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Origin:
Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures.
Function & characteristics:
E163a cyanidin : red
E163b delphinidin : blue
E163c malvidin : purple
E164d pelargonidin : orange
E164e peonidin : red-brown
E165f petunidin : dark red
Products:
Widely used, but the colours are rather unstable. Temperature, light and pH can influence the colour.
Daily intake:
None determined except for E163(ii) : up to 2.5 mg/kg body weight
Side effects :
No side effects known.
Dietary restrictions :
None, all compounds can be consumed by vegans and vegetarians and all religious groups except Jews, as these products my be derived from grapes.


The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. Foodnet India encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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