Anthocyanin

E-Code : E163
Anthocyanin is a well water-soluble pigment giving its attractive blue, red and purple colors to many fruits, vegetables and flowers. Today, over than 200 different anthocyanin sources have been found in the world. Color of most anthocyanins changes as an indicator according to pH value of medium. It turns purple-red at low pH value and green-blue at higher pH value. Colors of anthocyanins depend on pH value of medium; the higher pH value, the weaker color. The pigment giving color to black carrot vegetable is anthocyanin. It is a natural pigment giving red color in acidic mediums. Anthocyanins change colors according to pH value of medium. Red color in pH<5 mediums, purple in neutral pH values, and blue color in pH>9 mediums. Some anthocyanin sources in nature are red grape skin, purple sweet potatoes, elder, radish, red cabbage. Its usage is not limited according to Turkish Food Codex. Anthocyanins are mostly used in food sector to give red color. They are also used in functional foods due to their antioxidant features. Areas of usage of anthocyanins in food sector: Confectionery products, dairy products, drinks, fruity fillings, dried red fruits, some kinds of canned foods, breakfast cereals, jellies, marmalade, jam, processed fish and water products, fruit and vegetable preparates, etc.

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