LOOKING FOR A CONSISTENT SUPPLY OF SAFE, RELIABLE NATURAL COLORS?
Sense Of Nature
Explore the possibilities of infinite color and let your imagination run wild.
Anthocyanin Naturals has manifested appreciable improvisation on methods and technologies in producing quality food colours. The technologically superior manufacturing plants with high productivity enable us to produce food colours of supreme quality.
Cushioned by magnificent experience and performance, we have been recognised as a leading manufacturer and exporter of food colours based in India, and still, we leap forward to achieve and perform more for clubbing Anthocyanin with food colours around the planet.
CONSISTENT IN HUES, VERSATILE IN CHOICE
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Curcumin is a naturally occurring pigment extracted from the roots of the Turmeric plant Curcuma longa, a member of the ginger family
Annatto Bixin (i), Norbixin (ii)
Annatto is a food colour derived from the seeds of the Achiote tree Bixa Orellana. In some parts of the world, Annatto is used for its mild spicy flavour, as well as its intense orange-red colour.
Beta carotene is a red-orange pigment found in plants and fruits, especially carrots and colorful vegetables. The name beta carotene comes from the Greek “beta” and Latin “carota” (carrot). It is the yellow/orange pigment that gives vegetables and fruits their rich colors
Chlorophyll is a natural pigment responsible for the green colour of many plants and algae. It is primarily sourced from plants such as Grass, Spinach & Alfalfa.
Copper Chlorophyllin is a semi-synthetic derivative of Chlorophyll, selectively extracted from Chlorophyll and reacted with Copper to create a dark green water-soluble pigment.
Sodium Copper Chlorophyll
It is selectively extracted from Chlorophyll and reacted with Sodium salts, creating a dark green water-soluble pigment with excellent heat and light stability. It is widely used in the confectionery industry for its intense and rich green colour.
Red Beet is a natural colour made from the juice of Red Beetroots Beta vulgaris and is used to create vibrant pink to red shades in food and beverage applications. The pigment in Red Beet responsible for its colour is called Betanin.
Botanical source – Raphanus raphinstrum. A root vegetable cultivated in Asia; Radish produces a bright red-orange colour in low pH, turning pinker in neutral applications. Labelling Declaration: Radish Concentrate.
Botanical source – Brassica oleracea. Extracted from the leaves of the plant; Red Cabbage Concentrate is used to produce a reddish pink hue in acidic applications, turning blue in neutral applications. Labelling Declaration: Red Cabbage Concentrate.
Botanical source – Daucus carota. A root vegetable cultivated primarily in Turkey; Black or Purple Carrot produces a deep red colour and has a wider pH range than some Anthocyanins. Labelling Declaration: Black/Purple Carrot Concentrate.
Botanical source – Vitis vinifera. Anthocyanins extracted from the left-over skins of Grapes used in the winemaking process, Grapeskin colour produces a dark, berry-like red colour in acidic applications. Labelling