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Food Additives > Natural Food Colors > Anthocyanins

Blended Food Colors

Industry Overview

Food Colors


Color Red, Purple and Blue
Source Red Cabbage, Strawberries, Grape Skin, Blueberries, Raspberries
Color Pigments Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Pelargonidin
Solubility Soluble in aqueous solutions
Stability Each pigment has different stability
Brighter in lower pH range
Becomes blue at higher pH
Other Properties Antimicrobial Properties
Antioxidant properties
Anti-cancer properties

International Coding
Cyanidin CAS# 528-58-5
Delphinidin CAS# 528-53-0
Malvidin CAS# 643-84-5
Peonidin CAS# 134-01-0
Petunidin CAS# 1429-30-7
Pelargonidin CAS# 134-04-3 E163

The word "anthocyanin" is derived from two Greek words, anthos (flower) and kyanos (blue) there are six types of anthocyanins all exhibiting different stability profile based on their structure, supporting compounds, process and chemicals used for extraction and food processing.

Anthocyanin pigments are responsible for the red, purple, and blue colors of many fruits, vegetables, cereal grains, and flowers. These pigments undergo reversible structural transformations with a change in pH manifested by strikingly different absorbance spectra. Anthocyanins being natural colorant appear in the exempt from certification in the FDA list but permits restricted use. They are not used in drugs and cosmetics. They are used in beverages, fruit fillings, snacks, dairy products and confectionery.

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