?Cacao husk pigment
Botanical Name :Theobroma cacao
Extract part: Bean shell
Assay:Color Value (EL%1cm535±5nm)NLT50
Identification measure :UV-VIS
Appearance: Fine Brown?powder?
Country of origin:P.R. China
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 .
The main component of cocoa beans is lipid fraction and protian fraction , approximately 50% and 10–15% respectively.Cocoa beans also contain stimulant substances, caffeine, 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 .
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.