Vegetable carbon black is a food additive derived from plant matter, such as plant stems or shells, through carbonization and refinement processes. It is an insoluble coloring agent and is typically used in the form of a suspension. It is commonly used as a masking agent.
Characteristics:Black powder, odorless, and tasteless.
Application:
Vegetable carbon black is a natural food additive used to enhance color and improve the texture of food products. It is known for its natural origin, good stability, and strong adsorption properties. The specific usage category and maximum usage level can be referred to the relevant provisions in the "GB2760--2014 National Food Safety Standard Food Additive Use Standard." It can be added in appropriate amounts according to production needs in various food categories. For example, the maximum usage level is 5.0g/kg in frozen beverages (excluding edible ice), candies, compound seasonings, and bakery products. In collagen casings, tofu products, processed nuts and seeds, shelled roasted nuts and seeds, canned nuts and seeds, and nut and seed pastes (including peanut butter and other processed nuts and seeds), it can be used as needed. Furthermore, as announced in the Notice (No. 1 of 2022) by the National Health Commission on March 1, 2022, it can also be used in flavored fermented milk and jam products, with a maximum usage level of 5.0g/kg.
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