Red Radish Extract – Natural Food Colorant

Red Radish Extract – 100% Natural Water-Soluble Food Colorant

Basic Information

• Source: Red radish (Raphanus sativus L.)

• Appearance: Red to dark red powder or liquid

• Main Component: Anthocyanins (pelargonidin glucoside derivatives)

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

• Stability: Good light and heat stability in acidic conditions

Overview
Red radish extract is a natural pigment obtained from red radish roots 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 pelargonidin, which provide bright red to purple hues. This natural colorant is widely used as a clean‑label alternative to synthetic red dyes in various acidic food applications.

Color Characteristics
The shade of red radish extract varies with pH:

• At pH 3: Orange‑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.