Product Name: Red Radish Color
Red Radish Color is obtained from the roots of edible Red Radish (Raphanus sativus L.) by extraction and refining. It is a kind of water soluble natural red color.
Main composion: The color mainly consists of anthocyanin, which belongs to glucose derivatives of Pelargonidin.
Properties:
Appearance: Red-dark red powder or liquid.
Hue: The hue varies with the solution’s PH. PH3, orange red; PH4, purple; PH5, purple to blue.
Solubility: Easily dissolves in water and alcohol, but not in fat solvent.
Stability: The pigment’s resistance to light and heat is good in an acidic medium.
Technological Process: Raw Material → Slicing → Extraction → Filtering → Purification → Concentration in Vacuum → Killing Bacteria → Liquid → Drying → Powder
Application/Use rate: It can be used in acidic foods, such as beverages, candy, mixed liquor, jam, cake, vinegar and jelly.
Storage Conditions: Avoid exposure to heat, air, and light. Keep the product in cool (5-10℃) and dry environments.
Shelf life: Shelf life is 12 months for liquid and 24 months for powder under the Recommended storage conditions when unopened.
Quality standard:
|
Item |
Indices | |||
|
Liquid |
Powder | |||
|
Appearance |
Red-dark red |
Red-dark red | ||
|
Color Value E (1%, 1cm) |
10-40 |
30-110 |
≥5 |
≥10 |
|
Loss on Drying ≤ |
---- |
8% |
10% |
8% |
|
Ash ≤ |
5% |
5% |
5% |
5% |
|
Arsenic ppm ≤ |
2 |
2 |
2 |
2 |
|
Lead ppm ≤ |
2 |
2 |
2 |
2 |
|
Microbiologic Qualiry |
Conforms to Standards of food Additives | |||
Product Name: Red Cabbage Color
Red Cabbage Color is obtained from red cabbage (Brassica Oleraea var. Capiata L.).
Main composion: The extract mainly consists of anthocyanin, which belongs to glucose derivatives of Cyanidin.
Properties:
Appearance: Red Cabbage is a purple-red liquid , or powder.
Hue: The hue varies with the solution’s PH. PH3, red; PH4, purple; PH5, purple to blue.
Solubility: Easily dissolves in water, insoluble in actone and other fat solvents..
Stability: The pigment’s resistance to light and heat is good in an acidic medium.
Technological Process: Raw Material → Slicing → Extraction → Filtering → Purification → Concentration in Vacuum → Killing Bacteria → Liquid → Drying → Powder
Application/Use rate: It can be used in acidic foods, such as beverages, candy, mixed liquor, jam, cake, vinegar and jelly.
Storage Conditions: Avoid exposure to heat, air, and light. Keep the product in cool (5-10℃) and dry environments.
Shelf life: Shelf life is 12 months for liquid and 24 months for powder under the Recommended storage conditions when unopened.
Quality standard:
|
Item |
Indices | |
|
Liquid |
Powder | |
|
Appearance |
Purple red |
Purple red |
|
Color Value E (1%, 1cm) |
≥5 |
≥10 |
|
Loss on Drying ≤ |
---- |
10% |
|
Ash ≤ |
4% |
8% |
|
Heavy metal ppm ≤ |
20 |
20 |
|
Arsenic ppm ≤ |
2 |
2 |
|
Lead ppm ≤ |
5 |
5 |
|
Microbiologic Qualiry |
Conforms to Standards of food Additives | |
Product Name: Purple Sweet Potato Color
Purple Sweet Potato Color is obtained from purple potato (lpomoea batatas L.).
Main composion: The extract mainly consists of anthocyanin, which belongs to glucose derivatives of Cyanidin.
Properties:
Appearance: Purple-red powder or liquid.
Hue: The hue varies with the solution’s PH. PH3, red; PH4, purple; PH5, purple to blue.
Solubility: Easily dissolves in water and alcohol, but not in fat solvent.
Stability: The pigment’s resistance to light and heat is good in an acidic medium.
