ANTHOCYANINS E163 are the mainly red pigments that are responsible for the colours of many edible fruits and berries. They also contribute to the colours of some vegetables and flowers.

Together with carotenoids, they provide us with the attractive autumnal colours. The majority of anthocyanins provide red and purple shades and by using specific source materials and blends it is frequently possible to achieve the required hue from within the PHYTONE product range. They are normally extracted from the raw material using alcohol or acidified water. Anthocyanin pigments are glycosides of anthocyanidins. They are water soluble and convenient to use. Stability to heat and light is generally good, especially if the more polymeric anthocyanins, such as those derived from grape skins are selected. pH change affects their shade and stability and in general they are used in products whose pH is below 4.5.