Premium Synthetic Food Colour Manufacturer | Ajanta Food Colours

  Getting the colour just right, batch after batch, isn’t easy for anyone working in food, drink, or pharmaceuticals. Even when you start with top-quality synthetic food colours, keeping every batch looking identical—same shade, same brightness, same consistency—can feel like chasing your tail. Heat sneaks in, pH shifts around, ingredients react in weird ways, or someone misses a step in mixing. Suddenly, colours fade or turn dull, or you spot patches where the dye just didn’t blend in. And it’s not just about how things look. If your products don’t match up, customers notice. It chips away at your brand’s reputation and trust. That’s why you need to know exactly what’s throwing your colours off and what you can do about it. Once you get a handle on the science and stick with stable synthetic colours, it’s a lot easier to keep things uniform and avoid surprises. This article dives into the real-world problems manufacturers run into—colours fading under heat, dyes falling out in liq...

  The perception of food, cosmetics, and pharmaceutical products is influenced greatly by colour. It signifies quality, freshness, and even the identity of the brand. Nevertheless, the challenges of storing and processing products while preserving the colour are immense. Colour fading and distortion due to heat, light, and oxygen exposure result in the loss of appeal and consistency of the product.   This is where the technology of microencapsulation enters. Colour molecules are enclosed within a protective 'shell' and manufacturers can ensure synthetic food colours against degradation, achieve extended shelf life as well as improved dispersion and controlled release; therefore, the end product retains its intended brightness and hue notwithstanding processing conditions, which means a game changer for industries that depend on colour performance. For all brands, modern encapsulation and delivery systems, including spray drying, coacervation, and liposome encapsulation in...

  In India, the Food Safety and Standards Authority of India (FSSAI) takes a leading role in the regulation of ingredients in food, beverages, cosmetics, and pharmaceutical products. It is from this viewpoint that the use of synthetic food colours is important for monitoring by this agency. Apart from merely enhancing visual appeal, these additives also help to build consumer confidence which eventually leads to creating a good image for the brand. For any manufacturer it is important to know what colours are permitted by FSSAI because that helps them stay on the right side of the law and avoid regulatory issues. Why Manufacturers Must Stay Updated FSSAI regularly updates its list of permitted food colours, revises usage limits, and introduces new compliance rules in line with international food safety research. Using non-compliant colourants—even unintentionally—can result in product recalls, heavy penalties, or license suspension. That’s why it’s important for every food, beverag...

Multilayered food products like jellies, filled chocolates, desserts, and frozen treats often rely on distinct, vibrant layers to create eye-catching appeal. But one of the biggest challenges manufacturers face is colour migration—when dyes from one layer bleed into another. This not only ruins the product’s visual appeal but can also alter its taste and raise concerns about overall quality. Colour migration happens due to several factors such as moisture content, temperature shifts, improper pH balance, and low-viscosity formulations. For instance, if a red layer in a pudding seeps into a yellow layer, it creates a muddy appearance instead of clean, separated colours. Avoiding this issue is essential for manufacturers who want their products to look appealing and professional. So, how can manufacturers prevent colour migration effectively? The answer lies in smart formulation strategies. From choosing lake colours for better stability to controlling moisture and using pH-compatible dy...

In today’s competitive market, product appearance is crucial to winning new customers, and rightfully so, colour captures a pivotal role. From confectionary, baked goods and beverages, all the way to pharmaceutics, colour selection can single handedly determine a product’s acceptability.  Which brings us to the question that faces nearly all manufacturers – should you be concerned with natural or synthetic food colours?  While it is fair to say that natural colours, owing to the clean-label inclination are steadily gaining momentum, many sectors still prefer using synthetic food colours for their reliable characteristics—shelf-life, brightness, stability, and inexpensive cost. On the other hand, natural colours work perfectly for brands that are trying to market themselves as health oriented and organic, but come with problems like fading over time, higher formulation costs, or… changing consumer attitudes towards these brands. From what has been outlined in our in-depth artic...

In the competitive world of manufacturing the attractiveness of products plays a crucial role in sales. For the manufacturers use various components one of them is colours. It gives the product an appealing final look that attracts the attention of consumers and boosts the product sales. However, for the manufacturers it is also a big task to find the right colour for their products. In that FD&C-certified synthetic colours are becoming the preferred choice for food, cosmetics, and pharmaceutical manufacturers due to their safety, vibrant hues, and cost-effectiveness. Customisation: Customisation is another benefit to FD&C synthetic colors. The manufacturer can tailor colours according to the brand’s demand. Global Acceptance: Compared to other types of colours, FD&C synthetic colors are accepted by various governmental bodies around the world. This enables manufacturers to export their products to the international market. Cost-Efficiency: Respecting both the natural an...