Flashcard Study
Classification of Food Colours — Card 8 of 14
Click the card to flip between question and answer.
Question
anthocyanins are sensitive to which:
Tap to reveal answer
Answer
D. All of these
pH: The most important factor affecting anthocyanin color and stability.
Acidic pH → red (more stable)
Neutral pH → purple
Alkaline pH → blue/green and degradation
Heat: Causes breakdown of anthocyanin molecules during processing and storage.
Light: A...
Tap to flip back