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Black bean color extraction focuses on isolating natural pigments, primarily anthocyanins and melanins, responsible for the deep black to dark purple hues in the seed coats. The process begins with selecting mature black beans, which are cleaned and dried if necessary. The seed coats or whole beans are ground into fine powder to enhance pigment release. Extraction is typically performed using acidified aqueous solvents (such as water with a small amount of citric or hydrochloric acid) or ethanol under controlled temperature conditions to stabilize the pigments. Techniques such as ultrasound-assisted extraction (UAE) or maceration can be applied to increase yield and reduce extraction time. The extract is then filtered and concentrated under low heat to preserve color intensity and pigment stability. The resulting natural black dye is suitable for applications in textiles, food coloring, cosmetics, and artisanal crafts. Controlling parameters such as pH, temperature, and exposure to light is crucial to maintain the pigment’s vibrant and stable coloration.
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