Cacao Color
Product description
Cacao Color is 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. Its feature is 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.
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Specifications
| Sales markets | Western Europe; Eastern Europe; Asia; Australia; North America; Central/South America |
|---|---|
| Supplied from | China |
| Product Applications | Bakery; Beverages; Desserts / ice cream; Frozen food; Healthy Food & Beverages; Wine & spirits |
| Product Certifications | Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Organic; Sustainable Seafood |
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Cacao Color
