Natural Carotenoids                           


Beta Carotene is one of a group of red, orange, and yellow pigments called carotenoids. Beta-carotene and other carotenoids provide approximately 50% of the vitamin A.Beta-carotene is used to decrease asthma symptoms caused by exercise; to prevent certain cancers, heart disease, cataracts, and age related macular degeneration.


Lutein is called a carotenoid vitamin. It is related to beta-carotene and vitamin A. Many people think of lutein as “the eye vitamin.” They use it to prevent eye diseases including age-related macular degeneration (AMD), cataracts, and retinitis pigmentosa.Lutein is one of two major carotenoids found as a color pigment in the human eye (macula and retina). It is thought to function as a light filter, protecting the eye tissues from sunlight damage.


Lycopene is a powerful antioxidant that may help protect cells from damage. This is why there is a lot of research interest in lycopene’s role, if any, in preventing cancer.Lycopene is a naturally occurring chemical that gives fruits and vegetables a red color. It is one of a number of pigments called carotenoids.

Annatto Bixa Orellana

It is an antioxidant, hepatoprotective (liver protector), hyperglycemic; also used as a food-coloring agent.The principle pigment in annatto, namely bixin, is a carotenoid, which is contained in the resinous coating surrounding the seed itself. It is used to impart a yellow to red colour to foods, especially dairy products such as cheese.




Spirulina is the richest beta carotene food, with a full spectrum of ten mixed carotenoids. About half are orange carotenes: alpha, beta and gamma and half are yellow xanthophylls. They work synergistically at different sites in our body to enhance antioxidant protection.Spirulina is an ideal anti-aging food; concentrated nutrient value, easily digested and loaded with antioxidants. Beta carotene is good for healthy eyes and vision. Spirulina beta carotene is ten times more concentrated than carrots.Iron is essential to build a strong system, yet is the most common mineral deficiency. Spirulina is rich in iron, magnesium and trace minerals, and is easier to absorb than iron supplements.Spirulina is the highest source of B-12, essential for healthy nerves and tissue, especially for vegetarians.


Calcium Caseinate

Calcium Caseinate is a protein that neutralizes capsaicin, the active (hot) ingredient of peppers; it is also used as a dietary supplement by bodybuilders and athletes


Chondnotin Sulphate

Chondnotin Sulphate is made from bone / shark bones using the latest technology. This is used in dietry supplements / alternative medicine to treat osteoarthritis . These are also used in veterinary medicine.


Milk Shake Powder ( Banana etc)

Milk shake powders in various fruit flavours like Banana, Mango, Pine Apple are available. They are soluble in water. They are a tasty and nutritive option to enhance the taste of Milk


Sodium Caseinate

The product is sourced from milk and is used as a protein. The nature of the product is free flowing and colour is off-white. Odour and taste are characteristic. It is used as a dietary supplement for proteins and most importantly as Meat Tenderiser.( softener )


Soya protein Isolate / hydrolisate

Soya Protein is made from Soya hulls through spray drying route. It is an excellent source of nutrition and contains 80% -90% Protein.
Soya protein contains no cholesterol. almost no fat and is low in sodium. It is high in potassium, a good source of essential amino acids. Many diverse applications as ingredients in foods, feeds, shampoos etc.


Vegetable Fat Powder

Free Flowing Powders with about 50% Fat from various Oils like Coconut/ Palm/ Sun Flower / Vanaspati (Hydrogenated Vegetable Oil) are made through spray drying route.

A replacement of cream which gives higher stability and conservation, for ice-cream, biscuits, soups, sauces, chocolate , drinks, blends etc....
It is a convenient form for adding richness to many products without the problems associated with solid or liquid vegetable fats or the shelf life limitations of butter fat.

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