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.