Radish Red
Red Radish is extracted from the roots of the edible Red Radish of the Cruciferae family. The pigment mainly consists of two anthocyanins, which belongs to glucose derivatives of Pelargonidin.
Properties:Red Radish is a purple-red powder, which easily dissolves in water and alcohol, but not in fat solvent. When PH<7, the solution is red. The pigment’s resistance to light and heat is high in an acidic medium. It is useful for coloring drinks and medicine. It is non-poisonous to the human-body, and has been formulated to a national standard (standard number GB6718-86).
The Technical Indices of Red Radish:
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ITEMS
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INDICES
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INDICES(GB6718-86)
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Appearance
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Purple-red Powder
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—
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Color Value E1%1cm 514nm
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20—90
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4
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Drying Weightlessness ≤
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10%
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10%
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Ash ≤
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4%
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14%
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Heavy Metal ppm≤
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10
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—
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Lead ppm≤
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5
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5
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| Arsenic ppm≤ |
2
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2
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| Microbiologic Quality |
Conforms to Standards of Food Additives
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Technological Process:
Raw Material → Cut Into Slices → Immersed in water → Filtered → Concentrated in Vacuum → Subsidence in Alcohol → Filtered → Concentrated in Vacuum → Kill Bacteria → Dry → Powder
Usages: Applicable to food, beverages.
Storage: Prevent from air, light and heat, Store in cool condition. |
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