Description
Carthamus Yellow is a high-quality, food-grade pigment extracted from the petals of Carthamus tinctorius L. through a process involving water or slightly acidified water. The extract, dried into a yellow or brownish-yellow powder, contains primary coloring components like safflomin A (hydroxysafflor yellow A) and safflomine B (safflor yellow B), alongside natural sugars, salts, and proteins from the source material. Sometimes, food-grade carriers like dextrin are added to produce a dry, powdered commercial product. This pigment is soluble in water and ethanol but not in ether, petroleum ether, or acetone. Known for its excellent dyeing properties, especially for starch, and moderate effect on proteins, Carthamus Yellow is also resistant to light and high temperatures, making it ideal for consistent and vibrant coloring in various food applications.
Specification:
Color Value: E(1%, 1cm, 400~408nm) 100 min.
Moisture: 10% max.
Ash: 8.0% max.
As: 1ppm max.
Pb: 3ppm max.
Cd: 0.5ppm max.
Hg: 0.5ppm max.
Application:
1) Utilized in instant noodles and flour products to enhance visual appeal.
2) Added to frozen drinks for vibrant coloring.
3) Used in pickled vegetables to maintain appealing coloration.
4) Ideal for coloring cooked nuts and seeds.
5) Applied in grain product fillings to improve aesthetic value.
6) Essential in soft drinks, fruit-flavored beverages, and vegetable juice beverages.
7) Employed in decorative fruits and vegetables, and topping applications.
8) Incorporated in candy, preserved fruit jelly, and canned goods.
9) Used in cereal food icings and seasonings for meats and puffed food.