Technological Process: Raw Material → Slicing → Extraction → Filtering → Purification → Concentration in Vacuum → Killing Bacteria → Liquid → Drying → Powder
Application/Use rate: It can be used in acidic foods, such as beverages, candy, mixed liquor, jam, cake, fruit juice and jelly.
Storage Conditions: Avoid exposure to heat, air, and light. Keep the product in cool (5-10℃) and dry environments.
Shelf life: Shelf life is 12 months for liquid and 24 months for powder under the Recommended storage conditions when unopened.
Quality standard:
|
Item |
Indices | |
|
Liquid |
Powder | |
|
Appearance |
Red or purple-red liquid |
Red or purple-red powder |
|
Color Value E (1%, 1cm) |
5-30 |
20-80 |
|
Loss on Drying ≤ |
---- |
10% |
|
Ash ≤ |
2% |
4% |
|
Heavy metal ppm ≤ |
20 |
20 |
|
Arsenic ppm ≤ |
2 |
2 |
|
Lead ppm ≤ |
5 |
5 |
|
Microbiologic Qualiry |
Conforms to Standards of food Additives | |
Product Name: Red Rice Red
Red Rice Red is obtained from Oryza sativa of the Gramineae plant by extraction and refining. It is a kind of water soluble natural red color.
Main composion: The extract mainly consists of anthocyanin, which belongs to glucose derivatives of Cyanidin.
Properties:
Appearance: Red-purple powder or liquid.
Hue: The hue varies with the solution’s PH. PH3-7, purple; PH＞7, yellow.
Solubility: Easily dissolves in water and alcohol, but not in fat solvent.
Stability: The pigment’s resistance to light is good but to heat is bad in an acidic medium.
Technological Process: Raw Material → Immersion in water → Filtering → Purification → Concentration in Vacuum → Killing Bacteria → Drying → Powder
Application/Use rate: Fruit Preps, Beverages; 0.01-0.05%.
Storage Conditions: Avoid exposure to heat, air, and light. Recommended storing at 5-10℃ for maximum shelf life of 2 years.
Quality standard:
|
Item |
Indices |
GB 25534-2010 | |||||
|
Liquid |
Powder |
Liquid |
Powder | ||||
|
Appearance |
Purple-red liquid or powder |
Purple-red liquid or powder | |||||
|
Color Value E (1%, 1cm) |
20-60 |
10-230 |
≥8 |
≥15 | |||
|
Loss on Drying ≤ |
---- |
8% |
---- |
8% | |||
|
Ash ≤ |
5% |
8% |
5% |
8% | |||
|
Arsenic ppm ≤ |
1 |
1 |
1 |
1 | |||
|
Lead ppm ≤ |
2 |
2 |
2 |
2 | |||
|
Microbiologic Qualiry |
Conforms to Standards of food Additives | ||||||
Product Name: Beet Red
Beet Red is obtained from the roots of red beet (Beta vulgaris L. var. rubra) by extraction and refining. It is a kind of water soluble natural red color.
Main composion: The color mainly consists of betanin.
Properties:
Appearance: Red to purple powder.
Hue: The hue varies with the solution’s PH. PH3~7, purple; PH＞10, yellow.
Solubility: Easily dissolves in water, insoluble in Propylene glycol, actone and other fat solvent.
Stability: The pigment’s resistance to light is good but to heat is bad in acidic medium.
Technological Process: Raw Material → Extraction → Filtration → Purification → Concentration in Vacuum → Drying → Powder
Application/Use rate: It can be used all kinds of food, especially in cool foods.
Storage Conditions: Avoid exposure to heat, air, and light. Keep the product in cool (5-10℃) and dry environments.
Shelf life: Shelf life is 12 months under the Recommended storage conditions when unopened.
Quality standard:
|
Item |
Enterprise Indices |
QB/T3791-1999 |
|
Appearance |
Purplish red powder |
Purplish red powder |
|
Color Value E (1%, 1cm) |
＞3.0 |
＞3.0 |
|
Loss on Drying ≤ |
10% |
10% |
|
Ash ≤ |
8% |
14% |
|
PH |
4.0~6.0 | |
|
Arsenic ppm ≤ |
2 |
2 |
|
Lead ppm ≤ |
5 |
5 |
|
Microbiologic Qualiry |
Conforms to Standards of food Additives | |
Product Name: Lac Color
Lac dye is obtained from Laccifer lacca by weak alkali solution and refining. It is a kind of natural red color.
