Red Radish color is extracted from the roots of the edible Red Radish, Used in pickles, sauce, juice, etc.
Red Radish colour is extracted from the roots of the edible Red Radish of the Cruciferae family. The pigment mainly consists of two anthocyanins, which belongs to glucose derivatives of Pelargonidin.
Properties: Red Radish is a purple-red powder, which easily dissolves in water and alcohol, but not in fat solvent. When PH<7, the solution is red. The pigment’s resistance to light and heat is high in an acidic medium. It is useful for coloring drinks and medicine. It is non-poisonous to the human-body, and has been formulated to a national standard (standard number GB6718-86).
Quality standard:
ITEMS | INDICES | INDICES(GB6718-86) |
Appearance | Purple-red Powder | — |
Color Value E1%1cm 514nm | 20—90 | ≥4 |
Loss on Drying ≤ | 10% | 10% |
Ash ≤ | 4% | 14% |
Heavy Metal ppm ≤ | 10 | — |
Lead ppm ≤ | 5 | 5 |
Arsenic ppm ≤ | 2 | 2 |
Microbiologic Quality | Conforms to Standards of Food Additives | |
Technological Process:
Raw Material → Slicing → Immersion in water → Filtering → Purification → Concentration in Vacuum → Killing of Bacteria → Drying → Powder
Applications/Use Rates:
Fruit Preps, Beverages; 0.01-0.05%
Storage Conditions:
Avoid exposure to heat, air, and light. Recommended storing at refrigerator conditions for maximum shelf life of 2 years.
