The main ingredient of red radish is anthocyanin which contains pelargonidin.
Red Radish Color, a pure natural and water soluble food color, is extracted from Raphanus sativus L., an edible red shell & heart radish.
The process is checking, washing, slicing, extracting, filtrating, purifying, concentrating, sterilizing, spraying & drying.
The powder of Red Radish Color is deep red, while liquid is brown purple. It can be dissolved in water and alcohol solution easily, but not in oil.
Color of solution changes when PH is different. The color charging from orange-red to red- purple to aubergine to blue when PH is between 1-8. It is red region when PH is in 1-6, the color is ideal stability. The solution color becomes blue and is unstable when PH is above 7.
The color of solution (in an acidic medium) cannot fade under light for a long time, and also has good resistance to high temperature; the color cannot change with long time boiling.