Potato Juice; Purple sweet

The sweet potato’s origin may be Latin America, but Asia has the most plantings today. The purple sweet potato is extracted from the storage root of the plant.

The pigments that give purple sweet potato 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 sweet potatoes are some of the most stable in terms of light stability in beverages.

Recommended applications

Flavors, Energy Drinks, Spirits, Juice Drinks, Specialty Tea, Yogurt, Smoothies, Fruit Preparations, Salad Dressing, Confections

flavylium (red) major component in acid solution (at pH 2 =~80%)	carbinol (colourless) transition structure (at pH 4=~85%)	quinone (blue) major component at pH 6.5 (at pH 4=~10%)