Oenocyanin

Caviro Extra oenocyanin is a natural extract obtained from the skin of black wine grapes that is subject to concentration. It is the base for the production of E163 food colouring.

Technical data

Parameter Average value
pH 2.2 - 3.0
Total sulphur dioxide < 1000 mg/kg
Ethanol < 200 mg/kg
Methanol < 50 mg/kg
Arsenic < 3 mg/kg
Lead < 2 mg/kg
Mercury < 1 mg/kg
Cadmium < 1 mg/kg
Ochratoxin A < 2 μg/kg

Sectors of application

  • Food products

Certification

Storage and preservation

At room temperature, away from direct sunlight and heat sources.

Packaging

Tankers, fluboxes, jerry cans.

Safety

No items found.

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Paolo Serra

Paolo Serra,
Head of raw materials procurement,
by-products and must sales

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