Grape Skin Red
Colorants
Fruit & Vegetable Powders
Antioxidants
$47.84 ~ $71.76
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Grape Skin Red?
Grape Skin Red is a natural food coloring agent, legally known as Grape Skin Extract, derived from the residual skins of grapes (pomace) and used to impart deep red, purple, and burgundy hues to various food and beverage products.
How is Grape Skin Red made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and inspect fresh or preserved grape pomace (skins) from wineries. | Control Point: Pomace quality. Note: Must be fresh, high in anthocyanin content, and free from spoilage or foreign materials. Sourced from approved, traceable vineyards (e.g., Vitis vinifera). |
| 2 | Extraction | Macerate and extract the grape skins using an acidified aqueous solution (e.g., water with citric or sulfuric acid) to solubilize the anthocyanin pigments. | Control Point: pH, temperature, and time. Note: A low pH (typically 2.0-4.0) is critical for anthocyanin stability and efficient extraction. Extraction temperature is controlled to maximize yield without degrading the pigment. |
| 3 | Solid-Liquid Separation | Press the extracted slurry to separate the raw liquid extract from the solid grape skin material. | Control Point: Pressing efficiency. Note: Maximize liquid yield while ensuring solid residues are sufficiently dry. The spent pomace is typically repurposed or disposed of. |
| 4 | Filtration & Clarification | Filter the raw liquid extract through various means (e.g., decanters, filter presses, membrane filtration) to remove suspended solids and fine particles. | Control Point: Extract clarity and purity. Note: Inadequate filtration can lead to haziness and sedimentation in the final product. Multiple filtration stages may be used for a clearer extract. |
| 5 | Concentration | Concentrate the clarified extract to increase the pigment concentration and remove excess water, typically using low-temperature vacuum evaporation. | Control Point: Temperature and vacuum level. Note: Low-temperature processing is essential to prevent thermal degradation and browning of the heat-sensitive anthocyanins. |
| 6 | Purification (Optional) | Pass the concentrate through adsorption resin columns to selectively remove sugars, organic acids, and other compounds, further purifying the anthocyanins. | Control Point: Column flow rate and regeneration. Note: This step increases color intensity and stability, creating a more refined product. It is not performed for all grades. |
| 7 | Standardization | Analyze the concentrate's color value and blend it with carriers (e.g., maltodextrin for powders, glycerin for liquids) to achieve a consistent, specified color strength. | Control Point: Colorimetric measurement. Note: Precise testing with a spectrophotometer is vital to meet customer specifications. pH may also be adjusted for optimal stability. |
| 8 | Drying (for Powder Form) | Atomize the standardized liquid into a chamber with hot air (spray drying) to rapidly evaporate moisture and produce a stable powder. | Control Point: Inlet/outlet air temperatures. Note: Proper temperature control is crucial to avoid scorching the powder and destroying the pigment. The carrier helps encapsulate and protect the anthocyanins. |
| 9 | Final QC & Packaging | Sieve the final product (liquid or powder), conduct final quality control tests, and pack into sealed, light-proof, and airtight containers. | Control Point: Final product specification compliance. Note: Test for color strength, moisture, pH, solubility, and microbiology. Packaging must protect against light, oxygen, and moisture to prevent color degradation during storage. |
Technical Specifications
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Grape Skin Red |
|---|---|
| Functional Category | Natural Colorant (Anthocyanin) |
| Key Ingredients | Anthocyanins (e.g., Malvidin-3-glucoside, Peonidin-3-glucoside); Tannins; Phenolic Compounds |
| Mechanism of Action | Anthocyanin molecules, specifically the flavylium cation structure, absorb light in the green-yellow region of the visible spectrum, reflecting red to purple light. The color expression is highly dependent on pH, as the molecular structure reversibly changes: it exists as a red flavylium cation in acidic conditions (pH < 3.5), transitioning to a colorless carbinol pseudo-base or a blue quinonoidal base as pH increases. |
| Application Effect in Product | Provides a range of stable red to purplish hues in acidic food and beverage applications (e.g., soft drinks, confectionery, jams, dairy). Color intensity and shade are pH-dependent, shifting from cherry-red at low pH to less stable violet/blue shades at neutral pH. Can also contribute minor astringency and antioxidant properties. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Grape Skin Red | Natural Food Colorant (Anthocyanin) | Extracted from grape skins; provides red to purple hues; water-soluble; color shade is pH-dependent. | Good stability in acidic conditions; provides a desirable 'wine-red' or 'berry' shade; recognized as a clean-label ingredient from a familiar source. | Color shifts towards purple/blue at higher pH; less stable to heat and light than carmine or lycopene. | Acidic beverages (juices, carbonated drinks), confectionery, fruit preparations, wine, jams. | For a stable, natural red/purple in acidic foods and drinks where a fruit-derived identity is beneficial. |
| Cochineal Extract (Carmine) | Natural Food Colorant (Carminic Acid) | Derived from the cochineal insect; brilliant crimson red color; available in water-soluble and insoluble forms. | Exceptionally stable to heat, light, and oxidation across a wide pH range; provides a very bright, appealing red. | Not vegan, vegetarian, kosher, or halal; can be an allergen; generally more expensive. | Dairy products (yogurts, ice cream), meat, baked goods, confectionery, alcoholic beverages. | When the most vibrant and stable natural red is required and dietary/source restrictions are not a concern. |
| Beetroot Red (Betanin) | Natural Food Colorant (Betalain) | Extracted from red beets; provides a bright, bluish-red (magenta) color; water-soluble. | Cost-effective; provides a unique, bright pink-red shade; plant-based and widely accepted as clean-label. | Poor heat stability (degrades to a brownish color); can impart a slight earthy flavor at high concentrations. | Refrigerated products (yogurts, desserts), ice cream, dry mixes, short shelf-life items with minimal heat processing. | For an economical, bright pinkish-red in low-heat applications or products with a short, controlled shelf life. |
| Black Carrot Extract | Natural Food Colorant (Anthocyanin) | Extracted from a specific cultivar of carrot; rich in stable anthocyanins; gives strawberry-red to reddish-purple hues. | One of the most stable anthocyanin sources, especially against heat and light; very clean flavor profile; excellent replacement for carmine. | Color is pH-dependent, similar to other anthocyanins; can be more costly than beet red. | Beverages, yogurts, confectionery, fruit preparations, icings, plant-based dairy alternatives. | For a highly stable, plant-based red across acidic to neutral pH systems with a very neutral taste. |
| Lycopene | Natural Food Colorant (Carotenoid) | Extracted from tomatoes or produced via fermentation; provides a strong orange-red to deep red color; typically oil-soluble. | Extremely stable to high heat, light, and wide pH variations; strong, consistent red color; has antioxidant properties. | Naturally insoluble in water, requiring emulsification for use in aqueous systems; color shade is limited to orange-red. | Soups, sauces, baked goods, processed cheese, surimi, fat-based confectionery fillings, dressings. | For a robust, heat-proof red in savory applications, baked goods, or systems where an oil-soluble color is preferred. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications