MINGNAN BIO
MINGNAN BIO
Natural Red Food Color · E163
A premium natural red food color extracted from Raphanus sativus L. (red radish), rich in anthocyanins (pelargonidin). With our own 2000-mu plantation and advanced extraction technology, we deliver industry-leading color value of 93 E(1%, 1cm, 520nm) — firmly in the first tier of global quality.
Product Overview
Radish Red is a pure natural, water-soluble food color pigment extracted from the root of Raphanus sativus L. — an edible red radish with a long planting history in China. The main coloring component is anthocyanin, specifically pelargonidin, which gives the pigment its vivid red hue.
The extraction process includes checking, washing, slicing, extracting, filtrating, purifying, concentrating, sterilizing, and spray-drying — producing a deep red powder that is easily soluble in water and alcohol solutions, but insoluble in oil.
100% derived from edible red radish
Dissolves easily in water & alcohol
No color change with prolonged boiling
No synthetic additives
Own Plantation Base
Our radish red pigment begins in the field, not in the extraction room. We own and operate 2000 mu (approx. 333 acres) of dedicated radish plantation in China, giving customers full visibility into raw material origin, supply continuity, and long-term quality control.
Intercropping innovation: 800 mu of our radish plantation is intercropped with gardenia (Gardenia jasminoides) trees. This symbiotic planting model maximizes land efficiency, improves soil health, and allows us to control both key raw materials — radish for red pigment and gardenia for yellow pigment — within a single, vertically integrated agricultural base.
Product Range
Beyond our flagship 520nm radish red (color value 93), we offer radish red pigments with different absorption peaks, allowing customers to select the exact hue profile — from cool purple-red to warm vivid red — for their specific application.
Purple-red variety. Shorter wavelength for cooler, bluish-red hues. Ideal for functional food and nutraceutical applications.
Flagship product. Color value 93 — first-tier quality. Vivid red with excellent stability. The industry benchmark for radish red pigment.
Warm red variety. Longer wavelength for warmer, orange-red hues. Suitable for confectionery and beverage applications.
The 80nm spread (470–550nm) across our variety platform lets us match the right pigment profile to each customer's actual requirement — without blending synthetic additives.
Technical Specifications
| Product Name | Red Radish Extract (Red Radish Color) |
|---|---|
| Botanical Source | Raphanus sativus L. (red radish root) |
| Main Coloring Component | Anthocyanins (Pelargonidin) |
| CAS Number | 134-04-3 |
| EEC Number | E-163 |
| INS Number | 163i |
| CNS Number | 08.117 |
| FDA Reference | 21 CFR §73.260 |
| Appearance | Deep red powder (also available as liquid) |
| Color Value (Flagship) | E(1%, 1cm, 520nm) = 93 — first-tier quality |
| Color Value Range | E(1%, 1cm, 513±5nm): 30–95 (customizable) |
| Absorption Peaks Available | 470nm · 490nm · 520nm · 540nm · 550nm |
| Solubility | Soluble in water, aqueous ethanol; insoluble in oil |
| pH Stability | Red and stable at pH 1–6; turns blue at pH >7 |
| Heat Stability | Excellent — no color change with prolonged boiling |
| Light Stability | Good in acidic conditions; no fading under prolonged light exposure |
| Loss on Drying | ≤ 8% (powder) |
| Ash Content | ≤ 2% |
| Lead (Pb) | ≤ 2 mg/kg |
| Arsenic (As) | ≤ 2 mg/kg |
| Total Plate Count | ≤ 1,000 cfu/g |
| Pathogenic Bacteria | Negative |
| Shelf Life | 24 months (powder, unopened); 6 months (liquid) |
| Storage | Sealed, avoid light, store in cool dry place |
| Package | 10kg or 20kg (customizable) |
Applications
Radish Red is widely used in food and beverage applications that require a bright, stable natural red color. It performs especially well in acidic (low pH) products.
Usage amount is according to production needs (no maximum usage limit under GB2760). Typical reference dosages:
Note: Dissolve pigment in a small amount of water first, then mix with food materials. Stirring is recommended for even coloring. Temperature should be controlled under 80°C for optimal results.
Stability & Performance
Color changes with pH: orange-red (pH 1–3) → red-purple (pH 4–5) → aubergine (pH 6) → blue (pH 7) → unstable green (pH >7). Optimal stability at pH 1–6.
Excellent heat stability — color remains unchanged during prolonged boiling. No precipitation in solution. Suitable for high-temperature food processing.
In acidic medium, the color does not fade under prolonged light exposure. Good resistance to oxidation. Ascorbic acid has a protective effect.
Metal ion note: Cu²⁺ can accelerate degradation and turn the solution blue; Fe³⁺ can turn it rust-yellow. Avoid contact with copper and iron equipment. Ascorbic acid (vitamin C) has a protective effect on the pigment.
Certifications & Compliance
Regulatory status: Approved in China (GB2760, CNS 08.117), EU (E163), USA (FDA 21 CFR §73.260), Japan (Natural Additive), Korea (KFDA Natural Additive 173). Usage amount according to production needs.
FAQ
Get in Touch
Tell us your product type, target color shade, processing conditions, and required absorption peak. We'll recommend the optimal radish red variant and arrange sample delivery.