Sorghum Red Color
Colorants
Antioxidants
Flavonoid-rich extract (mixture)
$13.18 ~ $19.77
Food
Free sample from 100g(NF)
One unit of:15kg/carton
One unit of:15kg/carton
15kg/carton
Product Info
What is Sorghum Red Color?
Sorghum Red Color is a natural food coloring extract derived from the bran of the *Sorghum bicolor* plant, used to impart a stable red color in food products and beverages.
How is Sorghum Red Color made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Selection | Select and clean high-quality red sorghum grains (Sorghum bicolor). | Note: Raw material quality is paramount. Inspect for correct species, color intensity, and freedom from mold (mycotoxins). Control: Moisture content must be below specified limits. |
| 2 | Crushing & Milling | Crush the cleaned grains to break the bran and expose the pigment-rich layers. | Control: Achieve a specific, uniform particle size to maximize extraction efficiency without creating excessive fines that complicate filtration. |
| 3 | Aqueous Acid Extraction | Extract the colorant from the milled sorghum using an acidified solvent (e.g., water with citric acid). | Control: The pH of the solvent (typically 2-4) is critical for stabilizing the anthocyanin pigments. Monitor extraction temperature (e.g., 40-60°C) and time to optimize yield. |
| 4 | Filtration & Clarification | Separate the liquid extract from the solid sorghum marc using filtration or centrifugation. | Control: Ensure efficient removal of all solid particulates to achieve a clear, bright extract. This prevents haze in the final product. Multiple filtration stages may be used. |
| 5 | Concentration | Remove excess solvent from the clarified extract, typically under vacuum. | Control: Use low-temperature vacuum evaporation to prevent thermal degradation of the heat-sensitive pigments. This step significantly increases the color concentration. |
| 6 | Purification | Purify the concentrate using adsorption resin technology to remove impurities. | Note: This optional but crucial step removes sugars and other compounds, resulting in a more stable and higher-intensity color. Control: Resin type and elution conditions. |
| 7 | Spray Drying | Convert the purified liquid concentrate into a fine powder using a spray dryer. | Control: A carrier agent like maltodextrin is added before drying to protect the pigment. Carefully control inlet and outlet air temperatures to ensure drying without burning the product. |
| 8 | Standardization | Sieve the powder for uniform particle size and blend different batches. | Control: Blending is performed to meet the target color value (strength) specification consistently. Sieving ensures good flowability and solubility. |
| 9 | Quality & Packaging | Conduct final quality control tests and package the finished powder. | Control: Test for color strength, pH, moisture, microbial load, and heavy metals. Package in airtight, light-proof containers to protect the pigment from degradation by oxygen, light, and moisture. |
Technical Specifications
| Chemical Formula | Flavonoid-rich extract (mixture) |
| Solubility | Soluble in water, ethanol; insoluble in fats, ethers, non-polar solvents |
| Storage Conditions | Cool, dry, avoid light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Dairy
meat
baked goods
pastry
jelly
ice cream
nutritional & cosmetic products
Mechanism of action:
| Parameter | Sorghum Red Color |
|---|---|
| Functional Category | Natural Colorant; pH-Stable Pigment System |
| Key Ingredients | 3-Deoxyanthocyanidins (e.g., Apigeninidin, Luteolinidin); Phenolic Compounds; Tannins |
| Mechanism of Action | The color is derived from 3-deoxyanthocyanidin flavonoids, which lack a hydroxyl group at the C-3 position. This structural difference prevents the formation of the colorless carbinol pseudo-base that typically destabilizes common anthocyanins in near-neutral pH conditions. This imparts exceptional color stability across a broad pH range (typically 3-8), making them highly effective in low-acid to neutral food systems. |
| Application Effect in Product | Provides a stable red to orange-red or purplish-red hue in various food matrices, especially beverages, dairy products, baked goods, and confectionery. Resists browning and fading in applications where pH may fluctuate or is higher than typical for anthocyanins. Functions as a clean-label alternative to synthetic colorants like FD&C Red No. 40. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sorghum Red Color | Plant-based Flavonoid (3-deoxyanthocyanidin) | Water-soluble; stable red shade across a wide pH range (1-7); good heat and light stability. | Maintains red color in neutral pH conditions where anthocyanins fail; Clean-label grain source. | Can impart a slight astringent flavor at high usage levels; less vibrant than carmine. | Neutral pH beverages, yogurts, confectionery, baked goods, plant-based meats. | For a stable, plant-based red in applications where pH stability is critical. |
| Beetroot Red (Betanin) | Plant-based Betalain | Water-soluble; bright, magenta/bluish-red hue; sensitive to heat and light. | Cost-effective; provides a unique vibrant pinkish-red shade; no flavor impact. | Poor stability to heat (browning) and light; color shifts to yellow-brown at higher pH. | Refrigerated products like yogurt, ice cream, dairy desserts, and some beverages. | For a cost-effective, bright pinkish-red in low-heat, short-shelf-life applications. |
| Carmine (Cochineal Extract) | Insect-derived Pigment | Water-soluble or dispersible; brilliant crimson red; exceptional stability to heat, light, and pH. | Unmatched overall stability in harsh processing conditions; very vibrant and potent color. | Not vegan, vegetarian, kosher, or halal; is a known allergen; premium price. | Processed meats, yogurts, baked goods, confectionery, alcoholic beverages. | When absolute color stability is the top priority and the insect origin is not a restriction. |
| Anthocyanin (from Black Carrot) | Plant-based Flavonoid | Water-soluble; color is highly pH-dependent, shifting from red (acidic) to purple/blue (neutral). | Clean-label, sourced from common vegetables/fruits; provides bright red in acidic conditions. | Color is very unstable above pH 4, rapidly degrading or turning purple/blue. | Acidic beverages (soft drinks, juices), jams, jellies, fruit preparations, hard candy. | For a natural red-to-purple colorant specifically for high-acid food and beverage systems. |
| Lycopene (from Tomato) | Plant-based Carotenoid | Oil-soluble/dispersible; provides a bright orange-red color; excellent stability to heat, pH, and light. | Extremely robust and stable to harsh processing; provides a true red hue in many matrices. | Insoluble in water, requiring emulsification for aqueous systems; can have an orange tint. | Soups, sauces, dressings, processed cheese, surimi, fat-based confectionery. | For a highly stable orange-red in oil-based or high-heat processing applications. |
Technical Documents
Available Documentation
COA, MSDS provided
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications