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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.
Properties & Stability
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.
Safety & Application
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, anad 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 (FAQ)
What is cacao color and how is it extracted?
Cacao color is a natural colorant and food coloring extracted from the outer skin of the cacao fruit (Sycamore family). It is processed by pickling, washing, extracting with an alkaline aqueous solution, filtering, and refining. Its main component is polyflavonoid glycosides.
What are the main properties of cacao color?
Cacao color is a brown, odorless powder. It is soluble in water and ethanol solutions, producing a chocolate-colored liquid. It exhibits strong heat, light, and oxidation resistance, making it highly stable during food processing and storage.
How does the pH value affect cacao color?
Cacao color is stable under near-neutral conditions. The solution's color deepens as the pH increases. When the pH is above 5.5, it shows a stronger red hue, and when below 5.5, it exhibits a stronger yellow-orange color, while the natural chocolate tone remains unchanged.
Is cacao color safe for use in food products?
Yes, extensive testing has shown that cacao color is very safe for consumption. Beyond coloring, it also provides antioxidant benefits and nutritional supplementation to the foods it is added to.
What food and beverage applications are suitable for cacao color?
It has excellent coloring ability for starch and protein-based foods. It is widely used in baked goods, carbonated drinks, candies, prepared wines, ice cream, biscuits, pharmaceuticals, and various other fields.