Product Properties

Vegetable carbon black

CAS No.: 1333-86-4

Product Name: Vegetable carbon black
Other Names: Vegetable black, Vegetable carbon, carbon black
CAS No.: 1333-86-4
MF: C
MW: 12.01
Appearance: Dark black fine powder
Odor:  Odorless
Detection Method: HPLC
Purity: ≥99%
Water Solubility: Insoluble
EINECS No.: 215-609-9

Grade:
1. N220
Wear and the anti-cracking N110 compared with high, set out low stress, dispersivity is good.
2. N330
It with good abrasion resistance and medium hysteresis.
3. N550
It in soft carbon black varieties has the best reinforcing performance, excellent extruding performance, low resilient rate.
4. N660

It compared with N550, reinforcing the gender is low, the structure is lower, higher inflation, mouth filling quantity is bigger.

Detailed Description

Vegetable carbon black
CAS No.: 1333-86-4

Vegetable carbon is known as vegetable black, carbon black, or carbo medicinalis vegetabilis. It is an insoluble black food colouring used in confectionery products, icing, baked goods and ice cream. European and Canadian authorities approve its use as a color additive.
Vegetable carbon is produced through steam activation (charring) of vegetable fibers. The raw materials include peat, nut shells, wood and cellulose residues. Manufacturers ground the activated vegetable source into very small particles before adding glucose or glycerin for ease of use in food. The black pigments are very stable to heat, light and pH range. Suppliers offer forms for both lipid and aqueous applications as a suspension.
Advantages:
1. high blackness ,good polish.
2. high tinting strength,  easy to disperse.
3. excellent chemical stability.

4. good viscosity and fluidity.

Functions

Vegetable carbon black
CAS No.: 1333-86-4

1. It can absorb harmful substances, and excreted.
2. It can regulate diarrhea caused by the symptoms do not adapt.
3. It suppress fecal odor.
4. It provide intestinal weak acid bacteria proliferation, and reduce harmful bacteria.
5. It provide negative ions that can suppress the production of reactive enzymes, one of the causes of illness.