Cochineal red is a natural red pigment obtained from cochineal dry body through powder extraction, extraction, resin adsorption, desorption concentration, freeze drying, etc. It has good heat resistance, light resistance and oxidation resistance, strong dyeing power, and good affinity with meat protein.
In alkali and dilute acid, the color of cochineal changes with the pH of the solution. It is orange-yellow when it is acidic, dark red when it is neutral, and purple-red when it is alkaline.
Flavored fermented milk, modified milk powder and modified cream powder (including flavored milk powder and flavored cream powder),
modified condensed milk (including sweetened condensed milk, flavored sweetened condensed milk and
other modified condensed milk using non-dairy ingredients),
cheese, water and oily fat emulsification Fat emulsified products other than products-including mixed and/or flavored fat emulsified products (only non-dairy cream),
frozen drinks (except edible ice), jams, cooked nuts and seeds (only fried nuts and seeds) Class),
cocoa butter substitute chocolate and chocolate-like products using cocoa butter substitutes, candy, batter (such as fish and poultry batter), breading,
frying powder, instant cereals, including rolled oats (chips) ), instant rice and noodle products, baked goods, cooked meat products,
compound seasonings (except semi-solid compound seasonings), semi-solid compound seasonings,
beverages (except packaged drinking water), mixed wine, jelly, puffed food, etc.