[Origin]: Cacao color is extracted and purified from Cacao bean skin of Coromacacao.

[Characteristics]: Cacao color is a brown powder, which easily soluble in water, stable to heat and light. It can be preserved for a long time without fading and the tone is stable. When PH value is 5.5 to 10, the color is stable in most of food. No affection when mixed with heavy metal ion except Fe2+, Cu2+.

[Composition]: Evolvement of flavonoides family.

Item	GB8818-88	INDICES
E1%, 1cm,400nm	≥17	≥45
Loss on drying               ≦	≦5%	≦5%
Sediments                      ≦	0.3%	0.3%
Heavy metal                   ≦	10mg/kg	10mg/kg
Arsenic(As)                   ≦	2mg/kg	2mg/kg
Total bacteria                  ≦		1000个/g
Pathogenic bacteria		None

[Application]: Applied in freezing food, candy, meat, milk, chocolate, tinned fish, tinned meat, orally take juice without sugar, sugarcoat of medicine, ice cream, etc.