Grape Skin Extract (Enocianina)
Colorants
Antioxidants
11029-12-2
E163
Anthocyanin mixture (flavonoids)
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Grape Skin Extract (Enocianina)?
Grape Skin Extract (Enocianina) is a natural food color derived from grape skins, rich in anthocyanin pigments, and is primarily used to impart red, purple, or blue hues to beverages, jams, and confectionery.
How is Grape Skin Extract (Enocianina) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Sourcing and inspection of fresh grape pomace (skins and seeds) after wine pressing. | Note: Raw material must be from specific Vitis vinifera L. varieties (teinturier grapes). It must be fresh, free from mold, and show minimal signs of fermentation. This is a critical starting point for quality. |
| 2 | Aqueous Acidic Extraction | The grape skins are macerated in a solution of acidified water (using food-grade acids like citric or tartaric acid) to draw out the anthocyanin pigments. | Control Point: The pH of the extraction solvent must be low (typically < 4.0) to stabilize the red flavylium cation form of the anthocyanins. Extraction temperature and duration are monitored to maximize yield without pigment degradation. |
| 3 | Pressing & Separation | The macerated mixture is pressed to separate the colored liquid extract from the solid grape skin residues. | Note: Efficient pressing is required to maximize the yield of the liquid extract. The spent pomace is typically removed for disposal or use as compost. |
| 4 | Clarification & Filtration | The raw liquid extract undergoes centrifugation and/or multi-stage filtration to remove suspended solids, pulp, and other impurities. | Control Point: The goal is to achieve a clear, bright liquid without removing the valuable color pigments. Filtration pore size is a key parameter. Any SO₂ used must be monitored to stay within legal limits. |
| 5 | Concentration | Water is removed from the clarified extract to increase the concentration of anthocyanins. This is typically done via vacuum evaporation. | Control Point: Concentration must be performed at low temperatures (< 60°C) under vacuum to prevent thermal degradation of the heat-sensitive anthocyanin pigments. The final °Brix or color intensity is a key specification. |
| 6 | Purification & Standardization | The concentrate may undergo further purification (e.g., using adsorbent resins) to remove sugars and organic acids, and is then blended to meet specific color strength requirements. | Note: This step ensures batch-to-batch consistency. The product is standardized to a specific color value (E 1% 1cm at 520 nm in a pH 3.0 buffer) as required by the customer. |
| 7 | (Optional) Spray Drying | For powdered extract, the liquid concentrate is mixed with a carrier agent (e.g., maltodextrin) and atomized into a hot air stream to evaporate the remaining water. | Control Point: Dryer inlet and outlet temperatures are strictly controlled to ensure efficient drying while minimizing heat damage to the color. Particle size and moisture content are key quality parameters for the final powder. |
| 8 | Quality Control & Packaging | The final product (liquid or powder) is tested for color intensity, pH, microbiological contamination, heavy metals, and purity. It is then packed into sealed, light-proof containers. | Control Point: Final product must comply with food-grade regulations (e.g., FDA, EFSA). Packaging is critical to protect the extract from light, oxygen, and moisture, all of which degrade anthocyanins and reduce shelf life. |
Technical Specifications
| CAS Number | 11029-12-2 |
| Chemical Formula | Anthocyanin mixture (flavonoids) |
| Solubility | Water-soluble; insoluble in fats |
| Storage Conditions | Cool, dry, avoid light |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
Beverages (still/carbonated)
alcoholic drinks
confectionery
dairy
cosmetics
nutraceuticals
Mechanism of action:
| Parameter | Grape Skin Extract (Enocianina) |
|---|---|
| Functional Category | Natural Colorant (Anthocyanin); Antioxidant; Polyphenolic Compound |
| Key Ingredients | Malvidin-3-glucoside; Cyanidin-3-glucoside; Peonidin-3-glucoside; Delphinidin-3-glucoside |
| Mechanism of Action | Anthocyanin pigments (flavylium cations) possess a conjugated system that absorbs specific wavelengths of light, producing a red-to-purple color spectrum that is highly sensitive to pH changes. The phenolic hydroxyl groups act as potent radical scavengers and metal chelators, neutralizing oxidative species and terminating lipid/protein oxidation chain reactions. |
| Application Effect in Product | Imparts stable red, purple, or blue coloration, primarily in acidic food systems (beverages, yogurts, jams, confectionery). Contributes to shelf-life extension by inhibiting oxidative rancidity and protecting flavor/nutrient integrity. Enables 'natural color' or 'clean label' declarations. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Grape Skin Extract (Enocianina) | Natural Colorant (Anthocyanin, E163) | Derived from Vitis vinifera grape skins; provides red to purple hues; good water solubility. | Relatively good light stability for an anthocyanin; well-recognized fruit source; kosher and halal certified options widely available. | Color is pH-dependent (red in acid, blue-violet in alkali); can impart a slight flavor note. | Beverages (juices, soft drinks, wine), confectionery, fruit preparations, jams. | For a classic red-to-purple shade from a familiar, consumer-friendly fruit source with good UV resistance. |
| Black Carrot Extract | Natural Colorant (Anthocyanin, E163) | Sourced from a specific cultivar of carrot; provides a very stable, brilliant red to magenta color. | Superior heat and light stability compared to most other anthocyanins; clean, neutral flavor profile. | Can be more expensive than grape or cabbage extracts; less recognized as a color source by consumers. | Yogurt, dairy, beverages, confectionery, and any application requiring a highly stable, bright red. | When maximum stability to heat and light is the primary concern for a red shade. |
| Red Cabbage Extract | Natural Colorant (Anthocyanin, E163) | Derived from Brassica oleracea; color varies dramatically with pH, from red in acid to blue or green in alkaline conditions. | Economical; can produce a wide range of colors, including rare natural blues and purples at neutral pH. | Extremely sensitive to pH shifts, making color control difficult; can have a slight vegetal off-flavor. | Confectionery (panned candy), ice cream, applications where pH can be tightly controlled. | For a cost-effective solution, especially when targeting blue or purple hues in neutral pH systems. |
| Beetroot Red (Betanin) | Natural Colorant (Betalain, E162) | Extracted from Beta vulgaris (beets); provides a bright, bluish-red (magenta) color. | Color is very stable in a mid-pH range (4-7); economical and widely available. | Poor stability when exposed to heat, light, and oxygen; can impart an earthy flavor. | Short shelf-life or refrigerated products: ice cream, yogurt, some desserts, soups. | For a vibrant, cost-effective pink-red in low-heat processed products with limited light exposure. |
| Cochineal Extract (Carmine) | Natural Colorant (Carminic Acid, E120) | Derived from the Dactylopius coccus insect; produces an exceptionally stable, brilliant red hue. | Extremely stable against heat, light, and oxidation across a broad pH range. | Not vegan, vegetarian, kosher, or halal; known allergen for some individuals; typically more expensive. | Meat products, bakery, dairy, confectionery, and alcoholic beverages requiring ultimate color stability. | When performance is critical and a non-plant, non-kosher/halal source is acceptable. |
| Elderberry Extract | Natural Colorant (Anthocyanin, E163) | Sourced from Sambucus berries; provides a deep red to purplish-blue color. | Strong "superfruit" consumer appeal; often used for its perceived health benefits in addition to color. | Moderate stability; color is pH-dependent; can be more costly due to demand for elderberry as a supplement. | Beverages, functional foods, gummies, syrups, dairy products. | When a clean label with a recognizable and healthy-associated fruit source is desired. |
Technical Documents
Available Documentation
COA, MSDS, technical dossier
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications