Natural Red Pigment--Purple Sweet Potato Color (PSPC)
Purple potato, its unique color makes it stand out among sweet potato and white potato. Many people like purple potatoes, not only because it is nutritious and delicious, but also because its bright purple is very pleasing. Romantic purple makes the food it makes more charm and temptation, no matter what the food is sweet to make people obsessed.
Many people think that purple potato is genetically modified food, so they do not dare to eat more, for fear of causing harm to the body. In fact, purple potato is a naturally growing crop, not a genetically modified food! And compared with other colored potato, purple potato’s nutrition is more rich, containing a lot of selenium elements and anthocyanidins. Because of its special color, purple potato is often made into dessert, snacks and so on.
A kind of natural red pigment is extracted from the roots, stems and leaves of purple potato, which belongs to anthocyanin substances, and obtained by the glycosylation reaction between anthocyanidins and sugars, called purple sweet potato color (PSPC). PSPC is bright and natural, non-toxic, no special odor, with anti-mutation, anti-oxidation, alleviating liver dysfunction, anti-tumor, anti-hyperglycemia and other nutritional, pharmacological and healthcare functions, it is an ideal natural food coloring resource. The solid state of PSPC is purplish black, its dilute acid is bright dark red, easily soluble in water and ethanol aqueous solution, insoluble in oil and anhydrous ethanol.
Anthocyanidins are a class of natural pigments that are found in fruits and vegetables and give them a red to blue hue. In industrial production, most of the pigments are commonly sourced from grapes, elderberries, raspberries, and red cabbage (purple cabbage). Anthocyanidins not only can be used as pigments, but also have many biological activities, and anthocyanidins from different sources have different characteristics.
Purple potatoes contain anthocyanidins, which change color as the PH of the liquid changes. Its hue and stability are affected by pH, stable red or purple when acidic, blue when neutral, and unstable green when alkaline. As a natural pigment, the stability of PSPC is not weak, light resistance, heat resistance, with beautiful tone. It is very good for coloring drinks, sweets and pastries.
Extraction process: Fresh purple potato-cleaning-crushing-soaking-filtering-concentration- refining-inspection-finished product.
In the eyes of consumers, attractive color is an important sensory indicator of food. It can attract consumers by stimulating the secretion of digestive juices and increasing appetite. However, natural food is easily discolored or discolored during processing and preservation, so in order to improve the color of food, food coloring is often added in the process of processing to improve its sensory properties.
According to GB2760-2014, Purple Sweet Potato Color (PSPC) can be used for coloring candy, compound wine, frozen drinks, pastries, etc.
At present, the price of natural pigment on the market is expensive, so it is urgent to find a kind of natural pigment resources with high quality and low price. Anthocyanidins of purple sweet potato are safe to eat, with bright color, high yield, low cost, good light and heat resistance, and have certain pharmacological effects. As a new natural pigment resource, it has broad application prospects in food, medicine and cosmetics industries.
In the food industry, Purple Sweet Potato Color (PSPC) has good heat resistance and can withstand pasteurization. It is mainly used as a red to purple red colorant, which is added to candy, compound wine, frozen drinks, pastries and other foods. And sweet potato anthocyanidins have good light resistance, and the food colored by it does not need to be packaged with light screening material.