Odorless Red Cabbage Juice Color
Source: Food Ingredient Solutions, LLC.
Red cabbage (Brassica oleracea) color is widely used in beverages, fruit bases, tomato sauces and confections to achieve a pink to fuchsia/raspberry red shade at lower pHs and a blueberry, grape and blue shades at higher pHs.
Food Ingredient Solutions, LLC. (Brassica oleracea) color is widely used in beverages, fruit bases, tomato sauces and confections to achieve a pink to fuchsia/raspberry red shade at lower pHs and a blueberry, grape and blue shades at higher pHs. In addition to serving as a primary color source, Vegetable Juice 2002 can be added to products containing weaker anthocyanins, such as grape and cranberry juice, to mask fading and browning.
The eight primary pigments in Food Ingredient Solutions, LLC. juice are all cyanadin-3-glucoside anthocyanins. These pigments are naturally highly acylated and, therefore, are extremely heat and light stable compared with other anthocyanin pigments. Furthermore, the Food Ingredient Solutions, LLC. juice will not brown over time the way some other anthocyanin colors do.
In acidic foods, Food Ingredient Solutions, LLC. is the most stable natural color widely available. Also, unlike carmine and grape skin extract, Food Ingredient Solutions, LLC. juice color is kosher.
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