DYES
NATURAL
OUR HISTORY
For over 40 years, Kratos Indústria e Comércio de Aditivos LTDA has been on a simple journey, with hard work, dedication, and a desire to offer natural, high-quality products to the food industry. From the beginning, we have chosen to follow a path guided by responsibility, innovation, and commitment to our clients.
We began by producing natural annatto dyes, respecting traditions and valuing the richness of Brazilian biodiversity. Over time, we invested heavily in technology, modern machinery, and infrastructure, evolving alongside market demands and expanding our portfolio.
Today, we are a benchmark in providing food solutions, offering a complete product line that includes:
Water-soluble dyes
Oil-soluble dyes
High quality annatto
Liquid smoke
Our products are developed with rigorous technical standards and a focus on safety, meeting industry demands with efficiency and reliability. Liquid smoke, for example, is a modern and safe alternative to traditional smoking processes, adding flavor and aroma to food with practicality and control.
Our commitment goes beyond delivering products — we always strive to offer safe, effective, and sustainable solutions, focusing on quality, traceability, and compliance with current regulations.
Kratos is the result of decades of learning, innovation, and passion for what we do. We remain committed to being a reliable partner for our clients, contributing to the development of more natural and appealing food products, with respect for the environment and people.
SOLUTIONS
FOOD
Annatto
Annatto, also known as colorífico or urucum, is a natural condiment widely used in Brazilian cuisine, known for its reddish color and mild flavor. It is obtained from the seeds of the annatto tree, a plant native to South America, especially found in the Amazon region. These seeds undergo a drying and grinding process, and in many traditional preparations, are mixed with cornmeal to form the annatto powder as it is commercially available and used in cooking.
Natural annatto dye, water-soluble.
Water-soluble annatto natural dye is an extract obtained from the seeds of the annatto tree (Bixa orellana), specially formulated to dissolve easily in water. Unlike traditional annatto powder—which is a mixture of ground annatto with cornmeal or oil—the water-soluble dye is a purer and more concentrated product, mainly used by the food industry to impart natural color to a wide variety of products.
Its hue varies between yellow-orange and soft red, depending on the concentration and formulation. This color results from the presence of two main pigments: bixin (fat-soluble) and norbixin (water-soluble). In the case of the water-soluble dye, norbixin is the main compound responsible for pigmentation.
With excellent dyeing capacity and good thermal and light stability, annatto water-soluble dye is widely used in the food industry in products such as:
Pasta (such as macaroni and biscuits)
Dairy products (such as processed cheeses, yogurts and cottage cheese)
Margarines and vegetable spreads
Drinks
Processed meat products, such as sausages
Natural Annatto Dye
FAT-SOLUBLE
The natural fat-soluble annatto dye is a pigment extracted from the seeds of the annatto tree (Bixa orellana) and formulated to dissolve in oil-based products. Rich in bixin, the main component responsible for its intense color, this dye is ideal for applications in products with a high fat content, where its affinity for oils ensures uniform and stable dispersion.
It is widely used in the food industry to color a variety of products, such as:
Cheeses, especially processed cheeses and cheddar-type cheeses.
Margarines, butters and vegetable creams
Flavored oils and oily sauces
Cured and processed meat products
Culinary preparations based on fat.
In addition to these applications, the fat-soluble annatto dye is also used in the manufacture of colorau — a condiment widely used in Brazilian cuisine. In this case, the dye is mixed with oil and cornmeal or another type of starch, forming a brightly colored powder that can be easily used in the preparation of homemade dishes, adding color and visual appeal to food.
LIQUID SMOKE
Liquid smoke is a natural ingredient obtained from the condensation of smoke generated by the controlled burning of specific woods, such as oak, walnut, or eucalyptus. The process involves capturing this smoke, filtering it to remove impurities and tars, and then dissolving it in water, resulting in a liquid with an intense aroma and flavor that faithfully reproduces traditional smoking.
This product is widely used in the food industry to impart a smoky flavor to foods without the need to directly expose them to the smoking process with fire or embers. In addition to being more practical, the use of liquid smoke is also safer, more hygienic, and environmentally controlled, eliminating the risk of contamination from toxic residues from burning wood.
Liquid smoke has diverse applications. It can be used in:
Processed meats (sausages, hamburgers, bacon, ribs)
Fish (such as smoked salmon)
Sauces (barbecue, barbecue sauces)
Snacks (potato chips, peanuts, seasoned popcorn)
Vegan and vegetarian products that aim to replicate natural smoky flavors.
Cheeses, liquid seasonings and marinades
