Natural cacao pigment color for food colorants additive applicable to soybean drink, soft drink, candy, ice-cream, biscuit.
Natural cacao pigment is refined from the outer shell of plant cocoa, with components of polyphenol. Cacao is usually refereed to the dried and fully fermented fatty seed of Theobroma cacao, the plant from which chocolate is made. Commonly known as Cocoa bean or Cocao bean and sometimes Cocoa, from which cocoa solids and cocoa butter are extracted.
Theobroma cacao is the scientific classification for the plant also called the cacao tree and the cocoa tree, which is a small perennial evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America forest. It produces fruits contain seeds that used to make cocoa mass, cocoa powder, and chocolate.
PROPERTIES AND FORMULATIONS
Soluble in water.
Excellent stability to heat, light and oxidant.
With strong coloring ability. Applicable to soybean drink, soft drink, candy, ice-cream, biscuit and so on.
Good stability in the condition of PH 5-8.
Color Value 400nm: >= 28 .
|Product Name||Natural cacao pigment||Classification||Food Colorants|
|Botanical Name||Theobroma cacao||Extract part||Bean shell|
|Assay||Color Value (EL%1cm535±5nm)NLT50||Usage||food & beverage dyeing|
|Appearance||Fine Brown powder||Form||powder/liquid|
Natural cacao pigment Application
Cold drinks & food, cocoa products, chocolate and chocolate related products, confectionary, bread, pastry, Fish can, meat can, colorful decoration, biscuits, baked food fillings, ice cream, carbonated drinks, liqueur.
Its pH value under 4 easy to precipitate some restrictions, can be used in a variety of food with chocolate or caramel coloring agent.
Natural cacao pigment consulting dosage
The max dosage of ice-cream and biscuit is 0.04g /kg, bean milk beverage is 0.25g /kg, preparing the wine is 1g /kg, candy and the colou rful pack of pastry is 3g /kg.
Other products need just the right amount of usage according to the production