Abdullabhai Abdul Kader Paldi, Ahmedabad, Gujarat

Type : Herbal Extract

Form : Powder

Cultivation Type : Organic

Part : Pods

Variety : Medicine Extract

Type : Herbal Extract

Form : Dried

Part : Leaf

Type : Herbal Extract

Form : Dried

Extraction Type : Herbal Extraction

Type : Rice

Color : White

Variety : Long-Grain Rice

Texture : Hard

Style : Fresh

Packaging Type : Glass Bottle, Plastic Bottles

Type : Natural Flavour & Fragrances

Purity : 99%Min

Part : Seed

Type : Herbal Extract

Extraction Type : Cold Pressed

Form : Oil

Form : Powder

Type : Permanent

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 foodsCurcumin 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.Product Forms Available – Water Soluble Liquid and Powder – 5% to 10% Oil Soluble Liquid and Powder – 5% to 10%Recommended Dosage Level. Between 0.01% to 0.1% depending on the required colour shade. 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

Type : Starch

Shelf Life : 2 Years

Color : White

Form : Powder

Type : Fruit Oil

Type : Coconut Oil

Color : Clear

Form : Powder

Color : Yellow

Type : Castor Oil

Type : Nut & Seed Oil

Application : Cooking

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.     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)   Caramel Colour has an excellent stability in heat light & pH. Recommended Dosage Level. Between 0.01% to 0.1% depending on the required colour shade.    

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.     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)   Caramel Colour has an excellent stability in heat light & pH. Recommended Dosage Level. Between 0.01% to 0.1% depending on the required colour shade.

castor oil (BP) is a brilliantly clear liquid and free from suspended matter with details like acid value(mgKOHgm) 1.0 max, f.f.a.(as oleic) 0.50% max, iodine value(gm12) 82-90, saponification value(mgKOHgm) 176-187, unsaponifiable matter(%) 0.80 max ww, hydroxyl value(mgKOHgm) 160-168, peroxide value(miliequkg) 4 max, moisture(%)-0.25 max, foreign fatty substances complies with tests, relative density @20°C 0.952-0.965 gmml, refractive index @ 20°C-1.4770-1.4810, optical rotation, +3.5° – + 6.0°, solubility(miscible with alcohol) for 2 ml add 8ml alcohol, absorption(270 nm) – max 1.50(1% solution wv in 96% ethanol), colour on 5.25” lovibond scale (yellowred) Y-10.0 max, R-1.0 max.

Raw Material : Seeds

Ingredient : Cumin

Type : Pure Essential Oil

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.Product Forms Available –Water Soluble Powder 2%Recommended Dosage Level.Between 0.01% to 0.1% depending on Product Strength.   Common ApplicationsSoft drinksJams and JelliesSugar confectioneriesFrozen ProductsWine