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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Categories Colours
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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