China Gardenia Yellow Color Extract - Premium Quality from Top Suppliers & Factory
applications
Gardenia yellow color is extracted from gardenia, its composition is saffronin of carotenoids. Gardenia yellow color is an orange-yellow crystalline powder with little effect on the pH value. It has the advantages of good salt resistance, reduction resistance, and microbial resistance. It's soluble in water and immediately dissolved into a transparent yellow liquid. Also soluble in ethanol and propylene glycol, and insoluble in grease.
Gardenia yellow aqueous solution has good color stability under neutral and alkaline conditions and fades when acidic. Gardenia yellow color liquid is orange-yellow at pH 1~7 and bright yellow at pH 8~12.
Gardenia yellow color has a good effect on protein and starch dyeing, that is, it has good coloring power for hydrophilic foods. Gardenia yellow color can inhibit the oxidation of 80% linolenic acid, so it can be used as an antioxidant in food processing; It has good heat resistance, and the pigment residual rate is above 85% at 80 °C and 120 minutes; In the visible range (40LUN-700NLN), the irradiation to light is stable. Thus, Gardenia yellow color can be used as an antioxidant and colorant in the food industry.
Gardenia yellow color has excellent dyeing ability for protein, starch, etc., and can be widely used in juice-based beverages, alcoholic beverages, pastries, popsicles, ice cream, puffed foods, jellies, dough cakes, candies, and canned chestnuts.
Gardenia yellow color is extracted from the gardenia plant, and its main chemical composition is saffronin of carotenoids.
It is highly soluble in water (dissolving immediately into a transparent yellow liquid), also soluble in ethanol and propylene glycol, but completely insoluble in grease.
Gardenia yellow has good color stability under neutral and alkaline conditions but fades under acidic conditions. It appears orange-yellow at pH 1~7 and bright yellow at pH 8~12.
Yes, it can inhibit the oxidation of 80% linolenic acid, allowing it to function effectively as both an antioxidant and a colorant in food industry applications.
It features excellent heat resistance with a pigment residual rate above 85% at 80 °C for 120 minutes. It also remains stable under irradiation to light within the visible range (40LUN-700NLN).
Due to its excellent dyeing ability for protein and starch, it is widely used in juice-based beverages, alcoholic beverages, pastries, popsicles, ice cream, puffed foods, jellies, dough cakes, candies, and canned chestnuts.