The benefits of Cacao Color

It is made from the cocoa tree from the Sterculiaceae plants (Theobroma cacao L.) fruit seeds (cocoa beans) and skin from the system. Generally outside the skin as raw material, the use of modern biotechnology to extract from a natural coloring agent. From the cocoa seed coat by pickling, washing, alkaline aqueous solution extraction, filtration, concentration, drying derived powder formulations.
Cacao Color is A moderate brown to reddish brown,A natural food coloring.The main group was divided into poly-flavonoid glycosides coloration.
Cacao Color(Natural chocolate color) is A brown-colored powder with a faint characteristic odor,it is used in Frozen food, confectionery, meat processing, diary products，choclate food, fish can, meat can, no sugar oralmedicine,medicine coat, candyand ice-cream etc.
Specifications：
Water content　　Below 7% max
Arsenic　　　　　Below 2 ppm max
Lead　　　　　　 Below 4 ppm max
Heavy metal　　　Below 10 ppm max
Color Value　　　E520 nm ≥280
Total Bacteria　 Below1000/g max
PH　　　　　　　 Between 6.5 and 7.5
More information: Cacao Color +manufacturers
Read more: http://www.natural-food-color.com/brown-color/Cacao-Color/