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Properties:Arroz Rojo Color rojo is extracted from Red Rice. Its main composition include bachelor´s-button dextrose. It appears red liquid and powder. It can be easy soluted in water or ethanol .It has well stability but change color when add metal,the color is different on its PH value.

Technological Process:
Raw Material → Immersion in water → Filtering →Purification → Concentration → Killing of Bacteria →Liquid
Quality standard:Industry Standard  QB 1228-91      
item liquid powder
E(1% 1cm)        535nm ≥ 8 ≥ 15
Ash content         % ≤5.0  ≤ 12.5 
PH ≤3.0 ≤3.5
As                      % ≤0.0001 ≤0.0001
Pb                      % ≤0.0005 ≤0.0005
Total bacteria      /ml ≤10  
Colon bacillus     /100ml ≤30 ≤30
Pathogenic bacteria none none
alcohol  content   % 10~20  

Usages: Applicable to food, beverages and wine.

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