Chocolate colored powder. No odor or smell. Easily affected by moisture. Easily soluble in water, 0.1% aqueous solution is clarified. Stable near neutral. pH 5.5 or above is stronger in redness, pH 5.5 or below is stronger in yellow-orange color, but the original color of chocolate remains unchanged. Little change in preservation, stable color. It has good heat resistance and does not change color when used in baked goods; it has good light resistance and does not change when exposed to ultraviolet light. Almost unaffected by antioxidants, hydrogen peroxide, bleaching powder, etc. However, it is easy to fade when encountering reducing agents. It has good coloring property for protein, starch, etc., and has antioxidant property.
1、Eating chocolate pigment.
2、Used in food, medicine, cosmetic coloring
3、It is used as food coloring agent, China stipulates that it can be used in wine preparation, the maximum use amount is 1.0g/kg; in carbonated drinks, the maximum use amount is 2.0g/kg; in candy and pastry coloring, the maximum use amount is 3.0g/kg; in soy milk drinks, the maximum use amount is 0.25g/kg; in ice cream and cookies, the maximum use amount is 0.04g/kg.
1、Cocoa chitin is a brown pigment made by the oxidation or condensation of catechin, anthocyanin, anthocyanin and other substances contained in the cocoa bean and its shell skin during the fermentation and roasting process. The main component is polyketide glycoside.
The cocoa bean shells are crushed to 0.37-0.833mm, boiled in water for 1h, filtered while hot, the filtrate can be extracted pectin, the filtrate is soaked with 1.5% dilute hydrochloric acid for 1h at 90℃, filtered while hot, the filtrate is soaked with dilute solution of soda ash at pH 9 for 5h at 100℃, filtered while hot, the two filtrates are combined and concentrated to 1/10 by thin film evaporation. the residue is dried under vacuum to obtain powder products, the yield is 6.3%. The yield is 6.3%.
Can also be used to extract cocoa chitin using a new technology that is super-l critical C0z extraction method.
2, from the sycamore plant cocoa tree (Theobroma cacaoL.) seeds of the fruit (cocoa beans) and the outer skin of the production. Generally the outer skin as raw materials, pigment content of about 2.7% to 3.5%. Cocoa beans through fermentation, roasting, which belongs to the flavonoid substances, such as catechuic acid, white flower pigment, anthocyanin, epicatechuic acid, etc., through complex oxidation or condensation, polymerization reaction to form polyphenols, washed with warm water and extracted with hot water soluble pigment, remove weak acidic mucopolysaccharide impurities, the pigment solution after neutralization, add excipients and spray drying and obtained.
Address: Room 202, Building B8, Huanchuang Enterprise Square, Lugu Street, Yuelu District, Changsha City, Hunan Province
Business scope: Biotechnology, research and development of plant extracts (can be used in the field of pharmaceutical and health products, cosmetics, feed additives and biological pesticide production and development)
Main products: Eucommia extract - chlorogenic acid (5%-98%), ursolic acid (25%-98%), corosolic acid (1%-98%), bitter amygdalin (50%-98%), epimedoside (10%-98%) and other standardized high-purity plant extracts.
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