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Natural Food Colours

Making your food vibrant, appealing and appetizing - Naturally!
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Natural Food Colours

Making your food vibrant, appealing and appetizing - Naturally!
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With consumers being increasingly aware and concerned about their health and well-being want everything natural now! When it comes to food and beverages – Freedom from artificial colours is increasingly in demand and influences purchase decisions majorly. To cater this need, we, Neelikon, being one of the most reliable natural food colours pigment manufacturer and supplier in UK provide the perfect colouring solutions which are stable and vibrant. These are branded as “NeeliNatural”

These natural food colours are carefully extracted from plants, fruits and vegetables. Being a responsible natural food colours pigment manufacturer and supplier for food and beverages, we understand how important quality is. We extract natural food colours under strict conditions that assure the supreme quality of the final product. Our Natural Food Colours find applications in various edible product categories.

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OUR PRODUCT RANGE - A QUICK GLANCE
USES

Pharmaceuticals Cosmetics Confectionary Bakery Products Desserts Dairy Products Seasonings Beverages Pet Foods

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Turmeric
Source: Turmeric Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Oleoresin Turmeric, WS 10% Liquid Water Dispersible
1-7 1 150°C
Oleoresin Turmeric, OS 30% Liquid Oil
Greater than pH-7, it turn Yellow to Orange in shade. 1 80°C
Curcumin, WS 25% Powder Water Dispersible
2-7 1 150°C
Curcumin, OS 95% Powder Oil
Greater than pH-7, it turn Yellow to Orange in shade. 1 100°C
Identified uses: • Sugar Confectionary • Ice Cream • Drymixes For Puddings • Drinks • Pickles • Cereal Products • Meat And Meat Products • Fish And Fish Products • Eggs And Eggs Products • Dairy Products
Vegetable Lutein
Source: Marigold Flower Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Oleoresin Lutein 15% Liquid Oil
N/A 1 80°C
Oleoresin Lutein 10% Liquid Oil
N/A 1 80°C
Identified uses: • Food Flavour • Pharmaceuticals
Beta Carotene
Source: Synthetic Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Beta Carotene OS Liquid 30% 30% Liquid Oil
2.5 – 8 1 100°C
Identified uses: Used as a coloring agent or as a nutrient especially for oils, fats and oil based foods (margarine, cheese, ice cream, mayonnaise, salad dressings, sauces, bakery products, soups). Also applied in pharmaceutical preparations such as liquid oral dosage forms and soft gelatin capsules.
Beta Carotene 1% Powder
Source: Oil Palm Fruit Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Beta Carotene 1% Powder 1% Powder Oil
3 – 7 1 100°C
Identified uses: Used as a colouring agent in Ice Cream, Salad Dressings, Backery Products, Soups. Also applied in Pharmaceutical preparations such as oral dosage forms and soft gelatin capsules.
Annatto Seeds
Source: Annatto seeds Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Annatto WS 2.5% Powder Water
7-11 1 130°C
Annatto OS 0.10% Liquid Oil
N/A 1 130°C
Identified uses: • Cheese • Butter • Margarine • Cakes • Biscuits • Dairy Products • Soft Drink • Snacks • Meat • Fish • Grain Based Products
Caramel
Source: Sugar Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Plain Caramel Type I Powder Water
4-7 1 100°C
Plain Caramel Type I Liquid Water
4-8 1 130°C
Caustic Sulphite Caramel Type II Liquid Water
3-4 1 130°C
Ammonia Caramel Type Ill Powder Water
4-5 1 100°C
Ammonia Caramel Type Ill Liquid Water
4-5 1 130°C
Sulphite Ammonia Caramel Type IV Powder Water
4-9 1 100°C
Sulphite Ammonia Caramel Type IV Liquid Water
2.5-3.5 1 130°C
