Natural Food Coloring Cacao Color

Characteristic

It is a natural colorant extracted from the seeds and the skin of the fruit of Theobroma Cacao L. It is mainly composed of polyphenols, has good antioxidant properties, and has a good nutritional supplement effect on the added food.

Application:

It is extracted from the shell of Sycamore family plant. The product is brown powder, odorless and odorless, but it has a chocolate flavor and slightly bitter taste. It is easily soluble in water, clarified by 0.1% aqueous solution, easily soluble in water and dilute ethanol. Stable near neutral pH, little change in preservation, color stability on protein, starch, etc., good staining, and anti-oxidation; Good heat resistance, used for baking food does not change color; Good light resistance, UV irradiation does not change; It is almost not affected by oxidizing agents such as hydrogen peroxide and bleaching powder, but it is easy to fade in case of reducing agents. The cocoa pigment has a strong red color when the PH value is above 5.5 and below 5.5
Yellow-orange degree is strong, but the chocolate color is unchanged, PH value of more than 8 can precipitate, in the case of reducing agents easy to fade.