Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
Spice Secrets - Onion Chutney (Pack of 10 - 20 g each) Price : 100.00 Remember your Grandma grinding the ingredients on the stone grinder and your Mother listening to her intently? Thant's how recipes were passed down. And while the stone grinders may have all but disappeared from the kitchens, the secret recepies are still intact in ours. Every lick and every dip of our pickles and chutneys is a trip down memory lane.
Tartrazine Sunset Yellow Carmosine Ponceau 4r Amaranth Erythrosine Indigo Carmine Brilliant Blue Fcf Quinoline Yellow Allura Red Chocolate Brown Ht Black Pn Patent Blue V
Synthetic Food Colours ALLIANCE ORGANICS LLP is a professionally managed company with a proven track record, with the main objective of manufacturing and exporting various types of Food Colours. “We also offer water soluble blends of colours as per the customer’s requirement” Food Colours manufactured and distributed by Alliance Organics are incorporated in food preparations like food stuffs, ice creams, dairy products, confectionery, sweet meats, soft drinks, beverages, pet food, cosmetics(Lipstics, Powder, Talcs, Lotions, Creams) etc… and oral medicines like capsules, tablets, syrups, liquids, etc…. to give them a pleasant look and agreeable appearance. Primary Food Colors : The water soluble variety, that’s available in powder form. Also known as artificial food colors, our synthetic food colors are processed & manufactured chemically. Our food colors have high utilitarian value & are vastly used dyes in the food, pharmaceutical, cosmetic & various other industries. These synthetic food colours manufacturer and artificial food color are in accordance with the international food quality standards. Blended Food Colors : ALLIANCE ORGANICS LLP is a professionally managed company with a proven track record, with the main objective of manufacturing and exporting various types of Food Colours. For getting different material shades. The Blended Food Colors are the mixture or combination of two or more food coloring agents in different ways. These colors are made artificially using various chemicals as natural colors are not easily available. These food colors are used in dairy and processed food industry.
By keeping track with the latest market development, we introduce high quality Sunset Yellow FCF. The offered Sunset Yellow FCF are processed using superior quality chemical compounds and progressive technology in sync with industry standards. Our provided Sunset Yellow FCF are tested on different parameters of quality so as to deliver qualitative product at clients’ end. Moreover, these Sunset Yellow FCF are available in different sizes, designs and specifications.
Our esteemed clients can avail from us a broad range of Brilliant Blue FCF. The offered qualitative Brilliant Blue FCF are processed using superior quality chemical compounds and innovative technology in adherence with industry norms. Our provided Brilliant Blue FCFyes are strictly tested by our quality examiners on different parameters so as to maintain their quality. Moreover, these Brilliant Blue FCFes are praised for their purity and excellent quality.
SPECIFICATION PRODUCT NAME : ECOCOL BEETROOT POWDER CODE NO. : 2006 J Sr.no. Parameter Specification 1. Color shade Red purple powder 2. Odour Odour of beet root 3. Consistency Free fine powder 4. Density 0.20-0.40 5. Assay 0.3-0.4% 6. pH 4.5-5.5 7. Solubility Soluble in water 8. Mercury
Specification PRODUCT NAME : ECOCOL ANTHOCYANIN POWDER 1200 CODE NO. : 2010I 1200 SR.NO. PARAMETER SPECIFICATION 1. Color shade Dark Red to purple powder 2. Odour No smell 3. Consistency Granulated powder 4. Density -- 5. Assay 12.0 + 5% 6. pH (1% solution) 2.0- 4.0 7. Solubility Soluble in water 8. Mercury
Specification Product name : ecocol annato powder Code no. : 2012 a Sr. No.ParameterSpecification 1.Color shadeOrange 2.OdourNo smell 3.ConsistencyFree flowing powder 4.Density0.65-0.75 5.AssayMin. 4 % 6.Ph (1% solution)-- 7.SolubilitySoluble in water 8.Mercury
Select from a wide range of Flavours & Aromatics and more.We are engaged in offering wide range of Flavours & Aromatics. Our range of Flavours & Aromatics are extensively used to enhance the taste and aroma of food items.It is offered in proper containers to retain the aroma and offer superior quality essence to the clients enabling it to be used in pastries, cakes, puddings etc. Find the perfect Food Flavour, Bakery Flavors, Food Additive,Flavouring Essence, Sweeteners, Vinegar,Seasonings,Aroma Chemicals, Bakery Ingredients, Emulsifiers, Beverage Flavors, Monosodium Glutamate, Food Seasoning, Food Acidulant, Food Preservative,Liquor Flavours,Ice Cream Powders, Dairy Flavors, Flavoring Extracts, Spice Flavour, and Citric Acid for you in our unique selection of Flavours & Aromatics.
