Purple Sweet Potato Extract – Natural Food Colorant

Purple Sweet Potato Extract – 100% Natural Purple Food Colorant

Basic Information

• Source: Purple sweet potato (Ipomoea batatas L.)

• Appearance: Purple-red powder or liquid

• Main Component: Anthocyanins (cyanidin glucoside derivatives)

• Solubility: Easily soluble in water and alcohol; insoluble in fatty solvents

• Stability: Good light and heat stability in acidic conditions

Overview
Purple sweet potato extract is a natural water-soluble pigment obtained from purple-fleshed sweet potatoes through a process of slicing, extraction, filtration, purification, vacuum concentration, sterilization, and drying (for powder) or liquid form. The main coloring components are anthocyanins, which provide vibrant purple-red hues. This natural colorant is widely used as a clean‑label alternative to synthetic pigments in various food and beverage applications.

Color Characteristics
The shade of purple sweet potato extract varies with pH:

• At pH 3: Red

• At pH 4: Purple

• At pH 5: Purple to blue

This pH sensitivity makes it ideal for acidic products, where it retains its reddish-purple tones.

Applications and Usage

• Beverages: Juices, soft drinks, and mixed alcoholic drinks.

• Confectionery: Candies, gums, and desserts.

• Dairy and fruit products: Jams, jellies, fruit preparations, and fruit juices.

• Bakery: Cakes, pastries, and icings.

• Recommended usage level: Typically 0.01–0.05% (by weight) depending on desired color intensity.

• Suitable for acidic foods (pH 3–5) for optimal color stability.

Processing
Raw material → Slicing → Extraction → Filtration → Purification → Vacuum concentration → Sterilization → Liquid (or Drying → Powder)

Storage and Shelf Life

• Storage conditions: Store in a cool (5–10°C), dry place, protected from heat, air, and direct sunlight.

• Shelf life: 12 months for liquid, 24 months for powder, when stored in unopened packaging under recommended conditions.

• Once opened, use promptly and keep container tightly sealed to prevent moisture uptake and degradation.

Handling

• Use appropriate personal protective equipment (gloves, dust mask) when handling.

• Protect from light and oxygen to maintain anthocyanin stability during processing and storage.

Quality Assurance
Each batch is tested for color intensity, pH, purity, heavy metals, and microbial contamination to ensure compliance with food safety standards.