Purple sweet potato anthocyanins with a true violet-red shade and better heat stability than most anthocyanins.
- Powder
- Liquid
Overview
Anthocyanins extracted from the purple tuberous roots of sweet potato, mainly cyanidin and peonidin acylated glycosides. It offers a true violet-red shade with better heat and light stability than most anthocyanins, popular in confectionery, bakery and beverages.
Stability Profile
- pH Stability
- pH2–7
- Heat Resistance
- ≤100°C
- Light Stability
- Excellent
- Water Solubility
- Excellent
Technical Specifications
- Source
- Purple sweet potato (Ipomoea batatas)
- Color Family
- Natural Red
- Available Forms
- Powder / Liquid
- Additive Code
- E163
- Main Constituents
- Acylated cyanidin & peonidin anthocyanins
- Quality Standard
- GB1886.244-2016
- 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)
Frozen desserts (except edible ice), confectionery, cake decoration, fruit & vegetable juice beverages, compounded liquors.
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Need a customized shade or dosage advice?
Our application lab can match your target color, run stability trials in your base and recommend the right form and dosage.