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China Purple Sweet Potato Color Powder Suppliers - Premium Anthocyanin Extract from Factory
Introduction
Purple Sweet Potato color is obtained by extracting the root of sweet potato. Purple sweet potatoes have a violet-purple flesh and a buff or light brown colored skin. The purple color is completely natural and comes as a result of an antioxidant called anthocyanin, which is also responsible for the color of red cabbage, red wine, and purple cauliflower. Anthocyanins are the flavonoid pigment that is responsible for producing purple, blue and/or red hues in fruits and vegetables.
Final product is the purple red liquid or powder, easily soluble in water and ethyl alcohol solution.
pH Sensitivity
- Acidic (pH <7): Deep red-purple
- Neutral (pH≈7): Royal purple
- Alkaline (pH >7): Blue-green (rare in culinary use)
Stability Factors
Heat Resistance
Acylated anthocyanins retain color better during cooking (e.g., baking, boiling) than non-acylated variants. However, prolonged high heat (>100°C) can cause browning due to caramelization.
Light & Oxygen
Degradation accelerates under UV light and oxygen exposure. Storage in dark, airtight containers is critical.
Industrial and Commercial Uses
Natural Food Coloring
Extracted as powder or liquid concentrate (e.g., "Purple Sweet Potato Color" or PSPC) for ice cream, beverages, and baked goods. Replaces synthetic dyes (e.g., Red 40) in "clean-label" products.
Superior Stability
Resists fading in neutral pH foods (e.g., dairy products) better than beetroot-based dyes.
Pharmaceuticals & Cosmetics
Tablet Coatings: Replaces synthetic dyes in vitamins and supplements.
Skincare Formulations: Anthocyanins in creams combat UV-induced oxidative stress.
Skincare Formulations: Anthocyanins in creams combat UV-induced oxidative stress.
Feature
With pure natural anti-aging health care effect, bright color, strong dyeing ability, good resistance to light and heat. Under acidic aqueous conditions, it is purple and color is stable.
Application
Used in the preparation of wine, fruit juice, pickled products, candy, jelly, fruit, medicine and other fields.
Frequently Asked Questions
What is the source of Purple Sweet Potato color?
Purple Sweet Potato color is a natural pigment obtained by extracting the root of the purple sweet potato. Its vibrant purple color comes from a natural antioxidant called anthocyanin.
How does pH affect the color of Purple Sweet Potato extract?
The color shifts depending on the pH level: it turns deep red-purple under acidic conditions (pH < 7), royal purple in neutral conditions (pH ≈ 7), and blue-green in alkaline conditions (pH > 7).
Is Purple Sweet Potato color heat and light stable?
It features good resistance to light and heat, especially under acidic conditions. However, prolonged heat above 100°C can cause browning due to caramelization, and exposure to UV light and oxygen accelerates degradation.
What are the primary applications of Purple Sweet Potato color?
It is widely used in food and beverage preparation (such as wine, fruit juice, pickled products, candy, jelly, ice cream, and baked goods), pharmaceuticals (tablet coatings), and cosmetics (skincare formulations).
How should Purple Sweet Potato color products be stored?
Since degradation is accelerated by UV light and oxygen exposure, it is critical to store the colorant in dark, airtight containers to maintain its stability and vibrancy.