Properties:Purple sweet potato is extracted from Ipomoea batatas L. Its main composition include Anthocyanins and other flavonoides. It appears
Red or red-purple liquid or powder. In aqueous solution ,the color is different on its PH value.
Technological Process:
Raw Material →comminute → Immersion in water → Filtering →Purification → Concentration → Killing of Bacteria →Liquid
Quality standard:
| item |
liquid |
| E (1%,1cm) 528nm |
≥5~20 |
| Ash content % |
≤2 |
| Heavy Metal mg/kg |
≤20 |
| As mg/kg |
≤5 |
| Pb mg/kg |
≤4 |
| Total bacteria /g |
≤100 |
| Colon bacillus /100g |
≤30 |
| Pathogenic bacteria |
none |
Usages: Applicable to food, beverages and wine.