China Purple Sweet Potato Color Powder Suppliers | Premium Anthocyanin Powder from Trusted Factory
Introduction
- Acidic (pH < 7): Deep red-purple
- Neutral (pH ≈ 7): Royal purple
- Alkaline (pH > 7): Blue-green (rare in culinary use)
Stability Factors
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.
Degradation accelerates under UV light and oxygen exposure. Storage in dark, airtight containers is critical.
Industrial & Commercial Uses
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.
Resists fading in neutral pH foods (e.g., dairy products) better than beetroot-based dyes.
Tablet Coatings: Replaces synthetic dyes in vitamins and supplements.
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 the 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 Purple Sweet Potato color and how is it obtained?
Purple Sweet Potato color (PSPC) is a natural purple-red pigment obtained by extracting the root of the purple sweet potato. Its vibrant violet-purple hue comes from a natural antioxidant called anthocyanin.
How does pH value affect the color of Purple Sweet Potato extract?
The pigment is highly pH-sensitive: it displays a deep red-purple shade under acidic conditions (pH < 7), transitions to a royal purple in neutral conditions (pH ≈ 7), and shifts to blue-green in alkaline environments (pH > 7).
Is Purple Sweet Potato color stable under heat?
Yes, acylated anthocyanins within the extract offer good heat resistance during standard cooking processes like baking and boiling. However, exposure to prolonged high heat exceeding 100°C can result in browning due to caramelization.
How should products containing Purple Sweet Potato color be stored?
Because degradation of the pigment accelerates when exposed to UV light and oxygen, it is critical to store these products in dark, airtight containers to maintain color stability.
What are the main applications of Purple Sweet Potato color?
It is widely used as a natural colorant in food and beverages (such as wine, fruit juice, candy, jelly, ice cream, and baked goods), in pharmaceuticals for tablet coatings, and in cosmetics/skincare formulations to fight oxidative stress.