1.Product Information
Product Name | Hibiscus Red |
Source | Hibiscus sabdariffa Linn. |
Physical and chemical properties | Powder, water soluble |
Main components | Hibiscus Red, maltodextrin |
Functional description | Anti-inflammatory and antibacterial, preventing diabetes, regulating blood lipid, anti-anxiety, sedation, protecting liver, lowering cholesterol, lowering blood pressure function |
Executive standard | GB 28312-2012 |
Storage method / shelf life | Store in a cool, dark and dry place after sealing.The shelf life is 12 months |
2.Product dosage form
Dosage form / specification | Color value | Appearance | Product Features | Application area |
Hibiscus Red E5 | 5 | Transparent red in water | It should be used under partial acid conditions (pH 3.0) and is sensitive to light, heat, oxygen and high valence cations | Candy, fruit and vegetable juice (pulp) drinks, flavor drinks (only fruit drinks), prepared wine, etc |
Hibiscus RedMG-20 | 20 | Purple red to red
| The hue is different under different pH conditions and is sensitive to light, heat, oxygen and high valence cations
| Candy, fruit and vegetable juice (pulp) drinks, flavor drinks (only fruit drinks), prepared wine, etc |
3.Product introduction:
Zhongda functional pigment hibiscus red is a food additive made from the dried calyx of Hibiscus sabdariffa Linn, a herbaceous plant of the Malvaceae Hibiscus genus Roselle (Hibiscus sabdariffa Linn), extracted and refined with water.
Hibiscus red, known as Bangui eggplant, is easily soluble in water. It is transparent red in water. It belongs to anthocyanin pigment, which also exsist in grape, strawberry, cherry and other fruits. According to the analysis and determination, the total anthocyanin content in the dried calyx of Roselle is 1.5%, the organic acids such as citric acid and hibiscic acid are 10% - 15%, the reducing sugar is 16%, the protein is 3.5% - 7.9%, other non nitrogen substances are 25%, fiber is 11%, ash is 12%, and the other 17 amino acids are less than 1%;It has anti-inflammatory and bacteriostatic function; Prevention of diabetes, blood lipid, anxiety, sedation, liver protection; Lower cholesterol and blood pressure; It can be applied to candy, fruit and vegetable juice (pulp) drinks, flavor drinks (only fruit drinks), prepared wine, etc.
4.Product appearance:
Figure: hue under different pH (Ph1 ~ 6 from left to right in the above figure and pH7 ~ 12 from left to right in the following figure)
5.Supplement
Precautions for the application of Hibiscus red
1.Light is destructive to the pigment, so keep the finished product from direct light as far as possible
2.Anthocyanins are highly pH dependent and should be used under acidic conditions (pH 3.0).
3.When using, add pigment when the temperature is as low as possible, and put it in the back-end process as far as possible; Generally, no further heating is required, for example, when adding spices at the same time.
4.Citric acid, acetic acid and tartaric acid can improve the stability of pigments.
5.Avoid contact with strong oxidants and metal ions, except Na＋ and Mg2＋.