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

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

Introducing our premium products, meticulously crafted by leading suppliers in China. Our factory utilizes state-of-the-art technology to ensure every item meets the highest quality standards. With a strong emphasis on durability and performance, our offerings are designed to cater to diverse needs. Collaborating closely with trusted suppliers, we guarantee that our products are not only reliable but also competitively priced. Choose us for an exceptional blend of quality and affordability, all sourced directly from top-notch factories in China. Experience the difference today!
  • Product name Cacao color
  • Source outer skin of the cacao fruit
  • Appearance brown powder
  • Moisture%（powder only) ≦35
  • Arsenic（AS）mg/kg ≦2
  • Lead（pb）mg/kg ≤4
  • Total bacterial（cfu/g) ≤1000
  • Pathogenic bacteria Not detectable
  • Shipping & Storage Delivery Sea/Air Shipping & International Express
  • Package 10kg/Carton(powder)
  • Storage Kept away from strong light and heat.
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Product Detail

What is Cacao Color?

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.

Key Physical & Chemical Properties

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.

High Stability

Excellent stability under heat, light, and oxidation during processing.

pH Responsive

Stronger red tones above pH 5.5; stronger yellow-orange tones below pH 5.5.

Solubility

Highly soluble in water and ethanol solutions, delivering a natural chocolate hue.

Safety Profile & Industrial Applications

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.

Natural Cacao Color Powder Extract
Cacao Color Food Coloring Application

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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). The extraction process involves pickling, washing, extracting with an alkaline aqueous solution, filtering, and refining. Its main component consists of polyflavonoid glycosides.
How does the pH value affect the appearance of cacao color?
Cacao color is stable under near-neutral conditions. The solution color deepens as the pH increases. Specifically, the red hue becomes stronger at a pH value above 5.5, while a stronger yellow-orange color is visible when the pH value drops below 5.5.
Is cacao color stable during food processing?
Yes, cacao color has strong heat resistance, light resistance, and oxidation resistance. It is stable during storage and food processing, resisting ultraviolet irradiation and common oxidants like hydrogen peroxide and bleaching powder, though it may fade in the presence of reducing agents.
What are the primary applications of cacao color?
It is highly suitable for coloring starch- and protein-based foods. It is widely used in baked foods, carbonated drinks, candies, prepared wines, ice cream, biscuits, pharmaceuticals, and various other fields.
Is cacao color safe for consumption?
Yes, test results show that cacao color is very safe for consumption. Beyond coloring, it also delivers good antioxidant properties and nutritional supplementation benefits to the foods to which it is added.