Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Soybeans
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Usage
So far, the anthocyanidins are not only used as a colorant, but also a functional component with the effect of anti-oxidant.
Properties
Technical Details & Test Data
- Quality Control
Active Ingredient
- Anthocyanidins 10% (UV)
- Heavy metal: lead, arsenic, mercury, cadmium etc.
- Pesticide: USP<561>, EP 7.0(2.8.13)
- Solvent: Ethanol
- Microorganism: Mold and Yeast, E.Coli, Salmonella etc.
- Stability for using in the Beverage
The stability of anthocyanidins is dependent on pH. At a low pH (acidic conditions), colored anthocyanidins are present, whereas at a higher pH (basic conditions) the colorless
chalcones forms are present.
A. it is stable in the acidic condition suggested at PH 3.
B. under this situation, it is stable to heat.
C. under this condition, it is also stable to light.