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Natural purple food colors, derived from berries, sweet potatoes or red cabbage, can provide the vibrant colors you want in your food without the potential side effects of artificial colors. They align with sustainable practices and contribute to a healthier and more vibrant food industry.
What Food Coloring Makes Purple
These berries are a powerful source of anthocyanins, a type of flavonoid that gives the bright purple color. They can be squeezed out and reduced to concentrate the dye.
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The color is delicate and can change over time due to oxidation. Use your organic natural food coloring as soon as possible for maximum color transfer in your favorite recipes
If fresh blueberries are not available, try these other ingredients that can provide a natural purple food color or color when steeped according to the recipe above in 200 proof food grade alcohol. Start with a 1 to 1 ingredient to alcohol ratio and adjust the recipe to achieve your desired level of natural purple color.
These tubers contain high concentrations of anthocyanins and are used in many traditional cuisines as a natural food coloring.
This is another rich source of anthocyanins. By adjusting the pH, you can get colors ranging from pink to blue to deep purple. Would you drink black water? Clear Pepsi? How about using pink butter or green ketchup? Believe it or not, these products actually existed, and not that long ago. But there’s a reason these food fads didn’t last. Consumers prefer that the color of food matches its taste.
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The connection between color and taste is logical. Since oranges are orange, we expect orange-colored drinks to taste orange. Red drinks should taste like cherries and purple drinks should taste like grapes. If the food is multicolored, it could be moldy and shouldn’t be eaten, unless you’re eating blue cheese—which gets its special flavor from mold!
A staggering amount of the food we eat is processed. These foods have been altered from their natural state to make them safe, say to remove harmful bacteria, or to make them more attractive and extend their shelf life. About 70% of the average US resident’s diet comes from processed foods. Much of what we eat would not look appealing if it were not colored. Think of food coloring as cosmetics for your food. Without coloring, hot dogs would be gray. Yum!
To avoid so much processed food, some have advocated using natural food coloring whenever possible. Natural dyes have been used for coloring food for centuries. Some of the most common are carotenoids, chlorophyll, anthocyanin and turmeric.
Carotenoids have a dark red, yellow or orange color. Probably the most common carotenoid is beta-carotene (Figure 1), which is responsible for the bright orange color of sweet potatoes and pumpkins. Because beta-carotene is fat-soluble, it is an excellent choice for coloring dairy products, which tend to have a high fat content. So beta-carotene is often added to margarine and cheese. And, yes, eating too many foods containing beta-carotene can turn your skin orange. Fortunately, this condition is harmless.
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Chlorophyll is another natural pigment found in all green plants. This molecule absorbs sunlight and uses its energy to synthesize carbohydrates from carbon dioxide and water. This process is known as photosynthesis and is the basis of life on Earth. Foods with a mint or lime flavor, such as candy and ice cream, are sometimes colored with chlorophyll.
The best natural source for deep purple and blue colors is anthocyanin. Grapes, blueberries and cranberries owe their rich color to this organic compound. Unlike beta-carotene, anthocyanins—which form a class of similar compounds rather than a single chemical compound—are water-soluble, so they can be used to color water-based products. Blue corn chips, brightly colored soft drinks and jelly are often colored with anthocyanins.
More than 500 different anthocyanins have been isolated from plants. All are based on one basic core structure, the flavylium ion (Figure 2). This ion contains three six-carbon rings, as well as many hydroxyl (–OH) groups that make the molecule polar (having partially negative and partially positive charges) and soluble in water.
Another natural food additive you’ve probably consumed is turmeric, which is added to mustard to give it a dark yellow color. Turmeric is obtained from the underground stem of a plant that grows in India, and is commonly used as a spice in Indian food. Many American food companies use turmeric and other natural spices to color their products. Turmeric is also an excellent acid/base indicator. If you add a basic substance to mustard, it will turn red.
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The next time you enjoy strawberry flavored yogurt or cranberry juice, you might be eating bugs! But don’t worry. These insects did not accidentally contaminate your food. The food manufacturer deliberately added an extract of a type of insect known as cochineal.
For centuries, the Aztecs used these insects to dye fabrics a deep red. If you crush 70,000 of these bugs, you can extract half a kilogram of a dark red dye called carminic acid (C22H20O13) (Figure 3). This dye is safe to swallow, so it found its way into a variety of food and cosmetic products that required a red dye. However, the thought of eating bugs is unappealing to some. Starbucks previously used the color cochineal in its strawberry-flavored products, but has since removed the additive in response to customer complaints.
To find out if your food contains bugs, look for carmine, carminic acid, cochineal or Natural Red 4 on the ingredient label. Although these substances are generally considered safe, in rare cases people can have a severe allergic reaction to them, leading to a life-threatening condition called anaphylactic shock.
Why bother with artificial or synthetic food coloring? Are there not enough natural colors? A big reason to go artificial is the cost. Synthetic dyes can be mass-produced at a fraction of the cost of collecting and processing the materials used to make natural dyes.
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Another reason is the shelf life. Artificial colors can last longer than natural colors of the same color. Also, although nature produces impressive color shades, those suitable for use as food coloring are limited. But there is no limit to the variety of colors that can be artificially produced in the laboratory. Considering the thousands of different substances that color our food, it may come as a surprise to discover that only seven synthetic food colors have been approved by the US Food and Drug Administration for widespread use in food. These food colors are summarized in Table 1.
Table 1. Food colors approved by the US Food and Drug Administration. FD&C stands for legislation passed by the US Congress in 1938 called the Federal Food, Drug, and Cosmetic Act.
Artificial food colors were originally made from coal tar, which comes from coal. Early critics of artificial food coloring were quick to point this out. Today, most synthetic food colors are derived from petroleum or crude oil. Some critics will argue that eating oil is no better than eating coal. But the final products are rigorously tested to ensure they contain no traces of the original oil. One color that does not have a petroleum base is blue no. 2, or indigotin, which is a synthetic version of the plant-based indigo dye used to dye blue jeans.
What makes a good food coloring? First, when it is added to water, it must dissolve. If the color is not soluble in water, it does not mix evenly. When a typical solute, such as salt or sugar, is added to water, it dissolves, which means it breaks down into individual ions or molecules. For example, individual sugar molecules (C
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) are held together by relatively weak intermolecular forces. So, when sugar dissolves in water, the forces of attraction between the individual molecules are overcome, and these molecules are released into the solution.
Food coloring molecules are usually ionic solids, that is, they contain positive and negative ions, held together by ionic bonds. When one of these solids is dissolved in water, the ions that form the solid are released into the solution, where they bond with polar water molecules, which have a partial negative and partial positive charge.
Another important property of food coloring is that when dissolved in water, the color remains. The reason this happens is that food coloring molecules absorb some wavelengths of light and let others through, resulting in the color we see (Figure 4). But why wouldn’t sugar or salt absorb some of the visible light and scatter the rest, like food coloring molecules do? Absorption of light is caused by bringing an electron in a molecule, atom or ion to a higher energy level. The sugar molecules or ions in the salt require a large amount of energy to do this, so they don’t absorb visible light, only light of a shorter wavelength – usually ultraviolet light.
Figure 4. Food coloring will appear a certain color because it absorbs light of that color
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