Himneel Overseas Pvt. Ltd., India
You are at : Home » Our Products » Food Colours
[+] view all products
  • Food Colours
    These food colours...
  • Dyes Intermediates
    Himneel Overseas Pvt Ltd is a renowned name as a dyes intermediates manufacturer, supplier an...
  • Pure Saffron
    Most valued spice used over the centuries as an essence and natural coloring & flavoring agent all over th...
Food Colours
Food Colours
Food Colours Food Colours Food Colours

These food colours are water soluble and are extensively used in almost every type of edible preparation like Foodstuff, Soft Drinks & Beverages, Cheese, Jams & Jellies, Pickles, Sweets, Sauces, Soups, Canned & Bottled Fruits/ Vegetables, Ice creams, Toothpaste, Decoration & coating, Shampoos, Pesticides, Washing Powder, Tablets, Capsules, Toiletry products etc. Lake colours are widely used in Pharmaceuticals, Bakery products, Dairy products and also in cosmetic & Personal care products.

Food Colours includes Sunset Yellow, Tartrazine, Quinoline Yellow, Carmoisine, Ponceau 4R, Amaranth, Red 2G, Erythrosine, Allura Red, Indigo Carmine, Brilliant Blue FCF, Chocolate Brown HT, Brilliant Black PN, Lake Colours, Blended Colours, Dyestuffs: , Solvent Dyes, Pigment Powders, Acid-Basic Dyes, Reactive Dyes, Dyes Intermediates, Saffron and Commodity Products in India.

Supra/Primary Colors

P.S.: All above colours shades

Lead PPM Max are 10
Arsenic PPM Max. are 1
Heavy Metals PPM Max are 40

Colouring Matters

The colouring of foods may be by simple incorporation of a Dye, usually dissolved in a suitable solvent, or by staining process or very occasionally by a dyeing process as technically understood. Freedom from toxicity must obviously be the first consideration in the choice of colouring matters for foods. After that the properties commonly required are high solubility in water, alcoholic solvents, edible oils or other media of incorporation; freedom from reaction with other components of the foodstuff such alkalies, acids, flavouring materials or preservatives; freedom from attack by bacteria ;stability to light and heat; and aesthetically acceptable hue.

Azo dyes from the majority of the synthetic dyes used for colouring foods but they have to be supplemented from Triarylmethane and other chemical classes in order to obtain the violet, blue and green hues.

Control Of The Use

The possible harmful effects of colouring matters and all other additives to foods are a subject of public concern and a critical attitude to their use is to be observed in most countries. Accordingly there is increasing application of legislative control so as to restrict the use of colouring matters in food to certain 'permitted' items which have not shown any harmful effects when subjected to rigorous examination.

Fastness And Other Properties


The hues quoted for C.I.Food Dyes have usually been judged in aqueous or other solution or on paper and take no account of any intrinsic colour the food may have or of the effects of processing, they must therefore be accepted. as broad indications only.


Good solubility a desirable property in a food dye, the solvents of most interest being water, alcohols (especially ethanol and glycerol) and vegetable oils. The chemical nature of oil-soluble coal tar dyes is such that very few are free from toxic hazards but for some applications use can be made of dispersions of oil-soluble dyes. In the tables which follow solubility in water, ethanol and vegetable oils is given. Where figures are quoted they record the maximum weight of the dye (g) which when dissolved when the solution is stored at room temperature. Such figures however are no more than an indication of what may be expected in practice when other substances, such as electrolytes, are present.

Fastness Properties

There are no generally accepted methods of testing the fastness of dyes for use in foods and no generally accepted standards of fastness. The descriptions given (on the scale poor, fair, good, very good, excellent) therefore must be taken as providing a general indication only of the kinds of application for which the dyes are suitable. The fastness to alkalies is concerned chiefly with baked cereal products in which baking powders are used. Heat fastness also is chiefly concerned with baked products. The significance of fastness to fruit acids and to preservations such as benzoic acid and sulphur dioxide will be obvious.

Blended Colours




Call Us :
+91 9327036236
Our Products / Services
Food Colours Solvent Dyes Commodities Products Reactive Dyes Acid and Basic Dyes Dyes Intermediates Pigment Powders Pure Saffron
Copyright © 2014, All Rights Reserved.
Maintained &
Designed by :