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 | | D.D. WILLIAMSON LAUNCHES PURPLE SWEET POTATO COLORANT | | | D.D. Williamson | | 29/06/2008 | | | At the Institute of Food Technologists' (IFT) annual meeting, D.D. Willaimson announces the addition of purple sweet potato to its portfolio of natural colorants. Food and beverage processors can declare this colorant as "vegetable juice color" or "colored with vegetable juice" on their product label's ingredient statement. Like other anthocyanin colorants, purple sweet potato provides an appealing red hue in acidic conditions. Potential applications include beverages, fruit preparations, sherbet, salad dressings and sauces.
"In our examination of colorants, purple sweet potato demonstrates impressive stability compared to other red colorants. It also gives our customers an alternative red when formulating new foods and beverages," said Margaret Lawson, Vice President, Science & Innovation and former IFT President.
Anthocyanins exhibit a reversible change in molecular structure as pH changes from acidic to basic. This change is characterized by a shift in hue from red to magenta to violet as the pH becomes more basic. Other anthocyanins in D.D. Williamson's portfolio include elderberry, red cabbage, and purple (black) carrot. The company offers a full line of additional, non-synthetic colorants on display at Booth # 4319.
Every day, more than 1.5 billion servings of food and beverages containing D.D. Williamson colorants are consumed around the world. D.D. Williamson improves the allure of foods and beverages through visual appeal. A trusted and recognized provider of color solutions for the food and beverage industry, the company operates ten manufacturing sites on five continents. The world leader in caramel color offers a broad spectrum of natural colorants, including colorMaker custom blends. | |
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