San Joaquin Valley Concentrates’ fruit and vegetable colors can create the most stable anthocyanin colors
San Joaquin Valley Concentrates’ (SJVC) fruit and vegetable colors allow the company to create the most stable anthocyanin colors available. Its Rubired varietal has a complex molecular structure that makes it more stable than all other berry fruits, grapes, and European grape skin extracts. While other red grapes and berry fruit anthocyanins are monoglucosides, Rubired grape is a diglucoside and has an additional glucose molecule, providing the anthocyanin molecule with better protection. The natural colors can be used in a variety of products such as yogurt, frozen yogurt, frozen fruit bars, fruit preparations and smoothies. They work best in a pH range of 2.5 to 4.5. As the pH increases, the hue of colors shifts from red to violet-blue and the amount of visible color decreases.