40 / 65 Kg in white virgin carboys Self life 1 year Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products Chocolate Industries, Jellies etc.

Caramel Type IV Single Strength Classification: E-150d Product Caramel Type IV Single Strength EEC No. E-150d Colour Dark brown Taste Pungent Burn Sugar Odour Pleasant odour of Burn Sugar Consistency Free Flowing Liquid Specific Gravity 1.30 Colour Strength 0.15 at OD 610 nm Dilution 1:1000 PH 2.8 to 3.0 Phosphoric Passes Test Solubility Passes (Soluble in 65% Alcohol V / V) Acid Solubility Resistant to strong Acid Acid Tannin Passes Test Natural Tannin Passes Test Copper 3.8 ppm Ash Contents < 6% Arsenic Nil Lead Nil 4Methyl – 175 ppm Imidazole Storage Protect from exposure to air, light & heat, Don’t freeze Packing 1 / 6 / 40 / 65 Kg in white virgin carboys Self life 1 year Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc.

Caramel Type IV Double Strength Classification: E-150d Product Liquid Caramel Type IV Plain Food Grade [Double Strength] EEC No. E-150d Colour Dark brown Taste Pungent Burn Sugar Odour Pleasant odour of Burn Sugar Consistency Free Flowing Liquid Specific Gravity 1.25 Colour Strength 0.26 at OD 610 nm Dilution 1:1000 EBC 42000 to 45000 PH 2.8 to 3.0 Passes Test Solubility Passes (Soluble in 65% Alcohol V / V) Acid Solubility Resistant to strong Acid Acid Tannin Passes Test Natural Tannin Passes Test Copper 3.8 ppm Ash Contents 2% to 4% Arsenic Nil Lead Nil 4Methyl – 175 ppm Imidazole Storage Protect from exposure to air, light & heat, Don’t freeze Packing 1 / 6 / 40 / 65 Kg in white virgin carboys Self life 1 year Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc.

Caramel Powder Food Grade Double Strength Classification: E-150d Product Caramel Powder Type IV Plain Food Grade [Double Strength] EEC No. E-150d Colour Dark brown black Taste Caramelized Odour Nil Consistency Free Flowing Powder Density 0.6 to 0.7 Colour Strength 0.24 at OD 610 nm Dilution 1:1000 PH 3.4 Phosphoric acid Passes Test Solubility All parts in water Acid Solubility Passes Copper 3.9 ppm Arsenic Passes Lead Passes Storage Protect from exposure to air, light & heat, Don’t freeze Packing 1 / 6 / 40 / 65 Kg in white virgin carboys Self life 1 year Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc. Annatto Oil Soluble ( 1.5% Bixin ) Classification: E-160b / 75120 Product Annatto Oil Soluble ( 1.5% Bixin ) EEC No. / C. I. E-160b / 75120 No. Hue Yellow to Orange depending upon the Food Products Containing an Oil base. Ingredients Clear Solution of extract from Annatto Seeds in refined Edible Vegetable Oil Specific Gravity 0.91 to 0.93 Colour Pigment 1.5% - 2.0% Colour Strength OD at 498 nm = 0.534 - 0.592 , OD at 482 nm = 0.85 – 0.9 Dilution 1:1000 in Amyl Acetate Copper < 1 ppm Arsenic < 1 ppm Lead < 1 ppm Heavy Metal < 1 ppm Storage Protect from exposure to air, light & heat, Don’t freeze Packing 5 Ltr in white virgin Jerry cane Self life Approx 6 months, if kept under proper storage Application Margarine, Butter, Snacks, Chocolate, Salad dressing, Bakery Products, Sauces, Deserts etc.

Annatto Water Soluble ( 1.5% Nor - Bixin ) Classification: E-160b/75120 Product Annatto Water Soluble ( 1.5% Nor - Bixin ) EEC No. / C. I. No. E-160b/75120 Hue Yellow to Orange depending upon the Food Products Containing a water base. Specific Gravity 2.8 to 3.0 Solubility Stir before use, can be added directly to product containing Water base. Specific Gravity 1.0 to 1.02 Colour Pigment 1.5% - 2.0% Colour Strength OD at 453 nm = 0.24 on Spectrophotometer Dilution 1:10000 in 2.5% KOH Copper < 1 ppm Arsenic < 1 ppm Lead < 1 ppm Heavy Metal < 1 ppm Storage Protect from exposure to air, light & heat, Don’t freeze Packing 5 Ltr in white virgin Jerry cane Self life Approx 6 months, if kept under proper storage Application Margarine, Salad dressing, Bakery Products etc.

Annatto Nor Bixin Powder ( 1.5% Nor - Bixin ) ( Kesar Orange / Kesar Mango ) Classification: E–160b / 75120 Product Annatto Nor Bixin Powder (1.5% Nor - Bixin) (Kesar Orange/Kesar Mango) EEC No. / C. I. No. E–160b / 75120 Hue Yellow to Orange depending upon the Food Products And the quantity used. PH Orange to dark Orange red at between pH 1 – 3, Orange To dark Orange at pH 3 – 7, & Orange at pH 7 – 10. Specific Gravity 0.59 to 0.62 Colour Pigment 2.0% Colour Strength OD at 453 nm = 0.25 – 0.3 Dilution 1:10000 in 2.5% KOH Copper < 1 ppm Arsenic < 1 ppm Lead < 1 ppm Heavy Metal < 1 ppm Storage Protect from exposure to air, light & heat, Don’t freeze Packing 12.5 x 2 = 25 Kg in one corrugated box. Self life Approx 6 months, if kept under proper storage Application Soups, Confectionery, Sauces, Ice creams, Sweets, Pharmaceuticals

