Anthocyanins are the mainly red pigments that are responsible for the colours of many edible fruits and berries.
Anthocyanins (E163) are particularly recommended for the colouring of soft drinks, jams, most types of sugar confectionery and other acidic products such as fruit toppings and sauces. They also contribute to the colours of some vegetables and flowers.
The majority of anthocyanins provide red and purple shades. Anthocyanins are water-soluble and convenient to use. Stability to heat and light is generally good, especially grapeskin extracts. Changes in pH affect their shade and stability and, in general, they are used in products in which the pH is below 5.0. Phytone note that dairy companies are increasingly using anthocyanins in berry flavoured yoghurt systems.
Available in both liquid and powder forms, the FMC BioPolymer range of anthocyanins is versatile and easy to use.