Red or red-purple liquid or powder. In aqueous solution the color varies with its PH. Used in beverage, jelly, candy, etc.
Purple Sweet Potato is extracted from Ipomoea batatas L.
Main composition: Anthocyanins and other flavonoides.
Properties: Red or red-purple liquid or powder. In aqueous solution the color varies with its PH. When PH is 2-6, it is red; when PH is more than 7, the color is violet or blue.
Quality standard:
ITEMS | INDICES | |
Appearance | Liquid | Powder |
Red or Purple-red | Red or Purple-red | |
Color Value E10%1cm 530nm | 50—200 | 200—600 |
Loss on Drying ≤ | — | 10% |
Ash ≤ | 2% | 4% |
Heavy Metal ppm≤ | 20 | 20 |
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 →Liquid
|
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 .