Turmeric Colour 5% Powder Classification: E-100/75300 Product Turmeric Colour 5% Powder EEC No. / C. I. E-100/75300 No. Shade Yellow to greenish yellow depending upon the Food Products And quantity used. The colour turns lighter at raising pH. Consistency Free flowing powder Specific Gravity 0.7 Pigment 5% Colour Strength OD at 420 nm = 0.56 on Spectrophotometer Dilution 1:20000 in chloroform Solubility Can be added directly to the food product preferably at the

Endo of the process Copper 3 ppm Arsenic Nil Lead 2 ppm Heavy Metal Passes as per P. F. A. & F. D. A. Packing 5 Kg in virgin Jerry cane Self life Approx 6 months, if kept under proper storage Application Margarine, Butter, Salad dressing, Bakery Products, Desert, Soft Drinks, Sauces, Canned food, Wrapped Confectionary etc.

Red Beet Juice Powder (0.3% to 0.45 Betanine) Classification: E-160b / 75120 Product Red Beet Juice Powder (0.3% to 0.45 Betanine) EEC No. / C. I. No. E-160b / 75120 Hue Red to Purple depending on the Food Products And the quantity used. Stability Stable at between pH 3.5 to 7.0 and gets little darker Below And above these pH values. Density 0.65 to 0.75 Colour Strength OD at 537mm = 0.34 - 0.37 Dilution 1:1,000 in 0.1 M Copper 5 ppm Maximum Arsenic 1 ppm Lead 1 ppm Heavy Metal 1 ppm E-Coli & Nil Sanmonella Total plate Count <10000 Storage Protect from exposure to air, light and heat. Do not Freeze. Packing 20kg in wide mouth Blue virgin Drums Self life 6Months Minimum Application Confectionery, Soups, Dairy Products, Sauces, Instant, Deserts, Meat Products, Ice-Creams & Soft Drinks.

Paprika Colour Water Soluble 40,000 i.u. Classification: E-160c Product Paprika Colour Water Soluble 40,000 i.u. EEC NO E – 160 c Hue Pale Pinkish Yellow to deep Orange depending on the food Products and quantity used. The colour is darkest at pH 4.6. Solubility Stir before use. Can be added directly to product with fat base. But it is recommended to mix the colour with a small portion of the preparation before adding it to product. Consistency Free flowing Liquid Specific Gravity 0.93 Colour Strength 0.288-0.318 at OD 462 nm Dilution 1:1,00,000 in acetone Approval This product is in full compliance with the directive of PFA, FDA & BIS Storage Protect from exposure to air, light & heat, Don’t freeze Self life Approx 6 months, if kept under proper storage Packing 5 Kgs. In virgin jerry can Application Meat Product, Sausages, Snacks, Sauces

Paprika Colour Water Soluble 40,000 i.u. (Powder) Classification: E-160c Product Name Paprika Colour Water Soluble 40,000 i.u. (Powder) EEC No E-160c Hue Pale pinkish yellow to deep orange depending on the food product and quantity used. the colour is darkest at ph 4.6 Solubility Soluble in water Consistency Free flowing powder Specific Gravity 0.7 Colour Value 30,000 i.u. Approval This products is in full compliance with the directive of PFA, FDA, AND BIS Packing 5Kgs. Storage Protect from exposure to air Light & heat. Do not freeze

Chlorophlly Green Colour Oil Soluble Classification: E-141 / 75810 Product Chlorophlly Green Colour Oil Soluble EEC No. / C. I. E-141 / 75810 No. Hue Light to Dark Green depending on food products & Quantity Used Consistency Free flowing Liq Specific Gravity 0.91 to 0.92 Colour Value OD 630 nm 0.24 Dilution 1: 1000 in Amyl Acetate Copper 10 ppm Heavy Metal 1 ppm Arsenic 1 ppm Lead 1 ppm Methyl – Nil Imidazole Storage Protect from exposure to air, light & heat. Don’t freeze. Packing 5 Kg in white virgin jerry cane Self life Approx 6 months Application Soaps & Cosmetics, Confectionery, , Jellies, Instant food etc.

Chlorophlly Green Colour Water Soluble Classification: E – 141 / 75810 Product Liquid Caramel Type I Plain [Scotch Grade] EEC No. / C. I. E – 141 / 75810 No. Hue Light to Dark Green depending on food products & Quantity Used Consistency Free flowing Liquid PH 7 Specific Gravity 1.09 to 1.12 Colour Value OD 630 nm 0.26 Dilution 1: 1000 in water Arsenic 1 ppm Lead 1 ppm Copper 10 ppm Heavy Metal 1 ppm Storage Protect from exposure to air, light & heat. Don’t freeze Packing 5 Kg in white virgin jerry can Application Soft drinks, Soups, Beverages, Drugs, Confectionery, Yoghurtm Ice cream, Jellies, Cake mixes, Instant food etc.

Anthocyanin Colour Powder Classification: E-163 Product Anthocyanin Colour Powder EEC No. E-163 Appearance Purple Colour free flowing powder Solubility Can be mixed direct with dry products. Soluble in water and Suspensible in oil. For improved results, add the colour at the end of the processing. Ingredients Spray – dried powder made from an aqueous Anthocyanin extracted from Black Carrot. Malto Dextrin is used as a carrier. Colour 0.38 OD at 520 nm. Dilution 1:1000 in Citric & Sodium Strength Citrate pH 3 buffer Stability in Very stable to heat up to at least 120 C /248 F and Cool Food down to at least (-)20C / Products (-)40 F. The light stability is reasonably good in food products. The pH in the Food Products should be 4.5 or below.