Vinayak Ingredients (India) Pvt. Ltd. products

Natural Food Color

Annatto Food Color

Annatto is the yellow/orange pigment traditionally used to color cheese and dairy products. Annatto is extracted from the pericap or fruit wall of the shrub achiote (Bixa orellana) and is among the oldest colorant. The oily, resinous material covering the seeds is removed to produce the annatto color. Further purification of the extract resulted in bixin (oil soluble) and norbixin (water Soluble) pigment. Annatto is antibacterial, antifungal, anti-inflammatory, and high in antioxidants.

Caramel Food Colour

Caramel is prepared by the controlled heating of food-grade carbohydrates with or without added chemical catalysts. Caramel is water-soluble in powder as well as in liquid form. Caramel color has four (4) classes, depending on net ionic charge and reactants used in preparation:

Anthocyanin Food Colour

Anthocyanins are water-soluble compounds which is derived from the plants of Grapes, Berries and Black Carrots, blueberry etc. 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 is spray-dried to form free-flowing powder. Maltodextrin is used as a carrier.

Spray Dried Vegetable Powder

Garlic Powder

Garlic is sundried to avoid the nutrition and active content losses. The extraction process of the soluble solids of garlic is carried out in a counter current extraction system. To remove the impurity garlic slurry is passed through a basket filter. The slurry is then passed through clarification to remove impurities. The garlic slurry is then concentrated using an evaporator. Carrier is added to the concentrated slurry then the slurry is spray dried to get garlic powder. Then the powder is sieved through a vibratory sleeve to result in the fine free-flowing natural garlic powder.

Spray Dried Fruit Powders

Amla Powder

Fresh Amlas are passed through washing vat for the cleaning of fruits after washing the fruits are sorted in the sorting section. The bad Amla fruits are separated and further are broken. The seeds are carefully removed and juice is then filtered. Further, the Amla juice is concentrated with the help of evaporators. Carrier is added to the concentrated juice then the juice is spray dried to get Amla fruit powder. Then the powder is sieved through a vibratory sleeve to result in the fine free flowing natural Amla powder.

Apple Powder

Fresh apples are passed through washing vat for the cleaning of fruits after washing the fruits are sorted on the sorting section. The bad apples are separated and further are broken. The skin and seeds are carefully removed and juice is then filtered. Further, the apple juice is concentrated with the help of evaporators. The concentrated pulp is spray dried to get Apple fruit powder. Then the powder is sieved through a vibratory sleeve to result in the fine free flowing natural apple powder.

Banana Powder

Fresh bananas are passed through washing vat for the cleaning of fruits after washing the fruits are sorted on sorting section. The bad Banana fruits are separated and further are broken. The skin is carefully removed and passes through milling to form past. The paste is then dried by either spray – or drum – drying, then the powder is sieved through a vibratory sleeve to result in the fine free flowing natural banana powder.

Custard Apple Powder

Fresh custards are passed through washing vat for the cleaning of fruits after washing the fruits are sorted on sorting section. The bad custard fruits are separated and further are broken. The skin and seeds are carefully removed and custard juice is then filter. Further the custard juice is concentrated with the help of evaporators. Carrier is added to the concentrated juice, then the juice is spray dried to get Custard Apple fruit powder. Then the powder is sieved through a vibratory sleeve to result in the fine free flowing natural custard powder.