D.D. Williamson Launches Purple Sweet Potato Colorant
Food and beverage processors can declare this colorant as "vegetable juice color" or colored with vegetable juice" on their product label's ingredient statement.
30/06/08 At the Institute of Food Technologists' (IFT) annual meeting, D.D. Williamson announces the addition of purple sweet potato to its portfolio of natural colorants. Food and beverage processors can declare this colorant as "vegetable juice color" or colored with vegetable juice" on their product label's ingredient statement. Like other anthocyanin colorants, purple sweet potato provides an appealing red hue in acidic conditions. Potential applications include beverages, fruit preparations, sherbet, salad dressings and sauces.
"In our examination of colorants, purple sweet potato demonstrates impressive stability compared to other red colorants. It also gives our customers an alternative red when formulating new foods and beverages." said Margaret Lawson, Vice President, Science & Innovation and former IFT President.
Anthocyanins exhibit a reversible change in molecular structure as pH changes from acidic to basic. This change is characterized by a shift in hue from red to magenta to violet as the pH becomes more basic. Other anthocyanins in D.D. Williamson's porfolio include elderberry, red cabbage, and purple (black) carrot. The company offers a full line of additional non-synthetic colorants on display at Booth # 4319.
