Purple Sweet Potato Color (Anthocyanin Powder) - China Suppliers & Factory for Natural Food Coloring
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
Like other anthocyanins, the color shifts with pH:
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 and 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
Application
Used in the preparation of wine, fruit juice, pickled products, candy, jelly, fruit, medicine and other fields.