Colours & Colouring Foods

Anthocyanins E163

Anthocyanins are plant-derived colour systems used by food and beverage manufacturers for red, pink, purple, violet and blue-purple shade development. They are especially valuable in natural colour programs, fruit-flavoured products, acidic beverages, confectionery, dairy desserts, fruit preparations and visual-standardisation projects. Because anthocyanin shade and stability are strongly affected by pH, source plant, heat, light, oxygen, metals, sulphites and packaging, industrial selection should be based on application trials as well as specification review.

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Technical purchasing notes

When reviewing Anthocyanins, compare the supplier specification against the intended food application, target shade, product pH, heat process, light exposure, oxygen exposure, packaging format, label expectations and destination-market rules. Anthocyanins are not one single colour; they are a family of plant pigments whose final appearance depends on the botanical source, extraction method, anthocyanin profile, carrier system, solids level, pH, co-pigments and product matrix.

For industrial purchasing, the most useful inquiry normally includes target shade, source preference, colour strength, product pH, processing temperature, shelf-life target, packaging type, permitted declaration, sample requirement, annual quantity, destination country and required documentation. If you are replacing a synthetic colour or another natural colour, provide the target shade standard, dosage, label requirement and current application conditions.

How Anthocyanins create colour

Anthocyanins are water-soluble plant pigments responsible for many red, purple and blue colours in fruits, vegetables, flowers and grains. In food systems, they provide colour through chromophores that are highly sensitive to pH and surrounding matrix conditions. Acidic systems generally support stronger red to pink shades, while higher pH conditions can shift colour toward purple, blue, grey, greenish or unstable tones depending on the source and formulation.

This pH sensitivity makes anthocyanins powerful but application-specific. A black carrot extract that performs well in an acidic beverage may not behave the same way in a neutral dairy dessert, and a red cabbage extract that gives attractive purple-blue tones may require tighter pH control. For this reason, source selection and application testing are essential.

Source selection and shade behaviour

Application-specific technical guidance

• Beverages: anthocyanins are commonly evaluated in acidic drinks where red, berry or purple shades are needed. Key tests include pH stability, heat process stability, light exposure, preservative compatibility and ring formation.
• Confectionery: gummies, jellies and hard candies require shade stability against pH, cooking temperature, water activity, acids, gel systems and storage humidity.
• Dairy and plant-based desserts: neutral to mildly acidic products require careful source selection because anthocyanins can shift shade or lose intensity at higher pH.
• Fruit preparations: compatibility with fruit acids, sugar solids, pectin, heat processing and fruit identity must be checked before scale-up.
• Sauces and condiments: acidic pH may support red shades, but salt, vinegar, spices, metals and preservatives can influence stability.
• Bakery and snacks: heat, low moisture, pH, surface exposure and fat content can reduce colour performance unless the grade is specifically developed for the application.
• Powdered products: carrier system, moisture, water activity, reconstitution pH and packaging barrier influence shade after rehydration and during storage.

Colour strength and standardisation

Anthocyanin products are often purchased by colour performance, not only by solids or extract content. A professional supplier should define how colour strength is measured, such as absorbance at a specified wavelength, colour value, anthocyanin content, optical density, E1% value or application-standard dosage. Buyers should confirm that the analytical method is comparable between suppliers before making price comparisons.

• Request colour strength method, wavelength, solvent, dilution, pH and calculation basis.
• Compare visual shade using the final food matrix rather than water-only solutions.
• Use a target colour standard, L*a*b* values or approved reference sample for supplier comparison.
• Check batch-to-batch colour variation and allowed tolerance.
• Confirm whether the product is single-source, blended, shade-standardised or application-standardised.
• Evaluate cost-in-use based on final dosage required to hit the target shade, not only price per kilogram.

Stability and processing considerations

Anthocyanin stability is one of the most important technical factors in commercial use. The selected colour should be tested through the complete process and shelf life, including mixing, heat treatment, filling, packaging, warehousing, distribution and retail display. A colour that looks correct immediately after production may fade, brown, precipitate or shift shade during storage if the matrix is not suitable.

• pH: define the finished-product pH and tolerance range before selecting a source.
• Heat: validate pasteurization, hot fill, retort, baking or cooking conditions before approval.
• Light: use light-exposure testing for transparent or semi-transparent packaging.
• Oxygen: review headspace, dissolved oxygen and packaging oxygen transmission rate.
• Metals: check whether iron, copper or tin cause shade changes or precipitation.
• Ascorbic acid: test carefully because vitamin C can accelerate anthocyanin colour loss in some systems.
• Sulphites: verify sulphite sensitivity and declaration requirements if sulphiting agents are present.
• Proteins and hydrocolloids: check interactions with dairy proteins, plant proteins, pectin, starches and gums.

Specification checklist for buyers

A professional Anthocyanin specification should define the plant source, colour strength, physical form, extraction system, carrier system, impurity limits and application guidance. Because anthocyanin colours vary widely, supplier qualification should combine technical documents with application trials and shelf-life testing.

