Anthocyanin red from red cabbage, shifting from red to violet with pH.
- Powder
- Liquid
Overview
Cyanidin-based anthocyanins extracted from red cabbage, bright red in acidic conditions and shifting toward violet as pH rises. Widely used in the Americas, Europe and Asia while the Chinese national standard is in preparation.
Stability Profile
- pH Stability
- pH2–7
- Heat Resistance
- ≤100°C
- Light Stability
- Excellent
- Water Solubility
- Excellent
Technical Specifications
- Source
- Red cabbage (Brassica oleracea)
- Color Family
- Natural Red
- Available Forms
- Powder / Liquid
- Additive Code
- E163
- Main Constituents
- Cyanidin glycosides
- Color Value
- E20–E80
- Shelf Life
- 24 months
- Packaging
- Powder: 1 kg / 5 kg bags; liquid: 5 kg drums
- Storage
- Sealed, cool and dry place, away from light
- Compliance
- EU
- GB
Typical Applications
Permitted Applications (GB 2760)
Chinese national standard in preparation; widely used in the US, Europe, Japan and Korea.
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