Mulberry Red Color

[Botanical Source of Mulberry red color]: We can get it by cleaning up, pressing and filtrating the ripe fruit cluster of morus alba. The leached residue should be extracted by impregnant and then to filtrate. To refine and concentrate them we can get finished product. If vacuum or spray dried, we can get powder product.

[Quality standard of Mulberry red color]:

1. Active Ingredient: Grape sugar , Tartaric acid, VitaminB1B2C, Pigment and so on .

2. Part used: Fruit

3. Appearance: Red or Violet-red fine powder

4. Color Value: 530nm ≥100,200,300.

5. Odor: Characteristic

6. Loss On Drying: ≤5%

7. Sulphated Ash: <5%

8. Heavy metal: 10PPM

9. Residual Solvents: 0.05PPM

[Microbiology standard of Mulberry red color]

1.Total Plate Count: 1000CFU/gm

2.Yeast&Mold: 100CFU/gm

3. Salmonella: Negative

4. E.Coli: Negative

[Pharmacological Function of Mulberry red color]:

1. It is fit for natural edibile red pigment and acid food;

2. It is fit for dyeing or complementary color of lipstick, shampoo, rouge in cosmetics industry

3. It can take place of chemosynthetic pigment and produce colourful drugs in drugs industry.

[Package of Mulberry red color]: Double plastic-bag inside, aluminum foil bag paper or fiber drum outside. N.W: 25kg/drum

[Storage of Mulberry red color]: Store in cool and dry place and avoid light and heat.

[Shelf Life of Mulberry red color]: 2 years