• Source plant and botanical name where available
• Colour strength, colour value, optical density or absorbance method
• Anthocyanin content or HPLC profile where provided
• Hue description and target shade range
• pH range and recommended application pH
• Heat, light and oxygen stability guidance
• Physical form: liquid, powder, dispersion, concentrate or blend
• Carrier, diluent, stabilizer or anticaking agent declaration
• Solubility, dispersibility, sedimentation tendency and clarity where relevant
• Solids, moisture, water activity, viscosity or bulk density depending on form
• Residual solvent information where extraction solvents are used
• Sulphite status and sulphur dioxide level where relevant
• Microbiological limits including total plate count, yeast and mould, coliforms, E. coli and Salmonella
• Heavy metals, pesticide residues, mycotoxins or other contaminants where required
• Allergen, GMO, halal, kosher, vegan or vegetarian declarations where required
• Shelf life, storage conditions, packaging format and batch traceability

Quality control and factory handling

Anthocyanin colours should be controlled as sensitive plant extracts. They can be affected by heat, light, moisture, oxygen and contamination during storage and handling. Powder grades may need dust control and controlled hydration, while liquid concentrates may need mixing, temperature control and microbial protection after opening.

• Approve each lot against COA, colour strength and retained reference sample before production release.
• Store according to supplier recommendations, often in cool, dry and light-protected conditions.
• Keep containers tightly closed after opening to reduce oxygen, moisture and contamination exposure.
• Use clean, food-compatible dosing equipment, pumps, hoses and mixing vessels.
• For powders, pre-disperse or hydrate according to supplier guidance to avoid specks or undissolved particles.
• For liquids, homogenize the container before dosing if settling or concentration gradients are possible.
• Monitor finished-product colour using visual standards, L*a*b* measurement or approved colour limits.
• Retain batch samples under controlled and abuse conditions for shelf-life comparison.

Colouring food vs additive review

Some plant-derived colour products are sold as food additives, while others may be positioned as colouring foods or food ingredients depending on market rules and processing method. The distinction often depends on whether the extract is selectively concentrated for pigment, how the source material is processed, whether the ingredient retains characteristic food properties, and the intended technological function.

Buyers should not assume that all anthocyanin-containing products can use the same label declaration. A grape skin extract, black carrot concentrate, red cabbage colour, berry juice concentrate and purified anthocyanin preparation may have different regulatory classifications, different declarations and different permitted applications.

Regulatory and labelling review

Anthocyanins are identified as E163 in many additive systems and are listed under colours in applicable additive lists. However, permitted use, maximum levels, source restrictions, labelling and claims depend on destination-market legislation and food category. Buyers should verify whether the finished product should declare anthocyanins, E163, colour, colouring food, fruit and vegetable concentrate, grape skin extract, black carrot extract or another locally accepted term.

Claims such as “natural colour”, “no artificial colours”, “colouring food”, “plant-based”, “vegan”, “clean label”, “fruit-derived”, “non-GMO”, “halal” or “kosher” should be reviewed against the exact supplier grade, source material, carrier system, processing method and destination-market rules.

Packaging, storage and logistics

Anthocyanin products may be supplied as liquid concentrates, viscous extracts, spray-dried powders, dry blends, dispersions or customised shade systems. Packaging should protect the colour from oxygen, moisture, heat and light. Buyers should confirm storage temperature, remaining shelf life and transport conditions before shipment.

• Request net weight, gross weight, pallet configuration and container loading quantity before confirming freight.
• Confirm whether the grade requires ambient, cool, refrigerated or frozen transport.
• Ask whether the product is packed in light-protective bottles, drums, jerrycans, bags or cartons.
• Confirm production date, expiry date, batch number and remaining shelf life before shipment.
• Check whether opened-pack storage differs from unopened-pack storage.
• Request packing photos, label draft and pre-shipment COA when import clearance or customer approval requires them.
• For export orders, confirm HS code guidance, document legalization needs and destination import requirements.

Documents to request

• Product specification or technical data sheet
• Certificate of analysis for the offered batch or lot
• Safety data sheet where applicable
• Food-grade statement and intended-use declaration
• Source plant, botanical origin and manufacturing-process statement where available
• Colour strength, colour value, absorbance method or application-standard information
• Anthocyanin profile, marker compounds or HPLC information where available
• pH, heat, light and oxygen stability guidance
• Carrier, solvent, stabilizer and anticaking agent declaration
• Residual solvent, sulphite and contaminant statements where relevant
• Microbiological specification and pathogen statement
• Pesticide residue, heavy metal and mycotoxin statements where required
• Allergen, GMO, halal, kosher, vegan or vegetarian declarations where required
• Shelf-life, storage and packaging information
• Regulatory compliance statement for the destination country where available
• Label draft, packaging details, pallet configuration and lot-coding format
• Market-specific declarations required by the buyer, retailer or importing country

How to request this product

Send the product name, target shade, source preference, colour strength requirement, application, finished-product pH, process conditions, packaging type, expected use level, quantity, destination country, delivery term, expected shipment date and required documents. If you already purchase Anthocyanins, attach or describe your current specification, target colour standard, label declaration, supplier grade, dosage, certificate of analysis or application trial result so available supplier options can be compared more accurately.