Purple Sweet Potato Color Powder from China - Premium Anthocyanin Supplier & 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.
The final product is the purple red liquid or powder, easily soluble in water and ethyl alcohol solution.
- 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.
Key Features
- Pure natural anti-aging health care effect.
- Bright color with strong dyeing ability.
- Good resistance to light and heat.
- Stable purple color under acidic aqueous conditions.
Industrial & Commercial Uses
- Natural Food Coloring: Extracted as powder or liquid concentrate (PSPC) for ice cream, beverages, and baked goods, replacing synthetic dyes like Red 40.
- Superior Stability: Resists fading in neutral pH foods (e.g., dairy products) better than beetroot-based dyes.
- Pharmaceuticals & Cosmetics: Used for tablet coatings in vitamins/supplements and in skincare formulations to combat UV-induced oxidative stress.
Applications
This natural colorant is widely utilized across diverse fields:
- Wine and fruit juice preparation
- Pickled products
- Candy and jelly
- Fruit preservation
- Medicinal applications