Abstract
ABSTRACTSpray‐dried powders from three anthocyanin sources were prepared as food colorants. The sources were cranberry press cake, Concord grape juice filter trim and Roselle calyces. The first two were extracted with 95% ethanol, 0.01% citric acid mixture and the third was a water extract prepared in Trinidad. All three were concentrated (10:1) in a vacuum pan and chilled prior to filtering. A carbohydrate carrier (Morrex 1918) was added to obtain a 30% total solids mixture and the product was spray dried. Air outlet temperatures of 90°C were suitable for production of anthocyanin concentrates of suitable bulk density with a minimum of anthocyanin degradation.
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