Plant source: cacao husk
Appearance: dark brown powder
Classification: natural pigment
It is made from the seeds (cocoa beans) and the husk of Theobroma cacao L. fruit. Generally, the husk is used as raw material, and the pigment content is about 2.7%-3.5%. Cocoa beans are fermented and roasted. In this process, flavonoids, such as catechin, leucoanthocyanidin, anthocyanin, and epicatechins, experience complex oxidation or condensation and polymerization to form polyphenols. It is obtained by extracting soluble pigments, removing weakly acidic mucopolysaccharide impurities, adding the excipient after neutralizing the pigment solution, and spray drying.
It appears dark brown to black powder, pasty or liquid, with specific odor and slightly bitter. It is soluble in water and dilute ethanol solution. Its aqueous solution is chocolate-colored. It is stable under near-neutral conditions, and precipitation tends to occur when the pH is below 4.0. The color of its solution darkens with the increase of the pH of the medium, but the hue remains unchanged. It has excellent resistance to heat, light, and oxidation. It has strong coloring ability for starch and protein, especially its starch coloring is far better than caramel coloring. This product is relatively stable during storage and food processing.
Function and usage: It is suitable for dyeing starch and protein-based food. It can also be used for biscuits, cold drinks, stuffing cores, milk-containing beverages, pickles, sauces, protein-based food, etc. The dosage ranges from 0.01% to 0.2%; for cola-type beverages and ice cream, the dosage is 0.3%-0.5%.
Packaging and shipping:
25 kg export-grade cardboard barrels as outer package; double-layer food-grade plastic bag as inner package
Shipped by air, by sea and by express.