water soluble plant pigments, present in the cell sap, which imparts
the red or blue colours in flowers, fruits and vegetables.
available anthocyanins are normally extracted from grape skins or red
cabbage using water, methanol or ethanol.
colour is pH dependant, ranging from an intense red in acid conditions
turning bluer as the pH rises. (This makes anthocyanins unsuitable for
meat products as they are a purple/blue colour at the pH of meat).
be found in black cherry yoghurt, dairy products, glacé cherries,
ice cream, jellies, pickles, soft drinks, tomato, carrot or vegetable
soups and sweets.
Believed to be safe.