We offer a range of Premium Quality chutneys without compromising with the quality. Our range of chutneys include sweet mango chutney, hot mango chutney etc. and these chutneys add an extra taste to the meals. Our hot mango chutney is high in demand on global level. We manufacture variety of chutneys including Major Grey mango chutney, Sweet mango chutney, hot mango chutney, spicy mango chutney, homemade and other Indian chutneys. Mango Chutney Sweet And Hot Chutney Major Grey Chutneys Sweet & Sour Mango Cubes Murrabo Sweet Mango Chutney Hot Mango Chutney Major Gray Mango Chutney Sweet Lime Chutney Tamarind Chutney Tamarind - Date Chutney
(calcium di sodium edetate) (food / high pure grade) ( fcc vi) (1)Nomeclature:Edetate di sodium calcium.:Calcium di sodium ethylene diamine tetra Acetate, anhydrous. :Edetate calcium disodium . (2)Emperical formula:C10 h12 n2 ca na2 o8 , (3)Cas no.:62-33-9 (4)Mol. Wt. : 374.27 ( anhydrous ) (5)Product specifications Description:White crystalline material. :Odourless, free flowing. Purity (assay):Minimum 99.0% to 102% Identification :Passes the tests ( fcc) Impurity a Nitrilo triacetic:0.05% maximum.Acid (nta)(limit: 0.1% maximum)(by hplc) Chelated calcium :Usually , 10.5 % Content Free calcium :Absent. Heavy metals:Not more than 10 ppm. (max.0.001%) Iron:Not more than 10 ppm. (max. 0.001%) Lead content ( aas):Not more than 3.5 ppm Arsenic:Not more than 2.5 ppm Ph (1% w/w solution):6.5 to 7.5 Solubility:Freely soluble in water.(30% w/w in water) Water content:Not more than 1.0 % (by k.F.)Coliform :Absent / gm E coli : Absent / gm Packing:25 kgs. Ld polythene bag (800 guage) with double ldpe liners.
(1)ProductNiacinamide ascorbate complex (ascorbic acid niacinamide complex) (2)Mol. Wt.298.25 (3)Chemical formulaC12h14n2o7 (4)Cas no. 1987-71-9 (6)SpecificationsAs per f.C.C. (7)DescriptionOff white / yellowish crystalline Powder. (8)Particle size40 mesh to 80 mesh. (9)Assay (purity)Ascorbic acid73.5% Niacinamide24.5% Total99.0% (10)Melting range141c – 145c (11)Loss on drying (lod)Not more than 0.5% (12)Heavy metalsLess than 5 ppm. (13)ArsenicLess than 1 ppm. (14)Residue on ignitionNot more than 0.1% (15)Organic volatileAs per u.S.P. (nil) Impurities (ovi) (16)Solubility1 gm., is soluble in 3.5 ml of water at 25c. 1 gm., is soluble in 20 ml of alcohol at 25c. Slightly soluble in chloroform. Sparingly soluble in glycerin. Packing & storage: Light sensitive; oxygen sensitive To be packed & preserved in well closed and light-resistant containers. 20 kgs. / 25 kgs., hdpe / fibre drums With double pe liners.
Nomenclature : 5 chloro 2 hydroxy benzoxazole : 2 hydroxy 5 chlorobenzoxazole Empirical formula : c7 h4 cl n o2 Mol. Wt. : 169.58 Characteristics : Description : whitish fine crystalline powder. Melting range : 191°c - 194°c Purity : chromatographic (by tlc): complies with u.S.P. : individual impurity is not more than 0.25% Assay : 98.9% to 100% Pharmacopeial : as per u.S.P.23 Specifications Loss on drying : not more than 0.2% (limit is 0.5%) Heavy metals : not more than 0.002% (20 ppm maxi.) Chlorine content : 20.6% to 21.2% Residue on ignition : 0.15% maxi. Packing :25 kgs. Fibre drums with double pe liners.
Product : chromium picolinate (chromium tripicolinate) Chemical family : nitrogen heterocycle, metal salt. C.A.S. Registry : 14639 25 9 Mol. Wt. : 418.30 Chemical formula : c18 h12 n3 o6 cr. Appearance : red/reddish coloured fine powder. Particle size : 100 mesh 200 mesh. Purity (assay) : 98 - 99 . Potency : minimum hromium content 11.5 (generally, more than 12 ). Solubility : insoluble in water/organic solvent. Ph of suspension : approx 3.5 5.5 Loss on drying : not more than 3 . Heavy metals : passes as per u.S.P. 4 (not more than 20 ppm). Chloride content : less than 0.06 . Sulphate content : less than 2000 ppm. ( 0.2 ) Arsenic : less than 1 ppm. Mercury : less than 1 ppm. Microbial limits Total plate count : less than 10/g E.Coli : - ve Salmonella : - ve Packing : 5 kgs./10 kgs./25 kgs.
Grayish fine powder.
Ponceau 4r - Food Colours CI Number: Food Red 7 Commercial Name:Ponceau 4R Fastening Properties: End use food, beverages, confectories and drugs aluminium lake.
Carridum Packed in bag of 25 kg
