Caramel Colour is made by heating food grade carbohydrates under controlled environment. In presence of different types of food grade acids, alkalis or salts different Classes/Types of Caramel Colour can be made. These different types of Caramel Colour are identified in suffix E 150 a,b,c and d.

By using a unique low temperature Spray Drying Technology, Liquid Caramel Colour is further spray dried to obtain Caramel Powder. Compared to Liquid Caramel, Caramel Powder offers complete versatility to a user in terms of application and dosage level.

Curcumin is the principle pigment of turmeric, a spice that is obtained from the rhizomes of Curcuma longa. Obtained by extraction from the plant to produce an oleoresin which is then purified, curcumin provides a bright, strong yellow shade.

Annatto Colour is extracted from the seeds of the annatto bush called Bixa Orellana. These seeds give two pigments, bixin which is oil soluble and norbixin which is soluble in water.

Red Beet Root Colour is obtained from Beet Juice extracted from the roots of the vegetable called Beta Vulgaris. The Pigment present in the beetroot is known as betalains which is further classified in Red Betacyanin which gives the red colour.

Beet Root Red gives a bright red to bluish red colour depending on application and pH

Anthocyanins are water-soluble compounds responsible for red to blue colour of a wide range of fruits and vegetables. They can be sourced from a wide variety of fruits, and vegetables. However largely Grapes, Berries and Black Carrots are used to derive the Colour.

Anthocyanin colour is considered to be very versatile and easy to use. It is largely used in Soft Drinks, Jams and Jellies, Sugar Confectioneries and Frozen Products.

Chlorophyll is the most widely distributed natural plant pigment, present in all green leafy vegetables & widely used as colouring matter for various food items. Chlorophyll is an oil soluble colour that can be extracted from a range of green leaves, but usually grass, nettles or alfalfa is used.

Chlorophyllin is obtained by the coppering of chlorophyll following its alkaline hydrolysis. This is a water soluble colour and provides a green/blue to yellowish green colour.

Farm Fresh Vegetable & Spices are processed using unique low temperature spray drying technology to make Natural Vegetable & Condiment Powders. The gentle spray drying process helps us retain the freshness, taste and aroma of actual Vegetables and Spices.

These Vegetable & Condiment Powders are natural in origin and are widely used in different types of Snacks, Seasonings and Food Products.

Tomato Powder is one of the most widely used Vegetable Powders in the world market with versatile applications in a host of Food Products. Aarkay offers a premium range of Tomato Powders made from fresh and choicest tomatoes using our unique low temperature spray drying process.

Whether it is purity for Baby Foods, Flavour and Colour for Seasonings or Taste and Disperse ability for Soup Mixes, our Tomato Powders match all these different requirements.

Accurate selection of Fruits followed by gentle spray drying process ensures that you get unmatched freshness and taste in our Natural Fruit Powders. These Fruit Powders do not contain any synthetic additives and are free from harmful chemicals. Fruit Powders have a very versatile application and can be used to substitute actual Fruits in different Food and Beverages. Year round availability, storage convenience, longer shelf life and versatile applications are some of the advantages that Natural Fruit Powders offer to the users.