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BioconColors Anthocyanin | Black (Purple) Carrot

The purple or black color of the black carrot originates from its pigments called anthocyanins. Black carrot anthocyanins change in molecular structure as the pH of solutions change. This change in structure results in a shift in shade from red, purple to blue as the pH changes from acidic to basic.

Ingredient Name: Anthocyanins

Functions: Food Coloring

Color: Blue, Purple, Red

Labeling Claims: Natural, Naturally Derived, Plant-Based

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Food Ingredients Functions
    Label
    Vegetable Extract – Clean Label
    Ingredients
    Purple Carrots

    Features & Benefits

    Applications & Uses

    Food & Nutrition Applications
    Applications

    Anthocyanins from Black Carrot are more stable over a wider pH range than anthocyanins from other fruit or vegetable sources, making them ideal for use in yogurts, beverages, fruit bases and confectionary. Black carrot extract can provide a natural alternative to synthetic food colorings such as FD&C Red 40.

    Properties

    Typical Properties
    ValueUnitsTest Method / Conditions
    PH (10%)2 - 4--
    Color Strength8.5 – 12.5%-