Red Cabbage

Red cabbage juice is extracted from the red cabbage, Brassica oleracea, a cruciferous vegetable grown mainly in northern Europe and Asia.

Anthocyanin colourants 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 red cabbage extract are perhaps the most heat stable of the anthocyanins approved for use in foods. Red cabbage can be used for colouring many food and beverage applications.

Red Cabbage Anthocyanin Natural colors natural colours