CACAO COLOR

Cacao color is a brown powder, which easily soluble in water, stable to heat and light.

Cacao Color

 [Origin]Cacao color is extracted and purified from Cacao bean skin of Coromacacao.  [Characteristics]Cacao color is a brown powder, which easily soluble in water, stable to heat and light. It can be preserved for a long time without fading and the tone is stable. When PH value is 5.5 to 10, the color is stable in most of food. No affection when mixed with heavy metal ion except Fe2+, Cu2+.  [Composition]Evolvement of flavonoides family.  [Quality standard] 

Item	GB8818-88	INDICES
E1%,1cm,400nm	max 17	max 45
Loss on drying	min 5%	min. 5%
Sediments	0.3%	0.3%
Heavy metal	10mg/kg	10mg/kg
Arsenic(As)	2mg/kg	2mg/kg
Total bacteria		1000/g
Pathogenic bacteria		None

  [Application]Applied in freezing food, candy, meat, milk, chocolate, tinned fish, tinned meat, orally take juice without sugar, sugarcoat of medicine, ice cream, etc.

 

 

 

Hanwish is also provide other pigments

 

Lac dye color

Purple sweet potato red color

Red cabbage color

Beet Red color

Red radish color

Cacao color

Carthamus yellow color

Monascus Red color

Sodium copper chlorophyll

CACAO COLOR