Carrot Juice, Purple / Black

Purple or black carrots grow mostly in southern Europe and Asia. 

The pigments that give purple carrots their characteristic colour are anthocyanins. These pigments exhibit a reversible change in molecular structure as the pH of solutions change from acidic to basic. This change in structure is characterized by a shift in hue from red to purple to blue as the pH changes from acidic to basic.

Advantages:

Anthocyanins from purple carrot are more stable over a wider pH range than anthocyanins from other fruit or vegetable sources, making them ideal for use in yogurts and other low pH dairy products.

Recommended applications:

Flavors, Energy Drinks, Spirits, Juice Drinks, Specialty Tea, Yogurt, Smoothies, Fruit Preparations, Salad Dressing, Breakfast Cereal, Confections, Dry Mixes

Chemical Structure (Anthocyanins)

flavylium (red) major component in acid solution (at pH 2 =~80%)	carbinol (colourless) transition structure (at pH 4=~85%)	quinone (blue) major component at pH 6.5 (at pH 4=~10%)