Cacao Color

Cacao Color

Description: 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.