Knowde Enhanced TDS
Identification & Functionality
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
- Chemical Structure Of Anthocyanins
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Many vegetables and fruits display beautiful colors, due to naturally contained colorants, mainly anthocyanins, chlorophylls, carotennoids and betanin. Anthocyanins give red (radish, red cabbage and strawberry) purple (purple sweet potato, purple potato, purple corn, and red cabbage), black (black bean, black rice, black carrot, black currant) and blue (blueberry, concord grape). Chlorophylls are usually found in green leaves and stems. Carotenoids exist in carrot, pupkin, yellow sweet potato, red and bell peppers. While betanin is responsible for red color in beet and amaranth. Many of these naturally existing colors in vegetables and fruits can be used as food colorants.
Anthocyanins is a water soluble substance. The R groups may be -H. -OH or -OCH3, and differ from sources to sources. One of the important characteristics of anthocyanins is pH sensitivty. As pH changes from acidic, neutral to alkaline, the following consequences may occur:
- Color change from red, purple to blue. green or colorless.
- Color stability reduces
- Color intensity changes.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Color
- Physical Form
- Solubility
- Soluble in
- Water
- Typical Properties
- Properties
Property Key Value Heat Fair Light Stability Excellent
| Value | Units | Test Method / Conditions | |
| pH | 6.5-7.5 | - | - |