The main component of vegetable carbon black is carbon, which is black. It is formed by carbonization of bamboo chips and plant fibers by incomplete anoxic combustion at 800~1000℃. Plant carbon black is stable and does not change under light and high temperature.
Vegetable carbon black is black powdery particles, odorless, tasteless, insoluble in water and organic solvents. Insoluble in acid and alkali. Relying on the huge surface area and special surface adhesion, it has great covering and coloring ability.
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