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Wholesale Purple Cabbage Powder Foe Food Grade
Product Details
1.Latin Name:Purple Cabbage Powder
2.Extracted Part:Purple Cabbage leaf
3.Active Ingredient:Purple Cabbage Powder
4.Sample:Available
5.Loss on drying:≤5%
Product Description
Purple cabbage powder is a kind of natural edible pigment extracted from crucifer cabbage, whose byname is red vegetable. It contains anthocyanins, flavones and tannins. The amaranthine liquid or powder color is soluble in water, alcohol, but insoluble in oil and absolute alcohol. The environment PH value can influence its hue and stability. At PH 2.0-6.0, the color is red or amaranthine; at PH 7.0, it is blue: at PH above 7.0, it is unstable green. it can be used in the coloring of wine, carbonic acid drinks, juice drink, jam and candy.
Product Analysis
| Item | Specification | Result |
| Basic Product Information | ||
| Product name | Purple Cabbage Powder | |
| Part of the Plant | LEAF | Conform |
| Country of Origin | China | Conform |
| Organoleptic Data | ||
| Appearance | Fine powder | Conform |
| Color | light purple Powder | Conform |
| Odor | Characteristic | Conform |
| Taste | Characteristic | Conform |
| Extract Ratio | ||
| Process Data | ||
| Solvent(s) Used | Water and ethyl alcohol | Conform |
| Drying Method | Spring drying | Conform |
| Excipient | Maltodextrin | Conform |
| Physical Characteristics | ||
| Particle Size (80 mesh) | 98.0%pass 80mesh | Conform |
| Moisture | <5.0% | 2.6% |
| Ash Content | <4.0% | 2.4% |
| Solvent Residue | Eur Pharm | Conform |
| Heavy Metals | ||
| Total Heavy Metals | <10 ppm | Conform |
| Arsenic | <1.0 ppm | Conform |
| Lead | <1.0 ppm | Conform |
| Mercury | <0.5 ppm | Conform |
| Pesticide Residue | ||
| 666 | <0.2ppm | Conform |
| DDT | <0.2ppm | Conform |
| Microbiology | ||
| Total Plate Count | <1,000cfu/g | 57cfu/g |
| Total Yeast & Mold | <100cfu/g | 9cfu/g |
| E. Coli | Negative | Negative |
| Salmonella | Negative | Negative |
1. Food
2. Beverage
3. Pharmaceutical
4. Cosmetic
5. An ideal colorant used in wine, drink, syrup, jam, ice cream, pastry and so on
6. To determine if a substance is an acid or a base by boiling it in water and using the water as a pH indicator.