Cocoa reddish color is a natural food pigment, solule in water, odoress, slightly bitter taste, easy to absorb moisture. Soluble in water and dilute ethanol solution.The color deepened with the increase of pH value, but the tone had no effect and remained stable. Also heat resistance, light resistance oxidation resistance.It has good staining ablity to protein and starch,especilly to starch, which is much better than caramel color,and rarely changes during processing and preservation. pH< 4, precipitation occurs.

pH range∶4.0-11.0 

Application∶

Colouring of soft drinks, confected wine,carbonated drinks,candies, pastries, soya milk drinks, ice cream, biscuits, etc.,is chocolate colouring.