Cacao Color, Husk Powder, and Extract from China - Trusted Suppliers and Reliable Factory for Quality Ingredients
Cacao color is made by pickling and washing the outer skin of the cacao fruit of the Sycamore family, extracted with an alkaline aqueous solution, filtered, and refined.
It is a natural colorant and food coloring, which has good antioxidant properties and good nutritional supplementation effects on the added foods. Its main component is polyflavonoid glycosides.
The product is brown powder, and odorless. Soluble in water and ethanol solution, the aqueous solution is chocolate in color. It is stable under near-neutral conditions, the color of the solution deepens with the increase of medium pH, and the red degree is stronger when the pH value is above 5.5, and the yellow-orange color is stronger when the pH value is below 5.5, but the natural color of the chocolate remains unchanged.
It is easy to fade in the case of a reducing agent. It has strong heat resistance, light resistance, and oxidation resistance.
The test results showed that cacao color is very safe. Cacao color has strong colorability to starch and protein, and has oxidation resistance, good heat resistance, and does not change color when used in baked foods. Good light resistance makes it no change in ultraviolet irradiation.
Almost not affected by oxidants such as hydrogen peroxide and bleaching powder, but it is easy to fade in the case of reducing agents. The products are relatively stable in the process of storage and food processing. It is suitable for dyeing starch and protein foods. Nowadays, it is widely used in carbonated drinks, candies, prepared wines, ice cream, biscuits, medicine, and other fields.
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Frequently Asked Questions
What is cacao color and how is it sourced?
Cacao color is a natural food colorant extracted from the outer skin of the cacao fruit, which belongs to the Sycamore family. The extraction process involves pickling, washing, extracting with an alkaline aqueous solution, filtering, and refining.
What are the solubility and appearance properties of cacao color?
Cacao color is a brown, odorless powder. It is highly soluble in both water and ethanol solutions, producing a characteristic chocolate-colored aqueous solution.
How does pH level affect the color stability of cacao color?
Cacao color is stable under near-neutral conditions. The solution color deepens as the pH increases. At a pH above 5.5, it exhibits a stronger red hue, whereas at a pH below 5.5, the yellow-orange hue becomes more prominent, all while maintaining its natural chocolate base color.
Is cacao color stable during food processing and storage?
Yes, cacao color is highly stable during food processing and storage. It exhibits strong heat, light, and oxidation resistance, and is virtually unaffected by oxidants like hydrogen peroxide or bleaching powder. However, it can fade when exposed to reducing agents.
What are the primary food applications for cacao color?
Due to its excellent safety profile and strong affinity for starches and proteins, cacao color is widely used in carbonated beverages, candies, prepared wines, ice creams, biscuits, baked goods, and pharmaceutical applications.