When using tap water to prepare amaranth, you need to boil the water to remove calcium, magnesium and other elements; use glass, enamel, stainless steel and other corrosion-resistant containers to store amaranth; carbonated drinks, The maximum amount of amaranth used in hawthorn products, pickled side dishes, etc. is 0.05g/kg; amaranth should be stored in a dark place or in an opaque container. Amaranth has strong heat resistance, is easily soluble in water and glycerin, and is slightly soluble in ethanol. It is used in food, industrial manufacturing, feed production, tobacco products and other fields.
1. Precautions for using amaranth
1. When using amaranth, first beat it with a small amount of cold water, then slowly add boiling water while stirring.
2. Use glass, enamel, stainless steel and other corrosion-resistant clean containers to store amaranth.
3. The water used with amaranth must be distilled water or deionized water to avoid the presence of calcium ions causing colorant precipitation. It is better to use dilute solutions than concentrated solutions to avoid the presence of insoluble colorants. When using tap water, calcium and magnesium must be removed and boiled and cooled before use.
4. Excessive exposure to the sun will cause the colorant to fade, so avoid light. Amaranth should be placed in a dark place or in an opaque container.
5. When pigments of the same color are used together, the dosage shall not exceed the allowable amount of a single pigment. It is used for solid drinks, high-sugar juices and fruit-flavored drinks. The amount of pigment added is based on the dilution factor of the product.
6. The maximum usage amount of carbonated drinks, prepared wine, candies, pastry decorations, green plums, hawthorn products, pickled side dishes, etc. is 0.05g/kg.
2. Amaranth product properties
1. Reddish brown to dark reddish brown powder or granules, odorless, strong light resistance, heat resistance, and It has poor oxidation and reduction properties and is not suitable for fermented foods and foods containing reducing substances.
2. It turns dark red when exposed to alkali, easily fades when exposed to copper and iron, and has weak dyeing power; easily soluble in water and glycerol, slightly soluble in ethanol; stable to citric acid and tartaric acid.
3. Application fields of amaranth
1. Food: used in dairy foods, meat foods, baked foods, pasta foods, and seasoning foods wait.
2. Industrial manufacturing: petroleum industry, manufacturing, agricultural products, batteries, precision castings, etc.
3. Feed: canned pets, animal feed, aquatic feed, vitamin feed, etc.
4. Tobacco products: It can replace glycerin as a flavoring, antifreeze and moisturizing agent for shredded tobacco.