Natural Pigment Ingredient Black Carrot Extract

• Certification: ISO, FDA, HACCP, Kosher, Halal
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Color: Purple
• Resource: Natural
• Model NO.: Anthocyanidins 1% - 5% UV EP
• Botanical Source: Daucus Carota
• Plant Parts Used: Root, 100% Natural
• Appearance: Fine Red to Dark Red Powder
• Odor & Taste: Characteristic of Black Carrot
• Ash Content: Nmt 5%
• Loss on Drying: Nmt 7%
• Heavy Metals: Nmt 10ppm
• Transport Package: 25kgs/Drum
• Origin: China
• HS Code: 1302199099
• Production Capacity: 1000tons Per Year

Product Description

Black carrots are rich in many ingredients that are beneficial to human health, it is a very nutritious crop resource. Black and purple carrots are still grown and consumed as a traditional growing item in some eastern countries such as Turkey, Egypt, India and some Far East countries.

Black carrot is a source of natural food coloring that originate from Turkey and other regions of the Middle East and Asia. The nutrients in black carrot pigment that give them their color are anthocyanins which have several health benefits, such as the potential for treating neurological dysfunctions like Alzheimer's disease. They can also be beneficial when treating cancer.

Black carrot extract is a food color obtained from black, purple, or red carrot (Daucus carota L.ssp. Sativus). The principal coloring components are five anthocyanins formed from the aglycone cyanidin substituted at the central hydroxyl position with a sugar moiety consisting of galactose, glucose, and/or xylose. Three of the five anthocyanins are acylated with p-coumaric, ferulic, or sinapinic acids. Anthocyanins formed from other aglycones (malvidin, pelargonidin, and peonidin) are present in minor amounts along with other
polyphenols. Other components include proteins, carbohydrates, lipids, fiber, minerals, and water. Black carrot extract is produced by aqueousacidic extraction of crushed, ground, or milled carrot roots followed by fermentation to reduce sugars. Methanol or ethanol may be produced during the fermentation step. The pigments may be concentrated by ultrafiltration, reverse osmosis, or adsorption onto a polymeric resin followed by desorption with ethanol, isopropyl alcohol, and/or water. The concentrate is spray-dried with a carrier such as maltodextrin, dextrin, or gum to produce the powdered product.