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Red Cabbage color/red cabbage p.e. Specifications Plant origin: Brassica oleracea var. capitata f. rubra Specification: 10% anthocyanin The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment called anthocyanin(flavin). On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the very same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China. Red cabbage extract is a natural red food color made from purple cabbage (cruciferae) through extraction, concentration, refining and sterilizing processes. Its main compositon are anthocyanins and flavones. It is dissolved in water and water-alcohol solutions. The PH values of the solvent affect its color hue. It will become red or red purple in acid, blue in neutral and green in alkaline. Action: 1. food, 2. beverage, 3. pharmaceutical, 4. cosmetic 5. an ideal colorant used in wine, drink, syrup, jam, ice cream, pastry and so on 6. To determine if a substance is an acid or a base by boiling it in water and using the water as a pH indicator.