Natural Food Color are obtained from fruits and vegetables. These natural colours include the red from paprika fruits, yellow from turmeric roots, orange red of annatto seeds, yellow-orange from marigold flowers and green from leaves.
According to the application a suitable Natural Color can be achieved by keeping in mind the factors such as pH, heat, light, storage and the other ingredients.
All natural food colours are available in water soluble and dispersible forms for use in water based products and applications. They can also be provided in powder form. These natural colours are also available in spray dried forms for specific applications.
| Colours | EEC No. |
| Caramel Type I Plain ( Scotch Grade ) | E 150 A |
| Caramel Type III Beer Grade | E 150 C |
| Caramel Type IV Single Strength | E 150 D |
| Caramel Type IV Double Strength | E 150 D |
| Caramel Powder Food Grade Double Strength | E 150 D |
| Annatto Oil Soluble (1.5% Bixin) | E 160b/75120 |
| Annatto Water Soluble (1.5% Nor - Bixin) | E 160b/75120 |
| Annatto Nor Bixin Powder (1.5% Nor - Bixin) - (Kesar Orange / Kesar Mango) | E 160 B |
| Turmeric Colour 5% Powder | E 100/75300 |
| Red Beet Juice Powder (0.3% to 0.45 Betanine) | E 162/75470 |
| Paprika Colour Water Soluble 40,000 i.u. | E 160c |
| Paprika Colour Water Soluble 40,000 i.u (Powder) | E 160c |
| Paprika Colour Oil Soluble 40,000 i.u | E 160c |
| Chlorophyll Green colour Oil Soluble | E 141/75810 |
| Chlorophyll Green Colour Water Soluble | E 141/75810 |
| Anthocyanin Colour Powder | E 163 |
| Safflower Yellow Colour | - |
| Beta Carotene | E 160A |
