Food Ingredients
0102030405
Introduction
Red Radish Color is the pigment obtained by extracting roots of Red Radish (Raphanus sativus L.), a cruciferous plant. Its a dark red powder,and the active pigment is anthocyanin, which easily soluble in water and ethanol, not soluble in oil. The color changed with the PH value, the color is orange-red when PH is below 5, purple-red when PH is 5-7 and blue when PH is above 7. In acidity condition, the color is stable to heat and light.
Brief Production Process
The pigment is obtained through:
1, Slicing red radish roots.
2, Extraction and filtration.
3, Purification and vacuum concentration.
4, Sterilization and drying (for powder form)
1, Slicing red radish roots.
2, Extraction and filtration.
3, Purification and vacuum concentration.
4, Sterilization and drying (for powder form)
Feature
Pure natural, bright color, strong dyeing ability,poor stability to light, heat and oxidizing agent. UnderPH3.0-5.0 aqueous conditions, it is red and its color is more stable.
Application
Natural pigment, widely used in beverages, juice, confections, sorbets, sauces, candies, jams, cakes, and jellies etc. in the pH2.5-4.5
Technical Date Sheet
|
Item |
Specification |
|
Color Value(E1% 1cm 515nm,Ph 3.0) |
15-80 |
|
pH |
2.5-4.5 |
|
Moisture%(powder only)≤ |
7 |
|
Ash content%≤ |
5 |
|
Arsenic(AS)mg/kg≤ |
2 |
|
Lead(pb)mg/kg≤ |
3 |
|
Mercury(Hg) mg/kg≤ |
1.0 |
|
Total bacterial(cfu/g)≤ |
1000 |
|
Pathogenic Bacteria |
Not Detected |
|
Total Plate Count |
<1000 cfu / g |
|
Yeast |
<100 cfu / g |
|
Mould |
<100 cfu / g |
|
Total Enterobacteriaceae |
<10cfu / g |
|
Coliforms |
<10cfu / g |
|
E. Coli |
Abs/1g |
|
Salmonella |
Abs/25g |
|
Staph. A |
Abs/1g |
|
Listeria M |
Abs/25g |
|
Aerobic spores |
<100 cfu / g |
|
Sulphite reducing Clostridia |
<10cfu / g |
|
Package: 10kg/Container, Food Grade |
|
|
Shelf Life: 12 months in sealed original package under 25℃ |
|