| abstract |
A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices. The unique dried colorants obtained from natural sources including plants, such as fruits and vegetables, and algae. The colorants may be obtained from red grape juice and/or purple carrot juice. The process of producing the dried colorant includes, purifying the color pigments using various purification technologies and subsequently removing water using low temperature drying methods. This combination of purification technologies and low temperature drying produces a unique natural colorant that is high in color and/or low in sugar. The colorants exhibit superior storage stability and/or handling characteristics including, but not limited to density, flowability, water dispersion and/or hygroscopicity. |