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    name

    帕尔马斯岛: Cacao Husk Pigment

    发布时间 2017-10-13
    Clicks 647
    Product name: Cacao Husk Pigment
    上市date: 2017-10-13
    Product Details

    帕尔马玫瑰香味 www.yswi.net


    ?Cacao husk pigment

    Name :Cocoa?Extract?Pigment

    Source: Cocoa

    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

    ?

    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, 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 .

    ?

    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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