Red Cabbage Extract – Natural Food Colorant

Red Cabbage Extract – 100% Natural Water‑Soluble Food Colorant

Basic Information

• Source: Red cabbage (Brassica oleracea L. var. capitata f. rubra)

• Appearance: Purple‑red liquid or powder

• Main Component: Anthocyanins (cyanidin glucoside derivatives)

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

• Stability: Good light and heat stability in acidic conditions

Overview
Red cabbage extract is a natural pigment obtained from red cabbage leaves through a process of slicing, extraction, filtration, purification, vacuum concentration, sterilization, and drying (for powder) or liquid form. The main coloring components are anthocyanins derived from cyanidin, which provide vibrant red‑purple hues. This natural colorant is a popular clean‑label alternative to synthetic dyes, especially in acidic food applications.

Color Characteristics
The shade of red cabbage 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 (pH 3–5), where it retains its reddish‑purple tones.

Applications and Usage

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

• Confectionery: Candies, gums, and desserts.

• Fruit and dairy products: Jams, jellies, fruit preparations, and yogurts.

• Bakery: Cakes, pastries, and icings.

• Other: Vinegar and gelled products.

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

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.