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The purple or black color of the black carrot originates from its pigments called anthocyanins. Black carrot anthocyanins change in molecular structure as the pH of solutions change. This change in structure results in a shift in shade from red, purple to blue as the pH changes from acidic to basic.Anthocyanins from Black Carrot are more stable over a wider pH range than anthocyanins from other fruit or vegetable sources, making them ideal for use in yogurts, beverages, fruit bases and confectionary. Black carrot extract can provide a natural alternative to synthetic food colorings such as FD&C Red 40.
Dark purple powder
|Country of origin||
Please check Technical Datasheet
|Storage conditions||It is recommendable to store in airtight container under dry, cool conditions. Protect from light.|
|Vegetarian / Non-Vegetarian|
|Additional Technical and Commercial Information||Contact us for additional technical and commercial information|
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