Natural Colorants · E163
Cabbage Red
Anthocyanin red from red cabbage, shifting from red to violet with pH.
Reference shade #8E2A6B
- Powder
- Liquid
Overview
Cyanidin-based anthocyanins extracted from red cabbage, bright red in acidic conditions and shifting toward violet as pH rises. Widely used in the Americas, Europe and Asia while the Chinese national standard is in preparation.
Stability Profile
pH Stability
pH 2 – 7
Heat Resistance
≤ 100 °C
Light Stability
Excellent
Water Solubility
Excellent
Technical Specifications
- Source
- Red cabbage (Brassica oleracea)
- Color Family
- Natural Red
- Available Forms
- Powder / Liquid
- Additive Code
- E163
- Main Constituents
- Cyanidin glycosides
- Color Value
- E20–E80
- Shelf Life
- 24 months
- Packaging
- Powder: 1 kg / 5 kg bags; liquid: 5 kg drums
- Storage
- Sealed, cool and dry place, away from light
- Compliance
- EU · GB
You May Also Like
Beetroot Red
Red beet (Beta vulgaris)
Vibrant raspberry-red from red beet juice, ideal for dairy, beverages and confectionery.
- Natural Colorants
- Powder
- Liquid
Cacao Color
Cacao shell
Warm cocoa brown with stable heat and light performance for bakery and confectionery.
- Natural Colorants
- Powder
- Liquid
Paprika Red
Sweet red pepper (Capsicum annuum)
Warm orange-red paprika oleoresin with outstanding heat resistance for snacks and bakery.
- Natural Colorants
- Liquid
- Emulsion
- Powder