Red Radish Color is obtained from the roots of the edible Red Radish(Raphanus sativus L.) by extraction and refining. It is a kind of water soluble natural red color.
Main composion：The color mainly consists of anthocyanin, which belongs to glucose derivatives of Pelargonidin.
Appearace: Red-dark red powder or liquid.
Hue: The hue varies with the solution’s PH. PH3, orange red; PH4，purple; PH5, purple to blue.
Solubility: Easily dissolves in water and alcohol, but not in fat solvent.
Stability: The pigment’s resistance to light and heat is good in an acidic medium.
Specification
Items | Enterprise Indices | GB 25536－2010 | |||
Liquid | Powder | Liquid | Powder | ||
Appearance | Red-dark red | Red-dark red | |||
Color Value(E1%1cm) | 10－40 | 30－110 | ≥5 | ≥10 | |
Loss on Drying % ≤ | — | 8 | — | 8 | |
Ash % ≤ | 5 | 5 | 5 | 5 | |
Arsenic ppm ≤ | 2 | 2 | 2 | 2 | |
Lead ppm ≤ | 2 | 2 | 2 | 2 | |
Microbiologic Quality | Conforms to Standards of Food Additives | ||||
Technological Process
Raw Material→Slicing→Extraction→Filtering→Purification→Concentration in Vacuum→Killing Bacteria→Liquid→Drying→Powder
Application
It is can be used in acidic foods, such as beverages, candy, mixed liquor, jam, cake, vinegar and jelly.
Storage
Avoid exposure to heat, air, and light. Keep the product in cool(5~10℃) and dry environments.
Shelf life
Shelf life is 12 months for liquid and 24 months for powder under the Recommended storage conditions when unopened.