Cacao Husk Pigment

Cacao husk pigment 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%. 



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Product Details

Overview:

Cacao husk pigment 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.


Cacao husk pigment 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.


Plant source: cacao husk

Appearance: dark brown powder

Classification: natural pigment 

Main bioactive substances

The main components of cocoa beans are the lipid fraction and the proton fraction, which are about 50% and 10-15%, respectively. Cocoa beans also contain stimulant substances such as theobromine, caffeine and theophylline, called purine alkaloids, which affect the central nervous system.

The polyphenols in cocoa beans represent about 12-18% of the dry weight and are almost inedible due to their bitter and astringent taste. Flavanols are the most important group of cocoa polyphenols and are associated with many biochemical properties of the bean.

Benefits

1. Antioxidant

2. low blood pressure

3. Cardiovascular

4. Antibacterial

5. Neuroprotective

Applications

It is suitable for dyeing starchy and protein-based foods. It can also be used in cookies, cold beverages, filled hearts, dairy-containing beverages, sauces, dressings, protein-based foods, etc. The dosage ranges from 0.01% to 0.2%; 0.3%-0.5% for cola-based beverages and ice cream.

Cold drinks and food, cocoa products, chocolate and chocolate related products, candy, bread, pastry, canned fish, canned meat, colored decorations, cookies, baked food fillings, ice cream, carbonated beverages, liqueurs. Its pH value below 4 is easy to precipitate, with certain restrictions, and can be used as chocolate or caramel coloring agent in various foods. 

Packaging and shipping:

25 kg export-grade cardboard barrels as outer package; double-layer food-grade plastic bag as inner package

25 kg/barrel

Shipped by air, by sea and by express.


Cacao Husk Pigment


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