Main composion: The color mainly consists of Laccaic acid A (85%) and Laccaic acid B, C, D and E..
Properties:
Appearance: Orange or red powder.
Hue: The hue varies with the solution’s PH. PH3~5, orange; PH 5~7, red-purple; PH＞7, purple.
Solubility: Easily dissolves in alcohol and Propylene glycol, a little in water.
Stability: The pigment’s resistance to light and heat is good in acidic medium.
Technological Process: Raw Material → Extraction → Filtration → Purification → Drying → Sieving → Mixing → Product
Application/Use rate: It can be used in neutral or faintly acidic foods, such as cocoa products, fruit compote, pickled products, biscuit, mixed liquor and jelly.
Storage Conditions: Avoid exposure to heat, air, and light. Keep the product in cool (5-10℃) and dry environments.
Shelf life: Shelf life is 12 months under the Recommended storage conditions when unopened.
Quality standard:
|
Item |
Enterprise Indices |
GB4571-96 |
|
Appearance |
Purple - red powder |
Purple - red powder |
|
Color Value E (1%, 1cm) |
1300-1500 |
1240 |
|
Loss on Drying ≤ |
10% |
10% |
|
Ash ≤ |
0.8% |
0.8% |
|
Heavy metal ppm ≤ |
10 |
10 |
|
Arsenic ppm ≤ |
2 |
2 |
|
Lead ppm ≤ |
5 |
5 |
|
Microbiologic Qualiry |
Conforms to Standards of food Additives | |
Product Name: Paprika Oleoresin / Paprika Red
Paprika oleoresin is obtained from the fruit of the pepper Capsicum annuum Linne and consists mainly of capsanthin. It may contain edible fats or oils.
Main composion: The color mainly consists of capsanthin and capsorubin.
Properties:
Appearance: Dark red liquid.
Hue: Orange yellow, the hue doesn’t varies with the solution’s PH.
Solubility: Easily dissolves in hexane and other fat solvents, but not in water.
Stability: The pigment’s resistance to light and heat is good in neutral medium.
Technological Process: Raw Material → Remove seed → Making pellet → Extraction → Filtration → Concentration in Vacuum → Purification → Product
Application/Use rate: It can be used in many foods and feed. In foods, such as drink, cake, candy, biscuit and jams.
Storage Conditions: Avoid exposure to heat, air, and light. Keep the product in cool (5-10℃) and dry environments.
Shelf life: Shelf life is 12 months under the Recommended storage conditions when unopened.
Quality standard:
|
Item |
Enterprise Indices |
|
Appearance |
Dark red liquid |
|
Color Value |
100,000-150,000 SCU |
|
Capsaicin %≤ |
0.005% |
|
Absorbance Ratio ≥ |
0.98% |
|
Heavy metal ppm ≤ |
10 |
|
Arsenic ppm ≤ |
3 |
|
Lead ppm ≤ |
2 |
|
Hexane Residue ppm ≤ |
25 |
|
Total Solvent Residue ppm ≤ |
50 |
Product Name: Carthamus Yellow
Carthamus Yellow is obtained from the flower Carthamus Tinctorius L. of the Dendranthema family.
Main composion: The extract mainly consists of safflomin A and safflomin B..
Properties:
Appearance: Yellow to brown powder or liquid.
Hue: The water solution is yellow to yellow-orange in acidic to faintly alkali medium.
Solubility: Easily dissolves in water and alcohol, but not in fat solvent.
Stability: The pigment’s resistance to light is good but to heat is bad in an faintly alkali medium.
Technological Process: Raw Material → Extraction → Filtering → Purification → Concentration in Vacuum → Killing Bacteria → Drying → Powder
Application/Use rate: It can be used in faintly acidic foods, such as Carbonated drinks, fruit compote, pickled products, nuts, candy, cake, mixed liquor and jelly and puffed food.
