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Safe Food Colorant from Sorghum Bicolor Roots

A mutation in the Sorghum Bicolor plant causes an increase in the accumulation of 3-deoxyanthocyanin, a pigment molecule, in the plant’s roots. This pigment can be easily extracted and used as a natural food colorant. Recent research has shown that artificial and synthetic food colorants, such as yellow 6 and red 40, can have adverse effects on...

Published: 9/27/2018 | Inventor(s): Vimal Kumar Balasubramanian, Venugopal Mendu, Christopher Cobos

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Category(s): Food Science, Agriculture