| Name | CACAO PIGMENT |
| Synonyms | CACAO PIGMENT Cacao Colour cacao husk pigment |
| Physical and Chemical Properties | Properties soluble in water. Brown powder, odorless, slightly bitter taste, easy to absorb moisture. Easily soluble in water and dilute ethanol solution, chocolate color, deepening with the increase of PH value, but the color tone has no effect and is more stable. It is also heat-resistant, light-resistant and oxidation-resistant. Only when the pH value is less than 4, precipitation will occur. Its main color component is polyflavone glycoside. |
| Use | Use of coloring, suitable for soda, cola-type beverages and candy production. |
chemical properties
Chocolate powder. No peculiar smell or odor. Easy to get damp. Easily soluble in water, 0.1% clarified in aqueous solution. Stable near neutral. When the pH value is above 5.5, the redness is stronger, when the pH value is below 5.5, the chromaticity of yellow orange is stronger, but the natural color of chocolate remains unchanged. There are few changes in preservation and stable tone. It has good heat resistance and does not change color when used in baked food. Good light resistance and no change in ultraviolet radiation. It is hardly affected by antioxidants, hydrogen peroxide, bleaching powder, etc. But it is easy to fade in case of reducing agent. Good staining for protein, starch, etc., and antioxidant.
use
1. edible chocolate pigment.
2, for coloring food, medicine, cosmetics
3. as a food colorant, China stipulates that it can be used to prepare wine with a maximum usage of 1.0 g/kg; The maximum usage in carbonated drinks is 2.0 g/kg; The maximum usage in color packaging on candy and cakes is 3.0 g/kg; The maximum usage in soy milk beverage is 0.25 g/kg; The maximum usage in ice cream and biscuits is 0.04 g/kg.
production method
1. Cocoa chitin is a brown pigment formed by oxidation or condensation of catechins, anthocyanins and other substances contained in cocoa beans and their shell skins during fermentation and baking. The main component is polyketoside.
the cocoa bean shell is crushed to 0.37~0.833mm, boiled in water for 1h, filtered while hot, the filtrate can extract pectin, the filter residue is soaked with 1.5% dilute hydrochloric acid at 90 ℃ for 1h, filtered while hot, the filter residue is soaked with soda ash dilute solution with pH value of 9 at 100 ℃ for 5h, filtered while hot, combined with two filtrates, evaporated and concentrated to 1/10 through the film. Vacuum drying of residual liquid to obtain powder product with 6.3% yield.
A new technology, namely super-l critical C0z extraction, can also be used to extract cocoa chitin.
2. prepared from the seeds (cocoa beans) and skins of the fruits of Theobroma cacaoL. Generally, the outer skin is used as raw material, and the pigment content is about 2.7% ~ 3.5%. Cocoa beans are fermented and roasted. Among them, flavonoids, such as catechic acid, white flower pigment, anthocyanins, epatechin, etc., are formed by complex oxidation or shrinkage, polymerization reactions to form polyphenols, which are washed with warm water. The soluble pigment is extracted with hot water to remove weakly acidic mucilage polysaccharide impurities, and the neutralized pigment solution is obtained by spray drying after adding excipients.