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Hibiscetin

Hibiscetin structure

CAS No:
71149-61-6
Formula:
C18H16O9
Chemical Name:
Hibiscetin
Synonyms:
Hibiscetin;hibiscus sabdaritta;roselle red;Hibiscus Color;hibiscuss sabdarite
Categories:
Food Additives > Colorant

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Hibiscetin Basic Attributes

Exact Mass：

376.079437

Characteristics

XLogP3：

0.72

Density：

1.6±0.1 g/cm3

Boiling Point：

714.7±60.0 °C at 760 mmHg

Flash Point：

262.1±26.4 °C

Refractive Index：

1.708

Hibiscetin Use and Manufacturing

Methods of Manufacturing

The calyx of Hibiscs sabaariffa (Hibiscs sabaariffa), an annual herbaceous plant belonging to the family Hibiscs, is impregnated with ethanol, and the pigment extract is separated from the calyx by filtration. The filtered calyx is crushed and then extracted with an ethanol solution containing 1% hydrochloric acid. The secondary extracts are combined and concentrated under reduced pressure at 30°C. The concentrated solution can be used as a product or evaporated to dryness to make a powder. 1.5g total anthocyanins can be obtained from 100g dried calyx. It can also be extracted with water. In order to improve the light resistance, antioxidants (L-ascorbic acid) can be added, and UV-opaque packaging materials, nitrogen replacement packaging, etc. can be used.

Uses

As a food coloring agent, our country can be used in hard candy and agar soft candy, the dosage is 3-6g/kg, 1.6-2.4g/kg; in jelly, jam, juice and fruit wine, the dosage is generally 0.1- 0.5g/kg; in the preparation of wine, fruit juice (flavor) beverages and confections according to production needs in appropriate amounts.

Material

Pectin

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