Red Rice Extract – Natural Food Colorant

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

Basic Information

• Source: Rice grains (Oryza sativa)

• Appearance: Red-purple powder or liquid

• Main Component: Anthocyanins (cyanidin glucoside derivatives)

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

• Stability: Good light stability; poor heat stability in acidic conditions

Overview
Red rice extract is a natural pigment obtained from red rice through water extraction, filtration, purification, vacuum concentration, and spray drying. The main coloring components are anthocyanins belonging to the cyanidin family, which provide a vibrant red to purple hue. This pigment is widely used as a clean‑label natural alternative to synthetic red dyes in various food applications.

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

• At pH 3–7: Red to purple

• Above pH 7: Yellow

This pH sensitivity should be considered during formulation, particularly in products with pH adjustments.

Applications and Usage

• Fruit preparations and jams: Adds natural red color to preserves and fillings.

• Beverages: Used in juices, smoothies, and flavored drinks to enhance visual appeal.

• Confectionery: Suitable for candies, gums, and dessert decorations.

• Dairy and ice cream: Provides stable color in chilled and frozen products.

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

Processing
Raw material → Water immersion → Filtration → Purification → Vacuum concentration → Sterilization → 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: 2 years 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.

• Avoid exposure to high temperatures during processing to maintain color stability.

• Protect from light and oxygen to preserve anthocyanin integrity.

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