Anthocyanin is obtained from the red and purple colors of different fruits such as red grapes, black carrots and red cabagge.
These colors are succesfully used in dairy desserts, ice creams, jams and juices. They have a unique natural physical property where changes in their pH will affect their color tone and stability: by low levels of pH (acids) the tone is red, changing to dark blue by increase of pH.
We produce three natural products: GRAPE COLOR commonly called enocyanin, is a compound of natural pigments obtained from the skin and pulp of the red grapes. BLACK CARROT COLOR and RED CABBAGE COLOR