Gardenia Black
Colorants
$43.25 ~ $64.88
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Gardenia Black?
Gardenia Black is a natural food coloring extracted from the fruit of the gardenia plant, primarily used to impart a stable black hue to beverages, confectionery, and baked goods.
How is Gardenia Black made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Inspection | Receive and inspect dried Gardenia jasminoides fruits. | Control Point: Check for fruit maturity, color, and absence of mold, pests, or foreign matter. Note: The quality of the raw fruit directly impacts the yield and purity of the final pigment. |
| 2 | Extraction | Crush the fruits and extract the active component (geniposide) using a solvent, typically purified water. | Control Point: Monitor and control extraction temperature (e.g., 60-80°C), extraction time, and the solid-to-liquid ratio. Note: This ensures maximum geniposide yield without thermal degradation. |
| 3 | Enzymatic Hydrolysis | Introduce β-glucosidase enzyme into the extract solution to convert geniposide into genipin. | Control Point: Maintain optimal pH (e.g., 4.0-5.0) and temperature (e.g., 40-50°C) for enzyme activity. Note: Reaction is monitored (e.g., by HPLC) to ensure complete conversion. |
| 4 | Fermentation & Color Reaction | Add a primary amino acid source (e.g., from fermented soy or corn) to the genipin solution, initiating the color-forming reaction. | Control Point: Precisely control temperature, pH, and reaction time. Note: This is the most critical stage for achieving the desired deep black color value and stability. |
| 5 | Filtration & Purification | Filter the reaction mixture to remove insoluble solids, residual plant material, and denatured proteins. | Control Point: Use appropriate filtration methods (e.g., plate-and-frame filter, membrane filtration). Note: This step is crucial for the clarity, purity, and stability of the final product. |
| 6 | Concentration | Remove excess water from the purified pigment solution using low-temperature vacuum evaporation. | Control Point: Monitor the process until a target solids content (Brix) is reached. Note: Low temperature is essential to prevent heat damage to the colorant. |
| 7 | Sterilization | Heat-treat the concentrated liquid colorant (pasteurize) to eliminate microorganisms. | Control Point: Adhere to a strict time-temperature protocol (e.g., HTST). Note: Ensures product safety and shelf life without significantly degrading the color intensity. |
| 8 | Drying & Quality Control | If a powder is required, spray-dry the concentrate with a carrier like maltodextrin. Perform final QC tests on the liquid or powder. | Control Point: For spray drying, control inlet/outlet temperatures to achieve target moisture content and particle size. Final QC checks for color value, pH, microbial count, and heavy metals. |
Technical Specifications
| Solubility | Water‑soluble |
| Storage Conditions | Store cool, dry, protect from light (<25 °C) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Used to color noodles
beverages
confectionery
dairy
sauces
snacks
Mechanism of action:
| Parameter | Gardenia Black |
|---|---|
| Functional Category | Natural Colorant; Pigment |
| Key Ingredients | Genipin-amino acid reaction products; Water-soluble polymers derived from Geniposide. |
| Mechanism of Action | Genipin, an iridoid compound extracted from Gardenia fruit (*Gardenia jasminoides* Ellis), undergoes a spontaneous chemical reaction with the primary amino groups of amino acids, peptides, or proteins present in the food matrix. This process, involving nucleophilic addition and subsequent polymerization/oxidation, forms stable, complex blue-black pigments. The color development is pH and temperature dependent. |
| Application Effect in Product | Imparts a stable, intense black to dark bluish-purple hue to food products. Exhibits excellent stability against heat, light, and pH variations, making it suitable for processed foods like beverages, confectionery, baked goods, and starches. Provides a natural, clean-label alternative to synthetic black colorants like carbon black or iron oxides. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Gardenia Wholemeal Bread | Packaged Sliced Wholemeal Bread | Made with 50% wholemeal flour, high in fiber, fortified with vitamins and minerals (e.g., Iron, Vitamin E). | Extremely high brand recognition and availability. Consistently soft, moist texture and familiar taste. | Often sells out quickly in stores. Can be slightly more expensive than some budget alternatives. | Daily household use for sandwiches, toast, and snacks. Ideal for families and school lunches. | For a reliable, soft, and widely trusted wholemeal loaf that sets the standard for taste and texture. |
| Massimo Wheat Germ Bread | Packaged Sliced Wholemeal Bread | Contains wheat germ for added nutrients and a slightly nutty flavor. Baked with a focus on Italian-inspired quality. | Offers a distinct, slightly heartier texture and taste. Often priced very competitively. | Texture can be denser than Gardenia, which may not be preferred by everyone. Distribution is less ubiquitous. | Hearty sandwiches that require more structure, toast with savory toppings, those seeking added wheat germ benefits. | For a value-for-money alternative with a unique nutty flavor and a firmer, more substantial bite. |
| Sunshine Wholemeal Bread | Packaged Sliced Wholemeal Bread | High in calcium and iron, often offers specialized variants like Low GI or extra fine grain. | Strong nutritional profile. Provides specific health-focused options (e.g., low glycemic index) not always available from others. | Primarily dominant in the Singaporean market; less available in neighboring regions. | Health-conscious individuals, particularly those managing blood sugar levels or seeking higher calcium intake. | When looking for a wholemeal bread with specific, certified health benefits like a low GI rating. |
| High 5 Wholemeal Bread | Packaged Sliced Wholemeal Bread | Focuses on high fiber content and a soft texture. Often contains sprouted grains for better nutrient absorption. | Good source of dietary fiber. Can be a more budget-friendly option while maintaining a soft texture. | Brand recognition and market penetration are lower than Gardenia or Massimo. | Everyday use for budget-conscious families who prioritize high fiber and a soft bread texture. | As a cost-effective wholemeal option that doesn't compromise on softness or fiber content. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications