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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:
- 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.
Features
- Pure natural anti-aging health care effect.
- Bright color with strong dyeing ability.
- Good resistance to light and heat.
- Under acidic aqueous conditions, it is purple and the color remains stable.
Industrial & 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.
Applications
Used in the preparation of:
- Wine and fruit juice
- Pickled products
- Candy and jelly
- Fruit preparations
- 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 colorant obtained by extracting the root of the purple sweet potato. Its vibrant violet-purple hue comes from a natural antioxidant pigment called anthocyanin.
How does pH level affect the color of the extract?
The color is pH-sensitive: it turns deep red-purple in acidic conditions (pH <7), royal purple in neutral conditions (pH≈7), and blue-green in alkaline conditions (pH >7).
Does Purple Sweet Potato color hold up well to heat?
Yes, acylated anthocyanins in the extract offer good heat resistance and retain color during cooking methods like baking and boiling. However, prolonged exposure to temperatures above 100°C can cause browning due to caramelization.
How should this natural colorant be stored?
Because degradation accelerates when exposed to UV light and oxygen, it is critical to store Purple Sweet Potato color in dark, airtight containers to maintain its stability.
What are its advantages over other natural dyes like beetroot?
Purple Sweet Potato color offers superior stability in neutral pH foods (such as dairy products) and resists fading much better than beetroot-based dyes.
In what products is Purple Sweet Potato color commonly used?
It is widely used in food products (ice cream, beverages, baked goods, wine, juice, candy, jelly), pharmaceutical tablet coatings, and cosmetic skincare formulations to combat UV-induced oxidative stress.