Cocoa pigment is made from the seeds (cocoa beans) and skin of the fruit of the cacao tree of the sycamore family. The general outer skin is the raw material, using the modern biotechnology to extract the natural color agent. After pickling and washing, the cocoa seed was extracted with alkaline aqueous solution, filtered, concentrated and dried.
Cocoa pigment is a kind of natural food pigment, chocolate powder, soluble in water, odorless, slightly bitter taste, easy to absorb moisture. Soluble in water and dilute ethanol solution. The color deepens with the increase of pH value, but the color is stable without influence. Also heat, light and oxidation resistant. Cocoa pigment is better for protein and starch coloring, especially for starch coloring, far better than caramel color, and rarely changes during processing and preservation. Precipitation occurs when pH is less than 4.
Its main color group is divided into polyflavone glycosides.
Food additives, health products; Solid drinks, dairy products, fast food, seasoning, baking, cake, snack food, cold drinks, etc.