Food coloring blue Indigo Carmine (E132)

water soluble

Green food coloring from chlorophyll (Sodium Copper Chlorophyllin) Complex caused by the complex between Copper and Chlorophyll is directly soluble in water.

Xylanase Enzyme (200,000U/g)

Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5

Sorbitol Solution 70%

Xanthan gum is used in foods such as soups to provide shear thinning (thickening) properties.

Clear/Transparent texture

Alginic Acid (Alginate) produced from seaweed, a seaweed.

Food grade, can be eaten. Used to decorate food

Food coloring red CI16185 (E123)

Water soluble

Beta glucanase (5,000U/g)

Activiation Temperature 35-75C, pH 4.0-10.0 (Best 55C, 6.5-7.0)