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Cacao Color
Description
Cacao color is extracted from cacao bean skin of the Coromacacao by water. The color is brown, mainly consist of anthocyanins.
Characteristics
Cacao color is soluble in water and alcohol. It is stable to light, heat and oxygen, and has outstanding coloring properties to protein and starch.
Specification
Color value: E1 % 500nm ≥ 30 (at pH7.0)
Application
Widely used in chocolate sweets, ice cream, confectioneries, processed meat and seafood etc.
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