Turmeric/Curcumin
Gardenia yellow
Monascus yellow
Carmine
Monascus red
Paprika oleoresin
Gardenia red
Beetroot concentrate
Radish concentrate
Cabbage concentrate
Gardenia blue
Spirulina extract
Gardenia green
green tea powder
Copper chlorophyllin
Lutein
Annatto color
Calcium carbonate
Vegetable carbon black
Cuttlefish ink powder
Carotene
Colored food ingredients
Lycopene
Sodium copper chlorophyllin
Purple sweet potato color
一、 Product Information
Product name | Cabbage concentrate |
Product source | The red cabbage pigment is made from purple cabbage, a cruciferous plant, through extraction and refinement. |
Physical and chemical properties
| Red to purple-black powder; easily soluble in water, ethanol, methanol solution, insoluble in non-polar solvents such as benzene, chloroform, grease, etc. The solution is red to red-purple; under acidic conditions (pH2.0-4.0), the light and heat stability are good, and the hue changes from red to blue with the increase of pH. |
Executive Standard | Enterprise Standard |
Storage Method/Shelf Life | Store in a dark, cool, dry place after sealing/12 months |
二、Product specifications/dosage form
Product specifications/dosage form | Color value | Type/Character | Product features | Application |
Cabbage concentrate | E50 | water soluble powder | No odor, good water solubility | It is widely used in frozen beverages, confection, Color decoration on the pastry, fruit and vegetable juice (pulp) beverages, mixed wine and other fields; currently it is not listed in GB2760. |
三、 Product introduction:
Stability
The stability study results show that as the pH value increases, the maximum absorption wavelength red shifts, and the color of red cabbage pigment gradually changes from red to blue, indicating that anthocyanins can maintain their natural color-red color only in acidic media. It cannot exist stably in the medium.
四、 Product appearance and application effect:
Cabbage concentrate E50 0.1‰ solution（pH3.0）
Application effect diagram of cabbage red pigment under different pH