Identified uses: • Beer • Brown Bread • Chocolate • Cookies • Spirits And Liquor • Fillings And Toppings • Dessert Mixes • Doughnuts • Ice Cream • Soft Drinks (Especially Colas) • Sweets
Paprika
Source: Chilli Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Oleoresin Paprika, WS 40000CU Liquid Water
2-12 1 100°C
Oleoresin Paprika, OS 40000CU Liquid Oil
N/A 1 100°C
Oleoresin Paprika, WS 40000CU Powder Water
2-12 1 100°C
Oleoresin Paprika, WS 50000CU Liquid Water
2-8 1 100°C
Oleoresin Paprika, OS 80000CU Liquid Oil
N/A 1 100°C
100000CU Liquid Oil
N/A 1 100°C
Identified uses: • Cheese • Dairy-based Drinks • Desserts • Edible Ices • Fermented Fruit Products • Jams • Jellies • Orange Juice • Processed Vegetables • Spice Mixture • Sauces • Processed Meats
Anthocyanin
Source: Grape Skin Extract Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Anthocyanin, WS 4% Powder Water
Generally stable at pH- 3.5 and below 1 100°C
Identified uses: • Confectionary • Desserts • Ice Cream • Fruit Preparations • Bakers Jam • Non-standard Jellies • Preserves • Sherbets • Yogurt • Gelatin Desserts • Candy • Bakery Fillings • Toppings
Beet Root
Source: Beet Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Beet Root Powder WS 0.30 – 0.40% Powder Water
3-7 1 80°C
Identified uses: • Frozen Products • Ice Cream And Soft Beverages • Yogurt • Confectionary • Sugar Coatings • Baked Goods • Candies • Jellies • Fruit Cocktails • Meat And Sausages • Hot Processed Candies
Chlorophyllin
Source: Grass edible plants Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Sodium copper Chlorophyllin 95% Powder Water
4-12 3 100°C
Identified uses: • Desserts • Beverages • Dairy Products • Ice Cream • Bakery Products • Confectionery • Fruit Preparation • Soups • Sauces • Snack Food • Seasonings • Convenience Food
Chlorophyll
Source: Leaves Spinach grass Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Copper Chlorophyll OS 4% Liquid Oil
N/A 1 100°C
Copper Chlorophyll WS 4% Liquid Water
1-12 1 100°C
Identified uses: • Confectionary • Yoghurts • Ice Cream • Cereal • Starch-based Desserts • Cooked Fish And Fish Products • Mixes For Soups And Broth
Carbon
Source: Wood, bamboo, coconut, etc Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Vegetable Carbon Black 95% Powder Insoluble
– 7 300°C
Identified uses: • sugar confectionary
• ice cream • drymixes for puddings • drinks • pickles • dairy products • cereal products
• meat and meat products • fish and fish products • eggs and eggs products • pharmaceuticals
Riboflavin
Source: Strain Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Neelinatural Riboflavin 5´- Phosphate 70 – 80% Powder Water
N/A N/A N/A
Applications: Used as colourant in various Food, Pharmaceuticals & cosmetics product
Spirulina Blue
Source: Nut of spirulina Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Neelinatural Spirulina Blue E1% 16 – 20 Powder Water
4.5-8.0 Not Available Below 40°C
Applications: Used as colourant in various food products such as fruit, flavored beverages, compound wine, candy, jam, pastry, cake, etc., & Pharmaceutical products.
Purple Carrot
Source: Tuberous roots of Black Carrot Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA
Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Neelinatural Purple Carrot E1% 55 – 65 Powder Water
3.0 – 5.0 Not Available Below 100°C
Applications: Used as colourant in various food products such as beverages, confections, sorbets, sauces etc., & Pharmaceutical products
Other Natural Food Colouring & Flavouring products

Source: Gardenia fruit, Hibiscus Flowers, Capsicum, Gardenia fruit Shade:
Regulatory Status: FSSAI EC/231/2012 US FDA

Product Name Strength Form Solubility
Stability
to pH to Light to Heat°C
Gardenia Yellow N/A Powder Water
6-9 2 150°C
Anthocyanin WS 2% Powder Water
Stable at 3.5 & below 1 100°C
Oleoresin Capsicum 1.5M SHU GL OS 1.5M SHU 10000 CU Liquid oil
N/A 1 100°C
Gardenia Blue N/A Powder Water
4-8 1 150°C
Enquiry/Sample Request
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