Laccaic acid

Shellac red is the red pigment contained in the female secretions (lacollagen) of lac insects, small insects that parasitize on plants such as Papilionaceae and Parasolaceae. There are two kinds of raw materials for extracting shellac pigment, one is the washing waste water in the processing of shellac, and the other is insect corpses. Use dilute hydrochloric acid to adjust the pH value of the washing wastewater by the color water extraction method to 4.0-4.5. After standing for 4 hours, take the supernatant and filter. Adjust the pH of the filtrate to 5.5-6.0 with dilute lye. Add saturated calcium chloride solution according to 1000:1.3 , To form a calcium shellac color acid precipitate; after 8 hours of clarification, remove the supernatant and filter to obtain the precipitate. Add concentrated hydrochloric acid to the precipitate and let stand for 24 hours to precipitate crystals; after filtration, wash with water until acid-free and dry to obtain the finished product Lac red pigment. The insect corpse extraction method fully crushes the corpse with an appropriate amount of water, and then uses 4 to 5 times of water to countercurrently extract 4 to 5 times, centrifuge to remove the residue, and add a small amount of sodium hydroxide and calcium chloride solution to the extract. Then add dilute hydrochloric acid, slowly adjust the pH value to about 2.1, let stand for 3 to 4 hours to clarify and then filter; add concentrated sulfuric acid to the filtrate until no more pigment crystals precipitate, filter with 0.147 to 0.12mm silk silk, and let the filtrate stand still After 1 to 2 days, the pigment crystals are separated out, filtered and washed 3 times, dried at 60°C, crushed and sieved to obtain the finished product, with a yield of 0.7% to 0.8%.

Eat red pigment. It is orange when acidic and very stable. It is most suitable for beverages, candy, jelly, etc. that do not contain protein and starch (0.05% to 0.2%). Dyeing protein and starch is purple, and dyeing the filling core is good (0.05%～0.3%). The inside of the ham and sausage is stained purple. In order to prevent the protein from darkening, it can be combined with stabilizers (alum, sodium tartrate, phosphate, etc.), and the addition amount is 0.05% to 0.4%. The added amount of vegetable protein is 0.05%～0.4%. Add 0.05% to 0.2% to seasoned tomato paste and strawberry jam. It can still be used for cakes, drinks, noodles, etc.