Mangalam Enterprise

Annatto is commonly used to impart a yellow or orange color to many industrialized and semi-industrialized foods, including cheese, ice cream, bakery products, desserts, fruit fillings, yogurt, butter, oils, margarines, processed cheese, and fat-based products.
It can be sprinkled on meats, stirred into rice dishes, as well as added to soups, stews, and sauces. Annatto paste: Thin with a little water and then add directly to your dishes. Annatto oil: The oil can be used as a cooking oil for meats, vegetables, and rice dishes, as well as in marinades

Black Carrot Juice Concentrate is a dark red liquid produced by extraction and concentration of the juice from selected carrots.
The ingredients are purple carrot extract and as acidity regulator citric acid and as preservative potassium sorbate. 

Natural food colours originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. They impart colour when added to food or drink.

Natural food colours are preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents.

They come in many forms consisting of liquids, powders, gels, and pastes.

Food colouring is used both in commercial food production and in domestic cooking.

Annatto is commonly used to impart a yellow or orange color to many industrialized and semi-industrialized foods, including cheese, ice cream, bakery products, desserts, fruit fillings, yogurt, butter, oils, margarines, processed cheese, and fat-based products.
It can be sprinkled on meats, stirred into rice dishes, as well as added to soups, stews, and sauces. Annatto paste: Thin with a little water and then add directly to your dishes. Annatto oil: The oil can be used as a cooking oil for meats, vegetables, and rice dishes, as well as in marinades

Water soluble pigments,ANTHOCYNIN are Obtained From Various fruits and vegetables having Red,Purple and blue coloured pigment compound.
Anthocyanin pigments change their color with the change in the pH. So based on the pH, anthocyanin can be red, blue or purple. Aqueous extract of Grapes / Black Carrots / Blueberry /Red Cabbage / Elderberry are spray dried to form free flowing powder. Maltodextrin is used as a carrier.

Curcumin Liquid Extract is a Liquid Natural Food Colour Extract. It is great for colouring your food end products in the Ice Cream industry and many other areas. Bright Yellow hue, water soluble, pH stable, average light stability. A yellow/orange liquid emulsion of turmeric extracted from the rhizomes of Turmeric (Curcum longa) and rendered water soluble.

Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products.Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed, it is used to deepen the colour of egg yolks.

Our high-quality beetroot concentrate is made from carefully selected beets, which have been juiced and then heated to reduce the water volume.

The resultant mixture is far stronger than a regular beetroot juice, but can be re-mixed with water once it reaches its final processing destination to bring it back to standard strength.

Despite this extra processing, the beetroot concentrate retains the vast majority of the beet’s natural goodness, making it an exceptional ingredient for flavouring and colouring a wide range of products.
Beet Route Juice Concentrate is therefore ideal for the manufacture of health- focused smoothies, raw juices and sports nutrition drinks .

 

Capsicum oleoresin is an oily organic resin derived from the fruit of plants in the Capsicum genus, such as chilli peppers. When the plants are finely ground, capsicum oleoresin is formed after the extraction process of capsaicin using oragnic solvents such as ethanol. It is commonly used as a culinary spice.

Capsicum oleoresin is a dark reddish oily resin derived from Capsicum or Paprika or Chilli pepper (Cayenne pepper) belongs to Capsicum genus. Capsaicin is the active component in capsicum responsible for its warmth property and having a medicinal quality. Capsicum having various properties such as antioxidant, anti-inflammatory, carminative, anti-bacterial, analgesic and detoxifying which shows positive activity against the ill effect on the body.

 

Black Pepper Oleoresin is obtained by solvent extraction of ground-dried berries of Piper nigrum L. The resultant product has the characteristic aroma of black pepper, with an underlying pungency. The flavour is slightly warm and pleasant initially, followed by a pungent, biting sensation.