DD Williamson launches purple sweet potato colourant.

At the Institute of Food Technologists' (IFT) annual meeting, DD Williamson announced the addition of purple sweet potato to its portfolio of natural colourants.

Food and beverage processors can declare this colourant as "vegetable juice co[our" or "coloured with vegetable juice" on its product label's ingredient statement.

Like other anthocyanin colourants, purple sweet potato provides an appealing red hue in acidic conditions. Potential applications include beverages, fruit pleparations, sherbet, salad dressings and SaLICCS.

"In our examination of colourants, purple sweet potato demonstrates impressive stability compared to other red colourants. It also gives our customers an alternative red when forumalating new foods and beverages," said Margaret Lawson, vice preesident, science and innovation and former IFT president.

Anthocyanins exhibit a reversible change in molecular structure as pH changes from acidic to basic. This change is characterized by a shift in hue from red to magenta to violet as the pH becomes more basic. Other anthocyanins in DD Williamson's portfolio include elderberry, red cabbage, and purple (black) carrot.

Contact DD Williamson on tel 0161 886 3346 or visit www.naturalcolors.com