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Anthocyanidin (Anthocyanidin), also known as anthocyanin, is a class of water-soluble natural pigments widely existing in plants in nature, belonging to flavonoid compounds. It is also the main color substance in plant petals, and most of the colorful colors of fruits, vegetables, flowers and so on are related to it. Anthocyanins exist in the vacuoles of plant cells and can be converted from chlorophyll. Under the condition of different pH values of plant cell vacuoles, the petals show colorful colors. Autumn soluble sugar increase, the cells are acidic, red or purple under acidic conditions, so the petals are red, purple is anthocyanin action, the depth of its color is positively correlated with the content of anthocyanin, can be quickly determined by spectrophotometer, blue under alkaline conditions. The color of anthocyanins is affected by many factors, and the poor environment such as low temperature, hypoxia and phosphorus deficiency can also promote the formation and accumulation of anthocyanins.
Anthocyanin Anthocyanidin description
Enocyanin is obtained from the peel (residue after making grape juice or wine) of Vitisvinifera, v.labrusca and other grapevine fruits, removing seeds, extracting the peel with water, and refining and vacuum concentration. Maltodextrin, modified starch or colloid are used as carriers for powdered products.
Anthocyanin Anthocyanidin function and application
Enocyanin is a natural edible pigment, which is used for coloring acidic beverages, wine, jam, jelly and other foods. The consumption of beverages, wine, jam and liquid products is 0.1% - 0.3%. The addition amount in powdered food is 0.05% - 0.2%. Ice cream 0.002% - 0.2%.
Anthocyanidin (Anthocyanidin), also known as anthocyanin, is a class of water-soluble natural pigments widely existing in plants in nature, belonging to flavonoid compounds. It is also the main color substance in plant petals, and most of the colorful colors of fruits, vegetables, flowers and so on are related to it. Anthocyanins exist in the vacuoles of plant cells and can be converted from chlorophyll. Under the condition of different pH values of plant cell vacuoles, the petals show colorful colors. Autumn soluble sugar increase, the cells are acidic, red or purple under acidic conditions, so the petals are red, purple is anthocyanin action, the depth of its color is positively correlated with the content of anthocyanin, can be quickly determined by spectrophotometer, blue under alkaline conditions. The color of anthocyanins is affected by many factors, and the poor environment such as low temperature, hypoxia and phosphorus deficiency can also promote the formation and accumulation of anthocyanins.
Anthocyanin Anthocyanidin description
Enocyanin is obtained from the peel (residue after making grape juice or wine) of Vitisvinifera, v.labrusca and other grapevine fruits, removing seeds, extracting the peel with water, and refining and vacuum concentration. Maltodextrin, modified starch or colloid are used as carriers for powdered products.
Anthocyanin Anthocyanidin function and application
Enocyanin is a natural edible pigment, which is used for coloring acidic beverages, wine, jam, jelly and other foods. The consumption of beverages, wine, jam and liquid products is 0.1% - 0.3%. The addition amount in powdered food is 0.05% - 0.2%. Ice cream 0.002% - 0.2%.
