Carrot Juice, Purple / Black
Purple or black carrots grow mostly in southern Europe and Asia.
The pigments that give purple carrots their characteristic colour are anthocyanins. These pigments exhibit a reversible change in molecular structure as the pH of solutions change from acidic to basic. This change in structure is characterized by a shift in hue from red to purple to blue as the pH changes from acidic to basic.
Advantages:
Anthocyanins from purple carrot are more stable over a wider pH range than anthocyanins from other fruit or vegetable sources, making them ideal for use in yogurts and other low pH dairy products.
Recommended applications:
Flavors, Energy Drinks, Spirits, Juice Drinks, Specialty Tea, Yogurt, Smoothies, Fruit Preparations, Salad Dressing, Breakfast Cereal, Confections, Dry Mixes
Chemical Structure (Anthocyanins)
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flavylium (red)
major component in acid solution
(at pH 2 =~80%)
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carbinol (colourless)
transition structure
(at pH 4=~85%)
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quinone (blue)
major component at
pH 6.5
(at pH 4=~10%)
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