Plant source: Gardenia fruit
Appearance: orange-yellow crystal powder
Molecular formula: C44H64O24
Molecular weight: 976.97
Classification: Natural Pigments
Gardenia yellow, also known as crocin and yellow gardenia, is classified as the carotenoid series. It is the yellow pigment in gardenia. Its yellow pigment component is crocin in carotenoids and identical to crocin in saffron.
It appears orange-yellow crystalline powder with slight odor. It is easily soluble in water and immediately dissolves into a transparent yellow liquid in water. It is soluble in ethanol and propylene glycol and insoluble in oil. Its pH has almost no effect on hue. Its hue is more stable than β-carotene under acidic conditions (pH 4-6) and alkaline conditions (pH 8-11). In particular, yellow is more vivid under alkaline conditions. Its absorbance is the maximum near the wavelength of 440 nm. It has good salt resistance, reduction resistance, and microbial resistance. Under neutral or alkaline conditions, gardenia yellow has good light and heat resistance; at a low pH, its heat and light resistance is poorer and browning reaction will occur easily.
Gardenia yellow pigment can inhibit the oxidation of 80% linoleic acids, so it has good performance during food processing. At 80 ℃ for 120 minutes, the pigment retention rate is above 85%; in the visible light range (40 lun-700 nln), the irradiation of light is stable; however, the irradiation of light in the wavelength range of 250 nm-390 nm is unstable. Therefore, gardenia yellow pigment can be used as an antioxidant and a colorant in the food industry.
It has excellent dyeing ability for protein and starch, and can be widely used in various foods such as cakes, candy, flour, beverages, jelly, biscuits, ice cream and so on.
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.