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Anthocyanins
(E163)
Anthocyanins are the mainly red
pigments that are responsible for the colours of many edible fruits
and berries. Anthocyanins are particularly recommended for the
colouring of soft drinks, jams, most types of sugar confectionery
and other acidic products such as fruit toppings and sauces. They
also contribute to the colours of some vegetables and flowers.
| COLOUR |
NAME |
STABILITY
|
APPLICATION
|
| |
|
HEAT
|
LIGHT
|
ACID
|
Drink
|
Ice
Cream
|
Confectionery
|
Dairy
|
Dessert
|
Sauce
|
Meat
|
| Flour |
Sugar
|
|
Anthocyanins |
Good
|
Good
|
Good
|
Y
|
Y
|
N
|
Y
|
Y
|
Y
|
Y
|
N
|
| Please note this summary takes into account
physical suitability, but does not account for legislative restrictions. |
The majority of anthocyanins provide red and purple shades. Anthocyanins are
water-soluble and convenient to use. Stability to heat and light is generally
good, especially grapeskin extracts. Changes in pH affect their shade and stability
and, in general, they are used in products in which the pH is below 5.0. Phytone
note that dairy companies are increasingly using anthocyanins in berry flavoured
yoghurt systems.
Available in both liquid and powder forms, the Phytone range
of anthocyanins
is versatile and easy to use.
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 For more
information on Phytone, our supplier
of Anthocyanins, please click here. |
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The
Hawkins Watts Australia COLOUR SELECTOR
