incoltec food colour innovation s.l. · incoltec food colour innovation s.l. ... bakery, surimi,...

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INCOLTEC Food Colour Innovation S.L. [email protected] www.incoltec.com tel. (+34) 93 798 6216 Via Europa 98 · 08304 Mataró · Barcelona · Spain

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Page 1: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

INCOLTECFood Colour Innovation S.L.

[email protected]

tel. (+34) 93 798 6216Via Europa 98 · 08304

Mataró · Barcelona · Spain

Page 2: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000
Page 3: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

Natural SelectionAn attractive appearance is an important feature in the consumer’s perception of Food Products and we are committed to supplying Natural Colors that achieve these expectations. The new trend in the food industry around the world is demanding Colours coming from natural ingredients.INCOLTEC colourings provide food and beverages with the attraction they deserve. We are able to offer a comple-te color palette through its LINICOL® line. It contains the main types of natural pigments: carminic acid, carote-noids, curcuminoids, chlorophylls and anthocyanins.

Knowledge, Technology and ExperienceBy careful selection of high quality raw materials and applying advanced processing technology, INCOLTEC provides special formulations with improved stability and enhanced efficiency for all applications. Final shade, solubility, dispersibility and stability are adjusted; so that these ingredients complement the final product and achieve the exact color target. Combining the expertise and application know-how in natural colors, we offer superior products with respect to stability, quality and safety.

PASSION FOR

Page 4: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

Natural ColoursThey are derived from agricultural, biological or mineral sources. Natural Colours are obtained by selective extrac-tion and isolated process. One benefit of natural food co-lourings is that they are made of sustainable raw materials such as: black carrot, red cabbage, grape, turmeric, lucerne, paprika and others.Nature - Identical Colours are ingredients that are comple-tely similar to those that are found in nature. These colorants have been produced by synthesis. In our portfolio are available Beta-Carotene, Apocarotenal and Lycopene.

Colouring FoodsThese are made from concentrates of fruits, vegetables, edible flowers and algae. Growing demand for food pro-ducts with a “clean label” declaration means; that the level of research and development that INCOLTEC has de-dicated to delivery of bright stable solutions is constantly increasing.Our extracts are obtained without selective extraction or isolation and they give food and drink manufacturers the increasingly desirable “clean label“.

COLOURS

Page 5: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

NATURALCOLOURSWITH E NUMBERS

Page 6: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

5 PASSION FOR COLOURS

CARBON BLACK (E-153)

ANTHOCYANIN (E-163)

CARMINE/COCHINEAL (E-120)

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Red

Black carrot, red cabbage, grape skin

Anthocyanins

Powder and liquid

Watersoluble

pH’s AcidBeverages, jams, confectionery

Heat Good

Light Good

Colour/shade:

Pigment/Source:

Appearance:

Solubility:

Application:

Stability:

Black

Carbonised vegetable material

Paste form

Water dispersible

pH’s Acid and NeutralConfectionery, bakery, imitation of caviar, surimi

Heat Excellent

Light Excellent

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Orange, red, red violet

Cochineal (Dactylopius coccus)

Carminic Acid

Powder and liquid

Watersoluble and liposoluble

pH’s Acid and NeutralMeat, beverages, confectionery, dairy products, surimi, seafood

Heat Excellent

Light Excellent

Page 7: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

PASSION FOR COLOURS 6

COPPER CHLOROPHYLL (E-141)

PAPRIKA ORP (E-160c)

CURCUMIN (E-100)Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Yellow

Curcuma longa

Curcumin

Powder and liquid

Watersoluble and oilsoluble

pH’s Acid and NeutralConfectionery, bakery, dairy pro-ducts, meat industry, snacks

Heat Good

Light Poor

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Green

Lucerne

Chlorophyll

Powder and liquid

Watersoluble and oilsoluble

pH’s Acid and NeutralConfectionery, beverages, dairy products

Heat Excellent

Light Excellent

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Orange reddish

Paprika

Capsanthin

Powder and liquid

Watersoluble and oilsoluble

pH’s Acid and NeutralMeat industry, surimi, sauces, confectionery, snacks

Heat Good

Light Good

Page 8: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

7 PASSION FOR COLOURS

LYCOPENE (E-160d)

APOCAROTENAL (E-160e)

BETA-CAROTENE (E-160a)Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Yellow and orange

Natural + NI (synthetic)

