Food additives data book - wordpres

Colourings 144
in ethanol solution: @ 5% Completely soluble @ 20% Completely soluble @ 95% Slightly soluble
@ 100% Slightly soluble
in propylene glycol: @ 20°C N/A @ 50°C N/A @ 100°C N/A
FUNCTION IN FOODS: A water-soluble red/purple food colour for use in acidic food products
ALTERNATIVES: Other red-purple food colours, although not of exactly the same hue, include: Beetroot red; Carmine;
Erythrosine; Carmoisine; Allura red; Ponceau 4R; Amaranth; Red 2G
TECHNOLOGY OF USE IN FOODS: Anthocyanins are fully water-soluble, but require an acidic environment to exhibit their characteristic
red colour.
At high temperatures (780°C), the anthocyanin pigments can degrade.
SYNERGISTS: Ascorbic acid (although can degrade anthocyanin at high levels); food acids (citric, etc.)
ANTAGONISTS: Sulphur dioxide (breaches monomeric anthocyanins, but has less effect on polymerised forms).
Metal ions (Sn, Fe, etc.)
Ascorbic acid at high levels.
FOOD SAFETY ISSUES: None known
LEGISLATION: USA: UK and CANADA: AUSTRALIA: OTHER
EUROPE: COUNTRIES:
Generally permitted. Permitted Generally Generally Permitted in
The 21 CFR permits according to permitted permitted most countries
anthocyanins in four ways: European of the world
(i) 73.169 grape colour Parliament and
extract Council Directive
(ii) 73.170 grape skin 94/36/EC of
extract (enocianina) June 30th 1994
(iii) 73.250 fruit juice on Colours for
(iv) 73.280 vegetable juice Use in Foodstuffs.
The actual category then Refer to Annex
depends on the anthocyanin V Part 1 for
in question restrictions