Cacao Pigment is extract from the seed and husk of Cocoa (Theobroma cacao), is a natural color, chocolate powder, soluble in water. Brown powder, no smell, taste slightly bitter, easy to absorb moisture. Soluble in water and dilute ethanol solution, a chocolate color, with the pH value increased and deepened, but the tone has no effect and more stable. Have heat resistance and light resistance and oxidation resistance. When the only pH value is less than 4, it will occur precipitation. The main color group was divided into poly flavonoid glycosides.
Basic Information of Cacao Pigment
- Name : Cacao Pigment
- Other Name: Cocoa Pigment, Cocoa Color, Cacao Color
- Latin name:Theobroma cacao
- Plant source: Husk and Seed
- Specfication : Color Value (EL%1cm535±5nm)NLT50
- Appearance: Fine Brown powder
- Standard: GMP, Kosher, HALAL, ISO9001, HACCP.
The Source
Cacao is usually refereed to the dried and fully fermented fatty seed of Theobroma cacao, the plant from which chocolate is made. Commonly known as Cocoa bean or Cocao bean and sometimes Cocoa , from which cocoa solids and cocoa butter are extracted. Theobroma cacao is the scientific classification for the plant also called the cacao tree and the cocoa tree, which is a small perennial evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America forest.It produce fruits contain seeds that used to make cocoa mass, cocoa powder, and chocolate .
Main Bio-actives
The main component of cocoa beans is lipid fraction and protian fraction , approximately 50% and 10–15% respectively. Cocoa beans also contain stimulant substances, such as theobromine, caffeine, and theophylline, named purinic alkaloids, which affect the central nervous system.
Polyphenols in cocoa beans could contribute to about 12%–18% of the dry weight,making them practically inedible due to the bitterness and astringency. Flavanols are the most important class of cocoa polyphenols, related to many biochemical properties of Cocoa beans .
Benefits
- Antioxidants
- Hypotensive
- Cardiovascular
- Antibacterial
- Neuroprotective
Applications
Cold drinks & food, cocoa products, chocolate and chocolate related products, confectionary, bread, pastry, Fish can, meat can, colorful decoration, biscuits, baked food fillings, ice cream, carbonated drinks, liqueur. Its pH value under 4 easy to precipitate some restrictions, can be used in a variety of food with chocolate or caramel coloring agent.
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Product Categories : Natural Colors / Pigments
