pigments

		HIGH LEVEL OF PIGMENTATION WITH NATURAL INGREDIENTS Natural pigments, mostly yellow pigments, were the starting point of ITPSA and represent today one of its strongest lines of products. Starting from agricultural products, carefully harvested and selected for the quality and content in carotenoid pigments, both yellow and red, the pigmentation products, Capsantal EBS, Capsantal FS and Capsantal TR are produced, as a result of a constant and careful process of research and technical effort. Natural pigments make it possible to obtain a high level pigmentantion of the broiler skin, the egg yolk and the flesh of trout and salmon.

PIGMENT RANGE

Capsantal EBS NT

Is a yellow pigmenter, mainly based on lutein with a high percentage of trans isomers, obtained from extracts of Marigold flowers (Tagefes erecta) carefully stabilized, homogenized and saponified to give maximum intestinal absorption and biological efficiency.

Capsantal FS NT

Is a red pigmenter, mainly based on trans-capsanthin, obtained through a highly developped process of extraction from selected varieties of peppers (Capsicum annum), carefully processed to potentiate the natural red colour of their pigments.

Capsantal TR NT

Is a pigmenter to be used alone in white diets. It contains a blend of paprika and Marigold flower extracts and allows to obtain egg yolk colors higher than 12 in the Roche scale.

ITPSA has developed a new presentation of Capsantal in its different types, Capsantal MP, with a micropearled appearance. For this reason, this is the chosen Capsantal in plants with automatic dosage systems for micronutrients.

The efficiency, stability, and ready marketing availability of these natural pigments, make it an easy task to attain adequate pigmentation, based on natural and biological products, thus over-riding the ever increasing resistance of our society, faced with the use of synthetic pigments.