Beta-Carotene

Powder and liquid

Watersoluble and oilsoluble

pH’s Acid and NeutralConfectionery, beverages, dairy products, bakery, sauces, margari- nes, breaded, snacksHeat ExcellentLight Excellent

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Red orange

Natural + NI (synthetic)

Apocarotenal

Powder and liquid

Watersoluble and oilsoluble

pH’s Acid and NeutralConfectionery, beverages, dairy products, bakery, sauces, margari-nes, breaded, meat industryHeat ExcellentLight Excellent

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Red

Natural + NI (synthetic)

Lycopene

Powder and liquid

Watersoluble and oilsoluble

pH’s Acid and NeutralConfectionery, dairy products, bakery, surimi, meat industry, saucesHeat GoodLight Good

Page 9: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000
Page 10: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000
Page 11: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

COLOURING FOODS “CLEANLABEL”WITHOUT E NUMBERS

Page 12: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

11 PASSION FOR COLOURS

SAFFRON EXTRACT

SANDALWOOD EXTRACT

RED BEET EXTRACT

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Reddish

Sandalwood (Pterocarpus santalinus)

Santalin

Powder and liquid

Watersoluble

pH’s NeutralMeat industry, dairy products, desserts

Heat Good

Light Good

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Red pink

Beetroot concentrate

Betanin

Powder and liquid

Watersoluble

pH’s Acid and NeutralDairy products, desserts, cured and fresh minced meat

Heat Poor

Light Good

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Yellow

Saffron (Crocus Sativus)

Crocin

Powder and liquid

Watersoluble and oil dispersable

pH’s Acid and NeutralConfectionery, dairy products, bakery, meat industry, sauces, prepared meals, breaded, snacksHeat ExcellentLight Excellent

Page 13: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

PASSION FOR COLOURS 12

RADISH EXTRACT

BLACK CARROT EXTRACT

SPIRULINA EXTRACTColour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Blue

Blue-green algae

Spirulina / PHYCOCYANIN

Powder and liquid

Watersoluble

pH’s Acid and NeutralConfectionery, beverages, dairy products

Heat Good

Light Good

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Red

Black carrot

Anthocyanins

Powder and liquid

Watersoluble

pH’s AcidBeverages, jams and confectionery

Heat Good

Light Good

Colour/shade:

Source:

Pigment:

Appearance:

Solubility:

Application:

Stability:

Red orange

Radish

Anthocyanins

Powder and liquid

Watersoluble

pH’s AcidBeverages, jams and confectionery

Heat Good

Light Good

Page 14: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

13 PASSION FOR COLOURS

TAILORMADE

Page 15: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

RESEARCH, DEVELOPMENT, INNOVATIONOur R+D+I department is composed of a professional team with years of experience in the food industry, modern laboratory equip-ment and pilot plant for fi nal applications. These details allows us to develop custom made colours according the requirements of our clients. Our ability to react to any project does not exceed 5 days.

INCOLTEC off ers you: INNOVATION, which is only possible knowing in detail the needs of our customers. With this information our lab team has the knowled-ge, experience and a diff erent vision than the rest when it comes to developing new products.

COLOR, the quality of each raw material colorant is guaranteed from origin and when they arrive to our factories; they pass strict qua-lity controls. At the same time we sign annual agreements with our providers and avoid changing suppliers due to variation in prices.

TECHNOLOGY, we own several measuring equipment for the right research and development of our colourings: spectrophotometer, colorimeter, texturemeter, refractometer, densimeter, precision sca-les, pH meter, several types of stirrers, emulsifying devices and pow-der mini blenders. We also have a small pilot plant for the production of meat products, various confectionary, beverages, dairy products and surimi.

LABORATORY

LABORATORY

Page 16: INCOLTEC Food Colour Innovation S.L. · INCOLTEC Food Colour Innovation S.L. ... bakery, surimi, meat industry, sauces ... ISO 22000:2005 ISO/TS 22002-1:2009 FSSC 22000

LYON - FRANCE

SCHLANGEN - GERMANY

GIRONA - SPAIN

ISO 9001:2008

ISO 9001:2008ISO 14001:2004

ISO 22000:2005ISO/TS 22002-1:2009

FSSC 22000

THANKS TO OUR 3 FACILITIES WE GUARANTEERAPID REACTION IN PRODUCTION

AND QUICK DELIVERY

CERTIFICATIONS