According to “GB 1886.30-2015 National Standard for Food Safety Food Additives Cocoa Shell Color”: this standard applies to food additives made from cocoa shell as raw material, extracted from aqueous solution, refined, concentrated and dried.

Food Additive Cocoa Shell Color Characteristics

(1) State: dark brown powder
(2) Solubility: easily soluble in water and dilute ethanol solution, aqueous solution is chocolate color.
(3) Acidity and alkalinity: stable under near-neutral conditions, easy to precipitate when pH <4.0, with the increase of medium pH solution color deepening, but the hue is unchanged.
(4) Stability: heat resistance, light resistance, oxidation resistance are strong. It is strong in coloring starch and protein, especially in coloring starch, which is much stronger than caramel. It is stable in preservation and food processing.

Quality standard

It should comply with the relevant regulations of cocoa shell color in GB1886.30-2015

(1) Sensory requirements shall be in accordance with Table 1.

(2) Physical and chemical indexes should be in accordance with Table 2.

Scope of application

(1) Frozen beverages (except 03.04 edible ice) Maximum use level: 0.04g/kg
(2) Cocoa products, chocolate and chocolate products (including cocoa butter chocolate and products) and confectionery (05.0) Maximum use level: 3.0g/kg
(3) Bread (07.01) Maximum use level: 0.5g/kg
(4) Confectionary (07.02) Maximum use level: 0.9g/kg
(5) Confectionary coloring (7.02.04) Maximum use level: 3.0g/kg
(6) Biscuits (07.03) Maximum use level: 0.04g/kg
(7) Paste for fillings and surfaces of bakery products (07.04) Maximum use level: 1.0 g/kg
(8) Vegetable protein drinks (14.03.02) Maximum use level: 0.25g/kg.
(9) Carbonated beverages (14.04) Maximum use level: 2.0g/kg
(10) Prepared alcoholic beverages (15.02) Maximum use level: 1.0g/kg