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Vegetable Carbon Black

 
Vegetable Carbon Black, alias: vegetable black, vegetable charcoal, carbon black, edible carbon black, natural melanin 
 
Properties: black powdery particles, odorless, tasteless, insoluble in water and organic solvents. 
 
Preparation Method: Made from plant trunks and shells through carbonization. 
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Basic Information
INS No. 153
Vegetable Black
E 153


Vegetable Carbon is produced by the carbonization of vegetable materials such as wood, cellulose residues, peat and coconut and other shells. The raw material is carbonized at high temperatures and consists essentially of finely divided carbon.


Applications

Vegetable Carbon Black is an insoluble colorant and is therefore usually used in the form of a suspension. Mainly used in confectionery, often as a masking agent. Typical applied in baked goods/grain and cereal products, dairy products, sugar and candied foods, candy, ice for decoration and coating. 






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Botaniex specializes in the production of botanical extracts and functional herbal formulations, providing raw materials and value-added services for manufacturers in the health food/dietary supplement, functional beverage, cosmetics, and pharmaceutical industries.
 

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