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Cacao Pigment
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Cacao Pigment

Chinese Name: Cacao Pigment; Cacao Husk Pigme
Synonyms: Cocoa Shell Pigment; Cocoa Bean Pigment;, Cocoa Brown, Cocoa Pigment

Introduction: A natural food coloring. Chocolate powder, soluble in water. Brown powder, odorless, slightly bitter taste, easy to absorb moisture. Easily soluble in water and dilute ethanol solution, it has a chocolate color, which darkens as the pH value increases, but the color tone is not affected and more stable. It is also resistant to heat, light and oxidation. Only when the pH value is less than 4, precipitation will occur. The main color component is polyflavonoid glycosides.

Ingredients: Polyketoglycosides.

Properties: Chocolate powder, soluble in water.

Source: Cacao tree (Theobroma cacao L.) fruit seeds (cocoa beans) and skins. Generally, the outer skin is the raw material, and it is a natural colorant extracted by modern biotechnology. To

Use: It is used for the coloring of soda, mixed wine, carbonated beverages, candy, pastry, soy milk beverages, ice cream, biscuits, etc. It is chocolate pigment.



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