可可殼色素

性狀:由植物可可樹(shù)果實(shí)的外皮經(jīng)酸洗、水洗后，以

堿性水溶液浸提，過(guò)濾精制而成，主要呈色組分為聚.

黃酮糖苷，產(chǎn)品為棕色粉末，易溶于水和乙醇溶液。

特點(diǎn):純天然無(wú)臭易吸潮，著色力強(qiáng)，耐光耐熱性好，

PH4.0以.上時(shí)為巧克力色且色調(diào)穩(wěn)定。

用途:廣泛應(yīng)用于碳酸飲料、糖果、配制酒、冰激凌、餅

干、醫(yī)藥等領(lǐng)域。

Cacao Color

Descrijption: Extracted from the rind of sterculiaceae

cacao fruits by pickling, water washing, and refined after

soaking, filtering in the acidic aqueous solution, its main

color component is flavonoid glycoside. Its final product is

the brown powder, easily soluble in water and ethanol

solution.

Feature: Pure natural, odorless, hygroscopic, strong

dyeing ability, good resistance to light and heat. It is the

chocolate color when PH is above 4.0 and its color is

stable.

Application: Widely used in carbonated drinks, candy,

wine, ice cream, biscuits, medicine and other fields.