Cacao Color, Husk Powder & Extract from China Suppliers and Factory - Premium Cacao Products
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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