Black / Purple Carrot

Black or Purple Carrot is an anthocyanin that works for colouring in many types of food and beverage applications and are grown mostly in southern Europe and Asia. Their characteristic purple or black colour comes from pigments called anthocyanins. These pigments exhibit a reversible change in molecular structure as the pH of solutions change from acidic to basic. This change in structure is characterized by a shift in hue from red to purple to blue as the pH changes from acidic to basic.

Anthocyanins from purple carrot are more stable over a wider pH range than anthocyanins from other fruit or vegetable sources, making them ideal for use in yogurts and other low pH dairy products.

Natural Colors Purple Carrot Black Carrot Natural Colours
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