The Cabbage Red color is extracted from red cabbage. The principal composition is anthocyanins, flavones and tannins.
- E number: E163
|Cabbage Red||Botanical Source: Brassica Oleraea Var. Capiata L.|
At pH 2.0-6.0, the color is red or amaranthine;
At pH 7.0, it is blue;
At pH above 7.0, it is unstable green.
|Application: Cabbage Red is used to color candies, desserts, ice cream, fruit preparations, beverages, sherbets, bakers jam and non-standard jellies and preserves, pops, raspberry, yogurt, gelatin desserts.|
|Storage and Package: Keep in cool and dry place of room temperature, out of direct light and heat; in 25kg/drum, plastic bag inside, or 1kg/aluminum foil bag;|
Shelf life: 24 months within proper storage.
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