Storage Conditions: Avoid exposure to heat, air, and light. Keep the product in cool (5-10℃) and dry environments.
Shelf life: Shelf life is 12 months for liquid and 24 months for powder under the Recommended storage conditions when unopened.
Quality standard:
|
Item |
Indices | |
|
Liquid |
Powder | |
|
Appearance |
Yellow-brown liquid |
Yellow-brown powder |
|
Color Value E (1%, 1cm) |
5-60 |
40-180 |
|
Loss on Drying ≤ |
---- |
10% |
|
Ash ≤ |
2% |
5% |
|
Arsenic ppm ≤ |
2 |
2 |
|
Lead ppm ≤ |
5 |
5 |
|
Microbiologic Qualiry |
Conforms to Standards of food Additives | |
Product Name: Gardenia Yellow
Gardenia Yellow is obtained from the gardenia fruit (Gardenia jasminoides Ellis). By extraction and refining. It is a kind of water soluable natural yellow color.
Main composion: The extract mainly consists of crocin and crocetin.
Properties:
Appearance: Yellow to brown powder or liquid.
Hue: The water solution is yellow to yellow-orange in acidic to faintly alkali medium.
Solubility: Easily dissolves in water and alcohol, but not in fat solvent.
Stability: The pigment’s resistance to light is good but to heat is bad in faintly acidic medium.
Technological Process: Raw Material → Crushing → Extraction → Filtering → Purification → Filtering → Concentration in Vacuum → Killing Bacter, ia → Liquid →Drying → Powder
Application/Use rate: It is can be used in neutral or faintly alkali foods, such as margarine, fruit compote, pickled products, nuts, cocoa products, cake, biscuit, mixed liquor and jelly.
Storage Conditions: Shelf life is 12 months for liquid and 24 months for powder under the Recommended storage conditions when unopened.
Quality standard:
|
Item |
Indices |
GB 7912-87 | |||||
|
Liquid |
Powder |
Liquid |
Powder | ||||
|
Color Value E (1%, 1cm) |
30-300 |
30-550 |
≥10 |
≥10 | |||
|
Geniposide w/% ≤ |
0.5 (as E1% 1cm=10) |
1 (as E1% 1cm=10) | |||||
|
Loss on Drying ≤ |
---- |
7% |
---- |
7% | |||
|
Ash ≤ |
2% |
4% |
---- |
---- | |||
|
Arsenic ppm ≤ |
2 |
2 |
2 |
2 | |||
|
Lead ppm ≤ |
3 |
3 |
3 |
3 | |||
|
Microbiologic Qualiry |
Conforms to Standards of food Additives | ||||||
Product Name: Gardenia Blue
Gardenia Blue is made from the raffinate that have been obtained gardenia yellow in Gardenia jasminoides Ellis. It is a kind of water soluble natural blue color.
Main composion: The extract mainly consists of the compounds combining genipin and amino acid.
Properties:
Appearance: Blue to dark blue powder or liquid.
Hue: Blue, the hue doesn’t varies with the solution’s PH.
Solubility: Easily dissolves in water and alcohol aqueous solution, insoluble in Propylene glycol, actone and other fat solvents.
Stability: The pigment’s resistance to light and heat is good in PH4-8 medium.
Technological Process: The residue liquid of Gardenia yellow → Formentation → Filtration → Purification → Concentration in Vacuum → Killing Bacteria → Liquid →Drying → Powder
Application/Use rate: It can be used in many foods, such as drink, pickled products, meat, buts, cake, candy, mixed liquor, jelly and jams.
Storage Conditions: Avoid exposure to heat, air, and light. Keep the product in cool (5-10℃) and dry environments.
Shelf life: Shelf life is 12 months under the Recommended storage conditions when unopened.
Item Indices Liquid Powder Appearance Blue-dark blue liquid Color Value E (1%, 1cm) 10-30 30-80 Loss on Drying ≤ ---- 7% Heavy metal ppm ≤ 20% 20% Arsenic ppm ≤ 2 2 Lead ppm ≤ 3 3 Microbiologic Qualiry Conforms to Standards of food Additives